Which wine with game?

Game calls for a wine with character: fresh acidity for the richness, tannins that stand up to the meat and aromas that match earthy, spicy flavours. Here is how to choose well.

Roe deer and venison

Fine, lean meat with a delicate taste. Choose an elegant red with fresh acidity, such as a Nebbiolo from the Langhe or a Barolo with some age. Roses, cherry and truffle are perfect with a forest fruit sauce.

Wild boar and stews

Powerful meat and long cooking need volume. An Amarone or a Brunello di Montalcino brings ripe fruit, spices and soft tannins. A Châteauneuf-du-Pape or a Priorat also works beautifully.

Pheasant, partridge and duck

Game birds like supple, fruity reds such as a Barbera or a more mature Pinot Noir. With pheasant and chicory or sauerkraut, a rich white such as an Alsace Riesling Grand Cru also works.

Three tips

Serve red wine at 16 to 18 degrees, no warmer. Open a big red an hour ahead or decant it. And add a splash of the same wine to the sauce: it ties plate and glass together.