Just found this :o) Wild Boar is similar, albeit stronger flavoured, to Pork. For Reds you will still need to avoid too much tannin so Beaujolais Crus would work very well. An alternative Red would be a light Pinot Noir. For White wines look to the Southern Rh�ne.
Where i live we just have a pot of tea with a pork sandwich, and why do you call it "wild boar" ours arn't usually all that wild after three hours on gas mark 6.