There are two different schools of thought about where the term comes from. One says that Cold Duck was derived from the practice amongst waiters of mixing burgundy and champagne left over from the tables of their well-to-do patrons for drinking at a later time with their own meals. The other holds that Cold Duck is a German Punch (a mixture of Champagne and Moselle wine) whose name comes from the punch bowl which was decorated with a spiraling lemon peel which resembled the head and body of a duck.
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