Cold Duck
By: Barnaby Dorfman

About

A low quality sparkling red wine that used to be widely available. No less common, the original was a blend of California red wine and a sweet bubbly wine from New York State.

Information
Other names: Cold Duck Wine, شرحات لحم بط بارده
Translations: Auksti Duck, Šaltojo antis, Rece Duck, Hladna patka, Kaczka na zimno, ठंड बतख, Колд Дак, Κρύο Duck, الباردة البطة, 추운 오리, Studená kachna, Dingin Bebek, Cold Pato, 冷鸭, Fría Pato, Studená kačica, הקרה דאק, Kalla Anka, Хладна патка, コールドダック, Freda Ànec, Колд Дак, Kylmä Duck, Студената патица


Physical Description

Colors: Purple


Tasting Notes
Flavors: Sweet, Acid
Substitutes: Lambrusco


Selecting and Buying
Buying: There are very few brands of Cold Duck still produced. One is available from the low quality sparkling wine company Andre.


Social/Political

History: The origin of Cold Duck are a bit obscure, but it is believed to be originally from the New York area and was created as a way of using leftover wines of different types. The approach was based on a German custom of mixing small amounts of leftover wine with champagne. The result was called Kaltes Ende  or cold end in German, which is similar to term Kalte Ente, which means "cold duck," but it's not clear if this was a mistake by some marketer or a bit of a joke.

Comments:
Anonymous

Oh my gosh I haven't thought about Cold Duck since I first became sophisticated enough to move beyond PBR & Boone's Farm wine!
Anonymous

Oh my gosh I haven't thought about Cold Duck since I first became sophisticated enough to move beyond PBR & Boone's Farm wine!