For game it is always a good choice to choose wines with at least 10 years of bottle aging. The so-called "tertiary" aromas (of truffle, autumn leaves, humus and mushrooms) match particularly well with game. At the same time, it is recommended to choose a full-bodied, solid wine. Burgundy is often recommended with game, but some Burgundies (from the regional appellation Bourgogne or from less good years) are actually too light for game meat. The meat of venison and doe is more delicate and finer than that of venison. That is why you choose a more refined type of red wine. Suggestions in Bordeaux: Canon-Fronsac. Suggestions in Burgundy: Morey Saint Denis, Beaune, Savigny-les-Beaune, Chorey-Lès-Beaune. Other possibilities: pinot noir from Germany. With deer, the wines must gain strength. Suggestions in Bordeaux: Pomerol, Saint-Emilion, Pauillac, Saint-Estèphe, Fronsac. Suggestions in Burgundy: Gevrey-Chambertin, Vosne-Romanée, Nuits-Saint-Georges, Echezaux. Other possibilities: aged Super Tuscan. Gigondas and Vacqueyras come into the glass with stews with venison (or doe) marinated in red wine.