I recently found a butcher near our house and I am SO excited. I really missed having someone to order meat from and to cut what I want exactly like I want it to be cut. So I stopped by the butcher and picked up a couple fresh duck breasts. YUM! Matt played chef for the evening and made seared duck breast with a Zinfandel fig reduction sauce. We chose the 2004 Foppiano Zinfandel to both make the sauce and drink with out dinner. I purchased this at the winery in 2008 for $15, it had a real cork closure, and clocked in at 14.5% alcohol by volume.
This sat out on the table open for about 4 hours and it still seemed really hot right off the bat. It took a while for the alcohol to integrate into the wine. After a while, I went back to the wine and found brown sugar, blackberries, pepper, herbs, spice, grape hard candy, and vanilla cream on the nose. In the mouth I thought the wine was grapey. I also got berries, spice, pepper, vanilla, cedar, and chocolate. Overall, the wine was smooth and is probably at its prime.