Wine and duck are the subject of many articles seeking the ideal food and wine pairing. Duck can be cooked in many ways and comes in many forms. The question “what wine with duck?” is therefore entirely legitimate. Generally, duck is drunk with a wine that is rather tannic and with lovely fruit notes. However, it is also possible to create more original and surprising pairings.
Wine and duck: the traditional pairings
The wine chosen to accompany duck depends on how the duck is cooked and on the sauce made. Indeed, there is a great variety of ways to cook duck and many cooking methods (oven, grill, barbecue, and so on). The cooking will necessarily have an impact on the pairing of this dish with wine. For a duck that is just seared and still very rare, we advise a wine with well-defined tannins. The blood and the tannins will go extremely well together. So, yours to enjoy: powerful, spicy red wines. For this, you can turn to Bordeaux from Graves, Pomerol, or the Haut-Médoc. If you prefer the Burgundy region, we advise a wine from Gevrey-Chambertin, Nuits-Saint-Georges, or even Marsannay. Finally, to choose a Rhône wine with duck, turn to Côte-Rôtie, Saint-Joseph or even Hermitage. If tannic wines are not for you, it is possible to create alternative pairings. So, to choose a wine with duck, you can turn to wines from the Loire such as a Bourgueil and a Chinon. In the South-West, some wines will go very well with duck: Buzet and Gaillac are for you. That’s plenty to ensure a good wine tasting.
Wine and duck breast
Finally, it is impossible to answer the question of what wine to drink with duck without mentioning duck breast (magret). Indeed, wine and duck can be the subject of magnificent pairings. Yours to enjoy: wine with duck breast.
Wine and classic duck breast
Whether the duck breast is cooked in the oven or on the plancha, there is a very classic pairing whose effectiveness is proven. So, for a classic duck breast, turn to a red wine from Bordeaux. Saint-Émilion, Côtes de Blaye, Saint-Estèphe, and Médoc will be perfect to accompany a duck breast.
Wine and honey-glazed duck breast
Honey-glazed duck breast can be the subject of particular food and wine pairings. Indeed, you will find excellent wines in the Côtes de Gascogne to accompany a honey-glazed duck breast. Naturally, the red wines of Bordeaux will do the job: a Saint-Émilion will be perfect!
Wine and barbecued duck breast
Finally, it is possible to cook duck breast on the barbecue. So, the answers to the question “what wine with duck?” will not be the same. For a barbecued duck breast, we advise a red wine from Bordeaux (Saint-Émilion, Saint-Estèphe, Médoc, Saint-Julien, Pomerol, Margaux or even Pauillac). The wines of Cahors or Madiran in the South-West are also excellent choices of wine to accompany your barbecued duck breast.
Wine and duck à la presse: the food and wine pairings for this historic recipe
Duck à la presse is an extremely well-known recipe of the great kitchens. In this recipe, the duck is accompanied by the blood coming from the pressed carcass. Port is added to this blood before reduction. To pair this delicious dish well, you will have to turn to red wines with rather light tannins but with a clearly present acidic backbone. So, for a successful food and wine pairing, you can turn to the premiers crus of the Côte de Nuits, of Gevrey-Chambertin or of Marsannay. The wines of the Côte de Beaune will also do the job very well. If you make these choices, remember to turn to vintages prior to 2008. Finally, it is possible to create other pairings with wines from the southern Rhône (such as a Châteauneuf-du-Pape) or even red wines from Bordeaux (Pomerol, Saint-Estèphe, Margaux). For the latter, turn to vintages that have reached sufficient maturity. Vintages prior to 2003 should be perfect.
