Autumn heartiness: the perfect combination of wine and food
Wild boar goulash is a warming, rustic dish that combines the intense, earthy flavors of game meat with a deep, spicy sauce. In contrast to domesticated pork, wild boar has a stronger, slightly nutty flavor, which is intensified by slow braising in red wine and game stock. For such a hearty dish, choosing the right accompaniment is crucial, as this rustic meal can only be perfect with the right wine. The sauce is rounded off with a dash of cranberry cream, which adds a creamy texture and a sweet and sour note. The wine must be able to absorb this fruity component as well as the hearty seasoning of the meat and the satiety of the homemade spaetzle. The ideal wine must therefore have enough acidity and a lively fruitiness to balance out the richness of the goulash.
Ideal wine accompaniment: Barbera d’Alba DOC (Piedmont, Italy)
The Barbera d’Alba DOC from the Italian region of Piedmont is the ideal wine to accompany wild boar stew. Barbera is known for its natural, lively acidity and rich, ripe aromas of dark cherries, plums and a hint of clove or licorice. This combination of high acidity and intense fruit is perfect for mastering the complexity of the dish. The present acidity of the Barbera cuts through the richness of the wild boar sauce and the creaminess of the cranberry cream, creating a pleasant freshness on the palate. At the same time, the dark cherry fruit of the wine harmonizes perfectly with the sweet and sour note of the cranberries and underlines the spiciness of the meat. Barbera d’Alba generally has more moderate tannins than a Nebbiolo, which makes it a smooth accompaniment to tender, braised game meat.
Further wine recommendations for this dish
Zinfandel / Primitivo DOC (Puglia, Italy)
A concentrated Zinfandel (called Primitivo in Italy) from Puglia is a powerful, fruit-driven choice that goes well with the intensity of wild boar stew. In sensory terms, this wine is characterized by its opulence, soft, round tannins and intense aromas of blackberry jam, fig, dark chocolate and sweet spices. The rich, almost jammy fruitiness of the Primitivo perfectly complements the sweetness of the cranberries and the savory notes of the goulash sauce. The full body and high alcohol content of the wine can carry the richness of the wild boar meat without dominating. As Primitivo often has a moderate acidity, it provides a warm and enveloping mouthfeel that perfectly complements the wintery coziness of this hearty stew.
Shiraz Swartland WO (Swartland, South Africa)
A Shiraz from the South African region of Swartland, known for wines with pronounced spice and concentration, is a masculine and profound accompaniment. On the palate, this Shiraz offers intense aromas of dark berries, black pepper, leather, smoked meat and earthy notes. The peppery spiciness and earthy components of the Shiraz are ideal flavor partners for the wild boar meat and the gamey aromas of the sauce. The strong but ripe tannins and structure of the wine stand up to the heaviness of the goulash, while the dark fruit picks up the berry component in the sauce. The Swartland Shiraz offers a rustic elegance and superb intensity of flavor, adding an exciting, exotic spice to this traditional dish.
Tempranillo Reserva Rioja DOCa (Rioja, Spain)
A Tempranillo Reserva from Rioja is a classic, mature choice that impresses with its complexity and smoothness. The long maturation in oak barrels gives the wine notes of coconut, vanilla, leather and tobacco, which combine harmoniously with the dark fruit aromas of cherry and plum. These tertiary aromas of the Reserva are a perfect partner for the stewed, intense notes of the goulash and the light sweetness of the cranberries. The supple, well-integrated tannins and round acidity of the mature Tempranillo blend elegantly with the sauce without being too harsh. It is a safe and luxurious choice that underpins the traditional heartiness of wild boar goulash with Spanish finesse.
Blaufränkisch Leithaberg DAC (Lake Neusiedl, Austria)
A Blaufränkisch DAC from the Leithaberg in Austria offers a structured and mineral accompaniment. These wines are known for their present acidity, delicate tannins and clear aromas of dark cherry, juniper and a slightly salty, mineral undertone. The lively acidity of the Blaufränkisch is perfect for balancing the richness of the goulash sauce and cranberry cream and enlivening the palate. The dark fruit and subtle spice of the wine complement the flavors of the game meat and spices in the sauce. The Blaufränkisch Leithaberg DAC is an elegant, terroir-typical choice that perfectly captures the Austrian-German game tradition.
Tannat (Maldonado, Uruguay)
A Tannat from the Maldonado region of Uruguay, located on the coast, is an unusual but powerful accompaniment. Uruguay specializes in growing Tannat, which is known for its dense tannins, dark color and aromas of blackberry, black currant and licorice. Although Tannat is rich in tannins, a well-made, modern version from Uruguay can be an excellent accompaniment to wild boar stew thanks to its ripe fruitiness. The strong tannins can cushion the fat and heartiness of the meat, while the intense fruit and spice of the wine absorb the complexity of the sauce and add a touch of exoticism to the dish. It is advisable to choose a slightly softer vintage or a barrel-aged wine.
The recipe:
Wild boar goulash with cranberry cream & spaetzle
Cooking utensils
- 1 Large casserole or roasting pan with lid
- 1 Pasta board and scraper (or spaetzle press)
- 1 Knife and chopping board
- 1 Cooking spoon
Ingredients
For the goulash
- 400 g Wild boar meat from the leg or shoulder, parried and diced
- 2 tablespoon of oil or clarified butter
- 1 large onion finely diced
- 1 Garlic clove chopped
- 1 teaspoon tomato paste
- 200 ml dry red wine e.g. Barbera
- 400 ml Game stock
- 1 Bay leaf
- 4 Juniper berries slightly crushed
- 1/2 teaspoon dried marjoram
- Salt and pepper
- 2 Tbsp cranberries from the glass
- 50 ml Cooking cream or sour cream
For the spaetzle
- 150 g Wheat flour Type 405
- 1 Egg Size M
- 50 ml Water
- 1 Pinch of salt
Preparation
Preparation and frying
- Season the wild boar meat with salt and pepper. Heat the oil in a casserole dish and sear the meat in batches. Remove the meat.
- Sauté the onion and garlic in the pan. Stir in the tomato purée and fry briefly.
Braise
- Deglaze with red wine and reduce slightly.
- Add the game stock, bay leaf, juniper berries and marjoram.
- Return the meat to the pan. Bring to the boil, then cover and simmer over a low heat (or in the oven at 160°C) for approx. 90-120 minutes until the meat is tender.
Preparation of the spaetzle
- Mix the flour and salt. Whisk the egg and water together and gradually add to the flour until you have a viscous dough.
- Beat the dough vigorously until it bubbles.
- Scrape the dough in batches through a spaetzle press or into boiling salted water using a spaetzle board.
- When the spaetzle rise to the surface, remove with a slotted spoon and keep warm.
Finishing the goulash
- Remove the bay leaf and juniper berries from the sauce.
- Stir in the cranberries and cream and bring to the boil briefly.
- Season to taste with salt and pepper.
Dressing and serving
- Arrange the goulash in deep plates and serve with the fresh spaetzle.
Recommended side dishes
- Red cabbage or red apple cabbage
- Fresh pear halves filled with cranberries
- Steamed Brussels sprouts
