Venison Wellington food pairing...

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K Martin
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Venison Wellington food pairing...

#1 Post by 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! champagne.gif

KM
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Re: Venison Wellington food pairing...

#2 Post by Rob_S »

Bordeaux or N.Rhone unless the duxelles is very mild, then a burgundy would work. This screams Bordeaux for me though.
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Re: Venison Wellington food pairing...

#3 Post by Kris Patten »

Cornas came to mind or Hermitage.
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Re: Venison Wellington food pairing...

#4 Post by larry schaffer »

Mourvedre . . .
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Re: Venison Wellington food pairing...

#5 Post by 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.
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Re: Venison Wellington food pairing...

#6 Post by 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

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Re: Venison Wellington food pairing...

#7 Post by Nate Simon »

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

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Re: Venison Wellington food pairing...

#8 Post by jordan jacobs »

Kris Patten wrote: January 18th, 2021, 5:30 pm Cornas came to mind or Hermitage.
This

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Re: Venison Wellington food pairing...

#9 Post by Andrew Demaree »

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

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Re: Venison Wellington food pairing...

#10 Post by dsimmons »

I would go with a good Cab or Bordeaux,
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Re: Venison Wellington food pairing...

#11 Post by 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!
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Re: Venison Wellington food pairing...

#12 Post by Anton D »

Claret!
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Re: Venison Wellington food pairing...

#13 Post by Doug Mills »

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

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Re: Venison Wellington food pairing...

#14 Post by Charlie Carnes »

Robert.A.Jr. wrote: January 19th, 2021, 12:57 pm 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!
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Re: Venison Wellington food pairing...

#15 Post by 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.
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Re: Venison Wellington food pairing...

#16 Post by Robert.A.Jr. »

Charlie Carnes wrote: January 19th, 2021, 3:42 pm
Robert.A.Jr. wrote: January 19th, 2021, 12:57 pm 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.
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Re: Venison Wellington food pairing...

#17 Post by Andrew Kotowski »

Anthony C wrote: January 19th, 2021, 5:13 pm 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.
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Re: Venison Wellington food pairing...

#18 Post by Anthony C »

Andrew Kotowski wrote: January 19th, 2021, 5:28 pm
Anthony C wrote: January 19th, 2021, 5:13 pm 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.
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Re: Venison Wellington food pairing...

#19 Post by Andrew Kotowski »

Anthony C wrote: January 19th, 2021, 5:53 pm
Andrew Kotowski wrote: January 19th, 2021, 5:28 pm
Anthony C wrote: January 19th, 2021, 5:13 pm 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 :D Will keep it in mind the next time I get a nice backstrap!
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Re: Venison Wellington food pairing...

#20 Post by 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.
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Re: Venison Wellington food pairing...

#21 Post by John Davis »

N. Rhone came to mind immediately but Bordeaux sounds just as food.
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Re: Venison Wellington food pairing...

#22 Post by Robert.A.Jr. »

Charlie Carnes wrote: January 19th, 2021, 3:42 pm
Robert.A.Jr. wrote: January 19th, 2021, 12:57 pm 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.
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