This year’s post-Thanksgiving festivities involved leftover pumpkin pie and a father-son-grandpa-uncle pheasant hunt. Planned killing of (yummy) birds gives Black Friday a whole new meaning, huh? While I stalked one-day-only markdowns, my husband stalked brilliantly feathered birds. And tonight we reaped the rewards from his hunt. (I’m still trying to convince him we’ll reap the rewards of my hunt when my credit-card bill arrives. Wish me luck!)
He skinned the birds and stuffed them with green onion and oranges, rubbed them with “kick’n chicken” seasoning and wrapped them in bacon. He basted the pheasants throughout the hour-and-a-half cooking time with teriyaki sauce and garnished the finished product with a sprinkling of sesame seeds.
I decided to pair his wild game with a wild deal… 2011 Bungan Head Semillon-Chardonnay (Australia), $5.99 from Wine Insiders. Have you noticed a trend in this blog? More and more of my wines are coming from either WineInsiders.com or BarclaysWine.com, two discount wine websites that I discovered through Groupon. I’ve been having a lot of fun trying wines I don’t ordinarily see in my local grocery store. (and for unbelievable prices!)
I’m not very familiar with semillon wines, so I wasn’t sure what to expect from this bottle or how it would pair with the pheasant. The color coming out of the bottle was sunshine yellow, a clear yet deep shade of gold. I don’t know if this is due to the semillon or chardonnay, or perhaps the blend of both.
The aroma is almost like poached pears, lightly fruity with a wonderful hint of vanilla and nutmeg. Likewise, the flavor is not overly tart or citrusy, just a calm, mellow stone fruit toned with vanilla. It has a hint of earthy spices like nutmeg, cinnamon and perhaps cardamom.
This is definitely a white wine I could sip on with or without food, but tonight it’s all about the pheasant dinner! And this is where I have to mention the chameleon nature of this wine. It goes well with everything! The buttery French bread brought out hints of yeast and butter in the wine. The chipotle-ranch dressing on my salad brought out the spice notes. The seasoning on the bird and the tinge of bacon brought out the heavier, earthier flavors in the wine. And when dinner was over and I poured my second glass, it was still perfectly mellow and soft with just the slightest kick of lemon all on its own.
This is the white wine to pour for those who think they don’t like whites. It is so easygoing without being buttery, oaky or heavy. It’s good with a main dish and would be outstanding with a bowl of vanilla ice cream or chocolate-chip cookies. It would be good with a plate of fruit and crackers or a grilled fillet of fish (a mild white fish like mahi-mahi).
I will be adding Bungan Head Semillon-Chardonnay to my permanent wine rack to use when I just don’t quite know what else would be better.