Some California wine pairings that’ll surprise you

Duck à l'orange

If you’re having duck à l’orange, should you choose a Chardonnay, a Pinot Noir or a Cabernet Sauvignon and Syrah blend? With its rich, sweet and savoury profile, duck à l’orange can be paired with a variety of wines. Our suggestions below are particularly excellent choices. It’s hard to say which is the best, since all three are truly divine with this dish—it’s simply a matter of preference. 

Preparation 10 minutes
Cooking time 1 hour
Portions 4

The Chardonnay has a bright acidity, which brings balance to the sweetness of the orange, as well as a rich mouthfeel from being aged in oak barrels. 

The Pinot Noir has low tannins and a silky mouthfeel, which round out the delicate flavour of the duck, while the aroma of berries lifts up the orange in the dish.

As for the Cabernet Sauvignon and Syrah blend, the sweetness and tannins marry well with the sweet sauce and elevate the depth of flavour of the duck. 

Spareribs

With spareribs, homemade barbecue sauce and a Californian salad on the menu, should you go with a Chardonnay-forward blend, a Zinfandel or a Merlot and Zinfandel blend? Red or white?

Preparation 45 minutes
Cook time 2 hours
Portions 4

The refreshing tartness, rich mouthfeel and fruity notes offer a delectable contrast to the sweet and smoky ribs, creating an elegant and balanced combination. 

With its mild tannins and aroma of black fruit and spices, this Zinfandel is a classic accompaniment for rich, flavourful ribs. It’s sure to add depth and structure to the meal. 

This Merlot-forward blend rounded out by Zinfandel grapes is a slightly more supple, woodier and oh-so delicious option with ribs.

General Tao chicken

Should you have a Sauvignon Blanc or a Pinot Noir alongside your General Tao? It depends on which you prefer between the refreshing brightness of the Sauvignon Blanc and the silky mouthfeel of Pinot Noir. 

Preparation 15 minutes
Cook time 20 minutes
Portions 4

The high acidity of this wine brings great balance to the sweet and spicy sauce in the dish. The aroma of herbs and citrus add extra freshness that cleanses the palate with every sip. 

As for the Imagery Pinot Noir, its mild tannins hold up to the textures in the recipe.  The aroma of red and black fruit echoes the sweet and spicy notes in the dish. This wine should be served between 14 °C and 16 °C to really bring out its acidity and aromatic complexity.

Red and white California wines are produced with a wide range of grape varieties, each with their own organoleptic properties that make for some very intriguing combinations with different dishes. Which pairing will you try first?

In partnership with California Wines