Wild Boar is a leaner but stronger flavoured and gamier
meat than pork. Due to the stronger flavours, it demands complex and bold
wines. Our number one pick would be a rich and spicey Shiraz or
Syrah. This dark fruit flavoured wine will really show off its richness
and complexity when paired with barbecued or roasted pork.
really needs to be eaten practically rare in order to keep it from going dry,
and to keep the lean meat. If prepared in this fashion, complex and tannic
reds such as Barolos, Barabrescos, Cabernet Sauvignons and Super Tuscans will
all be fantastic.
If the wild boar leans towards
more a well done preparation (such as a wild boar stew) lighter reds, such as Barberas
and Dolcettos will be more suitable.