What wine is best with a Savory Duck ?

Answer 1

Duck is one of those foods that you could go with either a red or white wine.
Since duck has a strong, heavy flavor, I prefer to contrast it with a light, fruity chardonnay or dry sav. blanc.

Answer 2

My recommendation for a duck dish would certainly be a fairly gutsy wine, but further than that, it would depend largely on the rest of the dish but ultimately on your personal tastes. Personally, I would love a rich, heavy Madiran with a fatty, rich duck dish, but I could very well enjoy a Powerful, oaky and full-bodied white Rioja with sliced lemon duck. Because the meat is full-flavoured, don't get anything light like a crisp Sauvignon Blanc or a light Beaujolais as you won't taste it, the wine needs to be able to stand up to the dish.

My best advice would be to let your wine merchant know exactly what the dish is and exactly what YOU want from a wine and they can recommend something perfect for you.

Answer 3

Yucky-poo to contrasting the hearty flavor of duck with a crisp sauvignon blanc.

You don't want to "contrast" but find a wine that matches. It depends on the recipe but generally speaking, duck is heartier meat. Bold and/or spicy reds are a better match.

Try a Chateauneuf du pape, or even a Bordeaux.

Answer 4

What do you mean "Savory Duck"? (a quick search on two search engines describes as savory many, many different duck recipes).

If you mean Peking or other Chinese barbequed duck: I usually go for a crisp, dry but fruity white in general, and Alsatian whites in particular (Alsatian reislings, pinot blancs or sylvaners all go very well).

Answer 5

White wine defintely