The two days I spent in the Gers region of the south-west of France last week (members can see a full report here) reminded me just what a strong terroir-based match the local Tannat-based wines are with duck confit. I tried it both with a Madiran and a humbler Côtes de St-Mont which uses the same grape varieties.
The idea of matching a soup with a full-bodied south-western French red wine might seem bizarre but it proved a surprisingly good pairing.
There’s one wine that’s invariably recommended as a pairing for duck and that is Pinot Noir but of course duck, like any other meat, can be cooked in different ways. How does that affect the match?
As those of you who are familiar with this site will know I’ve got issues about drinking red wine with cheese. It may seem an obvious partnership but all too often it seems a warring one.