Pairing Wine with Game
Choosing a wine to pair with your meal is an important decision and shouldn’t be taken lightly. From rich reds to refreshing whites, it can sometimes be impossible to know where to start. Game meat has a very distinct flavour, unlike most other meats, which can make it particularly difficult when it comes to finding the perfect match. However, with this handy guide, the next time you rustle up a roast partridge or perhaps a rabbit stew, you’ll know exactly which bottle to take from the rack and crack open.
Game and Wine Pairing House Rules
- Pair your wine with the strongest flavours in the dish, this could be a rich sauce or it may be the meat itself.
- Choose wines with less intense tannins as these generally work better with ‘gamey’ flavours.
- Old World reds generally work better than New World, as these tend to have slightly higher acidity.
- If white wine is more your thing, Alsace is a great region for wines to pair with game. Think aromatic and medium sweetness Riesling or Pinot Gris.
Types of Game
Rabbit
A lean meat, often compared to chicken, rabbit has a mild game flavour and low fat content. This makes the meat extremely versatile meaning it can be used in a number of dishes and can take on a whole host of flavours. Follow these simple rules and you’ll be on to a winner.
Rabbit and Wine Pairing House Rules
- Opt for a wine which doesn't overpower the delicate flavours of the meat. Lighter-bodied, juicy wines work best.
- Red and white wines both work well here, just remember to steer clear of reds with too much body.
- Wild rabbit has a slightly richer, gamier flavour compared to farmed rabbit which is milder and lacks flavour. If you know which type you are eating, bare this in mind when choosing your wine.
Best Wines to Try with Rabbit
Reds — Light to medium-bodied
Gamay, Pinot Noir
Whites — Rich
Chardonnay
Classic Rabbit and Wine Pairings
Gamay and Slow Cooked Rabbit
Slow cooked rabbit with a delicious gravy calls for a red wine, however remember to take into consideration the milder flavoured meat. Gamay is a perfect balance here and has enough body to create a wonderful combination with the rich nature of the dish, whilst remaining soft and juicy enough to allow the rabbit to stand out. Opt for a Beaujolais as opposed to a New World alternative as these tend to have slightly earthier flavours, ideal for this dish.
Chardonnay and Pan Fried Rabbit
For slightly lighter dishes such as fried rabbit or even simply roasted, you could opt for a white wine. An oaked Chardonnay would be a great choice. The light fruity notes would balance with the lighter style dish whilst the oaky, nutty tones give it enough power to pair with the gamey flavours of the meat.
Pheasant
Pheasant is a richer meat compared to other game birds and has robust flavours, capable of being used in a range of dishes from pot roasted to more complex options such as Faisan a la Normande (or Pheasant Normandy). However you decide to cook it, keep these rules in mind.
Pheasant and Wine Pairing House Rules
- Pheasant lends itself better to reds in general because of the slightly bolder flavours of the meat.
- Try and avoid overly tannic wines reds, and opt for smoother vinos instead.
- The age of the bird can affect the flavour of the meat – younger birds have less intense flavours compared to older birds so match your wine accordingly.
Best Wines to Try with Pheasant
Reds — Medium-bodied, fruit-driven
Pinot Noir, Rioja, Syrah
Whites — Medium sweetness
Pinot Gris, Riesling
Classic Pheasant and Wine Pairings
Pinot Noir and Roast Pheasant
Fantastically juicy, this simple way of cooking pheasant puts all of its wonderful flavours on show. Try this with a slightly lighter red such as Pinot Noir to allow the rich pheasant flavours to shine. The lower tannins in this wine also complement the meat well creating the ultimate match.
Pinot Gris and Pheasant Normandy
If you fancy using pheasant in a slightly more exciting way then Pheasant Normandy is a classic French dish where the pheasant is cooked with apples, apple cider and apple brandy. This creates a deliciously decadent dish with sweet and savoury notes. Pair this with a Pinot Gris from Alsace for a wonderfully rich combination. The aromatic nature of this wine works wonders with the sweet apples.
Boar
Many think boar is similar to pork and although these two are related, the flavour and texture of boar can be very different. Boar has a nuttier flavour compared to pork, often considered more superior. This means it deserves to be paired with wines which allow the flavours of the meat to really stand out.
Boar and Wine Pairing House Rules
- Boar is diverse in the wines it pairs well with. Rich reds are a great match but feel free to be experimental.
- Avoid highly tannic reds.
- Although reds generally work better, if you’d prefer a white wine then opt for richer styles such as Rhône blends.
Best Wines to Try with Boar
Reds — Medium to full-bodied
Chianti, Sangiovese, Barolo
Whites — Rich and medium-bodied
Rhône blends, Chardonnay
Classic Boar and Wine Pairings
Barolo and Wild Boar Ragu
A divine way to enjoy boar is using it to create a rich, meaty ragu, tangled with delicious strands of fresh parpadelle pasta. Serve with a glass of good quality Barbera for an Italian pairing made in heaven. Barbera is full-bodied and fruit laden, perfect for the heartiness of this dish, however it’s the low tannins and reasonable acidity that make this vino the ultimate match for the meat.
Merlot and Roast Wild Boar
One of the classic ways to enjoy wild boar is by roasting it, allowing it to cook slowly resulting in juicy, tender meat. By pairing with Merlot, the soft, richness of the wine balances beautifully with the meat, whilst the low tannins mean it works well with the ‘gamey’ flavours. Opt for a Bordeaux style here as this will have earthier, rustic notes.
Partridge
Partridge is a delicate meat which is full of flavour, but less ‘gamey’ compared to pheasant. This means it needs to be paired with wine carefully to avoid being overpowered. Keep these rules in mind next time you’re serving one up.
Partridge and Wine Pairing House Rules
- Due to the delicate nature of this meat, opt for a wine with a finer texture.
- Red and white can both work well here, just avoid anything too big and bold as this will overpower the milder flavours.
- Take into consideration how the meat is being cooked. If it's being cooked with a rich sauce, go slightly richer with your wine choice. If it’s simply roasted, go for something a little more elegant.
Best Wines to Try with Partridge
Reds — Light to medium-bodied
Chianti, Pinot Noir
Whites — Dry, aromatic
Pinot Gris
Classic Partridge and Wine Pairings
Chianti and Roast Partridge
Roast partridge has a sweet gamey flavour which works perfectly with Chianti. Produced from the Sangiovese grape, you can expect to find a medium-bodied red with a lively character and medium tannins, making it the perfect match for game. Go for a Chianti Reserva if possible for a finer textured wine which will complement the texture of the meat extremely well indeed.
Shiraz and Partridge Pie
A less common way of using partridge but equally as delicious. Succulent meat in a rich gravy encased in a light, puff pastry, this is a real winter warmer. A peppery Shiraz works perfectly with this dish. A littler extra weight and more body helps to balance with the richness of the meal. A classic example of when a bigger red is needed despite the delicate nature of the meat.
