Duck is considered a dark meat with a stronger, gamier flavor profile, and it is richer and slightly fattier than chicken, which makes it even more versatile with wine pairing. Here are some general tips on wine pairing with duck:
- Pair slow-cooked, fruity, spicy, or mild-flavored duck with whites and lighter acidic reds.
- Pair rich, fatty, or strongly flavored duck with bold reds higher in tannins.
- Pair roasted and moderate-intensity duck with medium tannin reds.
- Pair duck pate or fois gras with a sweet white or a late harvest white wine.
Pinot Noir is a classic pairing with duck because both offer moderate intensity, with pinot noir’s acidity balancing out the fattiness of duck. Other red wines that pair well with duck include Merlot, Barolo, Tuscan reds, Bandol, Mourvèdre, Madiran, and Marcillac. For white wines, Gewurztraminer and Pinot Gris are good options. Additionally, duck dishes with a bit more heat, such as jerk-spiced duck or duck with Thai red curry, may pair exceptionally well with an off-dry or sweet white wine like a Riesling from Germany or aromatic Gewurztraminer from Alsace. When searching for a red wine to pair with these types of dishes, make sure to choose something with a low level of alcohol and soft tannins in order not to over-accentuate the spicy flavors of the dish.
