Boar

Red · Light · Dry

Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.

Works with Braised Boar · Cheese Board · Wild Boar Ragu +5 more Braised Boar · Cheese Board · Wild Boar Ragu · Boar Tenderloin · Wild Boar Chops · Wild Boar Loin Roast · Warm Wild Boar Pate En Croute · Wild Boar With Cumberland Sauce

White · Medium · Dry

The most-planted white grape and the most chameleon-like. Crisp and steely from Chablis; rich, oaky, and tropical from California. Read the label, then match the style to the dish.

Works with Wild Boar · Braised Boar · Cheese Board +4 more Wild Boar · Braised Boar · Cheese Board · Wild Boar Ragu · Wild Boar Loin Roast · Warm Wild Boar Pate En Croute · Wild Boar With Cumberland Sauce

Sparkling · Light · Dry

Spain's traditional-method sparkling, made in Catalunya. Crisper and chalkier than Prosecco; remarkable value next to Champagne. Pair with jamón, tortilla, and grilled vegetables.

Works with Braised Boar · Wild Boar Ragu · Wild Boar Loin Roast +2 more Braised Boar · Wild Boar Ragu · Wild Boar Loin Roast · Warm Wild Boar Pate En Croute · Wild Boar With Cumberland Sauce

Rosé · Light · Dry

Provence's gift to summer — dry, pale, faintly strawberry-and-citrus, with low alcohol and crisp acid. Made to drink cold, with food, in the shade.

Works with Braised Boar · Wild Boar Ragu · Wild Boar Loin Roast +2 more Braised Boar · Wild Boar Ragu · Wild Boar Loin Roast · Warm Wild Boar Pate En Croute · Wild Boar With Cumberland Sauce

Red · Full · Dry

The benchmark for full-bodied red — structured, age-worthy, unapologetic. Black currant, graphite, and tobacco lead into firm tannins that demand protein on the plate. Decant young bottles; cellar the serious ones.

Works with Boar · Wild Boar · Cheese Board +1 more Boar · Wild Boar · Cheese Board · Wild Boar Salami

Red · Full · Dry

Nebbiolo from a single corner of Piedmont, slow-aged into something legendary. Tar and roses, dried cherry, leather; tannins that take a decade to soften. Decant; pair with truffle, braise, or aged hard cheese.

Works with Boar · Wild Boar · Pasta Wild Boar

Red · Full · Dry

Barolo's slightly softer sibling — same Nebbiolo grape, lighter touch, ready to drink younger. Elegance over power, with a perfume of violets and a long, savory finish.

Works with Boar · Wild Boar

Red · Medium · Dry

The benchmark for full-bodied red — structured, age-worthy, unapologetic. Black currant, graphite, and tobacco lead into firm tannins that demand protein on the plate. Decant young bottles; cellar the serious ones.

Works with Boar · Wild Boar

Bordeaux's Right Bank jewel — Merlot-dominated blends on iron-rich clay, producing wines of plush richness and remarkable longevity. The reference for elegant Merlot.

Works with Wild Boar · Young Wild Boar

Sparkling · Light · Off-dry

Veneto's everyday sparkler — Glera grape, charmat method, frothier and fruitier than Champagne. Pear, white flowers, easy fun. Made for aperitivo.

Works with Wild Boar Venison & Italian Sausage · Wild Boar And Apple Sausages And Mash

Red · Medium · Dry

The soul of Tuscany — bright red cherry, dried herbs, and a savory line of acidity that craves tomato sauce. Chianti is the everyday face; Brunello is its serious cousin.

Works with Pappardelle With Wild Boar Ragu · Wild Boar Venison & Italian Sausage

Red · Full · Dry

Shiraz's more reserved European cousin — Northern Rhône style, all violets, black olive, and white pepper. Less brawn, more poise; pairs as well with lamb as with peppered duck breast.

Works with Wild Boar · Wild Boar Salami