Duck's blood 'jelly' with Chinese chives is a Chiu Chow speciality but it can also be found at Cantonese restaurants. The dish is believed to cleanse the consumers' blood. Duck's blood has a silkier texture than that of chicken, which can be gritty. The squeamish may shudder at the thought of this dish but it doesn't taste any 'bloodier' than a good piece of steak. A wine to accompany the duck-blood dish needs enough richness to handle the texturally driven combination. The more complex flavours there are, the better, and the more interesting the balance.
Jacob's Creek shiraz-cabernet 2006, South Australia