Seared Duck

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.

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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.

Works with Seared Duck · Pan Seared Duck · Pan Seared Duck Breast +4 more Seared Duck · Pan Seared Duck · Pan Seared Duck Breast · Seared Calvados And Orange Bloomom Duck Breast · Pan Seared Duck Breast With Honey, Soy, And Ginger · Seared Duck Breast With Chili, Honey & Ginger Glaze · Pan Seared Duck Breast With A Sour Grape Vierju (not That Sour)

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 Seared Duck · Pan Seared Duck · Pan Seared Duck Breast +4 more Seared Duck · Pan Seared Duck · Pan Seared Duck Breast · Seared Calvados And Orange Bloomom Duck Breast · Pan Seared Duck Breast With Honey, Soy, And Ginger · Seared Duck Breast With Chili, Honey & Ginger Glaze · Pan Seared Duck Breast With A Sour Grape Vierju (not That Sour)

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 Seared Duck · Pan Seared Duck · Pan Seared Duck Breast +4 more Seared Duck · Pan Seared Duck · Pan Seared Duck Breast · Seared Calvados And Orange Bloomom Duck Breast · Pan Seared Duck Breast With Honey, Soy, And Ginger · Seared Duck Breast With Chili, Honey & Ginger Glaze · Pan Seared Duck Breast With A Sour Grape Vierju (not That Sour)

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 Pan Seared Duck Breast · Seared Calvados And Orange Bloomom Duck Breast · Pan Seared Duck Breast With Honey, Soy, And Ginger +2 more Pan Seared Duck Breast · Seared Calvados And Orange Bloomom Duck Breast · Pan Seared Duck Breast With Honey, Soy, And Ginger · Seared Duck Breast With Chili, Honey & Ginger Glaze · Pan Seared Duck Breast With A Sour Grape Vierju (not That Sour)

Rosé · Light · Dry

Provence's gift to summer — dry, pale, faintly strawberry-and-citrus, with low alcohol and crisp acid. Made to drink cold, with food, in the shade.

Works with Seared Duck · Pan Seared Duck

Shorthand most often for Pinot Noir — light-bodied, perfumed red wine with cherry and earth. Burgundy's most temperamental and rewarding grape.

The serious heart of Bordeaux's Left Bank — Cabernet-led blends with grippy tannins, blackcurrant, and cedar. Cellar-worthy at any quality level.

Red · Full · Dry

California's brawler — jammy blackberry, brambly spice, and 15% alcohol that hides behind the fruit. Built for ribs, brisket, and anything that came off a grill.