Wine and food pairing: duck hearts a la plancha

Red wines from Southwestern grape varieties such as Duras, Négrette, Fer Servadou or Malbec can offer moderate tannin structure and aromas of black fruit, pepper and dried herbs that dialogue with the flavors of duck heart. For example, the Cahors from domaine Combel la Serre or the Côtes du Marmandais from domaine Elian Da Ros will be great companions for this dish

In the Loire, gently vinified Cabernet Franc vintages, such as a Chinon du domaine de la Noblaie, or lightly spiced Grolleau, can offer a fresh, digestible contrast. On the Beaujolais side, a Morgon or Chénas made from Gamay grapes grown on granite soil will bring ripe fruitiness, lovely juiciness and supple tannins, perfect for this grilled dish.

Lovers of spicier wines can also venture to the reds of the northern Rhône Valley, where Syrah expresses itself on notes of violets, black olives and smokiness, in perfect resonance with plancha cooking. Taste the sure-fire values of domaine Laurent Combier for example, models of their kind.