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Duck

I love duck and goose and find that their dark, rich meat makes an ideal foil for a variety of hearty wines. If you're looking for a red, Pinot Noir is a natural, but Rhones and Northeastern Italian reds also work well, especially with a bit of age.

Rich, slightly sweet whites also sing a pretty tune with duck or goose - try very good Vouvray (demisec or moelleux), Alsatian Gewurztraminer or just about any good Riesling.

Additions from readers:

Aged California cabernet sauvignon is one of my favourite pairings for simply roasted duck; Côte-Rôtie is wonderful when citrus (lime, grapefruit) and herb (tarragon, thyme) flavours are involved. Châteauneuf-du-Pape marries well with Chinese spices like star anise, five-spice powder and hoisin sauce. If serving duck with a sweetish, fruit-based sauce (oranges, peaches), consider opening a semisweet wine like a young Sauternes. --Craig Schweickert

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