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FOOD PAIRING:

Glorious with Game

Glorious with Game

With the Game season underway, so fleeting is the time we have to enjoy these seasonal delicacies, that pairing the wines is worth the effort. The complexity of the aromas and flavours are unique to the meat and the length of time it’s been hung for has significant impact on the taste. Game meat is generally lean and therefore tannic wines can easily overwhelm the subtle flavours, so save these for the bold meats and dishes as outlined below.

Partridge

Delicate and tender, it’s full of flavour but not too ‘gamey’. Partridge pairs well with complex wines with an element of spice, but without heavy tannins that overwhelm.

Pheasant

Fuller bodied whites and medium bodied reds work particularly well with Pheasant. If the accompaniments to the Pheasant are ‘lighter’ opt for oaked Chardonnay, and if the dish is combined with bacon/umami elements, pair with medium to full bodied red berry dominated reds.

DO YOU HAVE A TASTE FOR GAME?

Give this a try: Brined Roast Pheasant with Sage, Pancetta & Marsala Gravy

By Delicious Magazine

Duck

Delicious and versatile, the richness of the meat yearns for a wine with good acidity to cut through and refresh the palate, but without bigger tannins that would overwhelm the dish. Dark cherry fruit and savoury notes compliment the meat wonderfully, as such, Pinot Noir or Barbera are superb options to reach for.

Venison

Intense and complex, left-bank Bordeaux or Rioja with their lively acidity and grippy tannins make heavenly pairings for Venison.

Slow-cooked stews and casseroles

The intensity of the slow cooked meat pairs particularly well with riper dark berry reds. Right-bank Bordeaux with its dark berry fruit is a winner, as are southern Rhône reds.

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