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The texture of this dish calls for a wine with opulent structure, satiny tannins, and engaging aromas. When it asserts itself, the Merlot grape can be recognized by its silky-smooth texture. In New World terroirs, Merlot delivers a velvety and rich mouthfeel, which will pair charmingly with the confit and creamy rice.

For a bold option, try an Australian white made from an assemblage of Marsanne and Viognier varieties. These opulent wines with aromas of exotic fruit, dried fruit, and vanilla will marry the texture of the rice with the flavor of the apple. Serve at 10-12°C.

Hélène Dion Sommelier and Wine Columnist