Finest Wine And Fowl Pairings, Part 2

It can be quite worthwhile to spend a little extra time, and perhaps extra money to match your wine and food. Cooking game birds, including pheasants, is somewhat different from cooking other meats. Keep in mind that pheasants don’t have nearly the same amount of fat as conventional chickens, so make sure the birds do not dry out. Because of their gamy flavor you won’t need heavy seasoning. Some describe its taste as between chicken and venison. Some connoisseurs prefer hens to cocks, as they claim hens are more flavoursome and moist. The classic wine pairings for pheasant are red Bordeaus, Hermitage, and Syrah. You might also consider a Pinot Noir, a French Bandol, or a Cabernet Sauvignon from Chile.

The quail family of birds includes edible game species. They may be found in the wild but are often cultivated. Most people eat the bones which are easily chewed and difficult to remove. Quail eggs are considered a delicacy. The classic wine pairings for quail include Bandol, red Burgundies, and Pinot Noir. Or you might go with a Merlot, a, Chianti, or a Spanish Rioja.

Roast Duck may be prepared in a variety of ways. Duck a l’orange is discussed elsewhere. Many Chinese restaurants serve Peking Duck, you may have to order it in advance. This is one dish that is usually done best in a well-chosen restaurant. The classical wine pairings for roast duck are Chateauneuf-du-Pape, Cote Rotie, and Pinot Noir. You might select a Zinfandel, an Italian Barbaresco, or a French St. Joseph. Be careful selecting the St. Joseph, the quality is variable. If you are enjoying a Peking Duck try a Riesling or a Gewurtztraminer.

Roast Goose is a specialty of Chinese, German, and other central-European cuisines. Of course, they all do it differently, different preparations, different sauces, and different accompaniments. Allow about a pound per serving. The classic pairings for roast goose are Chinon, and Pinot Noir from Oregon or California. You might also consider a Zinfandel, a French Bourgueil, or an Alsatian Vendange Tardive Riesling. The latter will set you back quite a bit, but can be superb.

Roast Turkey was once a holiday meal but is now eaten all year-round. Because Turkey is a dry meat n the old days roasting a Turkey meant continuous basting. Purists still tend to prefer basted birds. For a taste treat, try wild Turkey whose meat is all dark. In the American South Turkey is often fried. Many countries substitute Turkey Scallopini for Veal Scallopini with excellent results. The classic wine pairings for roast turkey are Beaujolais, Cotes dur Rhone, and Zinfandel. Among other good choices are a Chardonnay, a dry Riesling or Gewurtztraminer, or a St. Emilion or Pomerol, red wines from Bordeaux, France.

Tags: , , , , , , , , ,

Comments are closed.