I decided to try something new for Mother's Day dinner this year, pigeon. Here in Hong Kong, we are talking about tender dovecote squabs and not wood pigeons which have been shot (as per UK and Europe). I just simply roast them, but ended up not having the time to make a sauce or a jus to accompany them. I had tried pigeon for my wine dinners at the Club, and they have been a useful dish to match with many different red wines. The only caveat is that whilst Chinese style roast squabs are very useful, as are plain roasted pigeons, any fancy twists by the chef is bound to cause problems when pairing wine (Once someone decided to add a Cajun rub before roasting). I had a New Zealand Pinot Noir with these pigeons and it went down a treat.
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