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Pinot Noir is the classic answer for duck, and it earns its reputation. A juicy Grenache or a soft, ripe Shiraz can also shine, and Peking duck wants something a little different. Here is how to pick.
Duck is the dinner that makes people nervous. It looks fancy, it smells fantastic, and it comes with a layer of fat that could grease a small bicycle. The good news is that the fat is the clue to the whole match.
Table of Contents
The Short Answer
- Pinot Noir: light, cherry-fruited and fresh, the classic partner for roast duck and duck breast.
- Grenache: juicy red fruit and soft tannins, lovely with duck legs and richer sauces.
- Off-dry Riesling: a little sweetness and zingy acidity, the best friend of Peking duck.
Serve the reds a touch cooler than room temperature. Twenty minutes in the fridge before dinner does the job. Our serving temperature chart has the details.
What Duck Does to Wine
Fat. Duck skin and fat coat your mouth. Decanter’s guide to duck and goose says to look for medium-bodied wines with fairly high acidity, because acidity cuts through the richness and leaves your palate fresh for the next bite.
Dark, rich meat. Duck breast is closer to steak than to chicken, especially when it is served pink. The wine needs juicy fruit and some depth, or the meat will simply bully it.
Sweet sauces. Orange, cherry, plum and hoisin all add sugar. A wine with ripe fruit, or even a touch of sweetness, will sit happily beside them. A bone-dry, lean wine will taste thin.
Tannin and oak. They add depth, but too much can overpower the dish, as the Decanter guide warns. Think soft and supple, not big and chewy.
Not all duck is the same. A crisp roast duck with a sharp fruit sauce is lighter work than a slow-cooked duck leg confit, which is richer and saltier. The richer the dish, the more you want bright acidity in the glass. If the sauce is sharp and tangy, pick a wine with ripe fruit to balance it.
Best Wines for Duck
Pinot Noir
This is the one the pros reach for first. Light to medium body, bright acidity and cherry fruit are exactly what rich duck wants. Wine Australia says Australian Pinot Noir thrives in cooler spots such as Tasmania, the Yarra Valley and the Adelaide Hills, and typically shows cherry and strawberry flavours. Our Pinot Noir guide explains the grape in more detail.
One caveat. For Peking duck with sweet hoisin, Decanter’s Jennifer Docherty MW finds Pinot Noir too linear for that rich, greasy mouthfeel. Save it for roast duck and duck breast.
Grenache
Grenache is the friendly cousin. It brings ripe red berries and soft tannins, so it works when the duck comes with a cherry or plum sauce. Look for McLaren Vale or Barossa bottles that are not heavily oaked. Read more in our Grenache guide.
Off-Dry Riesling
Peking duck is crisp skin, fatty meat and a sticky, sweet sauce. Decanter’s Peking duck advice puts a German Spätlese Riesling first, thanks to its acidity and touch of sugar. An Australian off-dry Riesling from the Eden Valley or Clare Valley is easier to find and does the same job. Our Riesling quick facts will help you read the label.
Ripe, Soft Shiraz
Want a bigger red? The same Decanter piece suggests a ripe Clare Valley Shiraz for Peking duck, because its tannins are fine and its acidity is gentle. Choose a fruity one with little oak. Our Shiraz guide covers the styles.
What to Avoid
- Big, oaky, tannic reds. They fight the fat and the sauce, and the oak ends up shouting over the duck.
- Very light, lean whites. A thin Sauvignon Blanc gets flattened by the richness.
- Very sweet dessert wines. Duck with a sweet sauce is already sweet enough. Two lots of sugar make a sticky evening.
Drink One Tonight
For roast duck or duck breast, here is an easy Pinot Noir that will not wreck the budget. The shop describes red cherry and blackcurrant aromas, mixed red berry flavours, delicate tannins and soft acidity. That is the right recipe for a fatty bird.
42 Degrees South Pinot Noir
A fruity, easy Pinot Noir for a weeknight duck dinner. Chill it for 20 minutes first.
- Red cherry and mixed red berry flavours
- Delicate tannins and soft acidity
- Under $32 a bottle
- Light body, so keep sauces gentle
- Not the best match for Peking duck, so choose Riesling there
If You Are Cooking It
Score the skin, dry it well, and roast it hot so the fat renders and the skin goes crisp. Rest the meat before carving so the juices stay put. A cherry or orange sauce will tie a fruity red to the plate even better.
Going for a sticky glaze? Our guide to wine and miso covers sweet and salty dishes. Planning a roast feast? See wine with roast pork for another crackling classic. Use a big-bowled glass to catch the aromas, and see our best wine glasses. Keeping an eye on the extra glass? Try the wine calorie calculator.
Leftover duck makes a fine next-day sandwich or salad. The same wines still work, and a chilled sparkling rosé is a cheerful extra. One bottle between two is plenty for a midweek dinner, so you can keep the evening civilised and the washing up manageable.
Frequently Asked Questions
What red wine goes best with duck?
Pinot Noir is the classic choice. Decanter also sees potential in Merlot, Syrah and Cabernet Franc, so a medium-bodied, juicy red is the target.
Can you drink white wine with duck?
Yes. Off-dry Riesling suits Peking duck. For duck in an orange sauce, Decanter suggests a rich, well-balanced Pinot Gris from Alsace.
What wine goes with Peking duck?
Spätlese Riesling is the top pick from Decanter’s expert. A ripe, fruity Shiraz with fine tannins is a good red option.
What wine goes with duck breast?
Pinot Noir is the safe bet. Decanter also suggests blanc de noirs Champagne for duck breast, if you want to celebrate.
Is rosé good with duck?
It can be. Decanter suggests gastronomic rosé Champagne and traditional-method sparkling rosés, so a quality sparkling rosé is a fun match.
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