Reply to "pairing wine with bison..."

Bison is much like beef in flavor, but leaner. As with beef, the wine choice depends on how it is cooked, other flavorings, and side dishes.

A big red is called for. Sarbuze steered you correctly with the Northern Rhone. Other Syrahs may match your tastes and the preparation. The last time I cooked bison it was braised in red wine and paired with a 1998 CNdP. A mature Cab will work, but a young tannic red less well because of the extreme leanness.
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