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Rabbit Pasta Wine Pairings


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Rabbit Pasta pairs well with wines that balance its rich and savory flavors with good acidity and complementary fruit or herbal notes. Recommended wines include Barolo, Barbera, Loire Pinot Noir, and Gattinara.

Best wine pairings with Rabbit Pasta

Barolo will pair wonderfully with Rabbit Pasta. The rich, meaty flavors of the rabbit are perfectly complemented by the tart cherry and dried herb notes in Barolo. As the wine ages, its truffle and tar characteristics develop, adding depth and complexity to the dish. The Nebbiolo grape's natural acidity will cut through the richness of the pasta, creating a balanced and satisfying combination.

Barbera is another excellent choice for Rabbit Pasta. This wine's sour red and black fruit flavors add a refreshing contrast to the savory rabbit. The youthfulness of Barbera brings a lively character that pairs well with the tender meat and the layers of pasta. The oak-aged expression of Barbera adds complexity, enhancing the overall experience of the dish.

Loire Pinot Noir offers a lighter yet equally enjoyable pairing with Rabbit Pasta. Its red cherry and raspberry flavors provide a fruity contrast to the savory rabbit. The gentle herbal notes and lively structure of this wine add an elegant touch, making the dish feel lighter and more refined. The gentle spiciness of Loire Pinot Noir also enhances the flavors of the dish without overpowering them.

A less common pairing for Rabbit Pasta

Gattinara, though less typical, is a fantastic match for Rabbit Pasta. This wine's rich dried fruit flavors and good acidity complement the savory rabbit and the richness of the pasta. The rustic, earthy backbone of Gattinara adds depth to the dish, while the wine's alpine foothill origins bring a unique, refreshing quality. The Nebbiolo grape used in Gattinara ensures a well-balanced and enjoyable experience.

What wine goes with Rabbit Pasta?

Rabbit Pasta is a hearty and flavorful dish, featuring tender rabbit meat and rich, savory pasta. Pairing this dish with wine involves balancing the rich and meaty flavors with wines that offer good acidity and complementary fruit or herbal notes. Barolo, with its tart cherry and truffle characteristics, and Barbera, with its sour red and black fruit flavors, both from Italy's Piemonte region, are excellent choices. Loire Pinot Noir from France offers a lighter, fruity contrast, while Gattinara provides a unique, alpine-influenced pairing with its dried fruit and earthy notes. These wines each bring their own distinctive qualities to enhance the Rabbit Pasta.

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