Q I am going to a dinner where we take our own wine. The starter is slices of smoked pheasant with partridge pate, followed by fillet of venison then a dessert of profiteroles with lemon cream + chocolate sauce. then a savoury of rabbit and tarragon terrine. You may now realise my problem! Any suggestions?
Q The obvious answer would be red burgundy but unless you've got a reliable source it can be disappointing (and expensive . . . ) A German riesling would be an interesting choice with the starter, something like an Argentinian Malbec with the main course and a Sauternes-style sweet wine (maybe a Monbazillac) with the dessert (although it may struggle a bit with the combination of chocolate and lemon) You could also drink a sweet wine with the terrine. Alternatively you could play it safe with a Chilean or New Zealand pinot noir which would probably cope with the starter, venison and terrine.