What wine goes with roast duck?
Duck and pinot noir is one of wine's eternal couples: the bird's richness needs red fruit and acidity, not muscle. Burgundy wrote the rule; Oregon and Beaujolais offer beautiful variations.
Red Burgundy
Pinot noir — cherry, forest floor, silk
The classic for a reason: acid lifts the fat, fruit flatters the meat, earth deepens everything.
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Oregon pinot noir
Dark cherry, spice, polish
A touch riper than Burgundy — gorgeous with five-spice or cherry-glazed preparations.
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Morgon (cru Beaujolais)
Gamay — plush, floral, vivid
The bistro pairing: lighter than pinot but every bit as duck-friendly, at a kinder price.
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Sommelier's tip
Duck à l’orange tilts the rules — an off-dry Vouvray is shockingly good with it.
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