Reply to "pairing wine with bison..."

I find bison to be about somewhere between beef and venison when it comes to fat content, depending on the cut. As you mentioned, I would cook it no more than med-rare, unless it's braised. If cooking med-rare, you could go with a moderately tannic wine, like an aged syrah or CdP. Even a Priorat or Barbaresco might be a good match, depending on the sauce, or other factors.
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