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The more thought I have given to the latest wine/food matching challenge – a wine to accompany an early autumnal dish of roast pigeon with a grape and walnut sauce – the more I think that a Pinot Gris would be a great match, as an alternative to the oaked Chardonnay I did select.

Generally the weight and slight sweetness evident in Alsace Pinot Gris’ are incredibly food friendly. Their full bodied nature is something I adore. A Pinot Blanc would also have been suitable.

Eating Leeds led the way in experimenting by trying a red wine (Balgownie Pinot Noir 2004, Yarra Valley, Australia); this would have been my initial choice if I hadn’t read the post prior to selecting my wine. The thought process is obvious – game = red wine. Even the few references I read suggested treating Pigeon as Pheasant. Now my little birds came from a quality Butcher (Gabriel Machin in Henley) and have had some ‘hang-time’. Even so the flavour was distinctly lighter than pheasant. The sauce is an important factor in selecting a good match hence something ‘sweeter’ or at least with a little weight and high alcohol that can give the sensation of sweetness.

Benito, not being fortunate enough for supplies of pigeon to reach Memphis used a chicken and selected a rosé – Château Marouïne Côtes de Provence Rosé, 2005, Provence, France – an interesting choice but being dry not my first choice. Benito concludes it as being a little too light for the dish; but a good wine all the same.

1 Comment »

  1. Takwa says:

    Thanks for the tip, I live in the city in London, and it’s really hard to buy roast pigeons, just got common food here really, beef and cheese…. anyway I will also try to explore other foods with wine, maybe i will find an interest combination too :)

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