Description

Wild Boar is a wild pig and its meat is considered game (thougher, pungent).

Game is meat that tastes different because the animal had to work harder to survive and it was not slaughtered at the peak time. So try to determine the age of the animal before choosing your wine and cooking method.

Wild boars have potent scent glands and cutting them creates an unpleasant aroma that seeps into the meat. Professional butchers know their location.

The gamey quality of the meat determines the wine choice and tannins are welcome!

Wild Boar Stew is often served as Ragù on top of Fresh Pasta, especially in Tuscany.

Roasted Wild Boar needs a full body, rich and spicy red.

But for a stew, a medium red with good acidity is the best match.

Go Local if You Can

Let local wines complement the flavors of local food.

Pairing local wine with local food will enhance the dining experience by harmonizing the characteristics of the wine with the ingredients and cooking styles of the region:

Terroir

The environmental factors, soil, climate, and topography, that influence the characteristics of a wine, represent the Wine Terroir of a region. The ingredients, flavors, and cooking techniques represent the Cuisine Terroir.

Culture and Tradition

Local wines are deeply intertwined with the culture and traditions of a region. Pairing them with local cuisine creates an authentic culinary experience. For example, if a region is known for its hearty, red meat dishes, a robust and full-bodied red wine from the region will enhance the dining experience.

Ask for Help

Let local chefs and winemakers collaborate to create innovative pairings that showcase the best of the region.

A good rule of thumb is to match the intensity of the wine with the richness of the meat for the best pairing experience.

Examples

Pairing Italian Chianti with traditional Tuscan dishes like Pasta with Ragu or Beef Fiorentina.

Enjoy a Red Burgundy with classic French dishes like coq au vin or boeuf Bourguignon.

Matching Spanish Rioja with Paella or Tempranillo with Tapas.