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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.
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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