Venison Stew & Wine Pairing

Nero d'Avola's robust flavour profile blends with the rich, gamey taste of venison stew beautifully. This Sicilian wine's bold cherry and plum notes, along with its peppery undertones, stand up well to the hearty meat. Its high tannins help cut through the stew's fattiness, while its balanced acidity refreshes the palate between bites. The wine's full body matches the stew's intensity, creating a harmonious dining experience.

Ribera del Duero Gran Reserva's complex flavour profile pairs wonderfully with the depth of venison stew. This Spanish wine's aged character brings notes of dark fruit, tobacco, and leather harmonizes with the game meat's richness. Its firm tannins and balanced acidity help to cut through the stew's fattiness, while its long, elegant finish enhances the overall dining experience. The wine's full body and intense flavours stand up well to the hearty dish.

Châteauneuf du Pape Red is an excellent match for venison stew, offering a complex array of flavours that enhance the dish. This full-bodied wine's blend of Grenache, Syrah, and Mourvèdre grapes provides layers of dark fruit, herbs, and spices that mirror the stew's savoury elements. Its firm tannins and earthy notes complement the game meat, while its long finish prolongs the enjoyment of each bite. The wine's warmth and depth perfectly balance the richness of the stew, creating a truly memorable pairing.

Baco Noir's unique flavour profile makes it a superb companion to venison stew. This hybrid grape variety produces a wine with high acidity and moderate tannins, which help to cut through the richness of the stew. Its dark fruit flavours of blackberry and plum complement the gamey notes of the venison, while its earthy undertones and hints of pepper add complexity to the pairing. Baco Noir's medium to full body ensures it can stand up to the hearty dish without overwhelming it, creating a balanced and enjoyable dining experience.

Petite Sirah's intense blackberry and blueberry flavours create a luscious contrast to the savoury venison stew. This bold wine's peppery notes and hints of dark chocolate add complexity to the pairing, enhancing the stew's depth of flavour. Its robust tannins help cleanse the palate, making each bite of the rich stew feel fresh. The wine's full body and high alcohol content stand up well to the hearty dish if it leans more towards beefy and earthy.

If your venison stew is heavy on the tomatoes, this pairing will not work as the acidity of the tomatoes will make Petit Syrah taste like rusted aluminum.

Bobal, a lesser-known Spanish grape variety, creates a delightful pairing with venison stew. This full-bodied wine's deep colour and intense flavours of black fruits and berries blend in with the rich, gamey meat perfectly. Bobal's moderate tannins and bright acidity help to cut through the stew's fattiness, while its notes of herbs and spices enhance the dish's savoury elements. The wine's rustic character and earthy undertones mirror the hearty nature of the stew.

Clos de Vougeot, a prestigious Grand Cru Burgundy, offers an elegant pairing with venison stew. This Pinot Noir-based wine's complex bouquet of red fruits, forest floor, and subtle spices complements the rich, gamey flavours of the venison. Its silky tannins and bright acidity help to cut through the stew's richness, while its notes of earth and mushrooms add depth to the pairing. The wine's long, refined finish and balanced structure ensure that it enhances the dish without overpowering it, creating a truly sophisticated dining experience.

I had this pairing at a hunting camp located near Churchill Manitoba (you know, the town where Polar Bears outnumber people), and it made for an unforgettable night that I will never forget. The reason why I don't give it a perfect pairing, is that recipes for Venison Stew can vary, (the stew I had was full of truffles and wild mushrooms) and Grand Cru Burgundy is hella expensive!

Vino Nobile di Montepulciano's elegant structure and balanced acidity make it an ideal partner for venison stew. This Tuscan wine's cherry and plum flavours, coupled with earthy undertones, complement the game meat's richness. Its moderate tannins and hints of leather and tobacco add depth to the pairing, enhancing the stew's complex flavours. The wine's long, smooth finish prolongs the enjoyment of the meal, creating a truly memorable dining experience.

