Peking Duck

Crisp duck skin, pancakes, scallions, and hoisin create sweet-savory richness.

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Peking Duck — wine by wine

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El plato Peking Duck

El vino Silky Pinot Noir

Por qué funciona

Peking duck has rich poultry fat, crisp skin, sweet hoisin, and aromatic scallion. Silky Pinot Noir works here because it brings perfume, gentle tannin, and savory red fruit without forcing the food into a heavy red-wine frame. That makes the match feel deliberate: staying in the same weight class as the dish, choosing a clear complement or contrast instead of fighting the dish, with the wine refreshing the next bite rather than stealing the spotlight.

Estilo de vino

Silky Pinot Noir mid

A supple red style with red fruit, gentle tannin, and savory lift.

Off-dry Riesling

mid

Its gentle sweetness, low alcohol, and bright acidity cool spice, flatter salt, and refresh rich sauces.

Traditional-method sparkling wine

splurge

Its bubbles, acidity, and leesy texture scrub the palate and make rich, fried, salty, or delicate foods feel precise.

Aged Burgundy-style Pinot Noir

splurge

Its developed mushroom, game, and forest-floor notes bridge beautifully to dishes where texture and age matter more than raw power.

Tart medium red

value

Its acidity keeps tomato, cheese, and roasted flavors lively while moderate tannin gives just enough grip.

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