Duck is a delectable, rich, juicy, and flavorful alternative to chicken or turkey. Even though it is fattier meat, it is still a delicious dish to have on occasion. Pinot Noir is the wine that is always recommended as a complement for the duck. This is why people who eat duck regularly should run to a wine cooler shop so that they can have the best wine whenever they want.
Duck is a fatty meat that requires a wine with some sharpness and acidity to cut through it, as well as some ripe fruit to contrast with its rich flesh that is why duck is often cooked with fruit. If you want different types of drinks with duck but are confused as to what you should pick, the following are some ideas to pick the best wine for duck!
If you’re not sure what wine to serve with duck, you’re not alone. Although you are free to choose any wine you’d want, following a few fundamental guidelines will help you succeed.
- Pair tannin-heavy reds with rich, fatty, or highly flavoured duck.
- Whites and lighter acidic reds go well with slow-cooked, fruity, spicy, or mild-flavoured duck.
- Reds with medium tannins go well with grilled duck.
- Drink a sweet white or late harvest white wine with duck pate or foie gras.
Now that you know how to combine wine with different foods, let’s look at some great wine options to pair with duck.
After mentioning acidity, It must be admitted that Merlot, which frequently lacks it, pairs wonderfully with duck, particularly in Chinese-style pancakes with hoisin sauce. It would be nice to drink a glass of Pomerol.
Pinot Noir wine
A nice old burgundy or an exuberant full-bodied pinot noir from California, Chile, Oregon, or the Central Otago area of New Zealand will nearly always satisfy. A more delicate red burgundy might be better if you’re roasting a wild duck or serving it plain; if you’re serving super-rare duck breasts or duck with Asian spicing, a sweeter, riper style could be better. Whatever. Always think of Pinot Noir.
Beaujolais, such as Morgon, may be good with duck if you want a fruity, cherry-flavoured contrast, though the fruit may be masked by a cherry sauce. Cold duck or duck rillettes, paté, or terrines go very well with it.
Riesling from late harvest
If you prefer a white wine with your duck, an off-dry German spätlese or other late harvest riesling is a great choice. Particularly if the duck is prepared with apples.
Gewurztraminer, a fragrant, full-bodied white wine, is one of the greatest wines to pair with duck a l’orange or any other fruit-based meal. The softer, richer-bouquet wine, with its lychee flavours, floral undertones, and peppery finish, will wonderfully complement the sauce’s fruit flavours.
Hopefully, by now you have enough understanding to choose the best kind of wine for whatever duck based meal you might be having. Even if you don’t, there’s no need to worry as all kinds of wine go perfectly well with almost all duck dishes. Enjoy your meal.