Try light reds like Beaujolais or Cabernet Franc from the Loire with pork or chicken pies. Game pies may need something a bit bolder, more robust Cotes-du-Rhone perhaps, Zinfandel, Italian Barbera or even Australian Shiraz.
WHEN Penny Chambers started making Scotch eggs five years ago, she thought the quintessential British picnic snack might serve as a useful sideline.
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