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+--- Thread: Pairing Wine with Moose (/thread-935.html)
- Kamik - 10-09-2006
Thanks to you guys my last adventure had a superb outcome - the hostess was ecstatic with the choices!
This week I'm invited up north to a dinner featuring moose meat. I'm not sure if it will be grilled as steak or in a casserole.
I think a red is in order, but which? I'm thinking a full-bodied red would be nice, but would a Pinot Noir be safer?
Kamik
- Innkeeper - 10-09-2006
The red wines in the Rhone were designed origionally made to go with game, so that is a good place to start. It is not a coincidence that the Aussies turned to what they now call Shiraz to go with their origional meat. Another option is big red Zindandel.