Red · 2023
Domaine Saint-Basile Frontenac
Domaine Saint-Basile
Montérégie · Canada
View →Poultry
Duck
Fruit, freshness and enough depth to accompany a rich meat without weighing it down.
The pairing
Why it
works.
Duck is richer and more flavorful than most poultry, but its texture doesn't necessarily call for a big, heavy red. The most interesting pairings usually combine fruit, good acidity and moderate tannins.
A simply roasted magret particularly likes fresh, elegant reds. With a fruit sauce, the wine's fruity character becomes even more important. For a confit, where the fattiness and savory element are more pronounced, you can choose a slightly more structured and deeper red.
In practice
Don't automatically pick the most powerful red. Duck mainly needs a wine with enough acidity to balance its fat and enough fruit to match its richness. Pinot noir, structured Gamay and fresh, medium-bodied reds are often excellent starting points.
In the glass
What to
look for.
Pinot noir01
Structured Gamay02
Fresh, medium-bodied red03
Elegant Grenache04
Fruity, lightly oaked red05
The LPV selection
Four bottles
for this dish.
A selection chosen from our bottle library based on their profile and affinity with this dish.
What to avoid
Very tannic or heavily oaked reds can toughen the pairing and mask the meat's finesse. Conversely, a wine that's too light may disappear alongside a confit or a rich sauce.
When serving
Serve reds around 14–16 °C rather than at room temperature. Their freshness and fruit will come out more with duck.