Wine & Game Dishes !

Choosing a wine to pair with your meal is an important decision and shouldn’t be taken lightly. From rich reds to refreshing whites, it can sometimes be impossible to know where to start. Game meat has a very distinct flavour, unlike most other meats, which can make it particularly difficult when it comes to finding the perfect match.

 

Game and Wine Pairing House Rules
1. Pair your wine with the strongest flavours in the dish, this could be a rich sauce or it may be the meat itself.
2. Choose wines with less intense tannins as these generally work better with ‘gamey’ flavours.
3. Old World reds generally work better than New World, as these tend to have slightly higher acidity.
4. If white wine is more your thing, Alsace is a great region for wines to pair with game. Think aromatic and medium sweetness Riesling or Pinot Gris.

RABBIT
Opt for a wine which doesn’t overpower the delicate flavours of the meat. Lighter-bodied, juicy wines work best. Red and white wines both work well here, just remember to steer clear of reds with too much body. Wild rabbit has a slightly richer, gamier flavour compared to farmed rabbit which is milder and lacks flavour. If you know which type you are eating, bare this in mind when choosing your wine.

Best wines to try:
Reds — Light to medium-bodied: Dolcetto, Grenache, Cabernet Franc, Gamay, Pinot Noir.
Whites — Rich: Chardonnay

PHEASANT
Pheasant lends itself better to reds in general because of the slightly bolder flavours of the meat.
Try and avoid overly tannic wines reds, and opt for smoother vinos instead. The age of the bird can affect the flavour of the meat – younger birds have less intense flavours compared to older birds so match your wine accordingly.

Best wines to try:
Reds — Medium-bodied, fruit-driven: Dolcetto, Nero d`Avola, Grenache, Pinot Noir, Rioja, Syrah.
Whites — Medium sweetness: Pinot Gris, Riesling.

BOAR
Boar is diverse in the wines it pairs well with. Rich reds are a great match but feel free to be experimental. Avoid highly tannic reds. Although reds generally work better, if you’d prefer a white wine then opt for richer styles such as Rhône blends.

Best wines to try:
Reds — Medium to full-bodied: Sangiovese, Nebbiolo, Barbera, Montepulciano, Nero d`Avola.
Whites — Rich and medium-bodied: Rhône blends, Arneis, Chardonnay.

PARTRIDGE
Due to the delicate nature of this meat, opt for a wine with a finer texture.
Red and white can both work well here, just avoid anything too big and bold as this will overpower the milder flavours. Take into consideration how the meat is being cooked. If it’s being cooked with a rich sauce, go slightly richer with your wine choice. If it’s simply roasted, go for something a little more elegant.

Best wines to try:
Reds — Light to medium-bodied: Sangiovese, Pinot Noir, Dolcetto, Grenache, Nero d`Avola.
Whites — Dry, aromatic: Pinot Gris.

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