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.
Villa Oliveira - Touriga Nacional 2017
A deep, elegant Touriga Nacional from the Dão, between black fruit, granite freshness and spice.
Moss Wood - Cabernet Sauvignon 2021
A great Margaret River Cabernet, deep, refined and built for ageing.
Ridge Vineyards - Estate Cabernet Sauvignon 2021
A precise, deep mountain Cabernet, driven by freshness. A fine structure built for ageing.
Harlan Estate - Harlan 2021
A deep, finely chiselled expression of the Napa Valley hills.
Moss Wood - Ribbon Vale Cabernet Sauvignon 2021
A deep, classy Margaret River Cabernet, driven by black fruit, cedar and elegant freshness.
Yarra Yering - Carrodus Cabernet Sauvignon 2017
A highly precise Cabernet Sauvignon from the Yarra Valley, combining aromatic intensity, freshness and fine texture.
Gérard Dorsaz - Cornalin 2022
An exceptional Valais red wine, heir to the Alpine terroir
Vasse Felix - Tom Cullity 2018
A great red wine from Margaret River, combining depth, finesse and maritime tension.
Torres - Mas De La Rosa Garnacha 2019
Old Garnacha vines at altitude, ripe raspberry and a scent of garrigue.
Domaine de la Roche Aiguë - Pommard Rouge 2022
A Pommard true to its reputation: structured, dark and built to last.
Torres - Perpetual Cabernet Sauvignon 2018
Cabernet from the estate's old, high-altitude vines: blackcurrant and graphite.
Rocca Di Frassinello - Le Sughere Di Frassinello 2020
Sangiovese and Bordeaux varieties on the Tuscan coast, ripe fruit, spice, fine oak.
Rémi Jeanniard - Morey-Saint-Denis 1er Cru Les Blanchards Rouge 2023
Blackcurrant, leather and tobacco: an old-vine premier cru made for the cellar.
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 2019
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 2020
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 2018
The Sangiovese of Montepulciano at maturity, black cherry, tobacco and leather.
Quilceda Creek - Cabernet Sauvignon 2019
The benchmark Cabernet of Washington State: tight, mineral and made to be cellared.
Château Branon - Pessac-Léognan 2009
A deep, distinguished Pessac-Léognan, between black fruit, smoke and graphite.
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.