Wine for Bison Meat

[Shel_B]

I was thinking along the lines of a Pinot Noir or Merlot, or perhaps a Malbec. Are these reasonable choices with a buffalo meatloaf? Other thoughts?

[ChrisTaylor]

I'd be looking to those too. Well, pinot noir and merlot, at least. And probably--I haven't had much American wine--moreso the French stuff than the Australian. Our wine is a bit big and jammy. I mean, I haven't had a lot of buffalo--a bit, yeah--but I'm thinking of other mild, red meat that has a close-enough flavour profile not to matter, such as blesbok and impala and wallaby. A big shiraz or zin would murder it.

[Shel_B]

I'd be looking to those too. Well, pinot noir and merlot, at least. And probably--I haven't had much American wine--moreso the French stuff than the Australian. Our wine is a bit big and jammy. I mean, I haven't had a lot of buffalo--a bit, yeah--but I'm thinking of other mild, red meat that has a close-enough flavour profile not to matter, such as blesbok and impala and wallaby. A big shiraz or zin would murder it.

Yeah, I, too, was thinking that "big" would be a little too much.

[Keith Orr]

Buffalo is much like good grass fed beef in my mind. It's not as gamy as venison or elk or even a nice hangar steak.

I don't know what brands/styles you normally drink, but I find I generally prefer good wines from lesser vintages when buying California wines. They're usually not as ripe and overblown (my opinion & preference).

A nice Cote du Rhone Village won't break the bank and they're really a versatile wine - in this case something from either the north or the south would work well.