All we ask is that you ask!  Marcus Mansavage is standing by to field every sort of question great and small.  During this season of fire side comfort food, Mirabelle Canard emailed to ask what wine we might recommend to drink with duck soup.  Our answer was immediate: any of the wines from Duxoup.  Made by Deborah and Andrew Cutter, Duxoup wines are the artisan result of inveterate curiosity and a taste for things less familiar.  They source rare grape varieties from pomising terroir and craft small batches of remarkable wines.

 

 

Making only reds, Duxoup has many feathers to its crimson cap; Dolcetto, Gamay Noir, Syrah, Sangiovese and the less familiar Charbono.  Charbono you ask?  This wizened grape had made the juice guzzled at Roman Bacchanals in ancient times -long before Pinot Noir or Cabernet hit the scene.  "Carbonica," as Pliny the Elder was wont to call it, is still as gorgeous as ever for its deep intensity and ripe, plump quality.  Carrying the torch, Duxoup offers the world a whole new world of wine.