Pheasant, cabbage, and vino

[leff]

I'm having a close friend over for dinner. He's leaving for Russia with the Peace Corps in a few weeks. I'm planning to serve pheasant wrapped in cabbage (Don't ask why.)
Do you have any suggestions for a good wine to go with that? And, do you have a recipe for a good Russian appetizer that won't take all day to prepare?

Leff

[Thomas]

There is a Russian wine called Rkatziteli that would do nicely with the dish, but if you find the wine in Texas you sure have a good Holmes-like nose.

Maybe a rich, bold red (Syrah) would do, or perhaps a big, dry Alsatian Gewurztraminer.

[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