There is no shortage of opinions, advice, and books about what wines to pair with different meats and meals. However, when it comes to pairing wine with game meats, there’s much less guidance available. In this article, we will explore the world of wine pairing for “Big Game Hunters and Huntresses,” helping you make informed decisions when choosing wines for your game. After all, we know that a great wine can not only enhance meat during the cooking process but also elevate the experience when sipped alongside a mouthful.
Wine Pairings for Game Meats
The first game we’ll consider is wild boar, which is similar to pork but tends to be gamier and less fatty. Although boar meat can be cooked in an oven, the most common method is slow-cooking in a smoker oven. The finished product is tender and sweet, with an intense flavor that calls for bold, complex wines with heavy spice. A Syrah or a 2010 Penfolds Shiraz, or perhaps a robust Cabernet Sauvignon, would be great choices. These dark and flavorful wines, with their rich spicy nose and palate, complement the roasted or smoked wild boar beautifully. If you can get your hands on a bottle or two of Tempranillo, that would also be an excellent option. Abacela Winery (www.abacela.com) in Southern Oregon was the first to produce this great wine in Oregon and would be a fantastic choice.
Next, let’s discuss venison, which is harvested across North America every fall and graces many tables throughout the year. Venison is a versatile meat that can be cooked in various ways, so the wine pairing should be determined by the preparation. For most of us, a good red wine will complement the slightly gamey flavor of venison. You might prefer cooking with a white wine like Riesling, and that could also be your wine of choice. For those who enjoy a more tannic profile, a dark Cabernet Sauvignon or even a Zinfandel might work, though the latter can be a bit overpowering. For a balanced and elegant pairing, a complex Pinot Noir might be the best fit. Many country restaurants now feature spectacular Pinot Noir pairings with their venison loin. At a recent private wine tasting, I had the opportunity to sample the 2010 Domaine Drouhin Willamette Valley Pinot Noir, and I now have a few bottles stored in my cellar to serve with venison on Thanksgiving Day.
There are two wild game meats that have always been highly valued by Native American tribes: buffalo and moose. The moose is very similar to beef, though it is lower in fat, much like buffalo. Depending on the cut of moose, you may want to open a bottle of Cabernet Sauvignon with heavy tannins or perhaps a California Zinfandel. Many moose enthusiasts are now pairing their steaks with Oregon Pinot Noir from the Willamette Valley. If you’re preparing a hearty winter beef stew with plenty of spices, I recommend adding some serious Syrah to both the pot and your glass. One Syrah that stands out in my memory is from Stag’s Hollow Winery (www.stagshollowwinery.com) in British Columbia’s Okanagan Valley. This Syrah is deep purple, with heavy berry flavors, smokiness, and spices on the finish. The tannins really enhance the flavors of your moose, making it a perfect match for this hearty dish. The best part? It costs no more than $35.
Now, let’s consider buffalo, which is raised on ranches and is not as gamey as it once was in the wild. You might instinctively reach for a heavy California Cabernet Sauvignon, and that would be a safe bet. However, depending on how you’re preparing the buffalo, a spicy Syrah or Zinfandel might work wonderfully as well. A rich, dark Pinot Noir from Burgundy or California could be another great option. In my opinion, Oregon Pinot Noirs tend to be lighter and not always a perfect match for game meats like buffalo, whereas California Pinot Noirs have a richer, almost Syrah-like profile that pairs beautifully with this type of meat. I realize that this might raise some eyebrows among Pinot Noir purists, but I stand by the idea that California Pinot Noirs often work better in these situations.
Let’s say you’ve been fortunate enough to land some Mountain Sheep cuts and want to serve them up with an appropriate wine. For this, you should go with the same pairing approach as you would with lamb. A red wine, such as Syrah, Cabernet Sauvignon, Zinfandel, or even a serious Merlot, would complement the flavors well. If your budget allows, I’d suggest splurging on a great Cru French Bordeaux. After all, a guided Mountain Ram Hunt can cost upwards of $20,000, so a bottle of ’09 Chateau Lafite Rothschild, priced at $1,800, might be a fitting way to celebrate. However, if that’s a bit too much for your wallet, a ’09 Chateau Monbousquet from St-Emilion, priced around $50, would be an excellent alternative.
