Meat And Wine Pairings
After the butchering process is complete and all your hard work is finally pulled from the freezer and properly defrosted, the second part of the story begins. Preparing and enjoying all the delicious cuts of prized meat, from brining and marinating to quick searing and roasting — each can also be paired with a wine, a process that is an art unto itself.
A traditional rule of thumb: The color of meat should be paired with the like color of wine. This rule is a basic premise, although it doesn’t always hold true. A rich, delicious elk tenderloin needs a wine to stand up to it, not something that will hide or disappear behind the flavor of the meat. Therefore, a chardonnay or riesling probably won’t be the best to pair, while a cabernet sauvignon, Bordeaux blend or zinfandel would bring out the brightness and richness of the meat and complement perfectly.
On the flip side, a tender rabbit loin would be overpowered by a rich, bold red wine, so a buttery chardonnay would be delightful. Also, always consider the sauces and sides you’re serving with the meal, as well, as this can also influence the perfect pairing. Quail in a richly spiced tomato sauce would pair exceptionally well with a pinot noir or beaujolais nouveau, while an antelope or wild boar tenderloin seared and served with an apple or fruit sauce would be better served by a sauvignon blanc or gewürztraminer.
Tasting the wine before serving and tasting the similar qualities between the dishes and the meat is the best way to ensure the pairing is ideal. Finding familiar grape varietals also helps ensure that your wine won’t overpower the food and vice versa. The reality is, perfect pairings do enhance a dish, although the best wine is the one you like the most.
From hunting your favorite game animal and butchering the meat at home, to enjoying a delicious meal around the table, bagging your game and cooking the cuts you’ve stored, while sharing the experience among friends and family can only be topped off with a wonderful and well-paired glass of vino.
Editor’s Note: this is an excerpt from THE ULTIMATE GUIDE TO COOKING WILD GAME available in the Sporting Classics Store.
