Thread: Wine with grouse

I am having two Americans for Christmas dinner (as guests, not an item on the menu). As there will only be three of us, I thought it might be fun to have red grouse as the main course.

However, what to drink with it? There are the obvious choices of French reds out of the books, but an imaginative solution suggests itself. Grouse (particularly the legs) is said to taste of spruce. What would happen if we had Greek retsina with the grouse? Would it be a wicked waste of expensive ingredients or smething special? Has anyone tried this? If they haven't does it sound sensible. I've never eaten grouse.

Cheers,

Angus