#5. TANDOORI DUCK/TERIYAKI
Duck might be on the fancy side of a bar menu, but it could always be offered as an appetizer — or the restaurant could be stationed near a pond. Point is, you never know. But ducks are fattier than most fowl, so you’ll want a Malbec; its tannins can help your palate taste more of the wine than the fat. Your best bet: Alamos Malbec, an Argentinean wine that’s rich with fruit flavors and earthy notes.
Jean Chronberg also suggests pairing Malbec with Montreal Spiced Chicken Wings or BBQ chicken wings, as long as the sauce is heavy. Which is how you like it, anyway … unless you’re a sissy.