Muscovy 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.

Works with Muscovy Duck · Muscovy Duck Breast · Muscovy Duck In Plum Sauce +1 more Muscovy Duck · Muscovy Duck Breast · Muscovy Duck In Plum Sauce · Crispy Muscovy Duck Breast, Hudson Valley Foie Gras, Quinoa, Baby Carrots

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 Muscovy Duck · Muscovy Duck Breast · Muscovy Duck In Plum Sauce +1 more Muscovy Duck · Muscovy Duck Breast · Muscovy Duck In Plum Sauce · Peppercorn-crusted Muscovy Duck With Blueberries

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 Muscovy Duck · Muscovy Duck Breast · Muscovy Duck In Plum Sauce +1 more Muscovy Duck · Muscovy Duck Breast · Muscovy Duck In Plum Sauce · Crispy Muscovy Duck Breast, Hudson Valley Foie Gras, Quinoa, Baby Carrots

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 Muscovy Duck · Muscovy Duck Breast · Muscovy Duck In Plum 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 Muscovy Duck · Muscovy Duck In Plum Sauce · Crispy Muscovy Duck Breast, Hudson Valley Foie Gras, Quinoa, Baby Carrots

Red · Medium · 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.

Red · Medium · Dry

California Merlot, when made well — plummy, supple, with a touch of cocoa and earlier drinkability than its Bordeaux cousins. The unfairly maligned dinner-party red.

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

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

Piedmont's everyday red and Italy's secret food wine — high acid, low tannins, juicy red cherry, and a touch of earth. Pairs effortlessly with anything red-sauce.

A specialty bottling we haven't documented in detail. Treat the first sip as research — note the body and acidity, then choose food that matches.

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.