Food & Wine Pairing – GSM Blend with Chinese Boiled Salted Duck

The Australian wine matches with a Chinese meal, which develops the flavor by pairing together. Why not learn how to cook boiled salted duck? This is a good way to enjoy GSM blend. 

Matched wine: GSM Blend, Barossa Valley, South Australia 

Do you know what’s meaning of GSM? It’s an acronym of Grenache, Shiraz (also known as Syrah), and Mataro (also known as Monastrell or Mourvèdre). This red wine is made by blending method consisting of these three variety grapes. The order of the letters indicates that the proportion of grape in the wine, which Grenache is dominant, and the Mataro is less. 

The GSM blend get big reputation from Barossa Valley, South Australia, where become the GSM signature region. The Grenache and Shiraz give wine fine tannins and rich red fruit characters, and subtle earthiness for structure. This fruit-forward red blend is calling out for a rich meal such as meat food. Today, a Chinese traditional food is recommended for paring this wine. 

Recipe: Boiled Salted Duck, Nanjing, China 

Serves: 2-3 

Preparation time: 2 hours in summer, 4 hours in spring and fall, or 6 hours in winter     

Cooking time: 1 hour 

Boiled Salted Duck is a famous traditional Chinese food in Nanjing. The characteristics of boiled salted duck is skin white meat tender fat but not greasy delicious with crispy tender. The boiled salted duck is marinated in salt, re-marinated and boiled, which brings a rich and spicy flavor. When eating boiled salted duck while drinking GSM blend, the mouthfeel goes well and goes much further. A full-bodied, richly flavoured GSM wine won’t taste dull in comparison with an equally complex salted duck. At the same time, the ripe fruit flavors, good acidity and tannins refresh the mouth. This wine prepares well for eating meat. 


  • Duck (1500g)  
  • Cooking wine (30g)  
  • Salt (130g)  
  • Scallion (10g)  
  • Ginger (5g)  
  • Star anise (3g)  
  • Prickly ash (2g)  
  • Rice salt (1g)  
  • Sesame oil (4 tablespoons) 


  1. Cut off the wings and feet of the Nenguang duck, then open a small mouth about 3cm long under the right-wing pit, remove the internal organs, pull out the trachea and esophagus from the cutting edge, rinse with clean water, and drain for use. 
  2. Put the work on the fire and add salt and Chinese prickly ash. 
  3. Put 1/2 hot pepper and salt into the duck’s belly from the cutting edge under the wing, shake it evenly, wipe the duck’s body with 1/2 remaining pepper and salt, and then put the duck into the neck with the remaining hot pepper and salt from the cutting edge of the neck and the duck’s mouth, and then put the duck into the jar for pickling (2 hours in summer, 4 hours in spring and autumn, and 6 hours in winter). Then take it out and hang it in a ventilated and cool place to dry it, insert a 12-centimetre-long hollow reed into the anus of the duck, and put 1 piece of ginger, 1 piece of green onion knot and 1 piece of aniseed into the cutting edge under the wing pit. 
  4. Boil 6 cups of water, add the remaining ginger, onion, aniseed and cooking wine, put the duck leg up, duck head down into the pot, cover the pot, put on a low heat stew for 20 minutes. 
  5. Pick up the duck, make the duck belly soup from the knife edge leakage, drain into the pot. 
  6. Put the duck in the soup, fill the belly of the duck with hot soup, and then put it on a small fire to stew for 20 minutes. Take out the reed tube and put it into the container to cool. Finally, put in the dish. 



Baidu Baike. (n.d.). Boiled salted duck. Retrieved from 

Cellarmasters. (n.d.). GRAPE CONFUSION: WHAT IS A GSM BLEND? Retrieved from 


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