Spittoon.biz Bookmark This page
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 :)

Leave a Comment »




Advert

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Recent Posts

27
Aug

A Wine For Your Burger

Today is National Burger Day. I am sure Burger King and the ol’ golden triangle guys are loving it. But something a little more classy andRead More

26
Aug

Video: Tanqueray No. Ten Silver Martini Cocktail

This month Tanqueray No. TEN celebrated at WORLD CLASS, the annual search for the globe’s best bartenders, hosted in the heart of London at 33 FitzroyRead More

24
Aug

Qcumber and Gin

Cucumber – an occasional garnish for a gin and tonic and one that works best with herbaceous-led gins. Looking at the likes of Caorunn and GinRead More

10
Aug

Winery Outbuilding Chateau Mauvesin-Barton

A photo taken in Bordeaux for this weeks Sunday Wine Shot – rather apt as the group who went on the trip are meeting for aRead More

7
Aug

Cocktails at Scarfes

I have to say I do love this bar. The plush, slightly eclectic décor had me as I walked through the door, while the cocktails wereRead More

5
Aug

Charles Metcalfe’s Top Tips On Wines For Summer Pairings

Charles Metcalfe was at the Foodies Festival in Bristol this summer. He hosted food and wine pairing sessions in the marquees set up on site. WeRead More

Top

© 2004-2014 Spittoon.biz All Rights Reserved