Pairings › Roast Duck

Roast Duck

Food

Oven roasted duck

Barolo

Barolo's tannins and acidity complement the rich, fatty texture of roast duck.

Cabernet Sauvignon

Cabernet Sauvignon's bold structure balances the duck's strong flavors.

Pinot Noir

Pinot Noir's light body and red fruit enhance the duck without overpowering it.

Blend

Blend wines offer complexity that pairs well with the varied flavors of roast duck.

Old Fashioned glass • Medium • 5 min

acid + sweet + smoke — bright lemon and honey cut duck fat; smoky backbone complements roast flavors

Score: 92

Rocks glass • Medium • 10 min

acid + bitter + smoke + sweet — lemon tartness and red wine float mirror classic duck–wine pairing; smoky depth enhances roast

Score: 91

Coupe • Medium • 10 min

acid + sweet + smoke + savory — pear’s sweetness and citrus cut richness; smoked salt echoes roast skin

Score: 90

Coupe • Medium • 5 min

acid + sweet + smoke — blood orange brightness and tartness cut through fat while smoke complements char

Score: 89

Highball glass • Easy • 5 min

sweet + bubbles + smoke — fresh apple brings fruitiness and lift; soda lightens richness

Score: 88

Coupe • Medium • 10 min

sweet + herb + smoke — fig’s lush sweetness and thyme complexity match gamey duck

Score: 86

Coupe • Medium • 10 min

acid + herbal + smoke — rosemary adds aromatic, savory lift that pairs well with herbed duck

Score: 85

Coupe glass • Medium • 5 min

bitter + sweet + smoke — sweet vermouth and bitters provide rich, wine-like structure that stands up to duck

Score: 84