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.




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