Pair breast of duck, pheasant, roast duck with Weinbach Pinot Gris Cuvée St Catherine from Alsace like a sommelier

Duck liver, goose liver
   --  Orange sauce
   --  Chèvrecrème
   --  Lemon/lime
   --  Fat and acidic sauce (e.g. wine, cream)
Fat sauce (e.g. cream, cheese)
Fresh herbs
Honey glazed
Preserved peach apricot
Preserved red berries
Freshly ground pepper
Mashed potato
Roasted croutons
Roasted nuts
Vegetable roots purée
Red currant jelly
   --  Red wine sauce, porter/ale sauce
Sherry sauce
Sunripe tomatoes
Fried mushrooms
Fried apple
Mushroom sauce/stew
   --  Acidic sauce (e.g. wine, citrus)
   --  Acidic red berries
Cooked green peas/corn/paprika
Cooked vegetable roots
Dried apricot
Dried apple
   --  Tropical fruit
Eatable flowers
Herb spices