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- BarbaraSheridan - 02-27-2001
I will be serving roasted pheasant this weekend with tangerines, tarragon and sage and favorings along with turkey bacon. What would be an appropriate wine. I'm looking for both a red and a white choice.
- Innkeeper - 02-27-2001
Hi Barbara, and welcome to the Wine Board. You are not only going to need a wine or wines that go with pheasant, but also one with high acidity because of the tangerines. For the red recommend pinot noir from Burgundy, Oregon, or the California regions Russian River, Santa Lucia Highlands, Carneros, or Southern Central Coast. Another choice is Rosso Di Montalcino, a big, approachable, acidic, sangiovese. For the white, would go nonstop to Alsace. Either a riesling or gewurztraminer from there would work well. Both are dry, acidic, and high in flavor, and would challenge your dish with vigor.