Duck is a darker, fattier bird, with a more gamey character to the flavours than turkey. The classic pairing is Pinot Noir: the earthy flavour elements of the duck highlight the bright red fruit in the wine, and the light, juicy character of the grape variety cuts through the richness of the meat. More robust examples of Pinot Noir are recommended, as they will have the depth of flavour to match the rich flavours of the dish. If you prefer something slightly more full-bodied, Blaufränkisch would also work perfectly. For duck a l’orange, and other duck recipes involving a fruity glaze, the white wines below will offset the fruit very effectively.
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