Duck breast and Pinot Noir
Medium-rare duck breast with oxheart cabbage, cream of celery, herbed oyster mushrooms and creme de cassis
This mouth-watering recipe was sent to us by star chef Michael Kammermeier from the restaurant ENTE at Hotel Nassauer Hof in Wiesbaden. The venue, which is part of Jeunes Restaurateurs Germany, also offers its menu at www.local-foodlovers.de. 2017 Höllenberg GG Pinot Noir VDP.GROSSE LAGE® of the Künstler vineyard in Rheingau is a perfect wine pairing to serve with this dish and tastes wonderful in our Vervino all-round glasses.