GAME

Game deserves a wine with a little wild character. For venison, reach for Syrah’s peppery dark fruit, Malbec’s generous plum flavours or a mature Cabernet Sauvignon with savoury depth. Pinot Noir is a lovely partner for pheasant and partridge, bringing silky red berries and woodland notes without stealing the show. For richer grouse or roast duck, try an earthy Syrah or a Grenache-led blend. The trick? Match the weight of the wine to the richness of the dish, and don’t forget the sauce.