Your wild game deserves a great Canadian wine. A wine pro shows you how to choose one

DUCK & PINOT NOIR

Although duck meat has tight muscle fibres and a high fat content, it is tender and rich on the plate. The acidity in Pinot Noir easily glides through the fat, while the cherry and raspberry flavours act as a secondary jus, or thin sauce. As well, the wine’s structure—including its light tannins—counterpoint duck’s delicacy. Pinot Noir also expresses red berry and forest-like notes in the glass, making for a prime flavour accompaniment. In fact, top restaurants will often season duck with the same flavours found in Pinot Noir.

CHOICE PAIRING

Pinot Noir 2024, from Stoney Creek, Ontario’s Leaning Post Winery. This oh-so-earthy red wine from the Niagara region opens with alluring aromas of dried cedar leaves, red berry and cooked mushroom. Both savoury and juicy, its light-bodied palate delivers red cherry, wild raspberry and beet, intertwined with notes reminiscent of a fall forest for a lip-smacking finish. This wine is cheerful and food-friendly, while maintaining depth and solidifying the beauty of Ontario Pinot Noir.

Learn more about Leah Spooner’s Canadian wine suggestions at Leahspooner-wine.com.

TASTE TESTING

To truly elevate the wine-pairing experience, enjoy a few sips of your choice wine as you cook. Does the wine show fruit-forward notes, such as cherry or blackberry? Consider adding a compote or fruit-based jus to amplify those flavours. Does the wine taste herbal or savoury? Increase the dried herbs or aromatics in your dish to bring those elements forward. Don’t be afraid to take risks and experiment—you may discover a unique, delicious pairing that perfectly suits your palate.