Autumn is game season. Austria's young, robust red wines from the underestimated 2014 vintage are a perfect match for the game dishes found on menus everywhere these weeks.
Especially for red game meat, the red wines of the 2014 vintage, which are now available in restaurants and wine shops, are a wonderful pairing. The slightly lighter style of the vintage is perfectly suited to the spicy aromas of game dishes, as the 2014 reds from Austria impress with finesse-rich red berry fruit and an elegant structure with moderate alcohol levels. In short: the 2014 red wines are highly drinkable while offering great complexity. At the beginning of a game menu, thick soups or pùtés are often served. Why not start with a glass of rosé sparkling wine? Austria's winemakers are offering more and more excellently crafted sparkling wines that, with their delicate tartness and berry freshness, are more than "just" a fine aperitif.
Time for Burgundy
One of the best companions for game is Pinot Noir (Blauer Burgunder). Powerful and silky Pinots generally pair well with autumnal dishes and the earthy, smoky aromas of forest mushrooms, as are often used in ragouts. The 2014 Blauer Burgunder wines bring the finesse, delicacy, and freshness that this variety is capable of into the glass beautifully. Their aromas of raspberries, violets, and wild cherries complement game dishes excellently.
For quickly seared game meat served without a heavy sauce, such as venison loin or saddle of deer, classic, lighter to medium-bodied wines with moderate tannins are recommended, whose dominant fruit combines with the structure of the meat. Sankt Laurent or Zweigelt, for example Rubin Carnuntum, play to their strengths here. These velvety-soft to lushly fruity wines bring aromas of red and black berries like cranberries or blackberries and add a flavorful component to every premium cut of game.
Elegant BlaufrÀnkisch wines, for example from Leithaberg or Eisenberg, also come into their own here without pushing themselves to the fore. Their fresh spice stimulates the palate.
BlaufrÀnkisch always works
BlaufrÀnkisch is generally one of the winners of the 2014 vintage. With its thick, robust berry skin, it withstood the autumn humidity well and could be harvested at full ripeness. The wines impress with fine berry fruit, plenty of spice, and freshness, and possess a clearly defined and harmonious structure that makes them accessible early on. With herbs like rosemary, thyme, bay leaf, and spices like cinnamon, cloves, and juniper, which are often used in game dishes, flavor bridges can be built between plate and glass. If the roasting juices are then reduced to a rich sauce, the interplay of sweet and bittersweet aromas matches the youthful tannins of the powerful 2014 red wines from Austria.
The same applies to braised dishes, where vegetables like carrots and celery usually also play a role and contribute a sweet note. For this, the wine pairing can be powerful and rich in tannins, as these are well integrated by the sweet undertone of the dish. BlaufrÀnkisch wines of the Reserve category from Mittelburgenland or cuvées in which BlaufrÀnkisch is supplemented with grape varieties like Cabernet Sauvignon and Merlot are recommended. In any case, it should always be noted that these youthful red wines should be served rather cool (approx. 14°C) so that they can show off their fruit charm and freshness without losing any of their drinkability.
