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.

Marcassin is the piglet of the wild boar, its meat is softer and finer than that of an older animal. That is why you choose a refined type of red wine. Suggestions in Bordeaux: Margaux, Saint-Julien. Suggestions in Burgundy: Chambolle-Musigny, Morey Saint Denis, Beaune, Savigny-les-Beaune, Volnay. Other possibilities: Pinot Noir from Germany.

With older wild boar 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, Pommard. Other possibilities: Cabernet sauvignon from Spain or Italy.