Partridge

Partridge is ideal for roasting, braising or simply spatchcock and grill. As with most game, a smother of butter or streaky bacon ensures moist meat and be careful not to overcook – half an hour roasting is usually fine.

Wine notes:
Roast partridge can easily be overpowered by a tannic wine. Syrah is thus the ideal variety to seek out for this particular bird, although the optimum match would be a not-too-full-bodied version such as a Vin de Pays. That said, the classic French dish Perdrix aux Choux (lit. ‘braised partridge with cabbage’), which is flavoured with juniper and the aforementioned cabbage, will also pair well with white wines. In this instance try an unoaked Chardonnay or a white Rhône.

Source: Berry Bros. & Rudd, Britain’s oldest wine and spirit merchants