Hearty, velvety, spicy – an autumn classic with depth
Wine with food means bringing flavors into balance: This wild boar ragout braises slowly until the meat fibers become buttery-tender and combine with a dense, tomato and stock-based sauce. Wine and food come together here as a warm, earthy, feel-good dish – carried by rosemary, bay leaf and pepper, bedded on creamy polenta.
The gentle sweetness of braised onions and root vegetables rounds off the spicy notes of the ragout; a dash of red wine adds depth, while rosemary brightens up the hearty game flavor. The polenta provides a silky, slightly nutty texture that absorbs the sauce and gives the dish a calming effect. The key is a red wine that combines structure, freshness and fruit to carry the richness of the ragout – without drowning out the herbs and braising spices. The result is a dish with character, length and the perfect autumn atmosphere.
Ideal wine pairing: Montepulciano d’Abruzzo DOC (Abruzzo, Italy)
The Montepulciano d’Abruzzo DOC has everything a wild boar stew requires: dark cherry, plum and blackberry on the nose, flanked by herbs, licorice and a hint of cocoa. Its ripe but grippy tannins pick up on the fibrous structure of the braised wild boar, while the lively acidity tightens the braised jus and gives the dish freshness. On the palate, Montepulciano has a juicy, medium to full-bodied character that does not overwhelm the polenta, but elegantly incorporates creamy, herbal components. Rosemary and bay leaf are echoed in the spicy core of the wine; a subtle barrel note can deepen the roasted aromas of the sauce. The result is a very Italian pairing with a clear line: juicy, spicy, stimulating to drink – and harmonious to the last spoonful.
Further wine recommendations for this dish
Aglianico del Vulture DOC (Basilicata, Italy)
Aglianico is the “southern Italian with a mountain vein”: dark, mineral, vital. In the Vulture version, it has blackberry, black cherry, violet, graphite and fine pepper. Its pithy tannin structure gives the wild boar support without appearing rough; the fresh, cool acidity from the altitude cuts through the density of the sauce and enlivens every forkful of polenta. Herbal spice and light bitter nuances in the finish reflect the rosemary and bay leaf, while a hint of smokiness deepens the braised and stewed notes. Those who like to experience the ragout with even more depth and contour will find the most pointed and elegant alternative to Montepulciano here.
Rioja Reserva DOCa (Rioja, Spain)
A classic Reserva combines ripe red fruit, vanilla, coconut and tobacco from barrel ageing with balsamic, spicy tones. This balance is ideal with wild boar ragout: the soft, fine-grained tannins nestle against the fibers of the meat, while the fine acidity refreshes the braised aroma. The subtle dill and coconut notes of many Reservas give the polenta a sweet and spicy warmth; at the same time, the piquant spice notes pick up on the herbs in the ragout. Rioja makes the combination softer, creamier and longer – an aristocratic, very harmonious pairing for lovers of classic styles.
Saperavi (Kakheti, Georgia)
Saperavi stands for dark, inky fruit (blackberry, black cherry), distinctive tannins and an earthy, often slightly spicy depth. When matured in a cask, it is powerful, but not heavy thanks to its concise acidity. This is an excellent match for wild boar: the tannins structure the meat, the acidity keeps the sauce juicy, while the earthy notes make the polenta appear nuttier. Herbs such as rosemary and thyme find resonance in the spicy core of the wine. Saperavi is the cosmopolitan alternative for anyone who likes intensity and originality – a partner full of character that adds an extra dimension to the ragout.
Syrah (Stellenbosch WO, South Africa)
Cape Syrah combines dark berry fruit with black pepper, olive and occasional smokiness. This spicy, slightly cool style forms a perfect bridge to the ragout: peppery accents emphasize the braising spice, the juicy fruit cushions the austerity of the game, and the firm but polished tannin line holds the dish together. A gentle barrel seasoning can deepen the roasted aromas of the sauce; at the same time, the typical Cape freshness brings contour to the polenta. The result: a precise, exciting pairing that oscillates between spiciness and melting – ideal for anyone who wants to combine modernity and classic suitability.
Douro DOC Tinto (Douro, Portugal)
Touriga Nacional & Co. deliver dark berry fruit, violets, herbs and graphite – dense, silky, with a fine bitter note. This combination plays into the ragout’s hands: the floral spice ennobles the herbs, the firm structure gives the meat backbone and the concise yet ripe acidity keeps the jus lively. Polenta appears creamier in combination, while the wine’s cocoa and licorice notes deepen the braised spice. A Douro-Tinto is therefore a wonderfully “earthy” choice: powerful, but differentiated; warm, but always focused – exactly the balance that this dish deserves.
The recipe:
Wild boar ragout with polenta & rosemary
Cooking utensils
- 1 Roasting pan or heavy pan
- 1 Pot (for polenta)
- 1 Cutting board & knife
- 1 Wooden spoon
- 1 Measuring cup
Ingredients
Ragout
- 600 g Wild boar shoulder in cubes
- 1 Onion diced
- 1 Carrot diced
- 1 Celery stalk diced
- 1 tablespoon tomato paste
- 200 ml Red wine
- 300 ml Game or beef stock
- 1 sprig of rosemary
- 1 Bay leaf
- 2 1 tbsp olive oil
- Salt & pepper
Polenta
- 140 g Polenta fine
- 600 ml Water or broth
- 30 g Butter
- 30 g freshly grated Parmesan cheese
- Salt
Finish
- 1 teaspoon lemon zest optional, for freshness
- Finely chopped rosemary needles for sprinkling
Preparation
Preparation
- Pat the wild boar meat dry, season with salt and pepper.
- Finely dice the onion, carrot and celery.
Braise ragout
- Heat the oil in a roasting tin, brown the meat well in batches, remove.
- Sauté the vegetables in the roasting pan and briefly add the tomato purée.
- Deglaze with red wine and reduce by half.
- Pour in the stock, add the meat, rosemary and bay leaf.
- Cover and simmer over a low heat for 90-120 minutes until the meat is tender.
- Remove the lid, reduce the sauce to the desired consistency, season to taste.
Cooking polenta
- Bring the liquid to the boil, pour in the polenta and gently soak for 10-15 minutes while stirring.
- Stir in the butter and parmesan, season with salt.
Sideboards
- Spread the polenta on plates and top with the ragout.
- Finish with lemon zest and chopped rosemary.
Recommended sides:
- Oven-roasted Brussels sprouts with diced bacon
- Grilled polenta slices (as a change of texture)
- Lamb’s lettuce with balsamic vinegar
