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Chili Crusted Venison Wine Pairings

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Chili crusted venison pairs well with wines that can match its bold and rich flavors. Châteauneuf-du-Pape, Barbaresco, Priorat, and Plavac Mali are all excellent choices that complement the dish in different ways.

Best wine pairings with Chili Crusted Venison

Châteauneuf-du-Pape pairs wonderfully with chili crusted venison. The wine's full-bodied nature and intense fruitiness can stand up to the strong flavors of the chili crust. Grenache, the dominant grape, adds spice and fruit, which complements the richness of the venison. Syrah and Mourvèdre contribute structure and fragrance, enhancing the complexity of both the wine and the dish.

Barbaresco from Italy is an excellent match for chili crusted venison. Made from the Nebbiolo grape, this wine's sour cherry and dried herb flavors align well with the spicy chili crust. Its tart character helps balance the richness of the venison, while the dried herb notes add an additional layer that complements the savory elements of the dish.

Priorat, a red wine from Spain, is another great option for this dish. The concentrated black cherry and plum flavors of Priorat match the robust flavors of the chili crusted venison. Its firm structure provides a good backbone to stand up to the hearty meat, while its balancing tartness helps cut through the richness of the dish.

A less common pairing for Chili Crusted Venison

Plavac Mali from Croatia offers a less typical but equally delicious pairing for chili crusted venison. This full-bodied wine, with its spicy red and black fruit, peppery notes, and hints of smoke, complements the bold flavors of the dish. The wine’s robust nature matches the richness of venison, while the pepper and smoke notes enhance the chili crust.

What wine goes with Chili Crusted Venison?

Chili crusted venison is a flavorful and hearty dish, often featuring a robust spice blend that includes chili powder to create a crust on the venison. The venison itself is rich and gamey, requiring a wine that can stand up to these strong flavors. Châteauneuf-du-Pape offers a full-bodied, fruity profile that pairs well with the dish's complexity. Barbaresco’s sour cherry and herb notes provide a nice contrast to the chili crust. Priorat’s concentrated fruit and firm structure make it a solid match for the hearty venison. Plavac Mali, with its spicy and smoky characteristics, offers a unique but fitting pairing for this powerful dish.

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