Roast Duck: Pinot Noir & Merlot
Roast duck’s tender meat and crispy skin pair beautifully with a
Pinot Noir, whose bright red fruit and earthy notes balance the richness without overpowering the flavors.
Merlot is another classic match, offering plum and berry notes along with smooth tannins that complement the savory fat of the duck.
Duck à l'Orange: Gewürztraminer & Grenache
The sweet and citrusy sauce of Duck à l'Orange calls for a wine that can handle both fruit and acidity.
Gewürztraminer, with its aromatic profile and hint of sweetness, enhances the orange glaze, while a juicy, medium-bodied
Grenache brings red fruit flavors that stand up to the dish’s zest.
Peking Duck: Syrah & Riesling
Peking duck, with its crispy skin and sweet-savory hoisin sauce, benefits from a
Syrah, which offers peppery spice and dark fruit to cut through the richness. Alternatively, an off-dry
Riesling provides refreshing acidity and subtle sweetness that complement the duck’s flavors and balance the sauce.
Duck Confit: Malbec & Chardonnay
The deeply savory, slow-cooked flavors of duck confit make it a perfect match for a bold
Malbec, whose dark fruit and velvety tannins enhance the richness. For a white wine option, an oaked
Chardonnay adds creamy texture and toasty notes that pair well with the confit’s intensity.
Smoked Duck: Zinfandel & Chenin Blanc
Smoked duck’s pronounced flavor and slightly gamey character are well matched by a robust
Zinfandel, which offers ripe berry notes and a spicy finish. For a lighter touch, a fuller-bodied
Chenin Blanc provides refreshing acidity and orchard fruit flavors that brighten the smokiness of the meat.
