The drunken duck: which wine goes best duck?

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Brrr, officially cold outside isn’t it? Too cold for talking fashion, optometrists and myths around vegetables that help you to see in the dark.

Instead, we’d like to share our hibernation list with you. It looks a bit like this: TV series, hot water bottle, feasting, film festival, bracing coastal walk, more hot water bottles and, did I mention feasting?

How’s your hibernation looking?

If, like us, there’s a lot of feasting in there and your Sunday roast A-game is well and truly on, perhaps you’d like some thoughts on other delicious things that go with duck. Aside from an awesome pair of frames, I’m talking an awesome pairing of wine. Yes, Sneaking Duckers, this is a slightly controversial post. We’re eating the beloved duck.

Take a look at our tips for which bottles to bring to the table…

Red

Apparently, you’re always safe going for a pinot-duck combo. Duck is a fatty meat so, to balance things out, the cool-climate acidity of a pinot noir works really well. Something on the fruity side so think cherry or plum.

A barolo will do a similar job to the pinot here too.

What about white?

Sure. If it’s a curry or spicy duck dish (in particular gingery ones), try aromatic whites like pinot gris or a gewürztraminer. A late harvest riesling too.
Hungry?

Now go forth, keep warm, and cook.

Thanks to James Savage and Simon Rankin, for the Flickr images!

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