Is your freezer already filling with the fruits of another memorable sporting foray? At least these days there’s no excuse to feel trapped in a culinary rut. The Countryside Alliance’s Game to Eat campaign and, of course, The Field’s own recipe pages, have saved countless lives from the trauma of high, dry roast pheasant and non-descript stews. But what about that wine rut? In an era blessed with delicious, distinctive wines from all over the world, the shooting community can prove notoriously conservative. Of course, if your cellar is packed with serious, mature Burgundy and claret, then make the most of such heady fortune. But if the soaring price of the best stuff provokes a queasy sensation, then don’t simply default to an underwhelming Bourgogne Rouge. Not only is there a good chance of finding better value in a less fashionable region, but those alternatives may even prove a better match for the creative game cuisine under way in the kitchen.
