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.
Nickel & Nickel - State Ranch Cabernet Sauvignon 2020
A single plot in Yountville, a Cabernet with a silky grain and a long finish.
Nickel & Nickel - C.C Ranch Cabernet Sauvignon 2018
Single-varietal Rutherford: blackcurrant and wild raspberry on polished tannins.
Domaine Cachat-Ocquidant - Corton-Vergennes Grand Cru Clos des Vergennes Rouge 2023
The estate's crowning glory: a Corton grand cru built to age in the cellar.
Castellare Di Castellina - Chianti Classico Riserva 2021
A mineral Riserva, black fruit and flint, made for the cellar.
Castellare Di Castellina - Chianti Classico Riserva Il Poggiale 2021
Pure Sangiovese from a single plot, raspberry, violet and firm tannins.
Domaine Dubois - Vosne-Romanée Chalandins 2022
Vosne-Romanée Aux Chalandins: black cherry and violet on a silky frame.
Val Di Suga - Brunello Di Montalcino Vigna Del Lago 2019
Vigna Del Lago, a Brunello chiselled by its microclimate, black cherry and fresh herbs.
Domaine Dubois - Clos de Vougeot Grand Cru 2019
A Clos de Vougeot grand cru: truffle and forest floor over powerful tannins.
Domaine Dubois - Savigny Les Beaune 1er Cru Rouge Les Narbantons 2022
Morello cherry and truffle, a dense premier cru where roasted coffee shows through on the finish.
Calera - Ryan Pinot Noir 2018
Flowers, spice and a mineral touch, a lively Pinot that the barrique dresses in vanilla.
Paraduxx - Red Blend 2018
Seven grape varieties blended in Napa: silky tannins and a long, spicy finish.
Nickel & Nickel - C.C Ranch Cabernet Sauvignon 2019
A single-varietal Rutherford, blackcurrant and black berries, tannins polished by eighteen months in barrique.
Nickel & Nickel - John Sullenger Cabernet Sauvignon 2019
An Oakville Cabernet born on twelve hectares of clay-silt soils, eighteen months in French oak.
Staglin Family Vineyard - Salus Cabernet Sauvignon 2019
A Cabernet Sauvignon with great aromatic depth
Stag's Leap Wine Cellars - FAY 2020
Stag's Leap Wine Cellars has created a grandiose vintage, from a historic plot
Staglin Family Vineyard - Estate Cabernet Sauvignon 2019
The great vintage of Domaine Staglin
Ridge Vineyards - Lytton Estate Petite Sirah 2021
An intense Californian Petite Sirah, built for the cellar. Depth of black fruit and controlled structure.
Sara I René Barbier - Partida Bellvisos Red 2016
A deep, mineral single-plot Priorat, where Mediterranean power meets remarkable freshness.
Yarra Yering - Dry Red N°2 2016
A Yarra Valley red, at once fragrant, spicy and deeply savoury.
Clos Saron - The Pleasant Peasant Rouge 2016
Un Carignan californien issu de ceps centenaire vinifié dans une version alliant fraîcheur, souplesse et profondeur.
Groot Constantia - Pinotage 2024
A deep, generous South African Pinotage, where ripe fruit combines with toasty, spicy notes in a structured, elegant expression of the Constantia terroir.
Álvaro Palacios - Les Aubaguetes 2019
One of Álvaro Palacios' jewels, combining intensity, elegance and complexity.
Shafer - One Point Five 2019
One of the best Cabernet Sauvignon in California
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.