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IT The finest companions for the hunting season
From tender venison to hearty wild boar ragout
Game is pure sensory cinema: the delicate pink of venison loin, the earthy aroma of braised deer, the rustic spice of wild boar. Each type of game demands a different wine character – and we’ve found the perfect companion for each one.
At lebendigeweine.de, we’ve selected our finest companions from over 180 wines recommended with game. The golden rule: delicacy with finesse, power with structure.
Tender venison calls for elegant Burgundies and Beaujolais. Powerful deer needs wines with backbone like Blaufränkisch or Gevrey-Chambertin. And wild boar? That’s where rustic Italian wines with Sangiovese and Barbera shine.
Venison – Elegant Pinots & Gamay
Venison loin roasted pink, braised venison leg, medallions with lingonberries – venison is the most delicate of all game. The fine, slightly sweet meat must not be overwhelmed by overly powerful wines.
Here, elegant Pinot Noirs from Burgundy and the fine-fruited Gamay from Beaujolais triumph. Moulin-à-Vent or a Volnay – the silky texture of these wines caresses the tender venison perfectly.
Moulin-à-Vent „Champ de Cour“ 2020
Gamay from granite soil in Moulin-à-Vent, the most powerful Beaujolais Cru. Romanesca shows what the variety can do: silky tannins, cherry, a hint of pepper. Perfect with pink-roasted venison loin.
Marsannay „Les Longeroies“ 2020
Pinot Noir from the gateway to the Côte de Nuits. Charlopin-Tissier makes vibrant Burgundies with finesse and freshness. The cherry fruit and fine spice complement venison with lingonberries wonderfully.
Volnay AOC 2021
Volnay is the „feminine“ village of the Côte de Beaune – pure elegance. Jean-Marc & Thomas Bouley showcase this finesse: silky tannins, floral notes, red fruits. The perfect luxury companion for delicate venison.
Venison – Powerful Reds with Structure
Venison goulash, braised haunch, venison medallions in juniper sauce – venison is the most intense game meat. The dark, aromatic flesh demands wines with structure and depth.
Here Austrian Blaufränkisch and powerful Burgundies from Gevrey-Chambertin shine. The tannins provide backbone, the dark fruit complements the earthy aroma of venison.
Gluegglich Rot
Biodynamic red wine from Fred Loimer, designed for mulled wine – but equally enjoyable served chilled. Fruity, spicy, with soft tannins. An uncomplicated companion for rustic venison goulash.
Moric Reserve 2020
Roland Velich is the master of Blaufränkisch. The Reserve showcases the variety at its finest: dark-fruited, spicy, with firm tannins and fine acidity. Perfect for braised venison haunch.
Gevrey-Chambertin AOC 2022
Gevrey is the most powerful village of the Côte de Nuits. Trapet Père & Fils work biodynamically and showcase Pinot Noir with structure and depth. Black cherry, liquorice, fine tannin – a classic with venison.
Wild Boar – Rustic Tuscans & Piedmont
Wild boar ragù with pappardelle, leg braised slowly, roast with rosemary and juniper – wild boar is the most rustic of all game meats. The spicy, dark flesh demands characterful Italians.
Sangiovese from Tuscany and Barbera from Piedmont are the first choice here. The vibrant acidity cuts through the fatty meat, the herbal notes complement the wild game aromas.
Chianti „Terre di Corzano“ DOCG 2023
Chianti from the rolling hills south of Florence. Corzano e Paterno works organically – the wine shows classic Sangiovese: sour cherry, herbs, vibrant acidity. Perfect with pappardelle al cinghiale.
Barbera d’Asti „La Crena“ DOCG 2021
Barbera from a single vineyard site by Vietti – one of the finest producers in Piedmont. Dark cherry, plum, vibrant acidity and silky texture. The acidity cuts perfectly through fatty wild boar meat.
