Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.


    Which wine?

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    Join date : 2008-09-14
    Age : 56
    Location : Bridgwater, Somerset.

    Which wine?

    Post  Admin on Tue Sep 16, 2008 12:24 pm

    Here are some suggestions.

    Venison.
    Cabernet Sauvignon

    (ka-behr-NAY soh-vihn-YOHN): A rich red wine with red fruit mixed with spice is a good match.

    Rabbit.

    Pinot Noir

    (PEE-noh NWAHR): A red wine with red berry, truffles, & earth is a match.

    Wild boar.

    Côtes du Rhône

    (koht dea ROHN): A spicy red wine with flavors of raspberries, spice, and vanilla.

    Pheasant/Partridge.

    Syrah/Shiraz

    (see-RAH): A red wine with blackberry, plum, and jamminess that is a match.

    Salmon.

    SALMON:

    Marlborough, New Zealand: MONTANA BARRIQUE MATURED RESERVE PINOT NOIR 2000 Ripe cherry and plum aromas, soft velvety fruits, light cedary notes and hints of spicy oak.

    Trout.

    Australia: PINOT GRIS 2000 Mt Langhi Ghiran. Rich intense aromas and fruit with enough vibrancy to match fish.

    Duck.

    Fruity Reds go particularly well with duck. Australian Shiraz or Chilean Merlot are fine, so too are a flavoursome Fronsac or St Emilion. Young fruity Rhône such as the inexpensive and delicious Coteaux du Tricastin for example should also provide a good partnership. Even sweet Whites such as Château Manos go well.



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