Duck
Duck is one of the most wine-friendly meats in the kitchen — its richness, natural fat, and gamey complexity create perfect bridge points to both red and certain white wines. Duck à l'orange, duck confit, and Peking duck each offer their own pairing delights.
Wine Pairings
Burgundy Pinot Noir with duck is one of gastronomy's perfect pairings — the earthy red fruit, savory umami depth, and silky tannins mirror the duck's complexity.
Duck with olive tapenade or herbs de Provence pairs with a bold Gigondas or Vacqueyras — the warmth of Grenache echoes Provençal duck preparations.
Duck à l'orange finds a beautiful match in Alsatian Pinot Gris — its stone-fruit richness and slight spice echo the orange-citrus preparation.
Peking duck's crispy skin, hoisin, and scallions match the aromatic lychee-rose spice of an Alsatian Gewürztraminer — an extraordinary pairing.
Duck confit from Gascony is traditionally paired with Cahors Malbec (the original Malbec) — same region, iron-black fruit, and earthy depth.
Duck's fat content makes it resilient, but overly tannic wines can overwhelm the meat's delicate flavor — choose medium-bodied over extracted reds.