Wine & Food

Snooth User: 1 jayjay

Game pie

Posted by 1 jayjay, Sep 18, 2011.

I have spent most of the making a large game pie

with just about everything in it Venison,pheasant,rabbit , pigeon and a few boiled Quail eggs to eat coldon a picnic .

so come on folks as it has taken so long to make it, give me your ideas for a good wine to go with it .

JJ

Replies

7127
2924
Reply by Gregory Dal Piaz, Sep 18, 2011.

Aged Rhone, I'd go for the North, a nice syrah but Chateauneuf would be fine as well. A nice aged Bandol might even be better but it's not like we've got those lying around.

20
6577
Reply by dmcker, Sep 19, 2011.

Think I'd like to hear what's in the sauce before making a recc. A red Burgundy, and even a Barolo (which I'm drinking now with a beef and pork and mushroom terrine) could work, depending on what the answer is, though I like your ideas, Greg.

36
70
Reply by 1 jayjay, Sep 19, 2011.

Gregory i love the Rhones my self, something full and rich with a smooth finish,

but with the pie so rich would it work better with something a little less full ?

dmcker its a cold pie to slice and eat with salad finger picking so no sauce as such but perhaps a vinigarette dressing or a gralic mayo with the salad,what do you think ?

20
6577
Reply by dmcker, Sep 19, 2011.

Sorry if I wasn't clear enough. What seasonings and liquids were used in cooking the meat inside the pastry?

36
70
Reply by 1 jayjay, Sep 19, 2011.

Sorry dmcker we seem to be getting a mixed

only the meat juices nothing added in the way of extras just a bit of butter and a little ground Mace

very little seasoning just a few mild herbs so nothing to take away the taste of the game

0
1
Reply by Erokthered, Sep 19, 2011.

A rich Pinot Blanc from the Alsace. 

7127
2924
Reply by Gregory Dal Piaz, Sep 19, 2011.

That's why I was thinking Syrah, something with acid, cut, minerality and enough savory fruit to jostle with the rich meat falvors. The Pinot Blanc recco is an interesting one! Wish we had some meat pie around the office to try a few pairings out!

20
6577
Reply by dmcker, Sep 19, 2011.

With the butter and 'mild' herbs, I'll stand by Greg's and my reccs.  ;-)

If Stephen H were around he'd have to insist on beer as one option. Sounds a lot more delicious, jayjay, and with the wine, than a Cornish pastie round (and nearly as large) as a rugby ball I had a couple days ago with some London Pride....

20
2876
Reply by Richard Foxall, Sep 20, 2011.

I had a Gigondas the other night that would go great with that. (Bastide, 2007) Grenache is versatile, and this one was pretty big to stand up to the venison and other strong gamy flavors.  I'd also go with a N. Rhone, same reasons GdP cited, but I'd lean toward blends in general, so more likely a S. Rhone, like the Gigondas or CdP.  If you can get a well aged N. Rhone, great, but many are a little closed down for a meal that needs a balance between drying tannins and richer mouthfeel--patience is the watchword with N. Rhones, IMO. Of course, that recent experience of the Gigondas is biasing me in general-- a really good bottle has that effect on me!

36
70
Reply by 1 jayjay, Sep 21, 2011.

Thanks to you all

we had the pie with a Coudoulet De Beaucastel Cotes Du Rhone and for them with a lighter taste a Rodolfo Sadler Malbec it when down very well as did the pie

The seafood starter had a very nice Muscadet Sevre Et Maine as a partner (i dont know why Muscadet has gone out of fashion it is one of the great french wines )

And a bottle of CdP in memory of my sister as always happens when the family get together made for a very good day indeed

thanks again for your ideas this day will happen again JJ


Back to Categories

Top Contributors This Month

1498622 Snooth User: Really Big Al
1498622Really Big Al
69 posts
125836 Snooth User: dmcker
125836dmcker
65 posts
847804 Snooth User: EMark
847804EMark
59 posts

Categories

View All




Snooth Media Network