Wine pairing for orange roasted capon

Wow! Thank you, Maria, for such a detailed response -- and with so much helpful information. Lovely!

By the way, my copy of the recipe doesn't say to remove the capon from the roasting pan for an hour -- only to remove the onions from its cavity and add them to the pan juices. The bird stays in the oven throughout. Until it's taken out to rest for fifteen minutes before being carved. So it should still be good and hot -- as well as crisp.

And I do like the suggestion of the Pinot Noir. I don't know about having the Riesling as well. As you say, that might get quite pricey!

Thanks so much to all for your valuable suggestions. I'll let you know how it goes.

Robin

candelar in Wine

Wine pairing for orange roasted capon

I'm not sure that would be allowed -- would it? I'm thinking of copyright restrictions. The book does say:
"All rights reserved. No portion of this book may be reproduced--mechanically, electronically, or by any other means, including photocopying--without written permission of the publisher."
That would pretty well cover this situation, wouldn't it? Sorry!

candelar in Wine

Wine pairing for orange roasted capon

Oh! Really? I was rather hoping a red would turn out to be best. Hence my pleasure at the Côtes-du-Rhône suggestion. Is it because of the orange, you'd go for a Riesling? It'll have a little Grand Marnier in it too!
Still I'm open to all suggestions and very happy to receive them.
Thank you.
Robin

candelar in Wine

Wine pairing for orange roasted capon

Hmmm! Well I have a couple of Côtes-du-Rhône Saint-Esprit 2001 from Delas. Thank you Brad.
Cheers, Robin

candelar in Wine