Cart 0 items: $0.00

Pedernales Cellars

Julie Kuhlken
 
December 19, 2019 | Recipes | Julie Kuhlken

How to Pair Wild Game and Wine with Your Holiday Feast

 

Chef Josh Koewers at Pedernales Cellars

In a year like 2019, when the Thanksgiving holiday happens in the last days of November, it may be enticing to change up the standard menu for Christmas dinner. Since the holidays are a time for celebrating it’s the perfect time of year to experiment with more exotic, gamey dishes – and the wines that pair well with them. Believe it or not, that’s the history behind twelve days of Christmas. The holiday season used to be celebrated with twelve nights of dining, drinking, and gathering over decadent spreads of dishes that are so over the top, they’re always reserved for one time of the year. We’re pleased to share a few ideas for the holiday season that pay homage to holiday feasts of the past with a modern twist – and wine pairings inspired by our own chef Josh Koewers.

Holiday Charcuterie and Cheese 

Paired with the 2017 Viognier Reserve

You can serve classic crowd pleasers when you incorporate game into the appetizer. If you have a guest or two that are not keen on the intensity of wild meats then there will be a selection of cheese, crackers, confections, and nuts to keep everyone happy – just pay attention to how you separate the elements of your charcuterie platter. When you consider what to feature think about enhancing the ‘usual’ with a special venison sausage or a bison Bresaola for a holiday twist on the classic party fare.

How to Re-Create Pedernales Cellars’ Charcuterie & Cheese Board

Create a spread with chorizo and salami to re-create the charcuterie you know from our tasting room. Or, substitute venison sausage and bison Bresaola for a special twist on the classic.

Serve your cured meats with Brie, Parmesan, smoked gouda, dill havarti, cheddar, almonds, cranberries, apricots, and garnish with a sprig of rosemary. Pair with a Texas Viognier as it is a nice full-bodied white wine with enough acidity and sweetness to please many different palates - with notes of Vanilla and spice the 2017 Viognier Reserve is an excellent choice.

Bacon Wrapped Quail 

Featured at the October 2019 Fall Feast

Paired with 2017 GSM Melange

“I love this recipe because it’s inspired by my own mentor’s favorite dish. She instilled in me a deep appreciation for wild game recipes and quail was one of her go-tos…It helps that after fishing season is over, my buddies love to hunt quail and share the fresh meat with me.” - Chef Josh Koewers

With its bright fruit flavors and medium tannins, the 2017 GSM Melange pairs fabulously with a decadent bacon wrapped quail. The red wine has the intensity needed to match up to the strong flavor of the meat, and the salt and fat of the bacon keep the tiny bird from drying out while cooking locking in natural juices and flavors at the same time.

Bacon Wrapped Quail Recipe - Food and Wine Pairing

Herb Stuffed Pork Tenderloin

Featured at the October 2019 Fall Feast

Paired with 2016 Kuhlken Vineyards Reserve

“I like this because it isn’t another chicken recipe, but it is still light and incredibly versatile. I like the different texture, complexity and flavors...” – Chef Josh Koewers

This recipe can be done with a wild boar backstrap or a venison tenderloin (or a good quality pork loin as presented this fall). A recipe this decadent with the creamy middle and savory texture of tender meat is a pairing that goes nicely with the complex flavors found in our estate wine, 2016 Kuhlken Vineyards Reserve.

Herb Stuffed Tenderloin Recipe - Food and Wine Pairing from Pedernales Cellars


Though Chef Josh’s quail recipe from our 2019 Fall Feast is what inspired us to compile these recommendations, learning about traditional Christmas holiday dishes and the roots behind the iconic holiday meal was an added bonus. So, in the spirit of the season we hope you’ll try one of these recipes – or at least one of the wines. Merry Christmas!  

Comments

Commenting has been turned off.