Rosso Conero, a red wine from Italy's Marche region, offers a delightful pairing with venison stew. Made primarily from Montepulciano grapes, this full-bodied wine provides rich flavours of dark cherries, plums, and blackberries that prance with the gamey meat perfectly. Its moderate tannins and balanced acidity help to cut through the stew's richness, while its notes of herbs and spices enhance the dish's savoury elements. The wine's long finish and robust structure ensure a harmonious pairing that brings out the best in both the wine and the stew.

Tannat's intense structure and firm tannins make it an excellent match for the robust flavours of venison stew. This full-bodied wine's dark fruit notes of blackberry and plum dances with the rich meat, while its hints of spice and leather add complexity to the pairing. Tannat's high acidity helps to cut through the stew's richness, cleansing the palate between bites. The wine's long finish prolongs the enjoyment of the meal, enhancing the overall dining experience.

Aglianico's bold and rustic character makes it an ideal companion for venison stew. This Southern Italian wine's high tannins and acidity cut through the richness of the meat, while its dark fruit flavours of blackberry and black cherry contrast the stew's savoury and gamey notes. Aglianico's earthy undertones and hints of smoke add depth to the pairing, enhancing the complexity of the dish. The wine's full body and long finish ensure that it stands up to the hearty stew without overpowering it.

Lagrein's bold character and deep colour make it an excellent match for venison stew. This Northern Italian wine's flavours of dark berries, plums, and cherries contrasts with the rich, gamey meat, while its hints of violets and spice add aromatic complexity to the pairing. Lagrein's firm tannins and bright acidity help to cut through the stew's fattiness, refreshing the palate between bites. The wine's full body and long finish ensure that it can stand up to the hearty dish, creating a satisfying meal.

Saumur red wine, typically made from Cabernet Franc, offers a delightful pairing with venison stew. This Loire Valley wine's medium body and bright acidity complement the rich, hearty nature of the dish. Its red fruit flavours of raspberry and cherry provide a pleasant contrast to the savoury meat, while its characteristic herbaceous notes and hints of pencil shavings add complexity to the pairing. The wine's moderate tannins help to cleanse the palate, making each bite of the stew feel fresh and inviting.

Cornas, a bold Syrah-based wine from the Northern Rhône, pairs exceptionally well with venison stew. This full-bodied wine's intense flavours of blackberry, black cherry, and plum synergize with the rich, gamey meat perfectly. Cornas' characteristic notes of black pepper, leather, and violets add complexity to the pairing, enhancing the stew's savoury elements. The wine's firm tannins and balanced acidity help to cut through the dish's richness, while its long, powerful finish ensures a memorable dining experience.

Cahors, known as the 'Black Wine' of France, is an excellent choice for pairing with venison stew. Made primarily from Malbec grapes, this full-bodied wine offers intense flavours of black fruit, plum, and blackberry that stand up well to the rich, gamey meat. Cahors' firm tannins and high acidity help to cut through the stew's fattiness, while its notes of tobacco, leather, and spice add complexity to the pairing. The wine's long finish and robust structure ensure that it holds up to the hearty dish without being overwhelmed.

Sforzato di Valtellina, a powerful red wine from Lombardy, Italy, pairs exceptionally well with venison stew. Made from partially dried Nebbiolo grapes, this full-bodied wine offers intense flavours of ripe red fruits, dried cherries, and plums that waltz with the rich, gamey meat. Its firm tannins and balanced acidity help to cut through the stew's fattiness, while its notes of spice, tobacco, and leather add complexity to the pairing. The wine's long finish and robust structure paired with the earthy flavours of Venison stew are to die for!

Douro Tinto, a robust red wine from Portugal, pairs excellently with venison stew. This full-bodied wine's intense flavours of ripe black fruits, plums, and berries stand up well to the rich, gamey meat. Douro Tinto's firm tannins and balanced acidity help to cut through the stew's fattiness, while its notes of herbs, spices, and sometimes a hint of chocolate add complexity to the pairing. The wine's long finish and powerful structure ensure that it complements the hearty dish without being overwhelmed by it.

