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Rabbit Stew Wine Pairings


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Pairing rabbit stew with wines that complement its rich, savory flavors is key. Langhe Rosso, Burgundy Pinot Noir, Côtes du Roussillon, and Cesanese all offer unique characteristics that enhance the dish.

Best wine pairings with Rabbit Stew

Langhe Rosso, from Italy's Piemonte region, is a blend or single-grape style wine with silky red and black fruit flavors. This wine's drinkability and core fruit characteristics make it an excellent match for rabbit stew. The tender, savory meat of the rabbit will be complemented by the wine's smooth texture and balanced acidity, enhancing the dish's overall richness.

Burgundy Pinot Noir, from France, offers a spectrum of red-fruit styles, from light to complex. The tart cherry and truffle notes in this wine pair wonderfully with rabbit stew. The delicate flavors of the Pinot Noir will not overpower the rabbit, while its earthy undertones will harmonize with the stew's hearty, savory elements.

Côtes du Roussillon, a red blend from southern France, features dark fruit flavors and a touch of spice from oak aging. The robust and diverse character of this wine pairs well with the rich flavors of rabbit stew. The wine's bold fruit core and spice elements will enhance the dish's depth, making for a satisfying pairing.

A less common pairing for Rabbit Stew

Cesanese, a lively red wine from Italy's Lazio region, offers ripe red fruit, peppery notes, and floral hints. This wine's soft and balanced structure makes it a less typical but excellent choice for rabbit stew. The peppery notes will add a pleasant contrast to the stew's savory flavors, while the floral hints will bring a unique aromatic dimension to the meal.

What wine goes with Rabbit Stew?

Rabbit stew, a hearty and savory dish, benefits from wines that can complement its rich flavors and tender meat. Langhe Rosso, with its silky red and black fruit, enhances the stew's richness. Burgundy Pinot Noir, with its tart cherry and truffle notes, harmonizes with the stew's earthy elements. Côtes du Roussillon, featuring dark fruit and spice, adds depth to the dish. For a less typical option, Cesanese from Italy's Lazio region offers ripe red fruit and peppery notes, providing a unique aromatic dimension to the stew.

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