Ask for best matching of Wine and Food

[wondersofwine]

I'm in tune with Foodie's reply. To be even more specific, with smoked duck breast a smoky red Burgundy (from Pinot Noir grape)would be a nice match. The 2001 Robert Chevillon Nuits-St-Georges "Les Vaucrains" is such a wine. As a premier cru Burgundy, it is not readily found and is somewhat expensive. I'm not sure if you are just supposed to suggest a wine pairing or actually have the wine on hand. Sparkling wine or sweet Sauternes are good matches with the pate as Foodie suggested. Riesling is also quite versatile and can complement the food.