Wine With Duck, Turkey, Pheasent & Game
Duck – duck with a fruity sauce needs a fruity white, such as South African Chenin blanc, Semillon and Riesling; duck in all other guises simply loves Pinot Noir, and this is a match made in heaven. Richer duck casseroles, or cassoulet also work with full on, spicy southern French reds such as Faugeres and Corbieres, and also work with the spicily ripe Californian Zinfandel.
Turkey – it’s all about the stuffing and the trimmings! Go with the rules above – fruity stuffings call for juicy, fruity whites; more savoury, herby ones are great with good Chianti, Rioja and Pinot Noir.
Pheasant and other game – this is easy – Pinot Noir, almost all the way, with the richer dishes working well with good Rhone wine, rich Piemontese Barolo or Barbera, and some of the richer styles of Southern Italian reds.