In autumn, in the Haut-Languedoc, game comes back to the table. And that is when a terroir red really comes into its own. Here is how we pair it, dish by dish.
The logic behind the pairing
Game has a strong, slightly wild flavour, and the meat is often lean and tight-grained. You need a red with structure (tannins to answer the meat), fruit for balance, and above all freshness so nothing turns heavy. Berlou's Carignan ticks all three boxes: firm tannins, black fruit, natural acidity.
Why Berlou's Carignan in particular?
Carignan long had a poor reputation — that of a high-yielding workhorse. But on Berlou's old schist vines, pruned short and low-yielding, it gives something else entirely: a dense, spicy wine with vibrant acidity. And it is precisely that acidity that works wonders with game: it cuts through the richness of the sauces and refreshes the palate. Where an overripe, jammy red saturates, a schist Carignan lifts.
Pairings, dish by dish
- Wild boar (stew, roast) — a red Berlou with a few years behind it: its structure answers the sauce, its garrigue the wild side.
- Roe deer (saddle, loin) — a finer meat: a balanced schist red, neither too young nor too tannic.
- Hare (à la royale, jugged) — a rich, long dish: a structured red with ageing potential, on cooked fruit.
- Feathered game (woodcock, partridge, pheasant) — more delicate flesh: a fine, fresh red, not overextracted, so it doesn't smother the dish.
- Game terrines and pâtés — a young, fruity red, served lightly chilled.
Why a schist wine works so well
Game can quickly feel heavy on the palate. The mineral freshness of a Berlou cleanses the palate between mouthfuls and stops that sense of saturation building. That is exactly the point of a fresh terroir red rather than a heavy, jammy one.
Serving it right
Serve at around 16 °C. With a slow-cooked dish and a wine built to age, open the bottle in advance (30 minutes to an hour of aeration, or a decanter) to release the aromas.
Frequently asked questions
Which wine should you serve with game?
A structured, fresh red: a Saint-Chinian Berlou grown on schist, rich in Carignan, answers the powerful flavour of game without overwhelming it.
Which wine goes with wild boar stew?
A red Berlou with a few years behind it: its structure holds the sauce, its freshness balances the richness of the dish.
Should you decant a wine served with game?
With a slow-cooked dish and a wine built to age, yes: 30 minutes to an hour of aeration releases the aromas.
Read more
- What should you drink with a Saint-Chinian? (the complete guide)
- Which wine for a barbecue? (summer pairings)
- Carignan, the heart of the Berlou cru
- The taste of a Berlou: aromatic profile
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