Baga, a Portuguese grape variety, creates an intriguing pairing with venison stew. This full-bodied wine's high acidity and firm tannins help to cut through the richness of the dish, while its flavours of red and black fruits provide a pleasant contrast to the savoury meat. Baga's characteristic notes of herbs, tobacco, and sometimes a hint of barnyard complement the gamey flavours of the venison, adding complexity to the pairing. The wine's rustic character and earthy undertones mirror the hearty nature of the stew, ensuring a satisfying meal.

Amarone's rich, powerful character makes it an ideal companion for venison stewed in beer. This full-bodied Italian wine's intense flavours of ripe dark fruits, raisins, and cherries complement the rich, complex flavours of the beer-braised venison. Amarone's high alcohol content and firm tannins help to cut through the dish's richness, while its notes of chocolate, spice, and tobacco add depth to the pairing. The wine's long, velvety finish enhances the overall dining experience, creating a truly indulgent meal.

Schioppettino, a bold Italian red from Friuli with its signature peppery spice, dark berry notes, and firm acidity, creates a lively pairing with venison stewed in beer. The wine’s black cherry and plum flavours echo the heartiness of the venison, while its distinct spiciness and earthy undertones add depth to the beer’s malty richness in the stew. The bright acidity of Schioppettino brings balance, lifting the flavours and providing a refreshing contrast to the dish's intense, gamey richness, making each bite feel both robust and refreshing.

Refosco, an Italian red wine known for its deep colour, robust tannins, and dark fruit flavours with a touch of earthiness, pairs naturally with venison stewed in beer. Its brambly blackberries, plums, and subtle notes of wild herbs bring out the rustic, gamey qualities of the venison, while its tannic backbone stands up to the richness of the stew. The wine’s slightly smoky undertones add depth to the beer-infused sauce, weaving together the earthy and savoury elements of both the dish and the wine for a rich, layered experience.

Zinfandel's bold fruit-forward profile pairs wonderfully with venison stewed in beer. This full-bodied wine's flavours of ripe blackberry, cherry, and plum provide a luscious contrast to the savoury, beer-infused stew. Zinfandel's characteristic notes of black pepper and spice complement the gamey flavours of the venison, while its moderate tannins help to balance the dish's richness. The wine's high alcohol content and jammy texture stand up well to the hearty stew, ensuring neither element overpowers the other.

Côtes du Rhône red wine offers a versatile pairing for venison stewed in beer. Typically a blend of Grenache, Syrah, and Mourvèdre, this medium to full-bodied wine provides a range of red and black fruit flavours that complement the rich, beer-braised venison. Its moderate tannins and balanced acidity help to cut through the dish's fattiness, while its notes of herbs and spices enhance the stew's savoury elements. The wine's approachable nature and food-friendly character ensure a harmonious pairing that doesn't overpower the nuances of the beer-infused dish.

Valle d'Aosta Torrette, a red wine from Italy’s alpine Valle d'Aosta region, brings a rustic, earthy character with fresh red berry notes and a hint of herbal spice that pairs thoughtfully with venison stewed in beer. This wine's acidity helps counterbalance the rich, hearty qualities of the stew, while its light tannins and subtle spiciness mingle nicely with the dark, malty notes imparted by the beer. Torrette’s alpine freshness provides a lift to the dish, making it a well-suited companion for the bold yet comforting flavours of the venison.

Santa Maddalena, a light red wine from Alto Adige known for its fresh acidity, bright cherry, and soft almond notes, offers a unique match for venison stewed in beer. This wine's vibrant, aromatic profile contrasts nicely with the dark, savoury depth of the beer-based stew, while its acidity helps to cut through the richness of the venison. With moderate tannins, Santa Maddalena has enough structure to hold up to the heartiness of the dish without overwhelming the tender game meat, providing a lighter yet flavourful partner to this rustic meal.

Rossese di Dolceacqua, with its bright acidity and notes of red berries, subtle earth, and herbs, creates an intriguing pairing for venison stewed in beer. The wine’s freshness and delicate structure provide a counterpoint to the rich, hearty flavours of the venison and the malty, caramelized depth of the beer-based sauce. Its mild tannins are gentle enough not to overpower the tender game meat while still lending a touch of grip that cuts through the stew's richness, creating an interplay of rustic yet refined flavours.