Aroma composition meets elegance – a pleasure on a grand scale

Wine with food means creating dishes that develop depth, structure and harmony with a suitable wine. The venison saddle in a herb coat with celeriac puree and red wine shallots is a prime example of this: tender venison coated in fresh herbs, creamy, earthy celeriac puree as a base and caramelized shallots in a red wine reduction, creating an elegant sweetness-acidity tension. The aromatic density of this dish calls for a wine that has both backbone and finesse.

In this combination, the saddle of venison stands for structure and gamey aroma, the herb coating for freshness and spice, the celery puree for soft texture and the red wine shallots for fruity depth. A wine with maturity, harmonious acidity and elegant tannins – such as a Barolo – brings all these elements into balance and elevates the dish to culinary excellence.

Ideal wine accompaniment: Barolo DOCG (Piedmont, Italy)

The Barolo DOCG from Piedmont in Italy is one of the noblest red wines in Europe and the perfect choice for this saddle of venison. Its Nebbiolo grape variety stands for fine, almost perfumed aromas of rose, tar, dried cherries, licorice and truffle – notes that mirror the herbal bouquet and the earthy sweetness of the celery puree.

The lively acidity and dense but ripe tannins of the Barolo structure the dish and elegantly pick up on the game flavor. While the red wine shallots enhance the red fruit of the wine with their sweet and spicy depth, the long, mineral finish of the Barolo provides a fresh counterpoint to the creamy celeriac puree. The wine does not dominate, but acts as a sophisticated amplifier: it emphasizes each component and gives the dish what makes great combinations – tension, depth and harmony.

Further wine recommendations for this dish

Brunello di Montalcino DOCG (Tuscany, Italy)
The Brunello brings concentrated aromas of ripe cherries, dried herbs, leather and sweet tobacco – a dignified companion for game dishes. Its velvety tannins envelop the venison, while the delicate wood vanilla emphasizes the herbal notes. The elegant acidity of the Sangiovese balances out the buttery texture of the celeriac purée and provides freshness in the aftertaste. The interplay with the red wine shallots creates a velvety, almost balsamic impression. Brunello and venison are a classic, almost archetypal combination of Tuscan power and aromatic finesse.

Côte-Rôtie AOC (Rhône, France)
A Syrah from the northern Rhône offers dark fruit, black olives, smoke and pepper – an aromatic intensity that harmonizes perfectly with the spiciness of the herbal coat and the slight sweetness of the shallots. The fine pepper and violet tones in the fragrance elegantly pick up on the game aromas, while the freshness of the wine enlivens the creamy celery puree. The silky structure of the Syrah envelops the venison without creating heaviness. This combination shows how Rhône wines can combine culinary depth with noblesse – a sensual pairing for lovers of strong, spicy red wines.

Barossa Shiraz (Barossa Valley, Australia)
The Australian Shiraz brings power and opulence, but a new generation Barossa today also shows freshness and precision. Its aromas of blackberries, pepper, eucalyptus and dark chocolate enhance the roasted flavors of the meat and blend harmoniously with the herbal spice. The lush fruit of the Shiraz balances out the earthy celery notes, while the fine wood and spice notes add depth to the red wine shallots. A wine that does not dominate, but blends in with charm and character – perfect for those who want to combine new world wines with game.

Malbec “Reserva” (Mendoza, Argentina)
Malbec from Mendoza stands for ripe dark fruit, violets, tobacco and a hint of vanilla. Its soft, full-bodied character nestles against the venison, while the fine acid structure maintains the aromatic tension. The herbs of the dish are reflected in the subtle spicy notes of the wine, and the creamy texture of the celeriac puree harmonizes with the silky tannins. What is particularly exciting is how the Malbec picks up on the sweet and spicy shallots and gives them additional richness. This combination is a prime example of how new world wines can accompany game dishes in a modern, sensual way.

Malbec (Uco Valley, Argentina)
This Malbec shows a balance of freshness, minerality and depth that is rarely achieved. Its fine structure, notes of graphite, dark fruit, violets and spices lend it elegance, which corresponds perfectly with the aromatic herb coat and the tender venison. The fine acidity contrasts the celeriac puree and brings lightness to the combination, while the velvety texture envelops the palate. The result is a wine-food pairing of great precision, in which every element of the dish gains depth through the wine – ideal for wine lovers who value finesse over opulence.

The recipe: