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Sep 7, 2006 06:47 PM

Wine rec for game hen please

I'm preparing a roasted game hen with cumin rub tomorrow and any recommendations for wine would be helpful. Thanks!

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  1. For something completely different, try a full-bore Alsatian riesling. Otherwise, look for a medium-weight, not too tannic, lightly oaked but vibrant red, such as can be found in Cotes du Rhone, Minervois, the Jura (Tissot's Trousseau or Pinot Noir) and even California (some of the more understated Rhone-style blends, like Tablas Creek, Phelp's Pastiche or even Bonny Doon's Cigare Volant).

    1. I'd agree with Riesling, but in addition to the Alsatian choices out there, you may want to consider some of the finer choices from Ontario's Niagara VQA region. Cave Springs Vineyards makes some delectable stuff. Some of the best cold climate Riesling you can find, IMHO. Another excellent choice if you can find it is Inniskillin's Seeger Vineyard Riesling, from their single vineyard series. Also, given the cumin, I suppose you could consider a Gewurtztraminner.

      1. I would think that the Niagra reccs are a bit tough to come by. I would agree with Carswell with he exception of the Cotes du Rhone unless you are totaly familiar with the producer and there style which in Cotes du Rhone can vary from lighter and fruity to extracted adn super peppery.

        1. domaine de grand nicolet makes an excellent rasteau (cotes du rhone villages) that is really drinking nicely-- that'd go well.
          with the cumin, some fruit is the way to go for a nice foil. how about some spanish grenache based wines--navarra, or monsant? mas donis, las rocas, and marco real all come to mind--lots of wine for not a lot of money.
          i'd agree with the alsatian rec if you're looking at whites-- or gewurz from alto adige or austria, maybe?

          1. IMHO cabernet francs from the Loire Valley are pretty much unbeatable for roasted fowl, especially one that's fairly heavily spiced. The wines -- from Saumur and Chinon especially -- have both sufficient fruit and tannins to stand up to the flavors and complement them beautifully.

            1 Reply
            1. re: Mr. Cookie

              definitely second the chinon rec-- shoot, i hadn't thought of that. if it grows together, it goes together, right? good call. i'd decant the chinon to let it open if it's young, though... they can be very tightly wound at first.