Venison salad with beetroot, blueberries and goat's cheese
This recipe is from the August/September 2012 issue of Gourmet Traveller WINE.
Wine to try
2009 Metrat Chiroubles, Beaujolais (France), A$29
What an interesting dish – venison for a protein hit, robust beetroot and earthy goat’s cheese. This leaves the blueberries to add a sweet lift and harmonise with the sweet meatiness of the venison. The wine match has to be a red and a Beaujolais works well, made from pinot’s cousin, gamay. With its sweet red fruit flavours, cleansing acidity and mild-mannered tannins, gamay creates an easy partnership. Avoid the lightweight versions and head straight for a richer, more potent Cru Beaujolais – Chenas, Morgon, Moulin à Vent or the recommended Chiroubles. It’s from the excellent 2009 vintage, is drinking beautifully and a bargain to boot.
Search for similar recipes...