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Wine for Peking Duck

pizzafreak Nov 29, 2006 05:39 PM

A group of us LA hounds are going to the SGV for PD Sat nite, and I was delegated to supply the wine. Need suggestions. Thanks in advance

  1. onlytwomuses Nov 29, 2006 06:41 PM

    I vote riesling. Chateau Ste. Michelle or Anne's.

    1. b
      BellaDonna Nov 29, 2006 07:14 PM

      Sparkling wine
      Domestic pinot

      1. d
        dinwiddie Nov 29, 2006 07:19 PM

        Sancerre or Pouilly-Fume
        Sauvignon Blanc

        1. f
          flavrmeistr Nov 29, 2006 07:24 PM

          Fume blanc
          A bright, citrusy white Bourdeaux
          A crisp Riesling
          A buttery, not-to-sweet Chardonnay

          1. n
            nja Nov 29, 2006 08:09 PM

            Riesling all the way. Try a variety of German, Alsatian, Austrian, and New World wines.

            A few years ago I organized a Chowhound dinner with the purpose of finding new wine matches with Chinese food. While there were a couple of interesting combinations, it was otherwise Riesling by a landslide.


            1. hotoynoodle Nov 29, 2006 11:46 PM

              riesling, gewurztraminer or champagne. depends what you'll be drinking with the previous courses too.

              1. w
                whiner Nov 30, 2006 04:29 AM

                Well, if you can find a good Scheurebe Spatlese go with that. (That would be a German wine, by the way -- and probably one from the Rheinpfalz region -- also known just as Pfalz -- such as a Theo Minges Gleisweiler Holle Scheurebe Spatlese wich is consistently a phenominal bargain but not the easiest wine in the world to find). A Scheurebe Kabinett could also work but I find the grape does better in at the Spatlese level.

                Your other options are:
                -Champagne (I would go with a rose or a blanc de blanc)
                -Riesling (something with a little sweetness but not too much -- a Kabinett or a Spatlese would be good; also, if you stray from Germany to Alsace make sure you are getting an off-dry wine, ask a salseman as it is frequently damn near impossible to tell just by looking at the label)
                -Alsatian Tokay Pinot Gris with a little sweetness

                -I think an Alsatian Muscat might also be a good pairing but I'd have to think about it a little more.

                Other options that people listed like very high acid Sauvignon Blancs and domestic Pinot would also work, but I don't think as well.

                1. carswell Dec 1, 2006 01:53 AM

                  Oh, man. I am on such a different page from the other posters. Peking duck, at least the ones I've eaten, has little in the way of the Asian flavours and heat that argue for a white wine. The tastes are dark, savoury and gamy, and that calls for a similar wine. Go with a Rhône-style blend (including Châteauneuf du Papes), light on the oak TYVM, or a Cabernet Sauvignon with some age on it. If other, more white-friendly dishes will also be served, bring a bottle of each colour and have two glasses going at the same time, choosing the appropriate wine for whatever you have a mouthful of.

                  5 Replies
                  1. re: carswell
                    Robert Lauriston Dec 1, 2006 02:01 AM

                    That sounds great. If I had an old bottle of a good vintage of Vieux-Telegraphe I might try it tonight. Easy on the hoisin sauce.

                    1. re: Robert Lauriston
                      woojink Dec 12, 2006 12:55 AM

                      Robert - good call. Vieux Telegraphe is one of my favorite CdP's. Love it, and fortunately, very deep in it.

                      I would DEFINITELY go with a red wine. I was thinking Burgundy... a good one. Easy on the sauce. Older, round Bordeaux would work as well. But likely one with a higher Merlot content. You don't want tannins fighting the duck.

                      I think the earlier posters may be using the Reisling and/or Champagne argument to counteract the duck fat. That is understandable, but the duck meat will benefit much better from a well structured, old world red with soft/sweeter tannins.

                      1. re: woojink
                        kenito799 Dec 12, 2006 12:13 PM

                        Great Peking Duck should not be fatty or greasy: crisp skin, aromatic greaseless meat. This is what we enjoyed in Beijing and the medium-bodied Dragon Seal cab-gamay went really well with it.

