Rules of the Game

Now we’re into October and the season is fully underway, pheasants join the list of game in hunters’ sights, grouse flutters on to the butcher’s counter and partridge finds its way into farm shops prompting a search for autumnal wines to compliment them.

Choosing a wine to pair with the spoils from a day out in the field is an important decision and shouldn’t be taken lightly. From rich reds to crisp whites, there are gloriously happy marriages to be made between wine and game birds and with our tips the next time you rustle up a roast grouse or a partridge pie, you’ll know which bottle to crack open.

Grouse

Eating perfectly cooked grouse with a delicious bottle (or two!) is one of the delights of game season. But what do you pair with Britain’s most delicious bird? Traditionally grouse is served with ‘good, old red Burgundy’ however as cooking techniques and dishes evolve thanks to trendy London restaurants there is a much wider range of wine pairings. 

Classic ‘country kitchen’ roast grouse is perfectly paired with a delicious Pinot Noir while a healthy grouse salad is suited to a fresh, oaky Rioja. If you’re feeling adventurous and are up for al fresco cooking, barbecued grouse is a dinner party game changer! The smokey taste of the meat is divine but needs a full-bodied bottle to take on the strong flavours. A rich Sicilian red is a great accompaniment, and we guarantee it’ll leave your guests wanting more.

Partridge

Partridge is a relatively delicate and flavoursome meat and tastes less ‘gamey’ than pheasant. Due to the subtle nature of partridge the optimum wine is lighter and fine-textured, but you also must take how the meat is cooked into consideration.

Our favourite way to serve partridge is in a mouth-watering pie. Succulent meat in a rich gravy encased in puff pastry (are you drooling yet?) served with seasonal vegetables. That’s a real winter warmer! Add a glass of smooth Shiraz and you’re onto a winner.

Pheasant

Most of you are likely to be cooking pheasant in the coming weeks. Pheasant is a richer meat compared to other game birds and is capable of being used in a range of dishes from showstoppers such as Faisan a la Normande or traditional pot roasts.

If you fancy putting your culinary skills to the test, why don’t you try Faisan a la Normande, a classic French dish where pheasant is cooked with apples, cider, and cream. Sounds tasty, right? The end result should be a deliciously decadent dish with sweet and savoury flavours from the apples and meat. Pair this with a Pinot Gris (preferably from France) for added je nais se quois.

As the season ushers in the amber hues of falling leaves and cosy nights of hibernation it makes sense to enjoy the bounty of game to the fullest. We hope our exquisite wine pairings and recipe ideas provide inspiration for your next romantic evening or dinner party. We have you covered – game, set and match!