Even if not well-hung, as it rarely is these days, pheasant has a stronger flavour than other feathered game such as partridge or duck. And older, tougher birds are often braised or pot-roasted which calls for a more robust wine match still.
Here are my suggestions:
For simply roast pheasant served with its pan juices or a light gravy
A good way to show off mature classic reds such as Burgundy, Bordeaux, northern Rhone reds such as Saint Joseph and Côte Rôtie, Barolo, Barbaresco, gran reserva Rioja, Chianti riservas and Chateau Musar (which I was glad to see also recommended in a splendid book called Wine for Game & Fish “The Sporting Wife’s Wine Companion”. Other good quality mature pinot noirs,
For pot roast or braised pheasant
Such as this recipe from Simon Hopkinson. More robust rustic reds from southern France such Saint Chinian or a Côtes du Rhône Villages like a Vacqueyras, Bandol. Rioja reservas and similar Spanish reds (especially with a dish like this pot-roast pheasant with chorizo and butter beans from Hugh Fearnley-Whittingstall. Any GSM (grenache, syrah, mourvèdre) blend or straight syrah or shiraz with a bit of bottle age.
For pheasant cooked with apples
Dry German or Alsace riesling, dry Pinot Gris or, if you’re cooking it the Normandy way with cream, why not sparkling cider?
By: Fiona Beckett
***Grabbed from: https://www.matchingfoodandwine.com/news/pairings/the-best-wine-pairings-for-pheasant/?tag=top
