Food Matching - Duck and Goose

Duck and goose are both quite flavoursome for farmed fowl and therefore go well with more powerfully flavoured wines than those chosen to complement chicken. A Pinot Noir, especially from Burgundy, will match the slight gamey-ness of these birds. With an orange sauce try a ripe Australian Chardonnay or better still an off-dry Vouvray wine; the slight sweetness will balance the fattiness of the duck. Cherry sauce will match both red and white wines. For white, try a German Riesling Spätlese or, if you prefer drier wines, then a red Beaujolais Cru will have sufficiently low tannins so as not to clash with the duck.


Off dry wines particularly Vouvray

Riesling Spatelese

Pinot Noir

Cru Beaujolais

See all drinks for Duck and Goose
0 : start
  35 : end of header
  39 : end of menu
 108 : end
  • © Roberts & Speight 2018.
  • Registered in England 6160428
  • Website designed and built by indicoll