Canard

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 Pate De Canard · Magret De Canard · Margret De Canard +2 more Pate De Canard · Magret De Canard · Margret De Canard · Foie Gras De Canard · Le Canard De "l'escargot"

Sparkling · Light · Dry

Spain's traditional-method sparkling, made in Catalunya. Crisper and chalkier than Prosecco; remarkable value next to Champagne. Pair with jamón, tortilla, and grilled vegetables.

Works with Pate De Canard · Magret De Canard · Margret De Canard

Sparkling · Light · Dry

Méthode champenoise from the most chalk-rich corner of France — fine bubbles, brioche, lemon zest, and a finish that goes on for half a minute. The wine for anything fried, salty, or special.

Works with Confit Canard · Confit De Canard · Le Canard De "l'escargot"

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 Pate De Canard · Magret De Canard · Margret De Canard

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 Pate De Canard · Magret De Canard · Margret De Canard

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 Confit Canard · Confit De Canard · Le Canard De "l'escargot"

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.

Works with Confit Canard · Confit De Canard

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 Confit Canard · Confit De Canard

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 Confit Canard · Confit De Canard

Burgundy's most muscular Pinot Noir village — dense, dark-fruited, structured, with grippy tannins by Burgundy standards. The Pinot for those who normally drink Bordeaux.

Works with Canard · Confit Du Canard

White · Light · Off-dry

Aromatic, racy, and shapeshifting — bone-dry in Alsace, off-dry on the Mosel, syrupy and ageless when late-harvested. The single most versatile wine for spicy food on earth.

Works with Foi De Canard · Fois De Canard

White · Light · Dry

Galicia's gift to summer — citrus, peach, salt air, and acid like a knife. Made for shellfish, paella, and any dish that involves the sea.