From October onwards the Venison season is upon us and what a season it is! Magnificent and versatile meat, there are so many delicious ways to cook it - but which wine should you drink with it? You simply must do this wonderful meat justice, so here are my three favourite venison dishes with three perfect wine pairings.
Venison Sausage Toad in the Hole
Pair With: De Bortoli Deen Series Petit Verdot
One of the newest additions to our wine range, Petit Verdot is a French grape making a big name for itself in Australia. After five years aging in the bottle, this wine is ever so smooth, full of fresh berry fruits like blackberry and dark cherry. The palate is well balanced, with smooth tannins and a wonderfully complex finish full of leather and spice. This pairs beautifully with well-seasoned, herby venison sausage, crispy Yorkshire pudding, and of course a good meaty gravy!
Fillet of Venison, Roast Potatoes and Steamed Vegetables
Pair With: Waverley Hills Organic Shiraz
Fillet of Venison pan fried and served pink is my idea of heaven and it pairs beautifully with another newbie in our fabulous wine range. This vinous beauty hails from Tulbagh in South Africa and has some classic South African traits. The palate is rich with sweet plum and black cherry, herbaceous notes add complexity and depth. It is the whisper of smoke and sweet spice on the finish that defines this wine as classically South African.
Venison Ragu and Pappardella Pasta
Pair With: San Polo Rosso di Montalcino
An oldie but a goodie, this wine is firm favourite of everyone at Whitmore & White. Rich blackberry fruit and sweet vanilla are perfectly balanced with supple tannins. The finish is long, complex and aromatic with cherry, raspberry and ripe plum giving way to sweet spice and cedar. The wonderful meaty flavours of slow-cooked Venison Ragu are truly stunning with this wine. My top tip? For extra richness try stirring some dark chocolate in to the Ragu!
Simon Whitmore & White West Kirby