No easy task for the sommelier: a crispy and well-seasoned crust, gently roasted meat and a powerful, slightly sweet sauce (for example, plum sauce or black bean sauce).

The picture shows the dish peking duck with three glasses of wine, filled with white wine and red wine.

Pairs well with

© Austrian Wine/Blickwerk Fotografie

Pairs well with

  • Medium-bodied Zweigelt from a good vineyard site: the pronounced fruit, low acidity and light tannins match superbly with the components of the food – a completely harmonious combination.
  • Pinot Noir or Sankt Laurent: the fine berry fruit notes of a red Burgundy harmonise perfectly with the juicy meat. The soft bitter tones give a piquant refinement to the duck. A noble match! Be careful with sauces which are too powerful or dominating.
  • Medium-bodied white Burgundy: Chardonnay, Weissburgunder (Pinot Blanc) and Grauburgunder (Pinot Gris): even with red meat, these full white wines with remarkable flavours make excellent companions. The ripe fruit harmonises so well with the light sweetness of the sauce. Especially a slightly mature wine of these kind with only a touch of barrique flavour (subtle vanilla and banana tones) complete the crispy duck just wonderfully.
  • Gemischter Satz, Grüner Veltliner: especially robust representatives – with acidity that’s not too pronounced – provide outstanding harmony.



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