Pairings | Wild boar

Wild boar with cherry sauce and Karam Corpus Christi

Wild boar with cherry sauce and Karam Corpus Christi

It’s almost impossible to pick out one pairing from last week’s trip to the Lebanon but if I’m forced to it has to be a dish of wild boar with cherry sauce I ate with Habib Karam the owner of Karam winery (and - extraordinarily - the airline pilot who flew us to Beirut)

Aged Vouvray and wild boar terrine

Aged Vouvray and wild boar terrine

I sometimes forget to put the wine first in a pairing when it should be the star of the show and this 1995 Close du Bourg Vouvray from Huet was truly spectacular: still fresh as a daisy but subtly, seductively honeyed it was pure pleasure from the first to last sip.

Les-Baux-de-Provence and civet de sanglier (wild boar stew)

Les-Baux-de-Provence and civet de sanglier (wild boar stew)

I went to a great little bistro the other day in St-Rémy-de-Provence called - appropriately enough - Bistro Découverte. It’s run by a very talented young sommelier I used to know in London called Claude Douard who worked for Marco Pierre White and Joel Rebuchon.

Wild boar and Monty's French Red

Wild boar and Monty's French Red

If you've been following the new alternative lifestyle programme Château Monty on Channel 4 you’ll know that ‘Monty’ is wine writer Monty Waldin who set out to make his own biodynamic wine in the Roussillon down in the far corner of south-west France

 Vinsobres with wild boar stew and chestnut polenta

Vinsobres with wild boar stew and chestnut polenta

You’d expect a Southern Rhône red to go with wild boar but in fact it was the chestnut polenta that made the match with this former Côtes du Rhône ‘cru’ so successful

Top food pairings with Barbera

Top food pairings with Barbera

Barbera is a versatile red that will happily partner pretty well any meaty dish you throw at it. It is more robust and typically drunk younger than its Piedmontese counterparts Barolo and Barbaresco.

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