"Chris Sprague" wrote ............. in message
>
> Simple enough request. I'm making wild (Maine) venison bourguignon
> for some guests this coming Friday, and am scratching my head a bit
> over what wine(s) to serve with it.
>
> I know that Burgundy is the classic match for the Boeuf version of
> this dish, but something tells me that venison would work better with
> something with a little more "oomph."
>
> Thoughts?
>
> Also, has anybody made venison bourguignon? The lean-ness concerns me
> a bit, which makes me think I'll either have to lard the venison
> chunks (or brown in duckfat), do a very long oven braise, or both.
>


Like Bill and Mark, I would go for a Rhone - for me, Southern Rhone - in a
single word Gigondas!

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st.helier