Red wines and game

With feathered game such as pheasant or partridge, choose a supple red with fine tannins. With furred game such as venison or wild boar, a firmer red stands up better to the meat. The recipe matters as much as the animal: a roast served pink doesn't call for the same wine as a stew simmered for hours.

Pheasant, Partridge, Wild Duck: Reds with Soft Tannins

Game birds have more flavor than farm-raised poultry, yet their meat stays delicate. A Pinot Noir from Burgundy or Alsace, a Gamay from Beaujolais or a Cabernet Franc from the Loire respects that finesse without masking it. For more wines in this style, browse our light and fruity red wines.

Wild duck and woodcock taste stronger, almost iron-like. They can handle a slightly denser red, such as a Merlot from Bordeaux's Right Bank or a Syrah from the northern Rhône. Look for softened tannins: lean game meat lacks the fat that rounds out a tannic wine.

Venison and Wild Boar: Roasted or Braised, the Wine Changes

A venison loin or haunch, roasted and served pink, goes well with a structured red that a few years in bottle have softened, such as a Saint-Émilion or a Pomerol. You'll find more ideas in our article on which wine to pair with venison.

A sauce shifts the pairing. A civet, a game stew cooked in red wine and thickened with the animal's blood at the end, calls for a spicy, generous red: Syrah, Grenache or Mourvèdre from Languedoc and the Rhône, or Malbec from Cahors. For hare à la royale or slow-braised wild boar, go for a powerful red.

Wild boar works in many recipes, from terrine to roast leg: our article on which wine to pair with wild boar walks through them.

Marinade and Garnish: Details That Guide Your Choice

A red wine marinade sets the tone of the dish. At the table, try to pour a wine from the same region or the same grape: the flavors echo each other. For the marinade itself, a simple, honest red is enough.

The garnish matters too. Lingonberries or prunes add a touch of sweetness that calls for a fruit-forward red. Wild mushrooms and chestnuts lean toward wines with forest floor notes; for more on that, read our article on chestnuts and red wine.

Outside Alsace and Moselle, France's general hunting season opens in September and closes by the last day of February at the latest, on dates set locally by each prefect.

Serving Red Wine with Game: Your Questions

What red wine goes with a game terrine?

With a game terrine, serve a fruity red wine with supple tannins, slightly chilled. A Gamay from Beaujolais, a Pinot Noir or a Côtes du Rhône suits its texture and spices without overpowering them. Save the more powerful reds for the main course.

What red wine goes with aged game?

With aged game, pour a long-aging red that has reached maturity, such as Gevrey-Chambertin with pheasant or woodcock, or Bandol with hare. Match the age of the wine to how long the game was hung: the longer the meat has aged, the older the wine can be.

Which red wines should you plan for a multi-course game dinner?

For a multi-course game dinner, serve the red wines from lightest to most powerful. A fruity red goes with the starter or the roast bird, then a more structured or more mature red joins the civet or the venison. A 750 ml bottle pours about six glasses.

Where can you buy red wine for game direct from the winemaker?

You can buy red wine for game direct from the winemaker on Avenue des Vins. Your order ships straight from the producer, with no middleman.

See also: Red wines and red meats - Red wines and cheese - Full-bodied and complex red wines