                        1. re: kenito799
                          woojink Dec 12, 2006 03:11 PM

                          I agree that it should not be fatty or greasy. But oftentimes, there is a delicious, but spare, layer of duck fat between some the skin and meat on some pieces... a sweeter or sparkling wine can help cut that richness. I too have had great Peking Duck in several places in China and the US and when it's great it is sublime, when not... at least you're still eating duck...

                    2. re: carswell
                      kenito799 Dec 11, 2006 04:47 PM

                      I am totally with you here. With Peking Duck in Beijing there is an extensive red wine list at Quanjude. We drank a Chinese red--Dragon Seal, a cabernet sauvignon/gamay blend that was not bad at all. There is some good grape terroir in China and many wineries have hired European winemakers to help out. The quality is improving and prices are great (European wine tends to be really expensive in China).

                    3. w
                      WineTravel Dec 11, 2006 04:59 PM

                      Yikes! What's up with all those Alsatians and other whites? With Peking duck?? You need red wine with peking duck. The last few posts are more like it.

                      However, the definitive wine for me with Peking Duck is a fine Pomerol... an elegant red bordeaux. Magic.

                      1. l
                        LisaC Dec 15, 2006 07:07 PM

                        I'm a duck and claret kind of girl myself but pinot noir is always a nice choice, too.

                        4 Replies
                        1. re: LisaC
                          TBird Jul 22, 2008 01:57 PM

                          we are doing a peking duck/wine dinner tonight. and like all of the above posts, the wines that people are bringing are all over the page. i'm personally bringing a seasmoke pinot noir and a paumonauk late harvest riesling, but also included will be everything from champagne to barolo!lol i'll post tomorrow how they all work out.

                          1. re: TBird
                            TBird Jul 23, 2008 08:43 AM

                            here was the final mix, and basically they all worked in some form or another:

                            2007 Bodega Sur de los Andes Torrontés
                            1985 Charles Heidsieck Champagne Champagne Charlie Brut
                            1997 Zind-Humbrecht Gewürztraminer Herrenweg de Turckheim
                            2005 Sea Smoke Pinot Noir Southing
                            2004 Le Cadeau Pinot Noir Côté Est
                            2006 Siduri Pinot Noir Chehalem Mountains
                            2002 Katnook Estate Shiraz Prodigy
                            2001 Pio Cesare Barolo
                            2007 Paumanok Riesling Late Harvest
                            2005 Bodega Sur de los Andes Malbec Reserva

                            1. re: TBird
                              whiner Jul 23, 2008 10:54 PM

                              "1985 Charles Heidsieck Champagne Champagne Charlie Brut"

                              Without having been there, I can almost guarantee I know what the WOTN was... and what the best wine with Peking duck was, to boot! :-D

                            2. re: TBird
                              TBird Jul 23, 2008 08:45 AM

                              ps - the peking duck house at 28 mott street in chinatown has ZERO corkage, which is where we had this dinner, just fyi.

                          2. ipsedixit Jul 23, 2008 09:09 AM

                            A Barolo, Pinot Noir or even maybe a grand cru Burgundy.

                            But really, with Peking Duck you've got to bring at least a couple of bottles of Remy Martin -- the nectar of choice for Chinese foodies.

                            1. WineUnleashed Jul 23, 2008 10:19 AM

                              I have done extensive tastings on this... yes rieslings and champagnes will work but really the beauty is created with Pinot Noir. I would try to find a Pinot Noir from Alsace (hard to find here), a burgundy or an Oregon Pinot Noir.

                              But, I have a feeling you are having more than Peking Duck. If it is a special course then I would reach for Pinot Noir. If you are pairing with other asian dishes... Riesling and Champagen (or Gruner Veltliner, or Pinot Blanc from Alsace).


                              1. d
                                Dave V Jul 24, 2008 06:33 PM

                                Pinot Noir. Preferably Burgundy. Too much fruit clashes with the plum sauce. Try Fixin or Marsanney. Fairly inexpenssive and full of acid to play off the fat and fruit of the duck.

                                1. b
                                  bclevy Jul 25, 2008 11:19 AM

                                  An aromatic dry white wine such as a Saint Joseph blanc
                                  would go well with Peking Duck.

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