Wild Duck

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 Wild Duck · Wild Duck Bacon · Wild Duck Breast +4 more Wild Duck · Wild Duck Bacon · Wild Duck Breast · Duck Wild Rice · Wild Duck & Fig Terrine · Duck And Wild Rice Soup · Creamy Wild Rice-duck Soup

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 Wild Duck Bacon · Wild Duck Breast · Duck Wild Rice +3 more Wild Duck Bacon · Wild Duck Breast · Duck Wild Rice · Wild Duck & Fig Terrine · Duck And Wild Rice Soup · Creamy Wild Rice-duck Soup

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 Wild Duck Breast · Duck Wild Rice · Wild Duck & Fig Terrine +2 more Wild Duck Breast · Duck Wild Rice · Wild Duck & Fig Terrine · Duck And Wild Rice Soup · Creamy Wild Rice-duck Soup

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 Wild Duck Breast · Duck Wild Rice · Wild Duck & Fig Terrine +2 more Wild Duck Breast · Duck Wild Rice · Wild Duck & Fig Terrine · Duck And Wild Rice Soup · Creamy Wild Rice-duck Soup

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 Wild Duck Breast · Wild Duck & Fig Terrine · Duck And Wild Rice Soup

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 Duck Wild Rice · Creamy Wild Rice-duck Soup

Red · Full · Dry

Shiraz's more reserved European cousin — Northern Rhône style, all violets, black olive, and white pepper. Less brawn, more poise; pairs as well with lamb as with peppered duck breast.

Works with Wild Duck Bacon · Roast Duck With Wild Mushroom Sauce

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.

Red · Medium · Dry

California's signature red — jammy, brambly, often 15% alcohol, with notes of blackberry, black pepper, and dried herb. Built for ribs and brisket.

Red · Medium · Dry

Australia's signature red — dense, spice-driven, peppery, often pushing 15% alcohol. Barossa makes it brawniest; McLaren Vale, smokier; Hunter, leaner. Built for the grill.

Red · Medium · Dry

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

A wine without a curated reference in our library. Pour a small glass to gauge style, then pair confidently with what the weight and sweetness suggest.