The color of the wine is not very important when it comes to pairing with game: this strong meat requires above all a strong wine, with rich and complex taste-olfactory characteristics, which can harmonize with the intense aromas and flavors of long preparation.

The type of game most of all guides the pairing, and also the cooking method. Feathered game, such as duck, requires red wines with good structure, round and characterized by soft tannins. Furred game such as wild boar, deer and roe deer will require the finest wines, with great body and long aging.

In general, however, we should focus on a structured, persistent and full-bodied wine, preferably with high tannins. The wine must be able to match the strong character of the dish, without being overwhelmed by it.