Wines for Roast Duck

Turn Sunday lunch into something a little more indulgent with roast duck, crisp-skinned and ready to carve. Set out the roast potatoes, choose your favourite sauce and make an afternoon of a meal that deserves to be enjoyed slowly.

Pinot Noir is the classic place to start: its ripe red fruit complements duck much as cherries or plums would, while bright acidity refreshes the palate between rich mouthfuls. Look for enough fruit and body to match the meat, without excessive oak or heavy tannins dominating the plate. With a deep, savoury gravy, Mourvèdre, also called Monastrell, offers a darker, more intense alternative; if orange sauce takes centre stage, a rich but fresh Pinot Gris brings the body and acidity to meet both the duck and its sauce.