Which wine with game? EuroCave was curious about that too. December is the perfect month for eating game. But which wine goes best with game? We went looking for you.
3 tips for wine with game
Tip 1: determine the flavor content of the dish
Powerful wines with powerful game dishes and light, elegant wines with more refined dishes.
Tip 2: take into account the method of preparation
A dish with a tight mouthfeel calls for a "tight wine" (think lemon and then choose a wine with lots of tannins) and a dish with a filmy mouthfeel (think soup and then choose a wine with few tannins) obviously goes with a "filmy wine".
Tip 3: keep in mind the garnishes with the game dish
A fresh vegetable garnish calls for a lighter and fresher wine than a side dish or sauce with a riper taste. In that case, choose a fuller and riper wine.
In general terms
Hearty red game: venison, wild boar, reindeer, venison ragout
With game and wine we quickly think of venison and wild boar. In general, hearty red game pairs best with hearty, traditional and ripe red wine with low acidity and few tannins. In this case, choose classic French red wines. A nice merlot from Pomerol, an older bordeaux, a peasant pinot noir from Burgundy, northern Rhone (syrah), Chateauneuf du Pape or Hermitage. Lovers can also go perfectly well for their familiar malbec, barolo or amarone.
Lighter red game: rabbit, hare, venison and game pâté
With lighter game dishes, it is important that the wine does not overpower the game. With slightly lighter red game, go for a light to medium bodied red wine. Think of a firm and ripe burgundy, German spätburgunder, valpolicella classico or juicy sangiovese. But you can also choose a full-bodied white from Alsace or Germany or a nice white rhône, such as crozes hermitage white.
Red venison with a fruity sauce or compote
If you do not opt for spicy game dishes then this has consequences for the choice of wine. If you serve the red game with a fruity sauce or compote go for a young fruit-driven red wine. Consider a Chilean carménère, an Australian shiraz or Argentine malbec.
Poultry
And what about poultry? Well prepared poultry such as duck, partridge, pheasant and wood pigeon is juicy and earthy in flavor. If you choose to simply roast your duck and serve it with a light spicy gravy, this calls for a subtle wine that brings out the typical earthy flavor. Consider a nice light pinot noir from Burgundy. If you serve the poultry with a rich, full-bodied, fruity sauce or compote, then you can also choose a full-bodied white wine from Alsace or full-bodied chardonnay.
Source: Brander Wines and Abels Wines
