Pairing: Pheasant and Wild Mushrooms paired with 2011 Frankland Estate Rocky Gully Shiraz
Food: It’s nearing the dining time. Well … time to dive into the freezer to see what delectable leftovers we can uncover. Ah … some leftover roast pheasant (doesn’t everyone have that buried in their freezer?) and a bag of assorted wild mushrooms gathered late last summer (chanterelles, fairy ring mushrooms, meadow mushrooms). Yum … surely there is something to be done with such special ingredients. Sauté the thawed, partially cooked mushrooms in some butter, add a little red wine (the wine we are drinking, of course) and brown stock/ sauce/ gravy. Cook down until the desired consistency. Warm the boneless pieces of the pheasant in the sauce, season with salt and pepper, and pour it all over some noodles. Perfect! Wine? Hmmm …
Wine: When we think of Shiraz, our thoughts frequently go to Australia … often to the Barossa Valley region of South Australia. But … not today. We’re going to travel further west on that beautiful continent, about a thousand miles, to the appropriately named Western Australia. Those clever Aussies! Clever indeed to grow their beloved Shiraz grapes in a wine region known more for Chardonnay, Cabernet Sauvignon and Riesling. The Frankland Estate winery is located near the Frankland River about 50 miles inland from the ocean, giving a Mediterranean-type climate to the area. The making of their Rocky Gully Shiraz follows the principles born in the Northern Rhone region of France, where winemakers add a teeny bit (about 5%) of white Viognier wine to the red Syrah (what they call Shiraz) to make their renowned Hermitage wine. So, Rocky Gully tastes a lot like Hermitage, but way less inexpensive (about $15).
Tasting Notes: You’re standing by the stove making a black currant/ black cherry jam. The kitchen takes on the aromas of the cooking jam. That’s the nose of this deep, dark reddish-purple wine. Dip a spoon into the cooling jam and taste it. That black currant and black cherry jam is the dominant flavor you get on the palate … along with a touch of pepper. What a nice warm sensation you get in your mouth as you sip this wine. And what a nice lingering finish … delicious!
Other Food that Pairs Well with This Shiraz: Venison, Duck, Mushrooms, Grilled Sausage, Barbecue Ribs
Other Wine that Pairs Well with Pheasant: Red Bordeaux (Saint-Émilion), Red Burgundy, Pinot Noir (Oregon), Chardonnay (big and oaky from California), Barolo
A Source: www.wine.com