Pairings | Braised pheasant
The best wine pairings for pheasant
Posted on November 27 2021 at 07:25
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.
Braised pheasant with chestnuts and Vacqueyras
Posted on December 10 2007 at 08:28
Our final pre-Christmas meal at our favourite local restaurant Culinaria the other night was a real feast of winter flavours. Unusually every dish went well with the bottle we chose, a 2005 Vacquéyras Cuvée des Templiers from Le Clos des Cazaux, a wonderfully full-flavoured blend of Syrah and Grenache that was as good as many minor Châteauneuf-du-Pâpes I’ve tasted. A real treat.
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