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.
Dominio de Es - Viñas Viejas de Soria 2021
A high-altitude Ribera del Duero, deep and precise, from very old Tempranillo vines from the Atauta Valley.
Viu Manent - Viu 8 Cuvée Infinito 2018
A Chilean red from Colchagua that is both concentrated and elegant, where the ripeness of the fruit is combined with a refined structure.
Dominio de Es - La Diva 2021
An intense and precise Ribera del Duero from old vines, where concentration meets elegance.
Henschke - Mount Edelstone Shiraz 2019
A deep and refined Eden Valley Shiraz, made from old vines, which combines aromatic intensity and elegant texture.
Quinta da Romaneira - Reserva 2017
A great red from the Douro, intense, structured and elegant, which accurately expresses the character of the valley and its native grape varieties.
La Rioja Alta - Gran Reserva 890 2011
A great classic Rioja, combining aromatic complexity, fine texture and very long aging potential.
Kanonkop Wine Estate - Estate Cellar Release Pinotage 2015
A deep and structured Pinotage from Stellenbosch, combining aromatic intensity and elegant texture.
Kanonkop Wine Estate - Paul Sauer 2021
A great Bordeaux blend from Simonsberg, combining aromatic depth, precision and elegant texture.
Castello di Volpaia - Chianti Classico Riserva DOCG 2021
A refined expression of Radda in Chianti, combining high-altitude freshness, aromatic depth and elegant tannins.
Gómez Cruzado - Honorable 2016
A Rioja of character, precise and refined, which intensely expresses the terroir of Rioja Alta.
Henschke - Cyril Henschke Cabernet Sauvignon 2018
A precise and intense high-altitude Australian Cabernet Sauvignon, where power meets elegance.
Castello di Volpaia - Coltassala Chianti Classico Gran Selezione DOCG 2021
A great Chianti Classico Gran Selezione combining depth, freshness and Tuscan refinement.
Bodega Noemia - J. Alberto 2021
An exceptional Malbec from an old vineyard from 1955
Cave des Amandiers - Humagne Rouge 2022
A rare grape variety from the Valais, black berries, leather and damp earth, a frankly wild red.
Val Di Suga - Brunello Di Montalcino 2019
Val Di Suga's classic Brunello, firm Sangiovese, cherry and undergrowth.
Val Di Suga - Brunello Di Montalcino Poggio Al Granchio 2019
Poggio Al Granchio: a mineral Brunello with dense tannins, blackberry and violet.
Torres - Mas De La Plana 2018
A single-vineyard Cabernet Sauvignon, blackcurrant and cedar built for long ageing.
Domaine de la Roche Aiguë - Beaune 1er Cru Les Cras Rouge 2022
A dense Beaune premier cru, marked by blackcurrant and truffle.
Rocca Di Frassinello - Ornello 2020
Four Maremma grape varieties in a structured red: black fruit, pepper and cedar.
Rocca Di Frassinello - Baffonero Le Grand Cru 2019
Maremma Merlot aged in new barriques, blackcurrant, mocha and velvety tannins.
Vite Colte - Barbaresco La Casa in Collina 2021
An elegant Barbaresco, rose and cherry, whose refined tannins call for the table.
Gianni Gagliardo - Barolo Castelletto 2020
Castelletto gives a dense Barolo, dried rose and leather, built for long ageing.
Argiano - Solengo 2021
A dense Super Tuscan, blackcurrant and dark chocolate, built for the cellar.
Castellare Di Castellina - Coniale Cabernet Sauvignon 2021
Cabernet Sauvignon as seen from Castellina: blackcurrant, graphite and black pepper.
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.