Wine and food pairing with venison

Deer is a rich, dense, lean red meat with pronounced gamey notes and a slight touch of sweetness. Depending on the preparation (roast, grand veneur sauce, civet, etc.), venison meat can be cooked with aromatic herbs, spices, red fruits or even chocolate, which complexifies the dish's aromas and influences the choice of wine.

To accompany venison, powerful, structured and elegant red wines are often the most harmonious choices. Here are the best options:

A Bordeaux (Saint-Estèphe, Pauillac or Margaux)

The great wines of Bordeaux, particularly those of the Médoc, with their aromas of black fruit, blackcurrant, tobacco and spicy, woody notes, offer a tannic structure that marries perfectly with the richness of venison. Their powerful tannins soften over time and work well with the dense texture of the meat, while the spicy, fruity notes complement the flavors of the game. Try the Margaux du Chateau Mille Roses, it will marry beautifully.

A Châteauneuf-du-Pape

Southern Rhône wines, such as a Organic Châteauneuf-du-Pape, with their aromas of black fruits, garrigue, pepper and herbaceous notes, blend perfectly with the wild character of venison meat. This wine, rich and generous, offers a roundness that envelops the power of the dish while bringing a beautiful aromatic complexity.

A Côte-Rôtie or Hermitage

For a touch of finesse and elegance, Syrah-based Côte-Rôtie or Hermitage wines are excellent choices. These wines combine aromas of black fruits, violets, black olives, pepper and leather, and offer tight tannins and good acidity to balance the richness of the venison. Their minerality and long finish make them ideal partners for game dishes. The cuvée le Clos des Grives from domaine Combier is a superb match with venison.

A Pinot Noir from Burgundy (Gevrey-Chambertin, Pommard)

For those who prefer a more delicate yet structured red, a Pinot Noir from Burgundy, particularly from the Côte de Nuits, such as a Gevrey-Chambertin or a Pommard, can offer a fine pairing. With its aromas of black cherry, undergrowth, truffle and mushroom, this wine accompanies the more subtle notes of venison, especially if the dish is prepared with mushrooms or red fruits.

The Best White Wines

Although venison is traditionally associated with red wines, some powerful, structured whites can also go well with this rich meat. A great Burgundy Chardonnay, such as a Meursault or Puligny-Montrachet, can come as a pleasant surprise. With its aromas of dried fruit, butter, hazelnut and mineral notes, this round, full-bodied white wine offers beautiful harmony with the texture of venison, especially when accompanied by creamy or slightly sweet sauces.