venison

[Jerry D Mead]

Pinot = Burgundy is correct...HOWEVER, I'm guessing that your recipe probably refers to "California Burgundy" which is basically generic red blend. Frankly, I don't think most Pinots (Santa Cruz Mountain Vineyard's estate bottling might be an exception)are powerful enough for even doe meat.

I'd go to something like Syrah/Shiraz (Geyser Peak?) or Petite Sirah (David Bruce or Concannon "Livermore") or maybe Sebastiani Barbera. None of which are so expensive as to break you if you cook with them and all of which would handle the strong venison flavors better than would Pinot.

I recently had Ferrari-Carano "Tresor" Reserve (a very intense Meritage) with farm-raised venison loin chops and it was a killer combination...but it's $55 per bottle.

JDM