duck and fruit sauce

I love duck. SWMBO always knows what I'm ordering if there is a duck option on the menu. The "traditional" l'orange prep is usually ghastly, but the often encountered cherry, raspberry, lingonberry, etc. sauces work well for me and my wine choice is usually a PN--Burg if I can handle the $$, then CA or OR depending upon the list.

But, blueberry is an entirely different story. I'm not sure I'd like the match. I can see blueberry sauce with some game choices such as venison or elk, maybe even ostrich (since no one knows what it is supposed to taste like anyway.) But, maybe it will work.

My usual "blueberry" note for wine comes from Pebreaste Syrah (I recall an EOS '99 that was reminiscent of IHOP pancake syrup), or maybe Cabernet Franc--there was a bottling by Fife that was excellentl; lots of big dark fruit notes with a hint of the blueberry on the finish. Dunno if you'd find the Fife anymore--dunno if they even bottle that varietal.

I wouldn't do the Amarone--much too heavy and weighted toward dark cherry, raisins, etc. (Dare I refer to another thread and suggest--sacrilege--that Amarone goes well WITHOUT food?)

Ed Rasimus Fighter Pilot (USAF-Ret) "When Thunder Rolled" www.thunderchief.org