Guinea fowl and gewurz?
publication date: Dec 28, 2006
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author/source: Fiona Beckett
Q I'm looking to match a wine with the following dish. "Guinea fowl with prunes and bacon, served with butternut squash risootto and porcini mushroom". The breasts are poached, with slices of smoked bacon and finished in the oven, there is some red wine vinegar in the accompanying sauce. I am thinking of either a Gewurztraminer or a Beaujolais or Burgundy/Pinot Noir. Your advice please!
A I like all of the wines you've suggested but I'm not sure I'd put them with this dish which is really quite rich. Unless you have a top quality, full-bodied burgundy from a good recent vintage (2002, say) I think you'd be better off with a Rhone red - something like a Gigondas or a Cote Rotie if you really feel like splashing out. Given the Italian slant to the menu you could also try an Italian red such as Barbera, Chianti Classico or a new wave red from the Maremma region of Tuscany.
