Wine with game: venison, deer and wild boar — the perfect pairing

Game on the plate, red wine in the glass — for many this is the perfect winter evening. But which wine actually goes with venison, deer and wild boar? I have spoken with sommeliers, done the research and tasted for myself. Here is your guide to the perfect combination of game dishes and wine.

The special nature of game dishes

Game is not all alike. The different meats vary considerably in intensity and tenderness:

• Roe deer: Tender, fine and relatively delicate — the mildest of all game meats
• Red deer: More powerful than roe deer but still elegant
• Wild boar: Robust, intense and with a strong character all its own

These differences are decisive for the wine choice. While a saddle of venison can take an elegant Pinot Noir, a wild boar roast cries out for a powerful Syrah.

The wine must not disappear with game dishes. The intense aromas and typically bold sauce call for wines with substance, structure and character.

The key factors for choosing wine

1. The method of preparation

• Pan-fried (medallions, fillets): More elegant wines like Spätburgunder or St. Laurent
• Braised or as a ragout: Full-bodied wines like Merlot, Cabernet Sauvignon or Rhône blends
• Grilled: Fruity wines with subtle spice like Blaufränkisch

2. The sauce

The sauce is often more important than the meat itself:

• Dark, reduced sauce: Tannic wines with power
• Cranberry sauce: Wines with berry fruit like Grenache
• Mushroom sauce: Earthy wines like aged Pinot Noir or Nebbiolo

3. The side dishes

• Red cabbage and chestnuts: Wines with delicate fruit and a touch of residual sweetness
• Potato dumplings: Heavy, full-bodied wines
• Egg noodles (Spätzle): Acidity-driven wines as a contrast

Wine with roe deer: Elegance meets game

Saddle of roe deer is the fillet mignon of game cookery — tender, fine and delicate. The wine should respect this elegance.

Top recommendations for roe deer:

Spätburgunder / Pinot Noir The classic par excellence. Its silky texture, fine tannins and aromas of cherry, raspberry and undergrowth harmonise perfectly with saddle of venison.

• Burgundy: Gevrey-Chambertin, Vosne-Romanée (premium)
• Germany: Baden, Ahr, Palatinate
• Price range: €20–80

St. Laurent The Austrian alternative to Pinot Noir — slightly more powerful, with peppery notes and dark fruit.

Merlot Soft, velvety and with rounded tannins. Merlot-dominated Bordeaux from the right bank (Saint-Émilion, Pomerol) are excellent companions in particular.

Blaufränkisch The more robust Austrian alternative — spicy, with good structure and berry fruit. Ideal for venison stew or braised roe deer.

Insider tip: A matured Pinot Noir (5–8 years old) from Weingut Friedrich Becker in the Palatinate or a Burgundy from Auxey-Duresses offer elegance and depth without dominating.

Wine with deer: The golden middle ground

Roast deer sits between the tenderness of roe deer and the robustness of wild boar. The wine may therefore be a touch more powerful.

Top recommendations for deer:

Barolo / Barbaresco Nebbiolo from Piedmont is a dream with deer. The tannins are present but refined, the earthy aromas of truffle, leather and tar harmonise perfectly with the dark sauce.

• Important: Barolo should have at least 5 years of age
• Alternative: Langhe Nebbiolo for a smaller budget
• Price range: €30–100

Chianti Classico Riserva Sangiovese from Tuscany brings acidity, structure and earthy aromas. The Riserva has enough power for dark game sauces.

Ripasso Valpolicella Ripasso from Veneto — fruitier than Barolo but with enough substance. The dried grape component gives the wine fullness and complexity.

Bordeaux blend Classic Bordeaux blends with Cabernet Sauvignon, Cabernet Franc and Merlot offer structure, tannins and longevity.

My tip: A Barolo from Barolo with 7–10 years of age is the absolute highlight alongside a perfectly pink-roasted saddle of deer with mushroom sauce.

Wine with wild boar: Power meets power

Wild boar roast is robust, spicy and intense. Wines are allowed to have real punch here — fruit, oak, alcohol, all is welcome.

Top recommendations for wild boar:

Syrah / Shiraz The perfect partner for wild boar. Intense aromas of dark berries, pepper, leather and smoke — exactly the power the robust meat requires.

