The delicious and honest flavors of game & wine

Wine & hunting: 2 passions, 1 whole

The gastronomic world is one characterized by a constant evolution of
scents, tastes, textures and techniques in a relentless search for new dimensions
and taste experiences. The origin of products and how they are made
are more important than ever. Under the impetus of the consumer, the producer must
to do their utmost to be in a responsible and preferably as ecological way as possible.
product. It is this awareness that has led me to pursue 2 passions with
together. This article is therefore intended as a guide on how to pair game dishes
with both classic and less ordinary wines. It can therefore be a source of inspiration for
wine lovers, hobby chefs and (semi-)professionals in their search for new,
surprising wines and accompanying dishes.

As a hunter, I spend a lot of time in nature and I have the opportunity to provide for a large part of our meat consumption myself. In this way, the circle is completely complete, from game management to preparing the stretched game. As sommelier-conseil at Vino Degusto, the passion for the wine trade is also present. Every year, winegrowers must do their utmost to vinify quality wines. They too are at the mercy of the conditions of nature and how their grapes thrive in them. Coincidentally, these 2 themes can be very highly regarded culinarily. It goes without saying that it is challenging and extremely fascinating to combine game dishes with matching wines, especially when you can bring back beautiful hunting memories during the meal

Looking, analyzing & tasting

The tools that one can always fall back on are mainly to be found in the classic
kitchen and wine world that have earned their stripes for decades. Use and
combinations from specific regions that are bursting with individuality and identity will make it
continue to do so, although it is at least as interesting to shift the focus in time and also
to look beyond horizons. Tasting and analysis are the key concepts to achieve
new insights and to think more out of the box.
This is no different in the combination between game and wine, although one should pay attention to this
that game is still an exception within their diet for many people. It
is mainly consumed in restaurants and during the holidays. Quite rightly, they want to
can therefore fully enjoy a beautiful meal and a good quality to very good
good glass of wine.

Although there are different game species available throughout the year, the most well-known period runs from October to January. This is also the period when you can get many other fantastic products that go very well with meat from wild animals. Think of winter truffle and various wild mushrooms, but also rich root vegetables and vegetables such as chicory, turnips and Brussels sprouts. With a few exceptions, this results in refined and rich dishes that are extremely nutritious. Of course, it is impossible to put forward the right wine for every game species because there are several factors that can influence this. Think of things like:

• The preparation method
• The garnishes used
• The intensity and flavor profile of the sauce
• The intensity of the meat
• The number of courses within your menu

Choosing is certainly not losing

However, it is possible to provide some tools that can help you make a targeted and deliberate choice when you are going to eat dishes with game or prepare them yourself.

We list some of them for you:

1. Make your choice within a higher wine segment than the entry-level wines.

Game dishes are more refined and delicate compared to everyday dishes. Because they are scarcer, they are often also slightly more highly regarded in terms of quality and are sometimes even labelled as a delicacy. A winegrower’s wine assortment is composed in the same way. The higher you go in the range, the more refined and ‘special’ the wines become. Availability also decreases as you move up the pyramid, but of course the quality does increase.

2.Fruity wines with primary aromas go (completely) under

Wines that are mainly aimed at quick consumption will usually have a simple structure. They are mainly aimed at primary fruit aromas that are neither varied nor complex. The tannins are supple, although there is a chance that they can be a bit angular, depending on the quality of the wine. In combination with game dishes, simple wine types usually lack depth and also lack the power to stay upright with game dishes.

3. Be prepared to shop within a higher price range

As mentioned, a meal with game is rather exceptional and often more expensive than common products such as chicken, pork and beef. Following on from point 1, it is of course true that the price also increases as you increase in the quality of the wine. Allow yourself the pleasure of drinking a high-quality wine with a nice meal with game. Therefore, let quality take precedence over quantity.
Do you have no limits or do you really want to show off wines that are top-notch?

Choose some French gems, many game dishes have also been devised within the French classic kitchen. Think of a beautiful Margaux, a perfectly balanced Côte Rotie or aged pinot noir from Burgundy.

In Italy we are talking about Barollo, in an old or new style, Amarone (riserva) or Brunello di Montalcino, although Spain is certainly not inferior to some fantastic houses in Priorat, Rioja or Ribera del Duero.

4. Game prefers red wine most of the time, although white is also possible in some cases.

Let the combination between wine and dish depend in the first place on the color of the meat. Game usually has a red meat structure, although there are exceptions to this. Think of game birds such as pheasant and partridge, but wild rabbit is also white in meat. If you serve vol-au-vent of pheasant or a waterzooi, go for white wines with careful wood aging. A chardonnay lends itself well to this in many cases.

5. Prefer dark fruit aromas to red fruit aromas

Therefore, look for wines from more southern or slightly warmer wine regions. Although there are certainly exceptions to this, these wines will often feel a bit warmer and rounder and have a more supple tannic structure. The whole of wine and dish can thus achieve a beautiful harmony that appeals to a wide audience.
Of course, you can also opt for wines that mainly have aromas of strawberry, cherry or raspberry. In this case, make sure they are a bit more mature and be sure to keep an eye on the acidity balance. It should not be too pronounced and should focus on supporting the fruity accent in the wine.

6.De wine must have a fused tannic structure

Fine dishes usually call for elegant, beautifully concentrated wines. In combination with game, tight, firm tannins are not immediately indicated because the meat does not have a firm chewing structure as is the case with beef, for example. The thread structure is rather fine and melts away quickly during chewing, so that firm tannins will not be broken down sufficiently. This runs the risk that the wine will dominate the dish and create an imbalance.

7.Wood is preferred over stainless steel

Funny, you can say that this makes the game on your plate feel at home again. Wild animals very often live in wooded areas. Of course, this is not the primary approach why we choose wood, but it does form a nice mnemonic. We need wood education for 2 important things. On the one hand, it will ensure that the firm tannins of powerful grape varieties such as Syrah, Agiorgitiko and Malbec become more supple and fused. In addition, wood aging also ensures that the wine will have a nice spiciness. This of course depends on the toasting on the one hand and the age of the barrel on the other. The type of wood and size of the barrel also play a crucial role. The influence of heavily toasted, new barrels will be greater than that of 2^nd or 3^rd year barrels of a larger volume.

8. Above all, choose something you know how to taste yourself

If you already have extensive knowledge, you can certainly start looking for it yourself. Often you will also learn things during this search that can be useful to you later. If you do not yet have extensive knowledge, be sure to be guided by a professional. Give him as much information as possible about the dish you are going to make, the sauce, how you are going to prepare it, but also who your guests are and above all, how hard you want to spoil them. Together you will undoubtedly achieve a suitable result and the wine is one less worry for a successful evening!

Somm’s suggestions

I would like to give you some suggestions that have been experimentally tested and approved. As you will notice, there are some surprising and less classic combinations. Definitely worth testing or getting inspired.

1. Wood pigeon with bimi & parsley root

2. Pheasant ‘Brabançonne’

3. Wild duck with pumpkin, figs & hazelnut

4. Venison ‘grand veneur’ with winter vegetables and poached pear

5. Wild boar with Jerusalem artichoke, beetroot & orange notes

6. Civet of hare with foie gras

With culinary greetings,

Sander Herbosch
‘Sommelier Conseil at Vino Degusto’

https://vinodegusto.be/