Whether grilled, fried or baked, pair your next small game recipe with the perfect glass of wineUpland birds and small game include both light and dark meats. Species such as pheasant, quail and wild turkey are on the lighter side of the spectrum while dove and grouse have redder meat. While many of us are used to frying or grilling these birds and downing them with beer, all these meats can be paired with wine, too. Here’s my take on it. Pheasant, quail and turkey are considered light meat.