Pecking Duck and Red Wine Pairing

20 September 2015
Author: Jeannie Cho Lee

Spring Deer 0080

I am often asked what is my favorite Asian food and wine pairing and without hesitation I say: “Peking duck with Pinot Noir.” The crispy duck skin, however you enjoy it, requires a wine with good acidity and none fits the bill better than Pinot Noir. Whether you prefer the skin Beijing-style, dipped in sugar, or rolled in thin flour crèpes with spring onion, cucumber and plum sauce, a young, fruity Felton Road Block 5 Pinot Noir from New Zealand cuts through the fat and even stands up to the sweet, salty sauce. If the duck meat is served, it brings out the savory, spicy elements of Felton Road Pinot. Great Peking duck is layered and nuanced, just like this wine made from biodynamically farmed grapes.


Close contenders:

  • Domaine Henri Gouges Nuits-Saint-Georges Premier Cru Les Vaucrains 2011, a spicy, herb-filled red with gentle tannins
  • Ata Rangi Pinot Noir 2011 from New Zealand’s Martinborough, with sweet cherry and strawberry flavors
  • Bass Phillip Reserve Pinot Noir 2012 from Australia, intense and powerful