Collection: Wines For Wild Foods

The floral, leafy vibrancy of spring and the joyful, plumptious berries of summer have given way to the earthy, wholesome and hearty flavours of autumn. For us, there is no better time to take full advantage of the bounty of Britain's fields, forests and coastlines as our ingredients at this time of the year are amongst the best in the world. Grab your wellies and your waxed jacket and head for the countryside!

From late season mackerel to new season oysters and mussels; from wild duck, partridge and pheasant to rabbit and venison; from mushrooms and truffles to nuts, squashes and root vegetables, these are probably the finest foods of the year and they demand great wine pairings. Rest assured that we won't let you down.

With a mallard, roasted to to the point of pink perfection, there is no better match than a red Burgundy. The richness and approachability of Maison Chanzy's 1er Cru Mercurey is a delicious pairing. The gentle gaminess of venison is perfectly complemented by the rich fruit and similar hint of gaminess found in a Gran Reserva Rioja. Our Viña Del Oja offering from Bodegas Señorío De Arana really ticks the box.

Wild mushrooms and truffles are truly a seasonal treat, whether you serve them on their own or accompanying game, and a Piemontese Nebbiolo is always a great choice. As you might have noticed, we don't mess around when it comes to eating and drinking and we have climbed straight to the top of the quality tree for this pairing. Moccagatta's Barbaresco is made in a modern, ripe style that is deliciously appealing.

The rich, oiliness of mackerel needs a wine with fresh acidity by way of a contrast. Château Dereszla's Tokaji Furmint might not be the first wine you think of but its pithy grapefruit and saline flavours make it a brilliant companion for all manner of fish and shellfish - mackerel in particular. Corte Adami's Soave has a lovely weight of lemon fruit and a stoney minerality thanks to the region's volcanic soil. Try replacing sardines with mackerel fillets in the traditional Venetian dish of Sarde In Saor for a great match.

Forgetting the oversized and under flavoured examples destined for lantern carving, pumpkin is a shamefully neglected ingredient in the UK. Cut them in half, remove the seeds (which can be rinsed and toasted to make a lovely snack), slice into segments and roast them with the skin on for about an hour. When cooked, the segments can be served as vegetable or the flesh can be removed from the skin and diced or puréed to be added to all manner of recipes. For something rather special, try a creamy pumpkin and sage risotto laced with plenty of Parmesan cheese paired with the full bodied and ripe white Châteauneuf Du Pape from Château De La Gardine.

We are very proud of all of these wines and we know you'll enjoy them as much as we do. Try them all for yourselves in our mixed case containing one bottle of each and save 5%.