Many varieties of white wine complement this dish, as we found during our tasting. At Cicada, I drank a full-bodied, nicely aged Chardonnay. Several Chardonnays picked up in intensity. The spices add an exotic touch to a classic pan jus from the roasted birds. These flavors have a profound effect on wine, too.
Youthful reds become almost impossibly exuberant.
It's better to go with something that shows a bit more maturity and a flavor profile that does not rely on fruit first. If you have older Shiraz in the cellar, by all means pull out a bottle for this dish. Otherwise, pick something among current releases that has more age on it, such as Tyrrell's Shiraz Hunter Valley Vat 9 1991. The velvety-textured Tyrrell's has a distinct gamy component that balances nicely with the plummy flavors the food brings out in it. It is a favorite dessert at the restaurant, and it's easy to understand why after seeing and tasting it.