The best wine pairings for pheasant

Even if not well-hung, as it rarely is these days, pheasant has a stronger flavour than other feathered game such as partridge or duck. And older, tougher birds are often braised or pot-roasted which calls for a more robust wine match still.

Here are my suggestions:

For simply roast pheasant served with its pan juices or a light gravy

A good way to show off mature classic reds such as Burgundy, Bordeaux, northern Rhone reds such as Saint Joseph and Côte Rôtie, Barolo, Barbaresco, gran reserva Rioja, Chianti riservas and Chateau Musar (which I was glad to see also recommended in a splendid book called Wine for Game & Fish “The Sporting Wife’s Wine Companion”. Other good quality mature pinot noirs,

For pot roast or braised pheasant

Such as this recipe from Simon Hopkinson. More robust rustic reds from southern France such Saint Chinian or a Côtes du Rhône Villages like a Vacqueyras, Bandol. Rioja reservas and similar Spanish reds (especially with a dish like this pot-roast pheasant with chorizo and butter beans from Hugh Fearnley-Whittingstall. Any GSM (grenache, syrah, mourvèdre) blend or straight syrah or shiraz with a bit of bottle age.

For pheasant cooked with apples

Dry German or Alsace riesling, dry Pinot Gris or, if you’re cooking it the Normandy way with cream, why not sparkling cider?

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Wine and lamb: my 5 favourite pairings

It’s tough to say what the best wine matches for lamb are - it’s served so many different ways and there are so many wines (mainly red) that work but here are my five favourites.

Bear in mind lamb is a slightly fattier, gamier meat than beef and carries spicing well - you’ll find lamb dishes all over north Africa, the eastern Mediterranean and India. But it can also be quite delicate and sweet - when served rare for example.

Here are the five I most commonly reach for:

PINOT NOIR

The wine to go with more delicate lamb dishes such as rack of lamb served with spring vegetables, lamb noisettes or a spring lamb stew (See this report from the International Pinot Noir Convention a couple of years ago to see how ‘new world’ pinots performed against classic red burgundy)

RIOJA

Go to the Rioja region of Spain and you’ll invariably be offered a mountain of lamb cutlets cooked over smouldering vine cuttings - one of the most delicious examples of vineyard cuisine you’ll find anywhere. And a red Rioja reserva is the ideal partner.

CHIANTI

If you’re serving your lamb Italian-style with garlic and rosemary reach for a bottle of Chianti Classico. Its fresh acidity offsets lamb’s slight fattiness perfectly - one of those matches which makes both the wine and food sing.

RED BORDEAUX AND SIMILAR BORDEAUX BLENDS

Another part of the world where lamb is a favourite, particularly in the Médoc. Again likely to be served simply with garlic. A red Bordeaux or similar blend of Cabernet Sauvignon, Cabernet Franc and Merlot will offset it beautifully. (Also good with classic British dishes such as Lancashire hotpot and shepherd’s pie!)

SOUTHERN FRENCH REDS AND OTHER GRENACHE/SYRAH/MOURVEDRE BLENDS

Wines from the Rhône and Languedoc-Roussillon are good for more robust lamb dishes such as braised lamb shanks, Moroccan tagines or other spicy stews and casseroles - even milder lamb curries.

For a longer list of options read Top Wine Pairings for Lamb

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