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How Do You Choose Wine For Wild Game and Fish?
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February 15, 2012
How Do You Choose Wine For Wild Game and Fish?
by David Draper
Sorry if this post comes a day late for those of you looking for the perfect wine to accompany your Valentine’s Day dinner of venison heart or other wild game, but I wanted to talk a little bit about wine and wild game pairings. Or more specifically, ask for a little help from Wild Chef readers. You see, when it comes to wine, I’m at a bit of a loss. I know I like it, but haven’t taken the time to really learn everything I can about it.
Frankly, when I shop for wine, I tend to select bottles on one of three criteria: price, recommendations (from friends or bottle-shop employees), and the label. I have purchased plenty of duds just because the label or name caught my eye. I’ve found some true gems this way, too.
Taking a look at my current crop of wine, I seem to be trending towards blends, or as my girlfriend describes them: whatever’s left at the bottom of the barrel. While her description probably has a bit of truth to it, I still enjoy a good blend of California red wines, mostly because they usually aren’t to complex and make for easy drinkability.
But I want to expand my tastes, or at least broaden my knowledge enough that I don’t embarrass myself in front of my oenophile friends. I’ve done some initial research and learned a few rules in articles like this one from a past issue of Field & Stream, but I want to know what Wild Chef readers are drinking with their fish or wild game and why.
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Comments (9)
I'm no oneophile or wine snob myself, but I have tried a few different wines, both local, domestic and global, so I'll tell you what I like. Generally, my wife and I enjoy some dry reds with our venison, namely, Norton, which is the state grape of Missouri and popular with some wineries around the state. Also, some Malbec and Carmenere both are usually South American wines. The last two are relatively new discoveries, so I imagine I'm missing out on some white wines as I haven't explored quite as many varieties or areas. I tend to pick a lot on price, I have a hard time paying $20 for a bottle, I prefer to keep it around $10 or less. I would recommend trying a lot of single grape wines so you know which varieties you prefer and then if you want getting blends which favor those grapes.
Step 1: Find a medium bodied red wine you enjoy,
Step 2: Enjoy with game.
There are a multitude of self proclaimed "experts" who will tell you exactly which vintage of a certain varietal you should pair with a given recipe. I am sure you can find articles explaining that the choice of serving a syrah or shiraz with your duck breast turns on whether the peppercorns you used in the recipe still had their skins intact. Some of these experts may even know what they are talking about and have trained with world renowned sommeliers, and you will likely enjoy your meal if you follow their advice, meticulously plan your menu down to every ingredient, and trek all over town to find the exact wine they recommended.
On the other hand, you could simply pick up a bottle of your favorite red, throw some steaks on the grill, and have a relaxing evening enjoying a great pairing.
Wild game in general pairs well with a wide range of wines, literally everything from pinot noir or shiraz to zinfandel. If its a lighter dish, I might go with a lighter wine, and vise versa, but that is about all the effort I am willing to put into what is supposed to be a relaxing experience.
When in doubt, I think a good malbec goes with anything red, and most nights I reach for Don Migel Gascon. Along the same lines, a pinot noir you like could pair well with just about anything. Just drink what you like with whatever you are eating, and don't try to over think it. I would rather drink a favorite I always enjoy than what somebody else tells me I should enjoy.
I agree with Greenhead's approach. Drink what you like, don't drink what you don't like. Drink red or white with whatever, with very few exceptions. BUT, just remember, there are folks out there who like to get really into and exploring the technical side of things, particularly if it's a hobby.
I would even say, that there are folks who visit this website that would tweak on a rifle just like some folks might tweak on wines.
check out wines from "Man Vinters", about what you r would expect from a company with a name like that. like a favorite shirt, goes with everything.
The best way I have found to learn about wine is to visit some vineyards and do some tasting. It is the best way to learn what you like without shelling out a bundle for wines you don't care for. I tend to stick with the peppery reds like Norton or Cab Franc with venison, but there are plenty of whites that can do an excellent job of complimenting red meat as well. Lately I have been buying from vineyards that are located near where I hunt and letting that help narrow my selection and at the same time allowing me to enjoy that region just a little bit more.
