Food and wine pairing

Photo de star5112 (CC BY-SA 2.0)
https://www.flickr.com/photos/johnjoh/324592660/

Peking duck with sweet spices

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Synonyms

Beijing duck with mild spices
Beijing duck with sweet spices
Chinese roast duck with mild spices
Chinese roast duck with sweet spices
Lacquered duck with mild spices
Lacquered duck with sweet spices
Peking duck with mild spices

This dish pairs well with 6 drinks :

Alsace Grand cru Riesling

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk from : 2 years.

Aging potential (estimation) : 10 to 15 years old.

Prefer a pairing with a young wine.

>dish info

Alsace Pinot gris

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk from : 1 year.

Aging potential (estimation) : 3 to 10 years old.

>dish info

Côtes du Rhône rouge

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 2 to 5 years old.

>dish info

Lalande de Pomerol

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 2 years.

Aging potential (estimation) : 6 to 12 years old.

>dish info

Margaux

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 5 years.

Aging potential (estimation) : 10 to 30 years old.

Prefer a pairing with a fruity wine with soft tannins.

>dish info

Minervois rouge

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 1 year.

Aging potential (estimation) : 3 to 10 years old.

>dish info