With the colder months comes arming dishes, and game features as a key ingredient of many a winter dish. Boar, woodcock, pheasant, hare, partridge, wild duck, and venison all make for a hearty meal on a chilly evening. But what kind of wine should you pair with these succulent and gastronomic meals?
What exactly do we mean by game?
‘Wild mammals or birds hunted for sport or food’. Some are feathered, others are furry, and they each have a distinctive taste to be enjoyed. There is something they have in common, though, that will help us with our wine choices: game meat has firm flesh and a strong taste to it. They are often marinated to soften them a bit, as well as being roasted in the oven, both delicious ways to prepare a nourishing meal.
What should we drink with this kind of meat?
Quite simply, you should uncork a red. Although we have a surprise idea for you at the end of the article.
More supple and delicate reds, or mature vintages, should be served with birds like quail, pheasant, thrush, wood pigeon, wild duck or woodcock. Powerful wines will pair better with tougher game like boar and venison.
More specifically…
To please everyone, a 5–10-year-old Châteauneuf-du-Pape from the Rhône is a safe bet.
We would recommend Maison Guigal and its 2014, 2012 Clos du Mont-Olivet or a 2014Clos des Papes.
When organising a banquet, opt for a magnum of 2015 Cornas Brise Cailloux from Domaine du Coulet or for a special occasion a 2006 La Chapelle by Paul Jaboulet Ainé.
Fit for a feast (without breaking the bank), you can count on 2016 Faugères from Clos Fantine, 2014 Violette from Clau de Nell and even a 2014 Haut-Carles.
To bring a bit of sunshine to the table, why not go for a Languedoc wine such as a Corbières, a Costières-de-Nîmes, or a Fitou.
If you want to be a bit different, a Chinon, a Bourgueil, (both from the Loire), a Beaujolais cru such as Morgon or Moulin-à-Vent, or even a southern Cahors would work with game.
And we did promise you a surprise. So if you want to cause a stir without losing all credibility, we recommend these white wines: if you’re serving hare, try a Pinot Gris or a dry Gewurztraminer. With partridge, you could uncork a Meursault. And if you’ve made a dish using wild duck, you might want to pair it with a Vin Jaune! Trust us on this one…
And if venison is the star of your meal?
If you’re cooking venison, the wine you pair with it will depend on how you prepare and plate up the meat. For example, a simple roasted or grilled venison calls medium- to full-bodied reds with good acidity like a peppery, smoky Shiraz or an earthy Tempranillo from Rioja. Whereas, if you’re going to serve your venison with a berry or fruit sauce (like the ones you can find in Germanic or Scandinavian countries made from juniper, cherries, or blackberries), you’ll want to find a wine that matches the fruity nature of the dish. Here, a Pinot Noir (especially one from Burgundy or cooler-climate styles) or a Grenache/Syrah/Mourvèdre blend would be perfect. You could also opt for a Zinfandel but only if the sauce is rich and slightly sweet.
Now, if you’re making braised venison or a venison stew, find a wine with depth and warmth. A Nebbiolo from Italy’s Barolo or Barbaresco appellations will do the trick with their tannic and earthy characteristics. A Malbec will also be a suitable pairing option with its dark fruit and structure.
So, when’s dinner ready?
