Pheasant, cabbage, and vino

[Scoop]

I believe that Foodie gives some sound advice. There are, however, a lot of options on the red side, Syrah being a good one, especially from the Northern Rhone appellations. Trouble is, many of them -- Cote Rotie, Cornas, Hermitage -- are very dear. A Croze-Hermitage would would fit the bill without as much damage on the pocketbook.

Also expensive, but potentially a great match, would be a red burgudy (Pommard perhaps).

Same story with a Brunello di Montalcino (Brunello is a clone of Sangiovese), but a good Rosso di Montalcino (same grape, but not as aged on release and meant to be drunk sooner than the Brunello) from a producer like Argiano would present a reasonable, less expensive second option.

If you have a good relationship with your local wine store, have someone explore some of these options with you.

Cheers,

Scoop