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Pinot Noir is always a safe choice with fine game, pan-fried or braised, regardless of whether it is young or mature, it is more a question of price.

For deer: a red Burgundy is the first choice.

A Pinot Noir (Blauburgunder) is the first choice. At least when it comes to venison. The loin is the most tender part of the venison, and since it is best cooked gently and served pink according to current doctrine, the fruity-sweet aroma of the Burgundy contrasts wonderfully with the taste of the meat.

With deer ragout, rabbit pepper, pigeon: for example a Syrah.

Barbaresco or Barolo from Piedmont would also be good choices. Their aroma is partly reminiscent of moss and forest floor - aromas that originally come from the world of game. Wines from the Nebbiolo grape go well with a venison ragout, a hare pepper, a wild boar goulash. With game birds, i.e. wild duck or pigeon, a Burgundy is the first choice.

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