Wine and food pairing ⅩⅣ:confit of duck or goose

Additions from readers:

A savoury dish that requires a savoury wine. Serve a tannic young red from southwest France (St. Émilion, cru Bourgeois Bordeaux, Madiran, Cahors) or the New World (petite syrah, Rhone-inspired blend) to counterpoint the richness or a rich white (Alsatian tokay-pinot gris) to echo it. --Craig Schweickert