The best wines for game

Enjoying game and wine together has a long tradition. This is proven by old records and recipes from the 17. and 18th century, for example from Bourgogne, Piedmont, Lower Austria or the Palatinate. The combination of grape juice and game meat is not too difficult, but there are some rules to follow. Because although the meat is usually quite lean meat, it is also quite rich and wild. With this often very intense own note, it overwhelms rather filigree and light-footed wines. The first choice are full-bodied, aromatic wines with character, which can stand up to the pronounced wild taste. Ultimately, however, the harmony of game and wine depends on the type of meat and how it is prepared.

The basic considerations begin with the procurement of the meat. How old was the animal when it was slaughtered and what gender was it? The meat of older animals usually tastes more intense and the meat of male deer can develop a special taste of its own during the rutting season. How long did the meat hang out? Prolonged maturation makes the meat more tender. Venison is often grilled or used for stews and stews. The way of cooking has an influence on the wine selection, as well as the characteristic of marinades and sauces.

Numerous recipes for game meat dishes describe sauces with a strong fruity character. The reason for this fruity approach is probably that game meat can be quite dry compared to beef or lamb. With ingredients such as red berries or fruity, sweet wines, such as port wine or Madeira in the sauce, one tries to counteract the dryness of the meat.
But beware: If the sauce with which the game meat is served is too fruity, your carefully selected, dry and velvety red wine will probably taste unpleasantly sour. So it is better to serve the sauce separately and well dosed.

The best wines with venison steak

Steak and wine are a classic combination. But before you choose the same wine that went so well with your grilled beef steak in the summer, here are a few objections. First of all, game meat is slightly leaner than most pieces of beef. It usually has a finer texture and is also a bit wilder. This characteristic favors more elegant wines such as Pinot Noir, Bordeaux blends, Syrah wines in Rhône style or Nebbiolo.

These types of wine I prefer show a medium to strong body and a dark berry aroma. They provide a velvety mouthfeel and complement the wild and earthy taste of the meat with their fruit notes. Lean meat usually goes better with wines with lower, gentler tannins. Venison is no exception. So avoid wines with too much tannin. Better matured a few more years than too youthful. The recommended wine types can also be easily combined with strong aromas such as juniper or forest mushrooms, including truffles.

Cellardoor24 wine recommendations for venison steak:

Red wine from New Zealand: 2018 Main Divide Pinot Noir, Waipara, New Zealand

Red wine from New Zealand: 2017 Te Mata “Awatea”, Hawke’s Bay, New Zeland

Red wine from New Zealand: 2019 Trinity Hill Hawke’s Bay Syrah, Hawke’s Bay, New Zealand

Red wine from Australia: 2016 Longview Riserva Nebbiolo, Longview Vineyards, Adelaide, Australia

The best wines with venison stews and stews

Even stewed game does not go well with wines with a high tannin content. As mentioned earlier, it is quite a lean meat, so there is less fat to keep the tannins at bay. Often the wine you drink at the table is also the same one used for cooking the dish. Ultimately, the wine selection is determined by the severity of the dish. For example, you wouldn’t serve and cook a braised deer shoulder with the same wine as a tender venison bourguignon.

Wines with the Grape Variety Grenache have proven themselves very well. They are rather fruity and relatively tannin-poor. Syrah wines are also usually rounded and soft at the same time to accompany the rich taste of venison without being too overwhelming. In addition to wines from the Merlot grape variety, I also appreciate Pinot Noir. Its usually higher acidity goes well with richer stews.

Cellardoor24 wine recommendations for braised game:

Red wine from South Africa: 2018 Hill&Dale Pinotage, Stellenbosch, South Africa

Red wine from South Africa: 2019 Mischa Estate Merlot, Wellington, South Africa

Red wine from Canada: 2014 Pillitteri Cabernet Merlot, Niagara, Canada

The best wines with light game dishes

Venison is a red meat, so when looking for a wine-venison combination, you should usually resort to red wine. An excellent all-rounder is Pinot Noir. It can be combined with many dishes. It is light enough to be served with many (wild) poultry dishes, but not so delicate and delicate that it would not also go well with red meat. And also in the combination of fish and meat, in the USA often referred to as “surf and turf”, the red Burgundy variety is a good choice.

However, the previous focus on red wine does not mean that white wines are completely excluded from game meat. Chardonnay and Sauvignon blanc go well with creamy dishes where the game meat shares the stage with other ingredients. If the stewing liquid should also be light and delicate, as with an Osso Buco from deer, a dry white wine is ideal as a cooking and drinking wine. Recipes such as sliced fellow game, wild tagliatelle, venison stroganoff and venison ricotta ravioli with brown butter go well with the lemon and apple flavors of a strong Chardonnay, while Mediterranean, Middle Eastern and Asian recipes, with exotic ingredients such as ginger, coconut milk and lemongrass, go well with the hearty profile of a Sauvignon blanc.

Wine combinations with wild fowl

The meat of wild fowl, such as wild ducks, geese, partridges and pheasants is very aromatic. Therefore, stronger, more aromatic wines than the wines served with poultry are recommended as partners. However, wines with too much tannin are also taboo in wild fowl. The choice of suitable wine here also depends largely on the age of the poultry and its preparation. A young roasted partridge or a young pheasant have a less intense taste than older birds. Lighter, youthful red wines from the Syrah or Pinot Noir grape varieties are available here.

Cellardoor24 wine recommendations for wild fowl:

Red wine from New Zealand: 2016 Two Rivers Tributary Pinot Noir, Marlborough, New Zealand

Red wine from Australia: 2020 Longview Fresco, Adelaide, Australia

Wild duck and wine

A Pinot Noir is the first choice when served fried duck. The aromas of raspberries and black cherries of a medium-bodied wine go perfectly with the duck. But even with wild poultry, the wine recommendation depends on the choice of accompanying sauces. If the meat is served with a fruit sauce such as orange or black cherry, the wine should be selected according to the sauce. A strong, barrique-ripened Chardonnay goes well with an orange sauce. While a cherry sauce can be accompanied with both a red and a white wine. In this case, a rich Riesling with high acidity would be a good choice.

Cellardoor24 wine recommendations for duck:

White wine from New Zealand: 2016 Elephant Hill Estate Chardonnay, Hawke’s Bay, New Zealand

White wine from South Africa: 2020 Hill&Dale Chardonnay, Stellenbosch, South Africa

White wine from Canada: 2017 EastDell Unoaked Chardonnay, Niagara, Canada

White wine from New Zealand: 2016 Pegasus Bay Estate Riesling, Waipara, New Zealand

Wild goose and wine

Wild goose meat has an intense taste and can be combined with equally intense wines. However, as with any poultry, you have to pay attention to the tannins and choose wines with a low tannin content. Fried goose is a real delicacy, which is served quite rarely, traditionally in November with martini. This culinary delight deserves to be married to high-quality wines such as a noble Pinot Noir or a ripe Bordeaux blend.

Bon appetit!