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.
Domaine du Four Bassot - Mercurey Vieilles Vignes La Charmée Rouge 2022
Old vines from Mercurey, dense black fruit and well-defined pepper.
Santa Rita - Casa Real Cabernet Sauvignon 2017
Santa Rita's flagship wine: blackcurrant, cedar and tobacco on a tannic frame built to last.
Domaine Dubois - Nuits-Saint-Georges 1er Cru Rouge Les Porets St Georges 2022
Ripe cherry and liquorice: the power of Nuits-Saint-Georges with fine tannins.
Bertani - Amarone Valpantena 2021
Appassimento in its velvety style: candied black fruit and gentle spices.
Cave Saint-Pierre - Cornalin Réserve Des Administrateurs 2022
The king grape of Valais in its densest form: blackcurrant, black pepper and granite tannins.
Trapet-Rochelandet - Gevrey-Chambertin Vieilles Vignes 2023
Old vines from Gevrey-Chambertin, blackberry and leather carried by a silky tannin.
Carpineto - Vino Nobile Di Montepulciano Riserva 2020
The Sangiovese of Montepulciano at maturity, black cherry, tobacco and leather.
Quilceda Creek - Cabernet Sauvignon 2021
The benchmark Cabernet of Washington State: tight, mineral and made to be cellared.
Poliziano - Vino Nobile di Montepulciano 2020
A precise, deep Tuscan Vino Nobile, between vivid fruit and refined spice.
Poliziano - Asinone 2019
A great terroir-driven Vino Nobile, deep and racy. Tuscany in a structured, elegant expression.
Pintia - Pintia 2020
The power of Toro, crafted with precision and freshness.
Villa Bucci - Rosso Vieilles Vignes 2013
An old-vine Rosso Piceno, deep and elegant. The freshness of the Marche in the service of real complexity.
Monteraponi - Il Campitello 2021
A deep, racy cru from Radda in Chianti. High-altitude freshness meets the power of old vines.
Gaja - Pieve Santa Restituta Sugarille 2018
A single-plot Brunello with dark depth and classy length. The power of Sangiovese, carried by remarkable freshness.
San Polino - Helichrysum 2019
A high-altitude Brunello, intense and deeply fragrant. The freshness of Sangiovese wraps a structure built to last.
Clos Mogador - Clos Mogador 2022
A Priorat full of relief, where depth of fruit meets the mineral imprint of the schist.
Monteraponi - Baron Ugo 2019
A great high-altitude red, all earthy finesse and energy. Chianti at its most ethereal.
Poliziano - Le Caggiole 2018
A great single-plot Sangiovese, combining floral finesse and depth of fruit. The elegant signature of Montepulciano.
Tedeschi - La Fabriseria 2017
A deep, velvety terroir Amarone, where rich fruit meets an elegant spicy structure.
Dominio del Challao - Challao 2021
A high-altitude Rioja, deep and taut. Fine fruit meets the limestone imprint of Labastida.
Pegaso - Granito 2022
A high-altitude Garnacha, vibrant and deeply granitic. Floral finesse meets a generous body.
The Mascot - The Mascot 2021
A great Napa Valley red, intense and refined, from the Harlan family's young vines.
Elena Walch - Kermesse MMXVI 2021
A dense Alpine blend: plum and dark chocolate, structured to age.
Vega Sicilia - Unico Reserva Especial 2022
A blend of Unico's finest vintages, Vega Sicilia's most accomplished signature.
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.