What wine goes with game? Our reds for venison and wild boar
395 wines to serve with gameWith game, serve a red with character and mellow tannins: Nebbiolo, Sangiovese, Syrah or Cabernet Sauvignon, ideally with a few years of bottle age. The forest floor and leather aromas of a mature wine answer the wild meat.
Game birds, more delicate, prefer a Pinot Noir or a Barbaresco. Ground game in a civet calls for a Barolo, an Amarone from Veneto or a Brunello di Montalcino. Italy takes a large place in our selection, alongside Spain, South Africa and the United States.
Blaise Duboux - Plant Robez AOC Lavaux 2022
Lavaux's oldest red, a rare "fine" Gamay, fleshy and peppery, aged in demi-muids.
Gérard Dorsaz - Syrah AOC Valais 2022
A peppery, floral Syrah from Fully, born on the granite terraces of Valais.
Aneto - Tinto Grande Reserva Douro 2017
A great Douro red, foot-trodden and aged for eighteen months in barrel: dense, deep and built for ageing.
Bruno Landauer - Ruster Urbarial Selection 2022
Bruno Landauer's prestige red cuvée from Rust: Zweigelt, Merlot and Pinot Noir, with body and finesse.
Meloni - Il Biologico Cannonau di Sardegna DOC 2020
An organic Sardinian Cannonau, aged without oak, all black fruit and spice, with astonishing fluidity.
Cantina Cellaro - Nerello Mascalese Micina Terre Siciliane IGP 2023
A sun-drenched Nerello Mascalese from western Sicily, supple and spicy, with notes of red fruit and prune.
San Marzano - F Negroamaro IGT Salento 2021
A Negroamaro from old bush vines in Salento, deep and velvety, aged twelve months in barrique.
Tricerchi - Brunello di Montalcino DOCG AD1441 2019
The flagship cuvée of Castello Tricerchi, a Brunello with great ageing potential born from the castle's finest vineyards.
Antoniolo - Gattinara DOCG Riserva San Francesco 2020
San Francesco, Antoniolo's most delicate cru: a floral, finely chiselled Nebbiolo built for ageing.
Antoniolo - Gattinara DOCG Riserva Osso San Grato 2020
Osso San Grato, Antoniolo's monopole perched at 500 m: the estate's deepest, most distinguished Gattinara.
Antoniolo - Gattinara DOCG Riserva 2020
A Gattinara from volcanic soils, aged three years in large vats: the alpine finesse of Nebbiolo.
Morra Gabriele - Barbaresco DOCG Riserva 2019
A rare Riserva, born from the finest Nebbiolo of Barbaresco and aged three years in large casks.
Bertani - Amarone Classico 2016
The intensity of a great wine, heir to a centuries-old tradition.
Doña Paula - Altitude Series 1350 2019
Malbec, Cabernet Franc and Casavecchia form a complex trio within the famous Gualtallary terroir
Rémi Jeanniard - Morey-Saint-Denis Vieilles Vignes Rouge 2023
Blackcurrant and truffle: old vines from Morey with a velvety palate.
Vite Colte - Barbaresco Riserva Spezie 2015
A Barbaresco Riserva from great vintages: spice, ripe cherry and powerful tannins.
Doña Paula - Altitude Series 1100 2019
Malbec, Cabernet Sauvignon and Syrah come together to create this complex and balanced cuvée
Felsina - Berardenga Chianti Classico 2022
A precise and energetic Chianti Classico from Berardenga, where the Sangiovese clearly expresses the depth and freshness of the Tuscan terroir.
Antonio Madeira - Vinha da Serra 2022
A deep, airy mountain red, where granite meets the finesse of old vines.
Ovid - Hexameter 2017
Cocoa, tobacco and black fruit, a Napa blend with a velvety texture.
Gianni Gagliardo - Barolo Lazzarito Vigna Preve 2020
Lazzarito at its peak, a Barolo dense in tannins that demands a great deal of patience.
Felton Road - Block 5 Pinot Noir 2023
A Pinot Noir from Bannockburn that is both precise and profound, which finely expresses the singularity of Block 5.
Twomey - Russian River Valley Pinot Noir 2023
A high-end Pinot Noir from the famous Russian River Valley
David & Nadia - Elpidios 2021
A Swartland blend that is fragrant, fresh and structured. Grenache leads the dance with finesse.
