What Wine Goes With Duck?
By Bordeaux Brian for Pair It & Share It · Published
BOTTOM LINE
Pinot Noir is the classic duck wine: its acidity cuts the fat and its cherry fruit suits the rich meat. With cherry or orange sauces it's even better. For duck confit or very rich preparations, try Syrah, Malbec or a Rhône blend. For Peking duck with hoisin, Pinot Noir or an off-dry Riesling.
Quick decision
- Seared duck breast→ Pinot Noir
- Duck with cherry or orange sauce→ Pinot Noir
- Duck confit or cassoulet→ Syrah, Malbec or a Rhône blend
- Peking or hoisin duck→ Pinot Noir or off-dry Riesling
Fat needs acidity
Duck is rich and fatty. Wines with good acidity, like Pinot Noir, refresh the palate. Its red-fruit flavor also mirrors fruit sauces often served with duck.
Richer dishes, fuller reds
Confit and cassoulet are salty, slow-cooked and hearty. They can handle wines with more body and tannin, such as Syrah from the Rhône or Malbec from Cahors in southwest France, where these dishes come from.
Sweet and spiced sauces
Hoisin and plum sauce are sweet. A very dry, tannic red can taste bitter with them. Fruity Pinot Noir or an off-dry Riesling handles sweetness better.
Common questions
- Can you have white wine with duck?
- Yes — an off-dry Riesling or an aromatic white works well, especially with Asian-style or fruit-glazed duck.
Choosing a glass? See the Pinot Noir wine glasses its makers document, in the free Wine Glass Finder.
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About the author. Bordeaux Brian brings more than 30 years of wine experience and firsthand experience in vineyards and wine regions around the world. His focus is practical: helping people make better wine decisions without the intimidation.