What other alcohol goes well with venison?

Answer 1

There are many wines that work extremly well with game meats like elk and venison. Here are some suggestions and reasons on why they work well. As a rule of thumb chose full-bodied red wines made from grapes like Syrah, Zinfandel, Cabernet Sauvignon and hearty Merlot/Merlot blend wines. A common grape varietal for paring with these two meats would be wines made from Syrah/Shiraz grape. These meats can be rich, have some weight and for the lack of a better term 'gamey'. The term gamey is not being used in a negative way but since these two meats tend not to be farmed , raised and processed in the same rigorous manner as beef and chicken it can tend to not take on the sterile smell of chicken or beef. Take a look at Syrah from the northern Rhone regions of France like... Croze Hermitage, Hermitage, Cornas and St. Joseph. These wines tend to take on a rich fulfilling gamy/earthy quality character of their own. You can also find Syrah in the French region of Languedoc-Roussillon which is a large region situated around the Mediterranean cost in the south of France. Both of these regions tend to blend their wines with other red grape varietals such as Grenache, Lladoner Pelut, Mourvedre, Cinsault, Cousine as well as other varieties that give the wines a rustic profile. If you prefer Syrah wines that are less earthy and more lush, rich fruit try Syrahs from areas like South Africa, California, Australia and South America. Other wines to try would be those from Southern Rhone which are Grenache based but tend to carry a rustic quality are from Chateauneuf-du-Pape, Gigonds, Lirac and Vacqueyras. Grenache from New World countries may tend to be 'too pretty' for game meats. If you really want to get into the spirit of things try Pinotage, Pastougrains, and Nero d'Avola wines.

Answer 2

This totally depends on the recipe used. If you are, for instance, making an Asian-flavored grouse, you would want to serve a white wine (unless the dish is spicy, in which case it would over-power the wine). If it is a spicy Asian-style dish, you could serve Riesling (as the sweetness will help balance out the heat/spice). Grouse cooked with thyme, rosemary, garlic, etc. would be served with Cabernet Sauvignon. Then, if the grouse will be grilled, the wine should be Merlot. This is so that the flavors balance, and don't over-power each other. Some wines can hide the taste of the meat, while other wines can't be tasted because of the meat. Of course, you can pick your favorite brand with any of the categories.

Answer 3

Wild game typically goes with a red wine. I'd select a chianti with venison stew.

Answer 4

Light and fruity wines will pair best with a meal of roast pheasant.

I recommend trying a light Pinot Noir from North America or New Zealand with your meal.