I have to be honest that I am very excited about this idea because wine and food are so closely related.
Nigel Slater is a food writer I often follow. I recently read it when he released a new recipe book, and that fall is one of the most fun times for him to cook.
There is no doubt that autumn brings seasonal dishes to the table, and some of them are games.
As the hunting bird season is back and venison is considered the best time to fall, here are some wines that go well with autumn hunting dishes.
Pinot Noir, especially the red burgundy, is probably the most relevant to the game, but of course this can be expensive, so it’s great to recommend an affordable Pinot Noir this time of the year.
Burgundy Pinot Noir La Chanfrua 2020, Luira Tour (Tesco £ 15) A very attractive and friendly wine from one of the region’s most famous producers.
The nose is very aromatic, with red soft fruits and dark cherries, some savory notes in the background, a fresh taste, with redder fruits, ripe tannins, and a fairly long, almost pepper-like aftertaste.
This is a really nice introduction to red burgundy, it’s not particularly complicated, but it will certainly make a nice match with just roasted hunting birds.
If you plan to do a one-pot dish or casserole with a pheasant or partridge, Rosso di Montalcino 2019, Banfi (Majestic £ 19.99 or £ 16.99 as part of Mixed 6) Become a perfect partner.
In many respects, this is a Mini Brunello di Montalcino, but made in a more familiar style, 100% Sangiovese and aged in French oak baric for a period of time.
The bouquet is very rich, with dark arbor fruit, roasted coffee, dried herbs and a small amount of vanilla spice, and the taste is very balanced with darker fruit, bright acidity and a touch of mocha in the finish. ..
This is really delicious, and you could continue after a meal and combine it with some hard cheese.
Torres Salmos 2017, Priorat (Fairum Wine £ 21.50) A blend of carignan, grenache and schiller, aged in new oak barrels for a great match with venison.
Priorat is a slightly cult region south of Barcelona, known for its old vines planted on steep slate-scattered slopes, producing rich, rich wines.
The nose offers chocolate, black cherries, ripe plums and wild herbs, with a full-bodied, deep flavor, firm but ripe tannins, and a long finish.
This has the benefit of decanting for about an hour and blends nicely with the oxtail casserole.
Message from editor Mark Valdron
There are some reds that accompany the fall match | Alistair Gibson
Source link There are some reds that accompany the fall match | Alistair Gibson