great wine with duck l'orange?

Discussion in 'Pairing Food and Wine' started by gotdocg, Jan 2, 2011.

  1. gotdocg

    gotdocg

    Messages:
    2
    Likes Received:
    10
    Exp:
    At home cook
    Thoughts on white wine for this dish... 
     
  2. chefross

    chefross

    Messages:
    2,676
    Likes Received:
    348
    Exp:
    Former Chef
    Since the entre' is sweet in nature, how about a good Zinfandel?

    For white a Riesling or Gewurtztremener (spelling) would work
     
  3. kyheirloomer

    kyheirloomer

    Messages:
    6,367
    Likes Received:
    129
    Exp:
    Food Writer
    I don't think I'd even consider a white with that dish; not with the sweetness of the orange sauce.

    I'd go with a pinot noir or a bordeaux. Something that is, itself, on the fruity side.
     
  4. abefroman

    abefroman

    Messages:
    1,408
    Likes Received:
    15
    Exp:
    I Just Like Food
    I'd say Gewuertztraminer as well.
     
  5. boar_d_laze

    boar_d_laze

    Messages:
    8,551
    Likes Received:
    193
    Exp:
    Cook At Home
    The classic white pairings for canard a l'orange are Chardonnay, Pinot Blanc, or a dryish sparkler such as French or California brut.  Schramsberg Blanc de Blanc would be perfect.  Pinot Grigio and Fume Blanc are other possibilities.  You're looking for something with a really rich mouthfeel.

    If it were my party, my first choices would be Chardonnay or a sparkler.  I'm not usually a huge fan of Chardonnays but you can't beat them for that buttery feel.

    Good reds would go along the lines of Syrah (and Shiraz, of course), Pinot Noir, and Merlot.  You don't want anything too old, expensive or complex as it will get knocked out of the ballpark by the sauce.

    You might consider a Spanish rose as well.

    Anyway, those are all very conservative, MOR, safe recommendations. Your wine merchant should be able to limit the field to what's good and in your budget once you've narrowed it to down to a particular varietal such as Chardonnay.

    With the exception of a few very special bottlings, I can't imagine a Traminer or Riesling going well.  Drinking one of the more generic offerings with your duck would net you a mouth full of flowers... but to each his own.

    BDL
     
  6. chrisbelgium

    chrisbelgium

    Messages:
    2,271
    Likes Received:
    205
    Exp:
    Home Cook
    I would suggest to not use white wines at all.

    Canard à l'orange asks for full body red wines with some nice fruitiness. I would go for Côtes du Rhône reds, they are mostly so-called GSM wines, assemblages of Grenache Noir, Syrah and Mourvèdre. Excellent wines. Look for Gigondas, Lirac or Vacqueyras and of course a Châteauneuf du Pape.
     
  7. abefroman

    abefroman

    Messages:
    1,408
    Likes Received:
    15
    Exp:
    I Just Like Food

    I was going to say Grenache Blanc, since he wanted to stick with a white.
     
  8. abefroman

    abefroman

    Messages:
    1,408
    Likes Received:
    15
    Exp:
    I Just Like Food
    The spice from the Traiminer would compliement the orange and sweetness from the Duck nicely.
     
  9. chrisbelgium

    chrisbelgium

    Messages:
    2,271
    Likes Received:
    205
    Exp:
    Home Cook
    Not quite, Abe. The question was; "Thoughts on white wine for this dish...". My thoughts are; no white at all, absolutely no bubbles, and certainly no rosé! 

    On the other hand, an Asian style duck with plenty of spices like the Chinese 5-herb, would only go with a Gewürztraminer and nothing else really, well..., except a beer maybe.
     
  10. durangojo

    durangojo

    Messages:
    2,171
    Likes Received:
    89
    Exp:
    Professional Chef
    prosecco....its dry, its light and with just the right sassiness!....

    joey
     
    Last edited: Jan 7, 2011
  11. abefroman

    abefroman

    Messages:
    1,408
    Likes Received:
    15
    Exp:
    I Just Like Food
    I'm not a big believer in whites with this, reds with that, you can find whites or reds the will go well with most dishes.
     
  12. iceman

    iceman

    Messages:
    2,349
    Likes Received:
    310
    Exp:
    Professional Chef
    Last edited: Jan 7, 2011
  13. homemadecook

    homemadecook

    Messages:
    423
    Likes Received:
    12
    Exp:
    Cook At Home
    For me, I'd go for  Gigondas. I think it'll be perfect for me. :)
     
  14. gotdocg

    gotdocg

    Messages:
    2
    Likes Received:
    10
    Exp:
    At home cook
    Thanx... Schramsberg is ny neighbor... as is Stony Hill... my vini di casa!!  Went with a Sonoma County Pinot... the Blanc and the Stony Hill Riesling... with a "spare Gewetrztramiener (?)... 
     
  15. willtherebefood

    willtherebefood

    Messages:
    27
    Likes Received:
    11
    Exp:
    Home Cook
    I'd probably go with a good white Burgundy.  A viognier might also work.