A roasted duck breast is best combined with a medium-full red wine, which may have some spiciness and preferably a fine, soft or even velvety texture.
Red wines from Pinot Noir or Merlot are classic with duck breast. Red wines from the French Rhône are also often a good combination with duck breast. The latter are somewhat spicier and fuller, made from grapes such as Syrah, Mourvèdre and Grenache Noir.
Of course there are many other, somewhat less obvious red wines that combine excellently with duck breast. The choice depends on the way in which you serve the duck. canard à l'orange, for example, calls for ripe white with a sweet note. Confit de Canard calls for a firmer red.
2021 | Spain | Tenerife
Elegant red wine with a spicy minerality. Made from Listán Negro and Tintilla grapes on the Canary Island of Tenerife. Wine lovers wine.
2021 | Romania | Walachije
Deep purple-red, ripe and concentrated wine from the Romanian Fetească Neagră grape. To open a venison or a grilled rib-eye.
2019 | Armenia | Vayots Dzor
Characteristic Areni Noir from Armenia. Floral, with fresh berries, young cherries and raspberries. Peppery spiciness and an edge of tannin.
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