Duck, goose, quail, pigeon, guinea fowl: even if they lack the juiciness of red meat, they certainly have a stronger flavour than white meat and often lend themselves to more elaborate recipes. Of course, the type of cooking can change the wine pairing, but the recommendation is to opt for wines that are intense and persistent, but not overly structured. Moderately tannic red wines, such as Pinot Noir, Barbera or Merlot, will in most cases be the best solution. On this page, our sommeliers have picked some wines for fine poultry in order to facilitate pairing choices. Hurry! Don’t miss this chance!