With a roasted pigeon it is best to serve a red wine with fresh acids, spiciness and a medium body.
A Cabernet Franc from the Loire is an excellent choice, for example. But the fresh Austrian and Hungarian red wines are also suitable for a combination with a roasted pigeon breast.
2022 | Austria | Thermenregion
Austrian red at its best. St. Laurent, Blaufränkisch and Zweigelt. Extremely elegant. Plums and cherries, bay leaf and black pepper. Lots of finesse and very uplifting.
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