Many of us have heard that white wine is supposed to be served with poultry. It is, unless you are talking about wild-grown poultry, in which case wild birds, like pheasants and grouse, are strong enough in flavor to push a delicate white wine all over the table.
The most appropriate pheasant wines are the lighter reds. Of French wines, that might be a Beaujolais or one of the lighter Bordeaux wines. Of the more attractively priced California wines, a light Cabernet, Gamay, Zinfandel, or Barbara would be an excellent choice. A nice Rose or Chianti won’t go wrong either.
A final word about wines: suit yourself, but I have found that cheap wines taste cheap, even when used in cooking (and “cooking” wines taste WORST of all!).