Wine to try
2006 Mount Langi Ghiran Langi Shiraz, Grampians, A$70
Venison is a densely flavoured, fat-free meat – a real meat-lover’s meat. The saucing of the venison, with its dollop of crème frâiche and slosh of port, gives a retro steak-diane slant to the dish. Adding the deep cushioning effect of mashed celeriac demands that the partnering wine should be a rich, complex red – the latest Langi is just that. Current Langi winemaker Dan Buckle has taken Trevor Mast’s iconic cool-climate shiraz to another level, while still retaining the traditional white pepper spice and taut muscular structure that’s been a feature of Langi shiraz for almost 40 years.

If your budget doesn’t stretch to a Langi shiraz, try Mount Langi’s Cliff Edge Shiraz or their bargain-basement Billi Billi Shiraz. All deliver the delightful spiciness that sets these cool-climate shirazes apart from their burly Barossa brethren.

This recipe appeared in the June/July 2009 issue of Gourmet Traveller WINE.