We celebrated the acceptance of our offer on a new house last night with a roasted pheasant in natural jus. It was accompanied by a saute of spring vegetables - Trumpet royale mushrooms, ramps, fiddlehead ferns, and favas. I should have a picture up soon.
The pheasant seemed like a fine time to try out a Swiss red wine that I had picked up recently. The grape varietal was Gamaret, which the label claims is a hybrid Gamay grape, most famously from Beaujolais, and an indigenous grape called Reichensteiner. The wine had a surprisingly dark color and full body - certainly more so than a standard Beaujolais cru wine. It did have the anticipated red fruit, especially cherry, notes and some oak. The finish was rather short for the slightly gamy pheasant, but it would have been just fine with chicken or pasta. Like its half-brothers from Beaujolais, it certainly improves when served at a slightly lower temperature.
Time to get back to French wines now.
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