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Duck a L'Orange Wine Pairings

Instructions

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Infographic explain

Pairing Duck a L'Orange involves balancing the richness of the duck and the sweetness of the orange sauce. Gewürztraminer from Alsace, Côtes du Rhône, Sonoma Pinot Noir, and Ciliegiolo each offer unique flavors that complement and enhance this classic dish.

Best wine pairings with Duck a L'Orange

Gewürztraminer from Alsace pairs wonderfully with Duck a L'Orange. The wine's lush lychee and mango flavors complement the sweetness of the orange sauce. The aromatic rose petals add a floral touch that enhances the dish's complexity. Gewürztraminer's bold character stands up well to the rich, flavorful duck meat, making each bite and sip a harmonious experience.

Côtes du Rhône is an excellent match for Duck a L'Orange. The intense fruit and spice from the Grenache, Syrah, and Mourvèdre blend complement the sweet and savory elements of the dish. The rustic, well-built nature of this wine pairs well with the duck's robust flavor. The good splash of alcohol helps to cut through the richness of the meat, balancing the meal.

Sonoma Pinot Noir from the USA is another great choice for Duck a L'Orange. Its rich berry fruit and good freshness contrast with the sweet orange sauce. The well-structured nature of this wine pairs nicely with the tender duck meat. The vibrant and layered profile of Sonoma Pinot Noir enhances the dish's complexity, making each mouthful more enjoyable.

A less common pairing for Duck a L'Orange

Ciliegiolo from Italy is a less typical but excellent pairing for Duck a L'Orange. This vibrant, light red wine with tart red fruit and floral hints complements the sweetness of the orange sauce. The wine's refreshing acidity cuts through the richness of the duck, creating a balanced flavor profile. Ciliegiolo's distinctive character adds an interesting twist to the meal.

What wine goes with Duck a L'Orange?

Duck a L'Orange is a classic French dish featuring duck breast served with a sweet and tangy orange sauce. The richness of the duck meat and the sweetness of the sauce call for wines that can either complement or contrast these flavors. Gewürztraminer from Alsace offers lush fruit and floral notes that enhance the dish's complexity. Côtes du Rhône provides intense fruit and spice, balancing the sweet and savory elements. Sonoma Pinot Noir adds rich berry fruit and freshness, while Ciliegiolo introduces a unique tart and floral profile. Each wine brings out different aspects of the dish, making the meal more enjoyable.

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