Today I wanted to highlight a pairing from our first Wine Pairing Weekend Back in June. For the inaugural #winePW event, Culinary Cam paired duck legs with an off-dry Pinot Gris from Holman Ranch, which they call their “5 degree Brix”. Cam does a nice job breaking down the brix and off-dry terms in her #winePW post. I also like the way Culinary Cam incorporated the lemon taste she got in the wine into her preparation, using a Meyer lemon marmalade to glaze the duck legs. So if you are looking for a good way to prepare duck legs and a good wine to enjoy with it, check out Cam’s post for all the details!