What wine to drink with ostrich meat?

Still relatively unknown to the general public, ostrich meat is gaining popularity among food lovers for its finesse and lightness. Often compared to beef due to its deep red color and delicate flavor, it nevertheless has its own unique characteristics. Low in fat, rich in protein, and exceptionally tender, ostrich meat deserves to be enhanced with a carefully chosen food and wine pairing. Whether served as seared fillets, slow-cooked stews, or elegant tournedos, each preparation calls for a specific type of wine. This guide will help you select the perfect wines to accompany this exceptional meat.

Ostrich Meat: A Unique Red Meat

Originally from Southern Africa but now also farmed in France, ostrich meat is classified as red meat. However, its finer texture, subtle flavor, and low fat content can sometimes bring it closer to premium poultry. It’s best cooked rare to medium-rare, in fillet, stew, or tournedos form, and often served with sauces based on veal stock, green peppercorn, or sliced shallots. Frequently paired with refined side dishes like dauphinoise potatoes, vegetable flans, or grilled vegetables, it’s important to consider the sides, sauce, and cooking method when choosing the ideal wine.

What Wine to Drink with Ostrich?

As with most grilled red meats, red wines are the obvious companions for ostrich. However, it’s essential to choose wines that are structured yet elegant, with velvety tannins and fruity aromas that won’t overpower the delicate meat. A red wine from AOC Saint-Estèphe, with its notes of dark fruit, firm structure, and long finish, pairs majestically with seared ostrich fillets. If you prefer wines from Bordeaux’s Right Bank, a rounder, lightly oaked wine from AOC Lalande-de-Pomerol will beautifully complement stewed ostrich dishes.

From the Southern Rhône Valley, a wine from AOC Côtes du Rhône with aromas of blueberry and hues of violet and pink brings fruitiness and indulgence, especially when the meat is grilled and served rare. Looking for something off the beaten path? Try a white wine from AOC Roussette de Savoie for a lighter pairing, particularly with recipes featuring shallot-based sauces.

Which Wines to Avoid with Ostrich?

Avoid wines that are too light, as they may be overpowered by the density of the meat. Likewise, overly tannic wines should be avoided if the ostrich is served rare. Sweet or semi-sweet wines are also not recommended, as they can throw off the balance of the dish.

Best Food and Wine Pairings with Ostrich

• Grilled ostrich fillets: AOC Saint-Estèphe or Côtes du Rhône with ripe red and dark fruit aromas.
• Ostrich stew with veal stock: Bordeaux Right Bank red or a Vin de Pays Charentais made from Cabernet Sauvignon.
• Ostrich with green peppercorn sauce: Southern Rhône wine, ideally from organic farming.
• Ostrich with dauphinoise potatoes or vegetable flan: a full-bodied white wine like Roussette de Savoie or a light red made from Pinot Noir.

Choosing the right wine to pair with ostrich means respecting its elegance and subtlety. While reds from Bordeaux, Rhône, or Languedoc are natural choices, original alternatives like Roussette de Savoie or Vin de Pays Charentais can offer delightful surprises. By playing with textures, sauces, and sides, whether it's dauphinoise potatoes, shallots, or green peppercorn sauce, you can refine your pairing even further. Discover our expertly curated wine selection on Avenue des Vins, and enjoy our favorite picks delivered straight to your door.

FAQ - Wine with ostrich

Which red wine pairs with grilled ostrich fillets?

A structured yet elegant red with velvety tannins and ripe fruit. A Saint-Estèphe red, showing dark fruit, or a Southern Côtes du Rhône beautifully matches seared fillets served rare.

Can you drink white wine with ostrich meat?

Yes, for a lighter pairing. A crisp, full-bodied white such as a Roussette de Savoie suits ostrich served with a shallot sauce, without overpowering the delicate meat.

Which wines should you avoid with ostrich?

Avoid wines that are too light, as they get overpowered by the dense meat, and very tannic reds if the ostrich is served rare. Sweet or semi-sweet wines throw the dish off balance.

What wine goes with ostrich stew in veal stock?

A rounded, lightly oaked Bordeaux Right Bank red such as a Lalande-de-Pomerol. Its suppleness matches the veal-stock sauce and the slow-cooked, stewed preparation.

Why choose a fruity, low-tannin red with ostrich?

Ostrich is a lean, fine and low-fat red meat. A red with velvety tannins and fruity aromas respects its delicacy, whereas firm tannins would mask its subtle flavour.