Today is the official start of the grouse season. (Yes, it is the 13th but since the Glorious 12th falls on a Sunday this year they (though I haven’t the faintest idea who ‘They’ are) decided to postpone it a day). For those of you unfamiliar with this gastronomic treat grouse is a small, wild bird that inhabits open moorland, and is much prized for its gamey flavour.
Last night I went back to The Greenhouse for the first time since its revamp, for dinner with its owner Marlon Abela and his head wine buyer Jean-Marc Heurlière.
I’m always in two minds about whether to write about the beginning of the grouse season. After all only a tiny number of people will be sufficiently interested - or well-heeled - to bag the first birds that arrive on restaurant tables this evening.
Men, it seems, are real softies at heart and you will woo them either with their favourite wine or an experience so romantically spontaneous it won’t matter if you drink plonk. “I've always considered gluggability to be a much undervalued virtue in wine, for sometimes, when you are with the right person, that is all that you ever really need.” wrote one friend, wine writer Marc Millon, whose full response you can read below.
Most of the time we’re pairing wine and food it’s the food that comes first but for people in the trade it’s more often about what food will flatter the wine. But how do you ensure a successful match?
You might not want to pay the £20-odd a bird it costs to source grouse on the first day of the season but prices will come down over the next couple of weeks and it's a great treat for a small dinner party.