Game

To get a good combination of game and wine there is one important rule of thumb: wood and game are not a good combination

Wines riped on wooden barrels do not match game dishes because of the tannins still present in the wine. Due to the tannins of the wood, the wine in combination with the game dishes will surely be dehydrated. So it is important that a quality wine that has been on oak barrels for a few months, will only mature after several years in the basement to serve game dishes. Suitable wines for game preferably have soft tannins and the taste of ripe fruit, combined with a certain spicyness.

Additionally important is therefore also the type of game meat. We make this distinction in game fur (rabbit, hare, red deer, wild boar) and game birds (pheasant, partridge, wood pigeon, duck)

Some suggestions

For game fur choose a nice, smooth wine that is well ripened so that most tannins are fused with the wine. The wine then emphasizes the wild flavor. This may be a slightly older wine as it will emphasize the fineness of the dish.

Game birds tolerates very rich and powerful wines. Here you can choose wines that, besides finesse, also have body (strength). Here too, the general rule, only powerful wines with soft tannins, remains applicable.

Use the "Fur or Feather" filter to refine your selection, and find wines having our preference :

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