Pousse d'Or Caillerets Clos des 60 Ouvrées 1996 and mallard

Now, this wasn't any old duck and burgundy combination as you might have guessed from the heading, this was complex, gamey mallard and a rather cherished mature Volnay. For a number of years I've been the proud owner of a bottle of Domaine de la Pousse d'Or Caillerets Clos des 60 Ouvrées 1996. We've recently moved house, so this autumn seemed a good time to open it to toast our new home. We had an old friend of mine from the wine trade round for supper, so the timing and company seemed ideal.

I've had several red burgundies from this tight, briskly acidic vintage and some of them (especially village wines) are reaching the end of their lives. However, I expected this wine from such a notable site and skilled winemaker to still be very much on song. To my relief (it always feels like Russian Roulette with mature wines), it was in full voice.

There is something quite moving about this wine. It was made by Gérard Potel, one of Burgundy's greatest recent figures, who ran the domaine until his premature death in 1997. You can read more about Domaine de la Pousse d'Or and Gérard Potel here on Clive Coates's website. It reveals that critical changes were taking place at the domaine and how stress may have contributed to Potel's early demise. So, the bottle of Volnay that had lurked in my cellar for so many years has particular poignance as it was from Potel's final vintage.

Amazingly, after 17 years, the wine was full of vigour, with a rounded silky texture, creamy and fleshy – not what I expected from this angular (even gaunt) vintage. Aromatically there was a lot going on – violets,  morello cherries, plums, exotic spice, even savoury soy notes, all supported by a refreshing chalky mineral backbone. Expressive, pure, defined and entirely harmonious. Ravishingly beautiful.

Allowing the wine to fully articulate itself, the mallard worked brilliantly. The gamey meat was complex enough in its own right, simply served with potatoes roasted in duck fat and one of my favourite vegetables for fine reds, red cabbage. An autumn treat we won't be forgetting in a hurry.

Red cabbage with orange and spice

Red cabbage is one of winter's highlights. This beautiful vegetable costs very little and goes an incredibly long way – so much so that I end up freezing most of it. We love it with any type of meat and it is particularly good with game. This version includes orange and is fabulous with duck and I'm really looking forward to having it with our Christmas dinner, especially the gammon. Juniper would be another nice addition and would be particularly good with pork. It's also seriously wine-friendly (notably red Burgundy).

This recipe is based on one from a favourite cookery book, Leith's Cookery Bible (although orange isn't included in the original).

1 small red cabbage
1 onion, sliced (red onion also works well)
30g butter
2 apples, peeled and sliced
1 large orange, zest removed in large slices with a small paring knife
juice from the orange
2 teaspoons soft brown sugar
2 teaspoons wine vinegar or cider vinegar
a pinch of ground cloves
salt and freshly ground black pepper

The book says this serves six but, as I like to use a larger cabbage and ramp up the other ingredients, it can serve up to 10.

Start off by shredding the cabbage, discarding any hard stalks. Rinse well.

In a large heavy pan (a preserving pan is ideal), melt the butter and fry the onion until soft. Add the drained, but still wet cabbage, the apples, sugar, vinegar, cloves, orange juice and slices of zest; season with salt and pepper. Mix well.

Cover with a lid and allow to cook on a low heat for a couple of hours, stirring occasionally, until soft and reduced in bulk. During cooking, if the cabbage starts drying out, add more water. Check seasoning before serving – it may need more salt, pepper or sugar.