What wine goes with game? Our reds for venison and wild boar
361 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.
Twomey - Anderson Valley Pinot Noir 2023
A premium Pinot Noir from the cool climate of the Anderson Valley
Ceretto - Barolo Prapò 2019
The Prapò cru in vertical mode: menthol and liquorice on iron-like tannins.
Villa Girardi - Amarone Della Valpolicella Classico 2013
Amarone 2013 from dried grapes, macerated plum, cocoa and opulent flesh.
Valdrinal - Quinq 2016
Old Castilian vines at 900 metres, eighteen months in new oak barrels.
Domaine Vaudoisey - Pommard Rouge 2023
A structured, peppery Pommard that needs a few years before it opens up.
Torres - Purgatori 2020
A blend from the arid lands of Lleida, with blackberry, liquorice and black pepper.
Domaine Vincent Prunier - Monthélie 1er Cru Les Duresses Rouge 2020
Monthélie premier cru: cherry and blackberry on firm tannins that time will polish.
Domaine Jeannin-Naltet - Mercurey 1er Cru Les Naugues Rouge 2022
Les Naugues: plum and blackberry lifted by leather, a Mercurey premier cru built to last.
Hospice de Beaune - Corton Grand Cru Cuvée Docteur Peste 2013
A Corton grand cru at maturity: black fruit, leather and tobacco.
Canvasback - Cabernet Sauvignon 2018
Red Mountain in the glass: blackcurrant, cedar and dark chocolate on a dense tannic frame.
Giuseppe Quintarelli - Rosso del Bepi 2016
A great, deep and velvety Valpolicella red, expressing the timeless signature of Giuseppe Quintarelli.
Le Crocine - 57022 Bolgheri 2019
A Bolgheri red with character, combining ripe fruit, fine tannins and maritime elegance.
Vite Colte - Barolo del Comune di Barolo Essenze 2019
A Barolo born in the historic village itself: raspberry, violet and liquorice.
Cave des Amandiers - Cornalin 2020
Cherry, raspberry and violet: the suppleness of Cornalin on a high-altitude terroir.
Atamisque - Atamisque Assemblage 2020
Atamisque's blend, black fruit and tobacco, with a decade ahead of it.
Carpineto - Chianti Classico Riserva 2020
A Chianti Classico for ageing, ripe cherry, leather and blond tobacco.
Stag's Leap Wine Cellars - Cask 23 2020
Stag's Leap's top wine: a Cabernet made for twenty years in the cellar.
Morra Gabriele - Foravia Langhe Nebbiolo 2024
A Nebbiolo crafted in the codes of the modern era: fresh, elegant and airy
Bella Union - Cabernet Sauvignon 2018
The union of 2 extraordinary Cabernet Sauvignon vineyards, this is the first wine made by Belle Union.
Duckhorn - Merlot “Three Palms” 2020
One of the most famous Merlots in Napa Valley
Duckhorn - Cabernet Sauvignon 2020
One of the benchmark Cabernet Sauvignons in Napa Valley
Stag's Leap Wine Cellars - SLV 2020
The vintage that beat the most Bordeaux blind at the 1976 Judgment of Paris
Silver Oak - Napa Valley Cabernet Sauvignon
A legendary Cabernet Sauvignon from the Napa Valley
Campagnola - Piuma Valpolicella Ripasso 2019
A round and charming Valpolicella Ripasso
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.