Which wine?

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Which wine?

Postby Mr. 16 gauge » Thu Aug 02, 2007 10:28 am

REd or white? I've always been told that a white wine should be served with poultry and fish, and a red wine with dark meats, such as beef.....but what about duck? Should it be served with a white, because it is poultry, or a red, because it is dark meat? Please forgive my lack of ettiquette on the subject :oops: :smile:

....and poor spelling as well! :rolleyes:
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Postby bcas » Sun Aug 05, 2007 12:22 pm

It doesn't matter if you serve red or white.

I read somewhere (not sure if it was Wine Spectator) that people (including some Sommeliers) are going away from the traditional wine pairing traditions. However, you should try out different wines to see which ones you prefer (or offer one of each for your guests) with duck.

For me, I prefer a nice Bordeaux or Sangiovese with duck. But that's what I like to drink.
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Postby Dolsmi » Mon Aug 06, 2007 7:50 pm

Boones Farm - Orange Hurricane... Goes with everything. :rofl: :drinking:
Actually I drink it with a good Shiraz or Merlot... :thumbsup:
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Postby rmb79 » Wed Aug 08, 2007 7:38 pm

Rancho Zabaco Zinfandel. (this is not a white zin, but rather a robust red wine.)

I enjoy this bottle with my duck from time to time. Or else I drink Bud light.
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Postby duckjumper » Thu Aug 09, 2007 5:39 pm

I do a Spanish rose in summer or a light Rioja red...in winter, I'm with bcas - sangiovese rocks with duck.
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