Berry bros wine game

Syrah is the best variety to choose from, but the best match would be a not-too-full-bodied version like a Vin de Pays Syrah or from the Languedoc. Whites are best here, especially a dry Pinot Gris as this aromatic variety will complement the sweetness of the apples in the dish.

We use cookies on our website to provide the best possible experience. You can find out more about how we use cookies here. Sign in. Syrah is thus the ideal variety to seek out for this particular bird, although the optimum match would be a not-too-full-bodied version such as a Vin de Pays. That said, the classic French dish Perdrix aux Choux lit. Whites work wonders here, especially a dry Pinot Gris , as this aromatic variety will complement the sweetness of the apples in the mix.

Roast pheasant partners very well with light, fruity varieties such as Pinot Noir , especially those from North America or New Zealand. Roast wood pigeon relishes mature but full-flavoured reds such as Claret or Rioja. Pigeon breasts served warm with a green leaf salad meanwhile will benefit from wines that complement the salad dressing rather than the bird. On a lightly-floured surface, roll the pastry to a rectangle a little larger than a magazine, and trim the edges to neaten.

Carefully unwrap the game roll and place in the middle of the pastry. Fold over the bottom half of the pastry. Lightly brush the rest of the sheet with beaten egg. Roll over, so the pastry encases the game with a slight overlap then press this together to seal.

Neatly fold under the shorter edges to create a parcel. Place on a tray lined with greaseproof paper making sure the seal is on the bottom and brush all over with beaten egg yolk. Chill for at least an hour. Once chilled, using the back of a knife, mark the pastry, being careful not to cut all the way through.

Heat a baking tray until hot, then lift the greaseproof paper and wellington onto the tray and bake for about 25 minutes medium until the pastry is golden and a skewer when placed in the centre for thirty seconds is warm to the touch press to the lip.

Remove from the oven and rest for about five minutes then cut off the ends of the pastry to let out a bit of heat and rest in a warm place for a further 15 minutes. Tom and Alice Cave will be matching a stunning selection of wines to all dishes served on the evening.

For this, the main event, they have chosen the following:.