ISO pairings for rabbit
I'm going to be making a Beard recipe that's a fricassee. The flavorings aren't particularly aggressive. An onion stuck with cloves which will be removed after the rabbit is done. Some thyme, bay leaf, cream and sherry. Sides are just going to be rice and a big salad. Any particular recs for this? TIA.
I'm cool with red Burgundy from the Cote de Beaune too.
I eat rabbit almost every week - with aoili, with chimichurri and now with bacon, rosemary, onion confit and sauteed mushrooms. I keep looking for new recipes as I am tired of chimichurri after 11 years. The version with bacon, rosemary, onion confit and sauteed mushrooms came from a recipe for rabbit with anchovy butter where we didn't like the anchovy!
Sorry for not reporting back sooner.
Here in Reno if there's a 'proper' wine shop, I haven't found it so I went to Total Wine. Their sherry selection was tiny and even I knew there was nothing decent there. I wound up with a Rhone white, 100% Marsanne, and a Ribolla Gialla from Friuli. They were far less money than I was prepared to spend but we liked them quite well. Thanks everybody.
I see that it's too late, but here are my suggestions:
-- oxidative white rioja (Lopez de Heredia)
-- white Jura
-- young, light red burgundy (or better beaujolais)
-- young, big white burgundy
-- quite mature burgundy of any size/color
-- aged demi-sec Vouvray or Montlouis