Classical pairing logic says a rich duck course wants a structured red with real tannin. We pour a bright, low-tannin Pinot Noir instead, because the sauce is already doing the richness and the last thing the course needs is more weight fighting it.
Every pairing on the list has a reason behind it that isn’t just ‘red with meat, white with fish’ — ask your server and they’ll walk through the actual logic, not just the rule of thumb.