Game, these hunted wild animals, whether furry or feathered, all have different flavors. Often prepared in a marinade or roasted, they all have one thing in common: a firm flesh with powerful aromas. Find out which wine to pair with these special occasion dishes.
Which Wine to Pair With Game Meat?
MADIRAN, CAHORS, GIGONDAS AND CHÂTEAUNEUF-DU-PAPE FOR BIGGER SIZE GAME MEAT
Big game means wild boar, deer, roe deer or doe. The flesh of these animals is firm, compact and very flavourful. The spicy or hot sauce that accompanies the meat also brings gustatory elements to consider when choosing a wine. A charismatic and a little bit spicy wine with good texture is a wise choice. The wines from South-West France and some wines from the southern Rhône correspond to these criteria for a rich and powerful match without heaviness.
Madiran AOC: These wines from the appellation in South-West France, where the Tannat grape variety is a star, are rich in ripe fruit aromas and tannins. The tannins particularly appreciate the blood of cooking. Favour searing for a perfect harmony of flavours. Our wine suggestion from Madiran:
Cahors AOC: Also located in the Sout-West France, the appellation Cahors inspires power and strength. The high tannins of these wines make it possible to assert themselves against a piece of wild boar or venison. Our wine suggestion from Cahors:
Gigondas AOC: This southern Rhône appellation produces wines with power and a great aromatic richness, while providing an astonishing freshness. The notes of cocoa and Provencal herbs of these wines pair particularly well with roasted game. Our wine suggestion from Gigondas:
ARCANE LA PAPESSE - XAVIER VIGNON
Châteauneuf-du-Pape AOC: With a superb tannic structure and an unparalleled aromatic persistance, some of the wines from Châteauneuf-du-Pape are robust and rustic, ideal for game meat. Also the dominance of Grenache brings warmth to the blend, which makes it ideal with dishes rich in animal protein. Our wine suggestion from Châteauneuf-du-Pape:
CHATEAUNEUF DU PAPE - LUCILE AVRIL - DOMAINE DURIEU
These wines have been aged in oak barrels, which gives them toasted, vanilla and tobacco aromas, that pair particularly well with grilled and braised meat like roasted wild boar.
BORDEAUX WINE FOR BIG GAME STEW OR GAME MEAT IN SAUCE
With big game stew or game meat served with a sauce opt for Bordeaux red, preferably an aged wine. The sauce that accompanies the meat brings a supplementary gustatory element both in terms of taste and texture. The smooth tannins of an older wine pair well with the velvety texture of the sauce. The fresh fruit aromas that we find in younger Bordeaux wines develop with time into aromas of dried or cooked fruit, spices and leather. Saint-Julien, Saint-Émilion Grand Cru or Pomerol wines, aged between 6 and 10 years with silky tannins and full palate, respond to the texture of the dish. Our wine suggestion for Saint-Émilion Grand Cru:
BEST-SELLING POMEROL FOR THE GAME MEAT IN SAUCE
CHINON, SAINT-NICOLAS DE BOURGUEIL AND VACQUEYRAS FOR SMALL GAME MEAT
Small game such as rabbit and hare certainely have a strong taste, just like big game, but their flesh is more delicate. A structured red wine is recommended, with more finesse and suppleness than for big game. The Loire Valley offers appellations, such as Chinon and Saint-Nicolas de Bourgueil, that are perfectly adapted for small game. These Loire wines are smooth and juicy with fine tannins. The finesse and freshness of these wines make them suitable for hare or rabbit. On the other hand, they wouldn't be strong enough for big game like wild boar or deer.
The wines of Vacqueyras represent the best option from the Rhône Valley for your rabbit or hare dishes. With a beautiful tannic structure, Syrah grape variety gives black fruit and spicy aromas. The Vacqueyras are smoother and finer than the neighbouring appellations. They also accompany perfectly tangy or sweet and sour sauces.
TOP 3 BEST-SELLING CHINON WINES FOR SMALL GAME
BURGUNDY PINOT NOIR FOR GAME BIRDS
The flesh of game birds such as pheasant, quail, partridge or pigeon is flavourful but much finer and more delicate than the rest of the game meat. Roasted, braised or in sauce, game birds need a red wine with silky and elegant tannins. The best options can be found in Burgundy thanks to the appellation's refined wines based on Pinot Noir. Pinot Noir produces wines with long aromatic persistance, as well as beautiful fruit and spicy aromas and silky and smooth tannins, making it a perfect choise for pairing pheasant, partridge or pigeon dish. Favour the wines from the appellations Santenay, Côte de Nuits Villages or Pommard. For the crispy red fruit notes, opt for an Irancy. Our wine suggestions from Burgundy:
GEVREY CHAMBERTIN - LOUIS LATOUR
POMMARD AOC
Find out our selection of red wines from Pommard
LANGUEDOC WINES FOR WILD DUCK
For a wine pairing with wild duck dishes take direction to Languedoc! The pronounced taste of this game bird need a generous wine with character. Red wines from Corbières and Pic Saint-Loup, with their toasted notes and fresh herb aromas, are great choices.
For a surprising and more adventurous pairing, try Vin Jaune from Jura with your roast or braised duck. Vin Jaune, with their powerful and very complex nutty and spicy aromas is an ideal and original pairing for wild duck. Our wine suggestions for Vin Jaune:
ARBOIS VIN JAUNE - DOMAINE ROLET ET FILS
With duck served with fruits or simply accompanied by a fruity sauce, opt for a Banyuls wine. This vin doux naturel (natural sweet wine) from Languedoc is an original alternative to the more tannic red wines. Rich and sweet texture of the wine will align with the strong taste of the duck flesh as well as the candied notes of the fruits. Our wine suggestion from Banyuls:
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