Sadly here in Thailand I cant be of any help. I have no game only fish and wine here has such high excise taxes its out of the price range of a hunble high school teacher.
Here as a genuine beer drinker, I cannot be much help either. I do know however, my uncle who owns a winery loves having a dark red with a boar steak, cooked in the German fashion. Great, now I'm getting hungry for hog at 10:30 in the morning...
Obviously the bolder ther meat, the bolder the wine can or should be. Generally with venison or red meat i'll drink a Cabernet, with lighter meats or fish i like a Pinot Noir, but we often disregard the rules and open whatever we like no matter what's on the menu. We've also found a couple Malbec's we like.
Reisling is a good option with fish! Give a good ole Piasano with red meat.
Post a Comment
Step 1: Find a medium bodied red wine you enjoy,
Step 2: Enjoy with game.
There are a multitude of self proclaimed "experts" who will tell you exactly which vintage of a certain varietal you should pair with a given recipe. I am sure you can find articles explaining that the choice of serving a syrah or shiraz with your duck breast turns on whether the peppercorns you used in the recipe still had their skins intact. Some of these experts may even know what they are talking about and have trained with world renowned sommeliers, and you will likely enjoy your meal if you follow their advice, meticulously plan your menu down to every ingredient, and trek all over town to find the exact wine they recommended.
On the other hand, you could simply pick up a bottle of your favorite red, throw some steaks on the grill, and have a relaxing evening enjoying a great pairing.
Wild game in general pairs well with a wide range of wines, literally everything from pinot noir or shiraz to zinfandel. If its a lighter dish, I might go with a lighter wine, and vise versa, but that is about all the effort I am willing to put into what is supposed to be a relaxing experience.
When in doubt, I think a good malbec goes with anything red, and most nights I reach for Don Migel Gascon. Along the same lines, a pinot noir you like could pair well with just about anything. Just drink what you like with whatever you are eating, and don't try to over think it. I would rather drink a favorite I always enjoy than what somebody else tells me I should enjoy.
I'm no oneophile or wine snob myself, but I have tried a few different wines, both local, domestic and global, so I'll tell you what I like. Generally, my wife and I enjoy some dry reds with our venison, namely, Norton, which is the state grape of Missouri and popular with some wineries around the state. Also, some Malbec and Carmenere both are usually South American wines. The last two are relatively new discoveries, so I imagine I'm missing out on some white wines as I haven't explored quite as many varieties or areas. I tend to pick a lot on price, I have a hard time paying $20 for a bottle, I prefer to keep it around $10 or less. I would recommend trying a lot of single grape wines so you know which varieties you prefer and then if you want getting blends which favor those grapes.
I agree with Greenhead's approach. Drink what you like, don't drink what you don't like. Drink red or white with whatever, with very few exceptions. BUT, just remember, there are folks out there who like to get really into and exploring the technical side of things, particularly if it's a hobby.
I would even say, that there are folks who visit this website that would tweak on a rifle just like some folks might tweak on wines.
The best way I have found to learn about wine is to visit some vineyards and do some tasting. It is the best way to learn what you like without shelling out a bundle for wines you don't care for. I tend to stick with the peppery reds like Norton or Cab Franc with venison, but there are plenty of whites that can do an excellent job of complimenting red meat as well. Lately I have been buying from vineyards that are located near where I hunt and letting that help narrow my selection and at the same time allowing me to enjoy that region just a little bit more.
Sadly here in Thailand I cant be of any help. I have no game only fish and wine here has such high excise taxes its out of the price range of a hunble high school teacher.
Here as a genuine beer drinker, I cannot be much help either. I do know however, my uncle who owns a winery loves having a dark red with a boar steak, cooked in the German fashion. Great, now I'm getting hungry for hog at 10:30 in the morning...
Obviously the bolder ther meat, the bolder the wine can or should be. Generally with venison or red meat i'll drink a Cabernet, with lighter meats or fish i like a Pinot Noir, but we often disregard the rules and open whatever we like no matter what's on the menu. We've also found a couple Malbec's we like.
check out wines from "Man Vinters", about what you r would expect from a company with a name like that. like a favorite shirt, goes with everything.
Reisling is a good option with fish! Give a good ole Piasano with red meat.
Post a Comment