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Dec 15, 2006 06:38 PM

Wine for duck

I'm making a very simple slow-roasted duck (garlic, rosemary, clementine oranges) and, for some reason, I seem to be fixated on serving a nice Chianti with it. Does this make sense to anyone else? Or...what else would you suggest. I am a very good cook, but a very bad wine-pairer.

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  1. I think a good Chianti riserva or other superior sangiovese such as a Brunello would be great with that.

    1. Have you considered Pinot Noir?

      1 Reply
      1. re: LisaC

        I considered Pinot Noir but to be honest, I'm not such a fan of Pinot...terrible to say, I know. I guess I just want to serve a wine I really enjoy. As long as it's not completely wrong. My son would make me sit out in the hall for that. (He's such a culinary snob - where did I go wrong/right?)

      2. Actually a Chianti will go fine, but not a Reserva, that would be a little too powerful. I love Pinot Noir, but it is easy to not like the inexpensive ones. Have you thought about serving a nice Rioja or if you want to be less expensive, a nice Cotes du Rhone?

        1 Reply
        1. re: dinwiddie

          I was thinking of exactly these same points.
          Normally I would go with pinot noir as first choice of pairing with duck, but an earthier French rather than fruit foward variety.

          I would think Rioja would be at roughly the same price level as Cotes du Rhone. But I agree that either would be good choices. If the garlic roasted as well, I recall a phenomenal pairing with El Coto Crianza (should it be available in your area).

        2. You can never go wrong with a wine from Rioja, and the El Coto is a great (inexpensive) example.

          1. I thought of Pinot, too. But Chianti would be fine. I also think a Riserva would be fine, as would a Rosso di Montalcino or a lighter Brunello. Any Southern Rhone (Gigondas, Chateauneuf du Pape, most Cotes du Rhone) would probably also work though, again, some CdPs may be a little strong for the duck.