Poultry

Duck

Fatty but delicate: acidity to cut the fat, restraint on tannin, and savoury character to echo the bird.

Light-bodied red

Classic

Pale, high-acid reds with soft tannin and red-fruit perfume.

Duck is fatty but delicately flavoured; acidity cuts the fat while low tannin leaves the meat intact.

Try

Serve 12–15 °C

Classic

Reds where earth, herb, leather, and smoke lead ahead of primary fruit.

Gamey, savoury character in the wine mirrors the same in the bird.

Try

Serve 15–18 °C

Adventurous

Sweet fortified wines with spirit warmth, dried fruit, and long finish.

With a fruit-glazed duck, a sweet fortified wine matches the glaze rather than fighting it.

Try

Serve 12–16 °C

Pairing suggestions are editorial, drawn from established convention rather than measurement.