Peking Duck

Peking Duck

Peking duck is crisp, fatty skin and tender meat rolled in pancakes with sweet hoisin, spring onion and cucumber, so the wine needs acidity to cut the fat, fruit to meet the hoisin and only soft tannin. A silky, red-fruited red leads. Avoid firm tannin and heavy oak.

Pairs Perfectly

A red Burgundy, France. Pinot Noir's red fruit and forest-floor savour cut the duck fat with acid and fold into the hoisin without a hint of harshness.

Pairs Well

A Garnacha rosado, Navarra, Spain. A fuller, darker rosé whose red-berry sweetness flatters the hoisin, and it costs very little.

An off-dry Riesling, Mosel Spätlese, Germany. Its acidity slices the fat and the gentle sweetness meets the glaze head-on.

Avoid

Big, tannic and heavily oaked reds, which fight the hoisin and overwhelm the duck.

Failing That

A Beaujolais, France.

If All Else Fails

Soft Merlot, Chile.

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