When autumn rolls in and the leaves turn golden, I can’t help but think of game and wine. There’s something special about pairing the deep, earthy flavours of game with just the right bottle. Whether it’s venison, moose, or duck, I love exploring how a great wine can elevate the meal from good to unforgettable.
Let’s dive into why wine and game are such a fantastic match and explore some of my go-to pairings that’ll make your autumn dinners truly special
Why game and wine work so well together
For me, game meats like venison, moose, and game birds have a rich, earthy flavour that practically begs for a perfect wine pairing. Their lean texture and bold character need a wine that can stand up to them without overpowering the dish. I always look for wines with the right balance of acidity and tannins to complement those deep flavours.
Classic game dishes and wine pairings for me
Here are a few pairings I always reach for when I’m serving up game dishes:
Venison + Pinot Noir: When I’m serving venison, I love reaching for a Burgundy Pinot Noir like Joseph Drouhin Côte de Nuits-Villages. The red fruit and earthiness balance the sweetness of the meat beautifully.
Moose + Barolo: Moose is a bit heartier, so I go for something with structure and tannins. Barolo, especially something like Pio Cesare Barolo, has the power to stand up to those deep flavours.
Grouse + Syrah/Shiraz: Grouse can be tricky, but I’ve found that Syrah from the Rhône balances its gamey taste perfectly. E. Guigal Côte-Rôtie is a reliable choice for this.
More fun pairings to try this autumn
When I’m feeling adventurous, these pairings never fail to impress:
Reindeer + Amarone della Valpolicella: Reindeer’s intense, dark flavour works wonders with Amarone’s dried fruit and cocoa notes. Allegrini Amarone is a fantastic match, especially if there’s a berry sauce involved.
Duck Breast + Merlot: I love how Merlot’s smooth tannins and dark fruit bring out the best in duck, especially if it’s paired with fruit sauces. Duckhorn Vineyards Merlot is a go-to for this.
Wild Boar + Zinfandel: When I’m cooking wild boar, I reach for California Zinfandel. The bold, peppery notes in Ridge Vineyards Geyserville Zinfandel pair beautifully with the richness of the meat.
My tips for serving wine with game
Over the years, I’ve picked up a few tips for getting the most out of wine and game pairings:
Think about the sauce: I always keep the sauce in mind when choosing a wine. Rich sauces need more structured wines, while fruity sauces pair better with something lighter and fruitier.
Age matters: Older wines with softer tannins tend to complement tender game cuts, while younger, more acidic wines contrast nicely with the richness.
Don’t forget temperature: I always make sure to serve red wines slightly cooler (around 15-18°C) to let the flavours shine without the alcohol dominating the dish.
Conclusion
For me, autumn isn’t complete without a game feast paired with the perfect wines. Whether I’m keeping it classic with Pinot Noir and venison or trying something new with Zinfandel and wild boar, the right wine can make all the difference. So, grab your favourite bottle, fire up the oven, and enjoy the delicious pairing of wine, autumn, and game.
Cheers to a season full of bold flavours and even bolder wine pairings!
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