What wine with game meat?

Game meat is a world apart from your everyday chicken or steak. Whether it's venison, wild boar, hare, or pheasant, game brings deeper, more iron-rich flavours with an unmistakable wild character. That intensity needs a wine with serious structure and earthy complexity.

Châteauneuf-du-Pape is a classic choice. The blend of grenache and mourvèdre delivers ripe dark fruit, garrigue herbs, and warming spice — exactly what you want alongside a wild boar stew with juniper berries. These wines typically sit around 14-15% alcohol, giving them the weight to match the richness of the dish.

For feathered game like pheasant or partridge, pivot to Burgundy. A mature Pinot Noir from Nuits-Saint-Georges or Gevrey-Chambertin brings mushroom, forest floor, and leather notes that feel like they were made for roast game birds. Look for bottles with 5-8 years of age — you want those tertiary aromas working for you.

Bordeaux fans should reach for Pauillac or Saint-Estèphe. Cabernet Sauvignon's firm tannins and cedar-cassis profile are brilliant with roasted venison loin. And don't overlook Cornas from the Northern Rhône — 100% Syrah with peppery intensity and mineral depth that cuts right through rich game sauces.

Pro tip: always decant powerful reds 1-2 hours before serving and aim for 17-18°C. For something truly special, try a Barolo Riserva from Piedmont — Nebbiolo's tar, faded rose, and truffle character is extraordinary with hare stew.