Game
Grouse: a mature Red Burgundy, Châteauneuf du Pape
Small but mighty, grouse has an unbelievable amount of gamey-flavour, so pairing it with a strong Red is the perfect move. That said, don't go too crazy with the tannin - grouse is still poultry and the textures won't really work.
Pigeon Casserole: New World Pinot Noir, big Australian Shiraz
The casserole rule (yes, that's a thing), is that you drink the same wine as you cook with. So there you go. Add pigeon into the equation and you have something very similar to Coq au Vin, so fruity Reds like bold Pinot Noirs or full, warm Cabernet/Shirazs are right on the money.
Roast Pigeon: Mature Red Bordeaux, Rioja
Roast Wood Pigeon needs a mature but full-flavoured Red like a Red Bordeaux or a Rioja. Pigeon Breasts served warm with a green-leaf salad need wines that will complement the salad dressing rather than the pigeon.
Roast Patridge: Syrah (e.g. Vin de Pays)
Roast partridge, though plenty flavoursome, can easily be over power by super tannic wine. So don't go too crazy. Syrah would be an ideal variety to choose from, but you don't want anything too strong, so something from the Languedoc would work well.
Roast Pheasant: Light Pinot Noir
Similar to it's partridge causing, roast pheasant works very well with light, fruity varieties like Pinot Noir, especially those from North America or New Zealand.
Venison: Pinot Noir
Because venison is so rich and gamey it doesn't make it the easiest meat to pair with wine. That said it seems Pinots do pretty well. So if it's a case of Roast Venison then stay away from too much tannin, a more mature Red Burgundy would work well, as would a Pinot Noir from New Zealand or North America. However, if the Venison is Casserolled, then you have a wider range to choose from. Going for a more full-bodied wine like a Cabernet/Syrah blend or a Zinfandel would have you bang on the money.
Small but mighty, grouse has an unbelievable amount of gamey-flavour, so pairing it with a strong Red is the perfect move. That said, don't go too crazy with the tannin - grouse is still poultry and the textures won't really work.
Pigeon Casserole: New World Pinot Noir, big Australian Shiraz
The casserole rule (yes, that's a thing), is that you drink the same wine as you cook with. So there you go. Add pigeon into the equation and you have something very similar to Coq au Vin, so fruity Reds like bold Pinot Noirs or full, warm Cabernet/Shirazs are right on the money.
Roast Pigeon: Mature Red Bordeaux, Rioja
Roast Wood Pigeon needs a mature but full-flavoured Red like a Red Bordeaux or a Rioja. Pigeon Breasts served warm with a green-leaf salad need wines that will complement the salad dressing rather than the pigeon.
Roast Patridge: Syrah (e.g. Vin de Pays)
Roast partridge, though plenty flavoursome, can easily be over power by super tannic wine. So don't go too crazy. Syrah would be an ideal variety to choose from, but you don't want anything too strong, so something from the Languedoc would work well.
Roast Pheasant: Light Pinot Noir
Similar to it's partridge causing, roast pheasant works very well with light, fruity varieties like Pinot Noir, especially those from North America or New Zealand.
Venison: Pinot Noir
Because venison is so rich and gamey it doesn't make it the easiest meat to pair with wine. That said it seems Pinots do pretty well. So if it's a case of Roast Venison then stay away from too much tannin, a more mature Red Burgundy would work well, as would a Pinot Noir from New Zealand or North America. However, if the Venison is Casserolled, then you have a wider range to choose from. Going for a more full-bodied wine like a Cabernet/Syrah blend or a Zinfandel would have you bang on the money.