Which wine for which game and preparation?
Game birds call for finesse, ground game for power. The sauce then refines the choice.
| Dish | Wines to choose | Why it works |
|---|---|---|
| Wild boar civet civet, wild boar daube | Barolo, Amarone, Valpolicella Ripasso | A blood-thickened sauce calls for a powerful, deep wine with mellow tannins. |
| Venison with grand veneur sauce medallions, fillet or haunch of venison | Syrah, Cabernet Sauvignon, Brunello di Montalcino | The poivrade sauce and red berries go well with the dark fruit and spice of the wine. |
| Roast pheasant pheasant, partridge, wild guinea fowl | Pinot Noir, Barbaresco | The delicate meat of game birds loves finesse and forest floor aromas. |
| Pigeon and quail pink squab, quail with grapes | Pinot Noir, Langhe Nebbiolo, Cornalin from Valais | Pink, flavourful meat calls for an elegant red with lively acidity. |
| Hare à la royale hare, jugged hare | Amarone, appassimento, mature Barolo | A rich, intense dish calls for the most concentrated of reds, with notes of dried fruit. |
| Roast venison roast, venison steak | Cabernet Franc, Merlot, Pinotage | Lean, pink meat appreciates a supple wine with fine tannins and fresh fruit. |
| Game terrine venison pâté, pheasant terrine | Chianti Riserva, Ruchè, Rosso di Montalcino | Served cold, the terrine goes well with a fresh, spicy, easy-drinking red. |
The more the game is hung or marinated for a long time, the more the wine benefits from age.
Italy, land of hunting and great reds
For game, our favourites come from Italy. Piedmont's Nebbiolo, in a Barolo or a Barbaresco, blends cherry, faded rose, truffle and leather: an obvious match for a wild boar civet or roast venison. With a few years of ageing, like the Barolo Bricco delle Viole from 460 Casina Bric, its tannins become silky and wrap around the meat.
In Veneto, Corvina and Rondinella give Amarone, made from dried grapes. The one from Zeni, rich in dried fruit and spice, is an ideal match for hare à la royale. For a simpler meal, a Valpolicella Ripasso offers the same character with more lightness. And in Tuscany, the Sangiovese of Tricerchi's Brunello brings welcome freshness against the richest sauces.
Three pairings to try
Wild boar civet and Barolo. The depth of Nebbiolo answers the sauce made with wine and blood.
Pheasant with cabbage and Barbaresco. A more ethereal Nebbiolo for delicate meat.
Venison terrine and Ruchè. The floral, peppery notes of this Piedmontese red refresh the starter.
The Wine Wanderer Team
Your questions about wine and game
What wine goes with wild boar civet?
With a wild boar civet, serve a powerful, mature red: Barolo, Amarone or a Cabernet Sauvignon with a few years of age. The sauce, thickened with blood and wine, calls for depth and mellow tannins. A Valpolicella Ripasso offers a more accessible version of this pairing.
What red wine goes with venison?
With venison, choose a spicy red with dark fruit, such as a Syrah, a Brunello di Montalcino or a Cabernet Sauvignon. Grand veneur sauce, with its berries and pepper, finds a natural echo in these wines. For more ideas, see our guide what wine goes with game.
What wine goes with pheasant or partridge?
For a pheasant or a partridge, serve a fine, elegant red: Pinot Noir from Burgundy or elsewhere, Barbaresco, or Langhe Nebbiolo. Game birds have delicate meat that prefers finesse to power. An oaked Chardonnay also works for pheasant in a cream sauce.
Can you serve white wine with game?
Yes, a white wine can go with some game birds, especially in a creamy or mushroom sauce. In that case choose a rich, oaked white, such as a barrel-aged Chardonnay or a wine with a broad texture. For ground game and red wine sauces, red remains the best choice.
Should you decant wine for game?
Yes, decant a young, powerful red one to two hours before a game dish: its tannins soften and its aromas open up. For a mature wine, simply decant it just before serving, to preserve its delicate forest floor notes. For more serving tips, see our food and wine pairing page.
At what temperature should wine be served with game?
Serve powerful reds for game between 16 and 18 °C, and finer reds, intended for game birds, at around 15 °C. A controlled temperature keeps the wine fresh and precise against rich sauces. Open the bottle in advance to give it time to breathe.