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+--- Thread: braised rabbit (/thread-143.html)
- winemermaid - 10-10-2002
Hello ... hope you all are well... am planning to make braised rabbit with pappardelle for our TGIF dinner this week. Any vino suggestions? (I did a search for past postings, but only got Rabbit Ridge references :> ))
- Innkeeper - 10-10-2002
A Cotes du Provence Rouge would be ideal. If your retailer's eyes glaze over, ask for a grenache based blend (the more obscure grapes blended in the better) from either the South of France or the Spanish Med Coast. If all else fails grab a Cotes du Rhone.
- winemermaid - 10-14-2002
Innkeeper, thanks so much for always responding so promptly and thoroughly... due to lousy @#*@# browser thingies, I was unable to check back until after the fact. I went with a chianti, since the bunny had Tuscan roots, but I will definitely try yours next time... the dish is definitely a repeat ...thanks again