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Avocado with Prawns (or Prawn and Avocado Cocktail)

Braised Pheasants in Madeira

Spike’s Apple Sorbet

 

The 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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