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.

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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 · 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.

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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.

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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.

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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.

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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.

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Red · Medium · Dry

Cabernet's softer sibling — plum, black cherry, and a whisper of chocolate, framed by rounder tannins and earlier drinkability. The wine that built Pomerol and the one to reach for when Cabernet feels like overkill.

Works with Duck · Wild Duck · Duck Roast +12 more Duck · Wild Duck · Duck Roast · Duck Confit · Smoked Duck · Confit Duck · Lacquered Duck · Confit Of Duck · Duck Proscuitto · Duck Spring Rolls · Smoked Duck Breast · Duck With Fig & Cherry Sauce · Duck With Rich Or Hearty Sauce · Duck With Light Or Medium Sauce · Peking (beijing) Lacquered Duck

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.

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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 Duck · Thai Duck · Duck Confit +10 more Duck · Thai Duck · Duck Confit · Duck Sashimi · Duck Procuitto · Duckling Orange · Thai Duck Curry · Duckling L'orange · Roast Duck Or Goose · Asian Prepared Duck · Duck And Cherry Sauce · Duck With Hoisin Glaze · Braised Duck Legs And Sautéed Duck Breast

White · Medium · Off-dry

Lychee, rose petal, and a touch of ginger; medium-bodied, low-acid, and unmistakable. The wine for any cuisine where the spice cabinet did the heavy lifting.

Works with Duck · Thai Duck · Peking Duck +8 more Duck · Thai Duck · Peking Duck · Smoked Duck · Duck L'orange · Thai Duck Curry · Duck à L'orange · Asian Duck Breast · Asian Inspired Duck · Duck With Light Or Medium Sauce · Duck Foie Gras With Toasted Brioche

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.

Works with Duck Bbq · Duck Roast · Duck Breast +8 more Duck Bbq · Duck Roast · Duck Breast · Confit Duck · Confit Of Duck · Roast Duck Breast · Duck Taco Mango Salsa · Seared Duck With Fig Sauce · Duck With Fig & Cherry Sauce · Roasted Duck With Orange Sauce · Roast Duck Tacos With Mango Salsa And Hoisin