Duck Liver

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.

Works with Duck Liver · Duck Liver Pate · Duck Liver Mousse +5 more Duck Liver · Duck Liver Pate · Duck Liver Mousse · Duck Liver Terrine · Truffled Duck Liver Pate · Roasted Duck Liver Ravioli · Duck Liver With Poached Pair · Duck Liver Pate With Cumberland Sauce

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 Duck Liver · Duck Liver Mousse · Duck Liver Terrine +4 more Duck Liver · Duck Liver Mousse · Duck Liver Terrine · Truffled Duck Liver Pate · Roasted Duck Liver Ravioli · Duck Liver With Poached Pair · Duck Liver Pate With Cumberland Sauce

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 Duck Liver · Duck Liver Mousse · Duck Liver Terrine +4 more Duck Liver · Duck Liver Mousse · Duck Liver Terrine · Truffled Duck Liver Pate · Roasted Duck Liver Ravioli · Duck Liver With Poached Pair · Duck Liver Pate With Cumberland Sauce

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 Duck Liver · Duck Liver Mousse · Truffled Duck Liver Pate +3 more Duck Liver · Duck Liver Mousse · Truffled Duck Liver Pate · Roasted Duck Liver Ravioli · Duck Liver With Poached Pair · Duck Liver Pate With Cumberland Sauce

Red · Medium · Dry

Piedmont's everyday red — soft, plummy, low-acid, gulpably friendly. The wine you reach for when Barolo feels like a commitment.

Works with Duck Liver Parfait · Duck Liver Parfait With Spiced Cherry Brioche

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 Duck Liver Parfait · Duck Liver Parfait With Spiced Cherry Brioche

White · Medium · Dry

Same grape as Pinot Grigio, different attitude — the Alsatian style is richer, fuller, faintly honeyed, with the structure to handle pork, smoked fish, and Asian aromatics.

Red · Medium · 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.

White · Medium · 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.

Red · Full · Dry

Veneto's heavyweight — dried grapes give wines of remarkable concentration, raisin, dark fig, and a faint bitter-chocolate finish. Sip with hard cheese; never with a salad.

Red · Medium · Dry

American wines made in the Italian idiom — Sangiovese, Barbera, or Super-Tuscan-style blends from California or Washington. Cherry-driven, food-friendly, often a great value.