Next week is the so-called ‘glorious 12th’ (not so glorious if the current weather carries on like this) so it’s no surprise to find Gordon Ramsay offering some grouse recipes in the Times today. Here are some suggested pairings.

Honey roast grouse with apples cinnamon and cider
Normally I suggest drinking cider with cider-based recipes and that would certainly work but grouse is so pricey you may want to serve something posher. The recipe also includes honey which gives it a touch of sweetness so I’d be tempted to drink a German spätlese riesling with it. If you wanted a red remember the sweetness will make any accompanying wine taste drier and possibly a bit thinner so a fruity red is called for. Maybe a substantial Beaujolais cru like a Morgon or a Californian, Chilean or New Zealand Pinot Noir.

Grouse casserole with red wine, borlotti beans and juniper
Quite a rustic way of serving grouse that suggests a rustic red. I’d suggest an Italian Barbera or an Argentinian Malbec. Ever-flexible Chianti Classico would be good too. If you were drinking beer I’d suggest a Viennese-style amber lager

Grouse breast salad with raspberry vinaigrette
A starter salad that isn’t particularly going to suit a white wine. Rosé would be better but there’s still a slight prejudice against rosé as a dinner party wine. A red burgundy or other Pinot Noir would work too if you don’t mind kicking off a meal with red (no reason why not . . . ) But the drink that would really work perfectly is a tart, raspberry-flavoured beer such as Liefman’s Frambozen.