Venison Wellington food pairing...

[K Martin]

Hi All,

It’s Burns night this week and even though we’re proud Scots, we’re changing it up this year and having a venison Wellington for our main course.

It’s sparked a debate about wine - burgundy, Rhone, Bordeaux or a nice US / NZ Pinot.... do you guys have any input as to what a good match would be?

Any comments / suggestions would be most welcome and appreciated!

Cheers!

KM

[Rob_S]

Bordeaux or N.Rhone unless the duxelles is very mild, then a burgundy would work. This screams Bordeaux for me though.

[Kris Patten]

Cornas came to mind or Hermitage.

[larry schaffer]

Mourvedre . . .

[C. Mc Cart]

Just had a flashback to a Bourdain show in Scotland when he hunts a stag with A.A. Gill (how are both of them no longer with us?) then has venison with single malt. That was a great show.
That's not my bag, but when in rome....

I'd go with Kris' suggestion and if you have a slightly older (20+) N. Rhone.

[JWalter]

Cote Rotie or Cornas always hit the spot with venison for me. I think Cote Rotie pairs a little better but had pretty good success with a Venison-Cornas pairing last night. Had Benetiere with Venison tenderloin a few weeks back and that was off the charts

[Nate Simon]

Whatever you think will be a good match is the answer.

[jordan jacobs]

Cornas came to mind or Hermitage.

This

[Andrew Demaree]

My first thought was to use crimini mushrooms and serve an Aglianico with it.

[dsimmons]

I would go with a good Cab or Bordeaux,

[Robert.A.Jr.]

Damn that sounds good!!

I’d be hard pressed to figure whether I want Bordeaux or Northern Rhône, and thus might have both open!

[Anton D]

Claret!

[Doug Mills]

Isn’t it next Monday (25th)? Have to get my haggis neeps and tatties.

[Charlie Carnes]

Damn that sounds good!!

I’d be hard pressed to figure whether I want Bordeaux or Northern Rhône, and thus might have both open!

Ditto this! An old Barolo would also be super!

[Anthony C]

I always like tannic monster wines (Barolo, young Bdx, some Tempranillos) or ones with a spice character like Syrah with venison (aforementioned No. Rhone). I guess the trick here is finding one that doesn't overwhelm the mushroom.

[Robert.A.Jr.]

Damn that sounds good!!

I’d be hard pressed to figure whether I want Bordeaux or Northern Rhône, and thus might have both open!

Ditto this! An old Barolo would also be super!

Carnes, cook this sh*t for your crew! Nobody makes Wellington like you, and you even kill the deer. And Gator. I’m in.

[Andrew Kotowski]

I always like tannic monster wines (Barolo, young Bdx, some Tempranillos) or ones with a spice character like Syrah with venison (aforementioned No. Rhone). I guess the trick here is finding one that doesn't overwhelm the mushroom.

If you have a stand-alone venison roast / steak or a braised neck, sure... but wellington adds the puff pasty (and mushrooms) which I think is a rough pairing for a tannic monster. I'm much happier with a bordeaux/claret style here, or a rich CA cab.

[Anthony C]

I always like tannic monster wines (Barolo, young Bdx, some Tempranillos) or ones with a spice character like Syrah with venison (aforementioned No. Rhone). I guess the trick here is finding one that doesn't overwhelm the mushroom.

If you have a stand-alone venison roast / steak or a braised neck, sure... but wellington adds the puff pasty (and mushrooms) which I think is a rough pairing for a tannic monster. I'm much happier with a bordeaux/claret style here, or a rich CA cab.

Yeah, I wouldn't think twice about it regarding claret style with beef wellington. Venison is tough though.

[Andrew Kotowski]

I always like tannic monster wines (Barolo, young Bdx, some Tempranillos) or ones with a spice character like Syrah with venison (aforementioned No. Rhone). I guess the trick here is finding one that doesn't overwhelm the mushroom.

If you have a stand-alone venison roast / steak or a braised neck, sure... but wellington adds the puff pasty (and mushrooms) which I think is a rough pairing for a tannic monster. I'm much happier with a bordeaux/claret style here, or a rich CA cab.

Yeah, I wouldn't think twice about it regarding claret style with beef wellington. Venison is tough though.

Challenge for me is that I'd be less worried about a strong, distinct flavor from the venison and more about the lean nature of the meat. To that end, I see the mushrooms/pastry being the heaviest part of the flavor profile, with the venison being more of a texture and "meaty" element. Could totally be over-thinking the hell out of this, but with a freezer full of deer and elk, I've never tried to make wellington out of it. Maybe I should Will keep it in mind the next time I get a nice backstrap!

[Noah C]

I would definitely go Bordeaux for this. Though, to mix it up, you could consider NE Italy if you are so inclined- Amarone, Miani Merlot, Gravner Rosso. Barolo could work well too.

[John Davis]

N. Rhone came to mind immediately but Bordeaux sounds just as food.

[Robert.A.Jr.]

Damn that sounds good!!

I’d be hard pressed to figure whether I want Bordeaux or Northern Rhône, and thus might have both open!

Ditto this! An old Barolo would also be super!

All of the above Charlie!!

Let’s do it.