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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
....and poor spelling as well!
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Mr. 16 gauge
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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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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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I do a Spanish rose in summer or a light Rioja red...in winter, I'm with bcas - sangiovese rocks with duck.
I love all of God's creatures, properly prepared.
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