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).
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.