Pairing Wine with Bison

Season 2, Episode 6, Segment 4. Jessica teaches Kyle the virtues of storing wine as well as pairing wine (with Bison Meat).

If you didn’t know, our very own Jessica Bell has been vital in the creation and education of the Bacchus Wine Selection, one of the best in the city. Bacchus is also home to the majority of her Midwest Wine School classes.

Bacchus-Bartolotta Restaurant

925 E Wells St
Milwaukee, WI 53202
(414) 765-1166

The wine selected to pair with Bison:

2005 Atalyas de Golban: Ribera del Duero, Spain

“Inky violet color. Spicy dark berry aromas are brightened by zesty minerality and subtle cracked pepper notes. Silky blackberry and violet pastille flavors are open-knit and sweet, with gentle tannins adding subtle grip. Impressively suave, elegant and balanced on the long, juicy finish. Drink now – 2012.” IWC  This, a new project of Dominio de Atauta, blends Rioja’s elegance and purity with the power and concentration of a classic Ribera del Duero wine. Fabulous wine to enjoy with grilled meats, rich stews, and hard cheeses like Manchego!


Jessica Bell founded her wine school in 2006 to legitimize her garbage cans overflowing with wine bottles and the steep bills for wine books and wine travel.  Six years later, with several wine-related accreditations and accomplishments, Bell is renowned for her fun and easy approach to teaching wine at any level, from wine newbies to wine gurus.  My Wine School, formerly known as Midwest Wine School, is committed to making “Wine. Your Way.”

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