Roast Duck Breast

White · Medium · Dry

The most-planted white grape and the most chameleon-like. Crisp and steely from Chablis; rich, oaky, and tropical from California. Read the label, then match the style to the dish.

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Red · Light · Dry

Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.

Works with Herb Roasted Duck Breast · Roasted Duck Breast In Orange Sauce · Roast Magret Duck Breasts With Shaved Black Truffles +1 more Herb Roasted Duck Breast · Roasted Duck Breast In Orange Sauce · Roast Magret Duck Breasts With Shaved Black Truffles · Duck Breast With Creme Fraiche And Roasted Grapes

Red · Medium · Dry

California and Oregon's answer to Burgundy — riper, more upfront fruit than the French original, with cherry, raspberry, and gentle oak. Sonoma and Willamette set the standard.

Works with Roast Duck Breast With Balsamic And Apricot Sauce · Roast Magret Duck Breasts With Shaved Black Truffles · Duck Breast With Roasted Peaches And Walnut-parsley Fried Rice

Red · Medium · Dry

Pinot Noir (red) or Chardonnay (white) from the world's most expensive dirt. Translucent, perfumed, ethereal at the top of the hierarchy; honest and pleasant lower down. Drink slowly, with reverence.

Works with Herb Roasted Duck Breast · Roasted Duck Breast In Orange Sauce · Duck Breast With Creme Fraiche And Roasted Grapes

White · Light · Dry

Citrus, cut grass, and a wire of acid. Marlborough makes it loudest; Sancerre makes it most refined. Either way, it cuts cleanly through goat cheese, herbs, and anything with shellfish.

Works with Herb Roasted Duck Breast · Roasted Duck Breast In Orange Sauce · Duck Breast With Creme Fraiche And Roasted Grapes

Red · Medium · Dry

The blend of Grenache, Syrah, and Mourvèdre that fills every wine list in France for a reason — friendly, peppery, slightly rustic, made to wash down anything from grilled vegetables to lamb stew.

Works with Roasted Duck Breast In Orange Sauce · Duck Breast With Creme Fraiche And Roasted Grapes

Sparkling · Light · Dry

A traditional-method sparkling wine — fine bubbles, brisk acid, citrus and toast. The all-purpose celebration wine; equally good as an aperitif.

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White · Full · Dry

California's flagship white — rounder, riper, and oakier than the Old World original, with tropical fruit, butter, and vanilla. Sonoma Coast and Sta. Rita Hills bottlings are leaner; Napa stays plush.

Red · Medium · Dry

Piedmont's everyday red and Italy's secret food wine — high acid, low tannins, juicy red cherry, and a touch of earth. Pairs effortlessly with anything red-sauce.

Red · Light · Dry

Gamay-based reds from southern Burgundy — light, fruity, food-friendly. The serious Cru bottlings (Morgon, Fleurie, Moulin-à-Vent) drink like Pinot Noir at half the price.

Red · Full · Dry

The classical red blend — Cabernet Sauvignon, Merlot, and friends — from southwest France. Black currant, cedar, tobacco; serious structure; rewards patience and decanting.

Red · Full · Dry

The benchmark for full-bodied red — structured, age-worthy, unapologetic. Black currant, graphite, and tobacco lead into firm tannins that demand protein on the plate. Decant young bottles; cellar the serious ones.