Wine with rabbit?

I'm a rabbit fan, but have typically only cooked a la moutarde (with Riesling) or cacciatore (with Sangiovese). There was a great dinner party issue of the NYT mag couple of weeks ago, with some great recipes including this one from Gabrielle Hamilton
https://cooking.nytimes.com/recipes/101 ... ch&rank=16
(sorry if behind a paywall- roasted on guanciale, watercress, radicchio, drizzled with oil and white wine)
I'm thinking this should be pretty versatile (equivalent to a rich roasted chicken), probably red Burg. Any other ideas?

[Jenise]

I think you're right on it with the burg--medium bodied red wine. However, in the same category, with the Italianish elements of guanciale and raddichio, a sangiovese would be right at home.

Grenache?

Don't discount whites - a flavourful Greco di Tufo, Verdicchio, Orvieto or good Soave or a Châteauneuf blanc....or if you can find them, a pacherenc-du-vic-bilh or Gascon Petit Manseng (and believe it or not, they plant this south of Rome as well)..

For red, a Barbera works well as it is the right weight, or an aged Nebbiolo.

Don't discount whites - a flavourful Greco di Tufo, Verdicchio, Orvieto or good Soave or a Châteauneuf blanc....or if you can find them, a pacherenc-du-vic-bilh or Gascon Petit Manseng (and believe it or not, they plant this south of Rome as well)..

For red, a Barbera works well as it is the right weight, or an aged Nebbiolo.

The first thought that occurred to me was white Rhone.

thanks all. I think a bigger white might have worked, but I did fine with a mature red Burg ('87 Drouhin Beaune Greves). I agree that the Sangiovese would have gone well also. The Grenache idea is interesting, but I have far less CdP than Burg, so went with what I have the most of. Overall very happy (total do again recipe), though wonder if Bill's idea of a mid-to-full Italian (and had good Soave in fridge) might have gone better with the bitterness of the greens (watercress/red dandelion/radicchio) than the red, though they didn't truly clash.

Wine with rabbit , of course, any wine will do.
I’m having a glass of wine and looking out my kitchen window at 5 young wild rabbits grazing. I’m in sympathy with Elmer Fudd. Apart from all the holes they dig the #%@$&*’s ate all my parsley!

Rabbit is, however, a nice and underrated meat if cooked appropriately. If only we could eat them all!!!

I’m having a glass of wine and looking out my kitchen window at 5 young wild rabbits grazing. I’m in sympathy with Elmer Fudd. Apart from all the holes they dig the #%@$&*’s ate all my parsley!

Just look at that as them pre seasoning themselves and schedule them for dinner tonight - two problems solved.