Rosso di Montalcino DOC 2020
The „little brother“ of the Brunello from Pian dell’Orino – one of the most esteemed biodynamic estates in Montalcino. Sangiovese Grosso with depth and elegance. For festive wild boar dishes.
Hare & Rabbit – Tender Braised Dishes
Hare leg in red wine sauce, rabbit braised with olives and thyme, hare saddle with mustard crust – hare and rabbit have tender, slightly sweet meat that benefits from long braising times.
Medium-bodied red wines are ideal here: Austrian Blaufränkisch with its fine acidity, Tuscan cuvées or an elegant Barbaresco. Not too heavy, but with enough substance for the sauce.
Blaufränkisch Limestone & Slate 2022
Anita and Hans Nittnaus produce elegant Blaufränkisch at Lake Neusiedl. Cherry, pepper, fine tannins – the minerality from limestone adds freshness. Perfect for rabbit in white wine sauce.
Olmaia Toscana Rosso IGT 2018
Cabernet Sauvignon from Tuscany by Col d’Orcia. The 2018 is now drinking beautifully: ripe fruit, some cedar, silky tannins. A substantial partner for braised hare leg with herbs.
Fausoni Barbaresco DOCG 2021
Nebbiolo from a single vineyard site by Sottimano – one of the most exciting producers in Barbaresco. Roses, tar, red fruits, firm tannins. An elegant luxury partner for festive hare dishes.
Game Poultry – Pheasant, Pigeon & Wild Duck
Pheasant with grapes, roasted pigeon, wild duck with orange – game poultry combines the elegance of poultry with wild character. The dark, aromatic meat is more refined than venison, yet more intense than chicken.
Here, elegant Pinot Noirs from Burgundy are particularly well-suited, but also rustic Cahors from south-west France. The fruit often complements slightly sweet accompaniments such as grapes or orange sauce.
K-nom AOC 2022
Malbec from Cahors, the home of the grape variety. Clos Troteligotte makes living wines without heavy extraction: dark-fruited, spicy, with grip. A rustic companion for wild duck with cherry sauce.
Marsannay „Le Chapitre“ 2023
Pinot Noir from a single vineyard site in Marsannay. „Le Chapitre“ lies directly on the border with Fixin. Charlopin-Tissier showcases Burgundy with freshness and elegance. Perfect for pheasant with grapes.
Gevrey-Chambertin „Vieilles Vignes“ 2023
Old vines from Gevrey-Chambertin – this provides concentration and depth. Charlopin-Tissier showcases Pinot Noir with structure: dark cherry, spices, fine tannins. For festive pigeon or pheasant dishes.
Frequently Asked Questions
Which wine pairs best with game?
It depends on the type of game: tender venison goes well with elegant Pinot Noirs and Gamay from Beaujolais. Robust venison needs Blaufränkisch or powerful Burgundy. For wild boar we recommend Tuscan Sangiovese or Barbera from Piedmont.
Why red wine with game?
Game meat has intense, earthy aromas and is often served with robust sauces. Red wine with its tannins and dark fruit complements these aromas perfectly. The acidity cuts through the fat, the tannins provide structure to the sauce.
Does white wine pair with game?
White wine is rather unusual with game – but not impossible. With tender venison a mature Pinot Blanc can work. With game fowl such as pheasant or pigeon, sometimes a full-bodied Chardonnay fits. Generally, red wine is the safer choice.
Which wine goes with game stew?
With game stew rustic, fruit-forward red wines work well: Austrian Blaufränkisch, Chianti from Tuscany, or Côtes du Rhône. The wine should have acidity to refresh the heavy sauce – and some of it can go into the pot as well.
What is a good affordable wine for game?
Our value for money tips: K-nom from Cahors for rustic game dishes, Chianti Terre di Corzano for wild boar, or Blaufränkisch Kalk & Schiefer for braised dishes. All under €20 and perfect with game.
Discover all wines for game
This selection shows only a part of our recommendations. In our shop you will find over 180 wines that pair with game – the right companion for every type of game and preparation.
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