Wine and game pairing

Eating game is a bit of a treat and deserves a good wine to go with it. Expertly hung game meats develop complex aromas and flavours.  Pairing the right wine with these flavours can be part art and part science, but a few simple rules can help to guide you to a perfect match. 

These days when a game dinner doesn’t just have to mean a roast, it’s as much about how the game is cooked and what it’s served with than anything else. As a general rule it’s best to choose the wine to work with the strongest flavour so if that’s a rich sauce you’ll need a more full-bodied wine.  

But these days when a game dinner doesn’t just have to mean a roast, it’s as much about how the game is cooked and what it’s served with than anything else. As a general rule it’s best to choose the wine to work with the strongest flavour so if that’s a rich sauce you’ll need a more full-bodied wine.  As game is generally lean it tends not to stand up so well to tannic wines.

Expertly hung game meats develop complex aromas and flavours.  Pairing the right wine with these flavours can be part art and part science, but a few simple rules can help to guide you to a perfect match: 

- Classic (old world) reds often have higher acidity levels than their New World equivalents, this can help balance the lactic acid which builds up as the meat breaks down, helping to tenderise it

- Tannins in a red wine will bond with the protein in the game, transforming the texture on the palate....many classic reds are made to be drunk with food.  Choose your usual weekday soft and juicy Merlot from the new world and you may well find it becomes insipid when paired with game...so with red meats in particular, be bold with the tannins!

- If you’re a fan of new world reds, Shiraz or Grenache-based wines have an affinity with game, ‘GSM’ blends (Grenache Shiraz & Mourvedre) being a good bet

- Not a fan of red?  Some whites can be quite successful...Alsace is the classic source for these, Riesling and Pinot Gris from this region are classically paired with goose, duck and even venison!

Top game and wine pairings

For simple roast birds served with traditional accompaniments like roast potatoes and a light gravy - pick a good bottle of Burgandy, a mature Bordeaux, Borolo or Rioja.

For delicately flavoured roast partridge dishes try an elegant red Burgundy, the soft tannins will not overpower the delicacy.  Less well-known (in this country) are the red wines of the Loire Valley, where ‘La chasse’ is a hugely popular pastime. Cabernet Franc from Saumur Champigny is a little like a slightly more tannic version of Fleurie and works wonderfully in this case.

For grouse with its stronger character look for more bull-bodied reds made from syrah.

For pheasant look for medium full-bodied wines with red berry notes - chianti or montepulcianao d’Abruzzo.

For fine cuts of venison pair an elegant, classic left bank Bordeaux from the Haut Medoc or perhaps a Tuscan Chianti Classic, both have a classic backbone of acidity which and tannin which will bond perfectly with the proteins in the venison, rounding out the texture of the wine on the palate

For more earthy slow-cooked dishes, stews and casseroles....try the softer, riper flavours of a right bank claret based on Merlot.  These often have an ‘earthiness’ combined with ripe, sweet fruit flavours which contrast match beautifully with the intense slow-cooked flavours and the sweetness of root vegetables.   Another option might be a Rhone red from Grenache or Syrah (the southern Rhone is a good option here).

With thanks to Tim Wood of Davy's Wine Merchants for these tips!

We're offering a special price on a case of wine from Davy's specially selected to pair well with game here >