Posted: 06/11/2017

 

Our latest blog is written by Jodie from Naked Wines who has come up with a selection of wines that will work beautifully with duck this festive season:

Christmas is around the corner so we’ve started thinking about what is going to be on our table this year. 

We love matching our wine with delicious food and you just can’t go wrong with duck, it has to be one of the most versatile meats you can get.  Whether you’re a red or white wine drinker, there will be something for you to match this meat.

We would recommend a Pinot Noir for those of you that favour a red wine… Dom Maxwell Podocarp Pinot Noir 2016 is the ideal accompaniment for duck, due to it’s beautiful balance of acidity (that cuts through the fat on the duck) and flavour.  Dark ruby red in the glass, the wine leads with abundant dark cherry, dried herb with a background of florals. Long, fresh and woven together with mineral tannins and French oak, this a wine that will equally age or be enjoyed young. An array of ripe dark cherries, plum and berry fruits provide flesh and weight in the mouth - it makes for beautiful drinking!

For white wine drinkers, look no further than Pinot Gris. You can’t go wrong with the Cause & Effect Pinot Gris from New Zealand, it is a rich wine; exotic aromatics with pear and spice lead the charge, it's almost like it has been infused with rose petal, poached pear and nectarine. The plush flavours of this Pinot Gris will compliment the gamey flavour of the duck wonderfully.

 Small and Small Sylvia Reserve Sauvignon Blanc 2013

 

Recipe Pairings

  • Dominic Hentall Sangiovese Negroamaro IGT Puglia 2016:  With mouthwateringly juicy spiced cherry flavours, this will be a hit with even your fussiest dinner guest. This delicious Italian red will match well with the duck breast with cherry & red wine sauce, highlighting the fruit nicely.
  • Small and Small Sylvia Reserve Sauvignon Blanc 2016: From the first sip, it's an explosion of luscious Marlborough fruit flavour. Fresh grapefruit, zingy gooseberries and juicy, mouth-watering pear drops all fuse together to make an exceptional tropical tipple.  This fab kiwi Sauvignon matched with the duck breast salad with burnt coconut, pineapple and cashews are guaranteed to send you to the tropics, even on the greyest of days.
  • Lacaze Private Collection Cabernet Sauvignon 2015: This cracking Cabernet Sauvignon has hints of red berries, minty and spicy tones with noble oak in between. Bold and elegant in the same time, it is a balanced and well-structured wine with a vibrant finish.  Whether you’re going traditional with your duck or trying out a new recipe such as roast duck with salsa verde, new potato chips and purple sprouting broccoli it’s bound to please.

If you fancy trying some wine from Naked Wines yourself, just go to www.nakedwines.com/gressinghamblog

Dominic Hentall Sangiovese Negroamaro IGT Puglia 2014 1