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Wine ideas for the Prepare-ahead menu


Avocado with Prawns (or Prawn and Avocado Cocktail)

Braised Pheasants in Madeira

Spike’s Apple Sorbet


CH114 Pheasant MadeiraThe creaminess of the sauce in the starter, and the avocado, demand a buttery wine to go with it. A full-bodied New World Chardonnay would be good, as would Chablis or white Burgundy. Moving on to pheasant, you could drink a small glass of Madeira with this, to match the sauce. If not, you will need a very bold red such as Zinfandel, Syrah (or a Grenache/Syrah blend), Merlot or Argentinian Malbec. Apple sorbet is a tricky dessert to match with wine, as you have the acidity of the apples, coupled with sweetness. You could try Calvados with it, or Muscat if you want a sweet wine.


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