Need to pick out something to go w/this recipe:
Pheasant Breasts cut in half and wrapped in bacon
Sauce made from drippings and
red wine (Merlot or Cabernet)
Onion chopped
cloves of garlic chopped fine
Tarragon
green peppercorns
heavy cream

Thinking of the 95 or 97 Beringer Special Reserve Cab ...or possibly a 2000 Pride Merlot?

Me! What time should I be there?

Catch the right flight, you can be here by 7:30 for dinner! Alaska Airlines has about a dozen a day!
and if you did, that would cinch it - we'd have to open a magnum of 00 Merlot

Aged Bordeaux!

That sounds delicious. Assuming all the ingredients used are in moderation, I would concern myself with the tarragon aspect of this dish. That minty, licorice flavour might be a better match with the cab. However I have never had either of these wines, so I'm just going on spec here

Having no properly aged Bordeaux readily available, began decanting the Pride this afternoon ...

Serving the pheasant with wild rice (picked by friends in MN)
- baby greens & garlic brie drizzled with warmed La Cravenco olive oil & truffle salt
Crusty bread

dessert - warm brownies & ice cream w/hot fudge