Duck Leg Confit and Sancerre
A Sancerre from Loire Valley is a great wine to pair with Stephane’s Duck Leg Confit. Let’s learn more about this wine, how it tastes and why it is a good pairing.
SUGGESTED WINE: Sancerre
LOCATION: The Sancerre vineyards lie on the left bank of the Loire north east of Bourges. Gregory of Tours mentioned the Sancerre vineyards in his writings as early as 582AD. In the 12th century, Sancerre produced a famous red wine made mainly from Pinot Noir and exported via the Loire. When phylloxera destroyed the vineyards at the end of the 19th century, they were replanted with Sauvignon Blanc. The Sancerre landscape is a combination of hills and valleys. The climate is temperate with a continental influence.
FLAVOR PROFILE: Lively, vibrant and full of fruit: citrus aromas with an edge of minerality. The attack melts away into a rich, rounded palate.
SUGGESTED SERVING TEMPERATURE: 46° – 53° F (8° – 12° C)
WHY: As Stephane mentioned in his video, this is a very fatty dish. In order to make the duck leg the star of the show, we want to select a wine that elevates and highlights the flavors of the meat without covering them. A nice Sancerre will have the acidity to cut through the fat and enough minerality to complement the seasoning. If you feel a little adventurous, try our alternative pairing with a Champagne. This pairing will work for the same reason the Sancerre works. Champagne is delicate and light with firm acidity. This is a great example of how to pair a sparkling wine with a nice dish.
ALTERNATIVE PAIRING: Champagne Blanc de Blanc Brut