Which wine goes with rabbit and white meats?

A light red, a full-bodied rosé or an oaked white, depending on the sauce. Rabbit is lean, clean-tasting meat: the wine should bring aroma, not weight.

White meats are where pairing stops being automatic. There’s no fat to soften tannin and no blood calling for body, so what decides the wine isn’t the meat: it’s the sauce and the herbs.

La regla curta

Rabbit with garlic and herbs. Garlic and rosemary call for freshness. An oaked white or a full-bodied rosé shines more than a red.

Stewed rabbit or with mushrooms. Long cooking and earthy mushrooms open the door to a light red, or one with short ageing, with fruit and little oak.

Grilled or barbecued. Smoke raises the intensity. A young red with good acidity, served cool, is a natural match.

With a nut or chocolate sauce. Old recipes with an almond picada or a touch of chocolate do call for an oak-aged, full-bodied red.

La meva tria d’avui

DO Almansa

Adaras Aldea

Afruitat i de beure fàcil, amb el cos i l'estructura que hi aporta el pas per bóta.

4,70 €Veure el vi →

VT Ribera del Queiles

Guelbenzu Azul

Powerful yet fresh, with structure, well-integrated oak and a lingering finish.

8,41 €Veure el vi →

DO Cava

Elena de Mestres

Dry yet creamy, with lively acidity and toasty, balsamic echoes from the barrel.

23,50 €Veure el vi →

Els 18 vins que hi encaixen

DO PenedèsCan Feixes Negre Selecció10,60 €DO CavaElena de Mestres23,50 €DO PenedèsCuriós Tempranillo9,50 €DO EmpordàMaragda Negre8,10 €DO MontsantOlla Negra6,60 €DO MontsantPerlat Blanc10,25 €DOQ PrioratVi de Vila de Porrera Blanc19,00 €DO Campo de BorjaCoto de Hayas Roble4,90 €

Frequently asked questions