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Wine/pairing w/venison liver


I'm a hunter and have a lovely fresh young deer liver which I sauteed w/sweet Vidalia onions. It is a light, sweet flavor.  The liver is fork tender. I have heard that venison is paired best with cabernet. That just seems too heavy. I'm thinking more on the white side but thought an expert opinion would be very helpful. I serve venison on the rare side as a rule.

Hi Celia,

Cab Sauvs might indeed be a bit tannic to go well with venison but I would stick to red. I suggest you think of a fruitier Pinot Noir or - my choice: a good Zinfandel such as Ridge or Ravenswood.

A Cotes du Rhone might work well too if you want to go French, or a Cote Roti (which will blend some white Viognier with red Syrah/Shiraz).

It's a shame I live so far away from you or I'd invite myself to sample your cooking!




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David Ling


I have 40 year`s experience tasting, collecting and enjoying wines as an amateur enthusiast. Bordeaux and Port are my particular loves and I regularly buy and sell at auction. I have a good library and frequently participate in on-line discussions. I can only help with valuations, buying or selling if you tell me where you live as there are many variations around the world.


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