What wine goes with game? Our reds for venison and wild boar
367 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.
Ovid - Napa Valley 2019
Power and liveliness in one glass: coffee, chocolate, then ripe fruit on the finish.
Marqués de Murrieta - Gran Reserva 2016
A Rioja Gran Reserva that is deep, fresh and silky all at once. The Ygay tradition in a precise and long-lived expression.
Pio Cesare - Barbaresco Pio 2021
A traditional Barbaresco, deep and finely structured. The diversity of Treiso’s terroirs gives it depth and length.
Luis Pato - Quinta do Moinho 2000
A terroir Baga, deep and mellowed, with its freshness intact.
Margherita Otto - Barolo Nebbiolo 2021
A terroir-driven Barolo, precise and deeply nuanced. The finesse of Nebbiolo meets a structure built for ageing.
San Polino - Rosso 2022
A lively, harmonious Sangiovese from Montalcino, between deep fruit and Tuscan freshness.
Luis Pato - Vinha Pan 2020
A single-plot Baga, deep and incisive. Bairrada in all its precision.
Tedeschi - Marne 180 2022
A deep, velvety Amarone, where ripe fruit meets spice and the finesse of marl soils.
Macán - Macán 2020
A great Rioja Tempranillo, deep and silky, where controlled power and freshness move forward together.
Luis Pato - Vinhas Velhas Tinto 2023
An old-vine Baga, vibrant and deeply food-friendly.
Gaja - Pieve Santa Restituta Rennina 2018
A Brunello of terroir, precise and profound, where the elegance of Sangiovese meets the power of Montalcino.
Hartenberg - Gravel Hill 2018
A deep and precise terroir Syrah, intensely expressing the gravelly singularity of Gravel Hill.
Artadi - San Lazaro 2022
A single-plot Tempranillo that precisely expresses the chalky finesse and depth of Rioja Alavesa.
Felsina - Rancia Chianti Classico 2021
A great Sangiovese from the terroir, combining depth, precision and Tuscan energy.
Cantine Lonardo - Coste Taurasi 2016
A high-altitude Taurasi, deep and structured, which precisely expresses the nobility of the Aglianico and the volcanic soils of the Irpinia.
Gianni Brunelli - Rosso di Montalcino 2023
A precise and vibrant Rosso di Montalcino, combining Tuscan freshness, fine tannins and aromatic intensity.
Le Crocine - Cabernet Franc 2019
A precise and structured Tuscan Cabernet Franc, where the freshness of the fruit meets the elegance of the coastal terroir.
Pieve Santa Restituta - Rennina Brunello di Montalcino 2018
A Brunello of terroir, precise and profound, which combines Tuscan elegance and great aging potential.
Juan Carlos Sancha - Ad Libitum Maturana Tinta 2024
A rare Maturana Tinta from Rioja Alta, combining freshness, aromatic intensity and elegant structure.
La Rioja Alta - Gran Reserva 904 2016
A great classic from Rioja Alta, combining finesse, aromatic complexity and remarkable aging potential.
Pieve Santa Restituta - Sugarille Brunello di Montalcino 2018
A deep and structured Brunello of the terroir, which precisely expresses the singularity of Sugarille.
Beaumont Family Wines - Far Side Mourvèdre 2021
A Mourvèdre from Bot River that is deep, spicy and remarkably balanced.
Stark-Conde - Three Pines Syrah 2018
A high-altitude Syrah combining aromatic depth, freshness and elegance, emblematic of the Jonkershoek valley.
Sebestyen - Görögszo bikaver 2019
A Bikavér from Szekszárd that is both generous and balanced, which precisely expresses the spicy and fruity character of its terroir.
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.