The Hunt – Roasted Leg of Wild Boar with Peppers, Fingerling Potato and Pink Grapefruit.
About the Wine:
Exactly what you’d expect from a quality Châteaneuf-du-Pape, this finely-crafted blend of Syrah, Grenache, Mourvèdre and Cinsault has deep earthy, rich, red and black fruits, game meat, and liquorice on the nose. On the palate, this dark, medium- to full-bodied wine offers great balance between ripe black currants and blackberry fruitiness, cedar, oak, and good acidity. Unmistakably Old World in style, it’s absolutely delicious with game and red meat right now, or, let it age for 10 or more years to achieve even more complexity and depth.
About the Pairing:
With earthy, gamy notes in both the dish and the wine, this is a classic pairing. A rather tannic wine, the fattiness of boar softens the aggressive tannins, allowing the wine’s notes of black fruit, liquorice, and earth to step up to the front of the line. The peach coulis and pink grapefruit add a much welcomed brightness and freshness to both the heavy port wine sauce and rich wine.