Friday food fight: Beijing duck

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By Jim Boyce

If nothing else, food and wine pairing makes for fun research.

friday-food-fight-xiaowang-duck.JPG To this end, I will post a photo of a Chinese dish every week in the hope that readers will suggest a wine pairing (or two).

Last week’s candidate: that tourist-friendly treat scorpions on a stick. The wine recommendations: a French red (Rhone Valley Costieres de Nimes), an Italian Pinot Grigio or Pinot Bianco, and a New Zealand Sauvignon Blanc.

This week we’ll go with something a lit less exotic and a lot more popular: Beijing duck. Don’t forget that alongside the roasted meat, you have the accompanying pancakes, spring onions, and Hoison sauce.

Photo: Eat the Walk


  1. I’d just a Ciliegiolo, italian grape (and wine) who has good acidity, enough aromatic power, medium body and discrete tannic presence.

  2. Luciano: Barbera would be a great wine choice! Excellent value, too.

    If we were to include all alcohol pairing options, I would opt for a glass of Amaro Montenegro from Bologna with ice and a slice of orange with my Peking Duck

  3. Everybody keeps talking about how new world Pinot Noir is the best wine to pair with Peking I will side with the experts. Robb Report’s USA edition recently ran a profile of Beijing’s most famous Peking duck restaurant – Made in China – and added that an Australian Shiraz from Torbreck would make a perfect pairing.

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