Roast Duck, Martini Goose - Gebratene Ente, Martinigansl
Wine experts are divided over duck and goose: red wine or white? Duck the question by choosing the wine to match the cabbage instead: white wine with white cabbage, and for red cabbage, red wine.
- Grüner Veltliner to roast duck. An elegant, medium-bodied Grüner Veltliner with mineral characters is a classic favourite. Other, less aromatic varieties suit the dish as well.
- For the red wine, a fruity Pinot Noir served slightly chilled is very fine.
- Blaufränkischand blends pair well with roast duck breast.
- The “Martini” goose (named after St. Martins Day, 11th November) requires either opulent white wines, or young red wines (such as Zweigelt) served slightly chilled. Alternatively, go for a rich and voluminous estate grown red wine.