Originating in Germany, this pink sparkling wine is a mixture of champagne, sparkling burgundy and sugar. Its origin is traced back to the Bavarian practice of mixing bottles of previously opened Champagne with cold sparkling Burgundy so the Champagne wouldn't be wasted. This mixture was called kalte ende ("cold end"); over the years, ende transliterated to ente ("duck"). The wines used to make cold duck are often of inferior quality. The resulting potation is quite sweet with few other distinguishable characteristics.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Countdown #6 Roasted Thanksgiving Turkey, My Way
- Five-Spice Grilled Duck with Citrus Sauce and Couscous
- Duck and Oxtail Consomme, Smoked Duck, Foie Gras Flan
- Peking Style Rotisserie Half Duck with Kona Confit Duck Stir-Fry Cashew Rice and Umeboshi Plum Sauce
- Duck, Duck, Duck: Smoked Breast, Grilled Foie Gras and Barbequed Thighs