• Rhône: Côtes du Rhône Villages, Crozes-Hermitage, Hermitage
• Australia: Barossa Valley Shiraz (opulent, powerful)
• Price range: €15–60

Amarone della Valpolicella The dried grape wine from Veneto is a heavyweight: 15–16% alcohol, intense fruit, chocolate, raisins. Perfect with braised wild boar.

Malbec from Argentina Powerful, fruity, with good acidity. Wines from Mendoza at over 1,000 m altitude offer freshness despite their power.

Primitivo / Zinfandel Primitivo from Apulia or Zinfandel from California — both powerful, fruity wines with enough alcohol and body for the robust meat.

Nero d'Avola Sicily's answer to powerful reds — spicy, dense, with aromas of blackberries and Mediterranean herbs.

Professional recommendation: A matured Châteauneuf-du-Pape from the Rhône — a blend of Grenache, Syrah and Mourvèdre — offers complexity, power and elegance all at once.

Price-oriented recommendations

Under €15:

• Côtes du Rhône (France) — with all game dishes
• Merlot Pays d'Oc — with roe deer and deer
• Primitivo di Manduria — with wild boar
• Zweigelt Klassik (Austria) — with roe deer

€15–30:

• Spätburgunder VDP Gutswein (Germany) — with roe deer
• Chianti Classico Riserva (Italy) — with deer
• Crozes-Hermitage (France) — with wild boar
• Blaufränkisch Reserve (Austria) — with all game dishes

€30–50:

• Burgundy village wine (France) — with roe deer
• Barolo DOCG (Italy) — with deer
• Hermitage (France) — with wild boar
• Grosses Gewächs Spätburgunder (Germany) — with roe deer and deer

€50+ (special occasions):

• Vosne-Romanée Premier Cru (Burgundy) — with saddle of venison
• Barolo Riserva (Piedmont) — with deer
• Châteauneuf-du-Pape Vieilles Vignes — with wild boar

Serving temperature and decanting

Game wines almost always benefit from decanting:

Serving temperature:

• Pinot Noir / Spätburgunder: 16–17°C
• Nebbiolo / Barolo: 17–18°C
• Syrah / Shiraz: 17–19°C
• Amarone: 18–19°C

Decanting:

• Young wines (under 5 years): 1–2 hours beforehand
• Aged wines (5–10 years): 30–60 minutes beforehand
• Old wines (over 10 years): Decant carefully, allow to breathe briefly

Wild animals, powerful wines — both benefit from getting a little air. Decanting opens up the aromas and makes the tannins more supple.

Game dishes and side dishes: Fine-tuning

Red cabbage with cranberries: Choose wines with berry fruit — Grenache, Merlot, Spätburgunder

Chestnuts and mushrooms: Earthy wines like Nebbiolo, aged Pinot Noir or Tempranillo

Dumplings and egg noodles: Powerful wines with enough body — Syrah, Primitivo, Malbec

Potato gratin: Acidity-driven wines as a contrast — Chianti, Blaufränkisch, St. Laurent

My personal favourites

After many game meals I have found my personal champions:

With roe deer: A matured German Spätburgunder from the Ahr or the Kaiserstuhl — elegance meets terroir.

With deer: Barolo with 7–10 years of age — the earthy aromas, silky tannins and fine acidity are unbeatable.

With wild boar: Côtes du Rhône Villages or Crozes-Hermitage — powerful, spicy, with pepper and dark berries. Perfect with braised wild boar and red cabbage.

Conclusion: Game and wine — a powerful liaison

The combination of game dishes and wine is less complicated than it seems:

1. Roe deer: Elegant wines like Spätburgunder, St. Laurent, Merlot
2. Deer: Medium-powered wines like Nebbiolo, Chianti Riserva, Bordeaux
3. Wild boar: Powerful wines like Syrah, Amarone, Primitivo
4. Decanting: Almost always recommended
5. The sauce: Often more important than the meat for the wine choice

And remember: recommendations are only guidelines. In the end, what matters is what you enjoy. Try things out, experiment — and savour the powerful aromas of game and wine.

Enjoy your meal and cheers!