Wine and food pairing with recipes of Duck breast with balsamic vinegar
Find the best food and wine pairings with a recipe of Duck breast with balsamic vinegar. The ingredients in this recipe are usually salt, pepper, Duck breast, balsamic vinegar.
The best appellations to pair with a recipe of Duck breast with balsamic vinegar
- 1. AgreloMendoza, Argentina
- 2. AlentejanoPortugal
- 3. AlentejoAlentejano, Portugal
- 4. Amarone della ValpolicellaVénétie, Italy
- 5. Barossa ValleyAustralie du Sud, Australia
- 6. Bolgheri SuperioreToscane, Italy
- 7. Brunello di MontalcinoToscane, Italy
- 8. CaliforniaUnited States
- 9. Colchagua ValleyCentral Valley, Chile
- 10. DouroDuriense, Portugal
- 11. JumillaMurcie, Spain
- 12. PerdrielMendoza, Argentina
- 13. PomerolBordeaux, France
- 14. PortoDuriense, Portugal
- 15. Recioto della ValpolicellaVénétie, Italy
- 16. Ribera del DueroCastille-et-Léon, Spain
- 17. RivesaltesLanguedoc-Roussillon, France
- 18. StellenboschWestern Cape, South Africa
- 19. ToroCastille-et-Léon, Spain
- 20. ToscaneItaly
- 21. TunuyánMendoza, Argentina
- 22. Uco ValleyMendoza, Argentina
- 23. VénétieItaly
- 24. Western CapeSouth Africa
The wines that pair with a recipe of Duck breast with balsamic vinegar
About Game (deer, venison)
Game is all wild animals that are hunted and whose meat is intended to be eaten. The season generally begins in September and continues until December. A distinction is made between game animals and game birds, the hunting of which may be decided by prefectural decree because of their frequent harmful nature (destruction of crops). Game can be obtained from certain butchers or firms specialising in venison (game meat), frozen in specialised shops or directly from hunters.
Similar Recipes and Wine Pairings
- Beef bourguignon with cookéo
- Beef tongue in hot sauce
- Beer goulash
- Canned duck confit
- Cassoulet
- Cicadas at the chib
- Daube niçoise
- Deer jig
- Delicious bourguignon
- Duck sleeves in cider
- Duck aiguillettes
- Duck breast in foil (barbecue)
- Duck casserole with turnips
- Duck confit parmentier
- Duck legs confit
- Duck legs with honey and orange
- Duck stew
- Empanadas de carne (argentina)
- Express veal stew in a pressure cooker
- Feijoada ( portuguese cassoulet )
- Gigolette of rabbit
- Harira de mamie (moroccan soup)
- Melt-in-the-mouth pork tenderloin casserole
- Mexican beef tacos
- Quick beef bourguignon
- Rabbit with cream sauce anne's way
- Rabbit with mushrooms
- Rabbit with tomato
- Real paella recipe from valencia
- Roast beef with caramelized onion
- Roast beef in a crust (onions & mustard)
- Roast beef with garlic
- Salmon with cream sauce
- Shoulder of suckling lamb confit with herbs
- Simple baked roast beef
- Spaghetti bolognese
- Stuffed peppers
- The garbure
- Traditional flemish carbonades
- Tunisian molokheya
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