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Alle Weine

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poultry

Poultry such as chicken, duck or goose is often simply cooked whole in the oven or grill. Side dishes or sauces for poussin and light chicken are correspondingly lighter than for wild poultry.

That's why lighter red wines or plump, juicy, round white wines go well here. Duck, breast or legs is always a festive roast, ideal with Burgenland Blaufränkisch.

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