Wine expert, Rebecca Dunphy, unveils the delight of serving wild venison with the best wine that will perfect the meal.
She has chosen a wonderful organic, no sulphur added wine, to go with chef, Paul Webbe’s roast loin of wild venison, with cassis sauce and poached pear. Delicious. The gamey flavours and lean qualities of wild venison love sweetness, but don’t like harsh tannins, so she prefers fruit driven wines with soft tannins, but not so rich that they dominate the dish. She has just the wine – Santa Tresa’s Nero d’Avola, from Sicily, available at organic specialists Vintage Roots.
Nero d’Avola is Sicily’s red grape, which can make rich, rustic wines to elegant perfumed wines at cooler higher altitudes. This is on the rustic side and has intense sweet/savoury dark fruits with a hint of fresh black pepper.
Paul apparently liked the fact that though it was fruity it isn’t an overly rich wine. There was just enough sweetness that tied in with the sweet cassis and pear. As with so many Italian wines there was a lovely freshness that lifted the subtle gamey flavours, and the velvet tannins harmonised with the protein rich venison.
Go here for more information and where you can buy the wine: What’s the best wine to go with wild venison?
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