What goes with peking duck?

Peking duck has rich poultry fat, crisp skin, sweet hoisin, and aromatic scallion. Off-dry Riesling works here because its gentle sweetness, low alcohol, and bright acidity cool spice, flatter salt, and refresh rich sauces. The important move is letting a little sweetness flatter salt and savoriness, staying in the same weight class as the dish, so the wine supports the food instead of becoming a separate event.

On the shelf: look for Riesling — or bottles labeled Mosel, Rheingau.

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.

On the shelf: look for Pinot Noir.

Peking duck has rich poultry fat, crisp skin, sweet hoisin, and aromatic scallion. Aged Burgundy-style Pinot Noir works here because its developed mushroom, game, and forest-floor notes bridge beautifully to dishes where texture and age matter more than raw power. This is a flexible choice built around using age and developed texture as a bridge to slow-cooked or earthy flavors, staying in the same weight class as the dish, giving the dish lift without forcing it into a narrow pairing lane.

On the shelf: look for Pinot Noir.

Peking duck has rich poultry fat, crisp skin, sweet hoisin, and aromatic scallion. Traditional-method sparkling wine works here because its bubbles, acidity, and leesy texture scrub the palate and make rich, fried, salty, or delicate foods feel precise. It is a useful pairing because it focuses on letting bubbles reset the palate between bites, using acidity to refresh fat and richness, which is usually what this dish needs at the table.

On the shelf: look for Chardonnay, Pinot Noir, Pinot Meunier — or bottles labeled Champagne.

Peking duck has rich poultry fat, crisp skin, sweet hoisin, and aromatic scallion. Tart medium red works here because its acidity keeps tomato, cheese, and roasted flavors lively while moderate tannin gives just enough grip. The pairing works by staying in the same weight class as the dish, choosing a clear complement or contrast instead of fighting the dish; it is not the loudest option, but it keeps the dish balanced and easy to enjoy.

On the shelf: look for Sangiovese, Barbera, Nerello Mascalese, Montepulciano — or bottles labeled Chianti Classico, Brunello di Montalcino.