The 3 best wines with duck
1 Pinot Noir Light-bodied red
Cherry fruit and acidity cut through duck fat, especially with cherry or orange sauce.
Serve 55-60°F Decent from $15; good from $25; Burgundy can be any price
2 Red Bordeaux blend Full-bodied red
For duck confit and cassoulet.
Serve 60-65°F Bordeaux Supérieur from $15; classified growths $60+
3 Nebbiolo (Barolo) Full-bodied red
Barolo’s acidity and tannin handle roast duck and truffles.
Serve 60-65°F Langhe Nebbiolo from $20; Barolo $45+
Best on a budget: Oregon or Chilean Pinot Noir.
Also good
What to avoid
- Light, crisp whites. Too lean for the rich meat.
It depends how you cook it
| If you’re having… | Pour |
|---|---|
| Peking duck | Off-dry Riesling or Pinot Noir. |
| Duck à l’orange | Pinot Noir or Gewürztraminer. |
| Cassoulet | Southwest French reds or Bordeaux. |
Frequently asked questions
What wine goes with duck breast?
Pinot Noir is the classic. Choose Burgundy or Oregon for elegance, California for riper fruit.
Tried this pairing?
What readers poured
Tried Duck? Tell us which bottle you opened and how it went. The first good one goes right here.
