*** Of all fowl, goose meat offers the most opportunities to match with wine *** The primary difference between guinea fowl and pheasant is that guinea fowl does not have an excessive gamy flavor *** Ostrich is a lean, tender red meat with a light, delicate flavor similar to prime quality beef *** Partridges are known for their heavy, muscular breasts and are rather plump *** Pheasant should be cooked quickly at high temperature and barding the breast is often recommended *** Our quail are raised naturally without antibiotic treatment to maintain its famed flavor, texture, and lean, healthful aspects