RABBIT AND HAIR
RABBIT |
General InformationRabbit is the term often given to American hare. American rabbit (hare) is an all white meat, leaner than many other meats including beef, pork and chicken, and containing mid-range flavour. It is high in protein and American rabbit has been said to taste much like chicken. There are several ways to prepare rabbit, including roast, casserole, stew, braising and pot pie.
Being a lighter meat, less gamey in quality as well as flavour, it pairs best with a medium to full bodied wine. To narrow it down further you must look at how the meat will be cooked. Will the casserole contain a tomato base? Will that sauce be rich and savoury with elements of butter and cream? Will that stew be earthy with potatoes and mushrooms? All of these can narrow down a wine that shares similar characteristics or one that contrasts the meal elegantly. In Depth PairingBasic rabbit, without a sauce, can pair well with a medium to lighter bodied wine that do not overpower the flavour of rabbit. A Pinot Noir, like those found from Oregon or Burgundy, a Merlot from New Zealand or a finer Beaujolais, or a lighter Rhones style white wine all work well to accompany the rabbit without overpowering its flavour.
Pinot Noir wines vary greatly in character. A general rule is that those Pinot Noirs coming from Europe, such as a Burgundy, will be more herb based, earthy and light combined with floral roses and violets over fruit flavours. Those grown in the United States, such as Oregon, tend towards the sweeter fruitier tastes. Merlots are softer full bodied wines with smoky flavours combined with their fruity boldness. |
HARE |
General InformationHare is the name given to European Hare. European Hare differs from American rabbit (hare) being an all dark meat with stronger gaminess and flavour. For this reason of retaining its gamey nature it is often found accompanied by a sauce or in a stew/soup. Jugged hare is an old traditional and well employed recipe with hare that involves mushroom with a rich sauce. Stews are a popular way of preparing these meats, as are roasts. Stews are a popular way of preparing these meats, as are casserole form, braised, or put in pot pie. Hare will require a wine more full bodied, complex in character and intense in fruits due to its darker meat, stronger flavour and more gamey quality.
To narrow it down further you must look at how the meat will be cooked. Will the casserole contain a tomato base? Will that sauce be rich and savoury with elements of butter and cream? Will that stew be earthy with potatoes and mushrooms? All of these can narrow down a wine that shares similar characteristics or one that contrasts the meal elegantly. In Depth PairingFor hare, turn to a heavier and bolder wine than you would have with rabbit. Popular choices include Cabernet Franc with a French recipe, a rich Amarone with a Jugged Hare, Cotes Du Rhone for lighter sauces or a casserole or a Merlot or Crus Beaujolais.
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References:
Berry Bros & Rudd @ bbr.com
Wild Game Wine @ wildgamewine.com
Imbibe @ imbibe.com
Alexander Hadleigh @ ahadleigh.com
The World Wide Wine @ worldwidewine.com
Berry Bros & Rudd @ bbr.com
Wild Game Wine @ wildgamewine.com
Imbibe @ imbibe.com
Alexander Hadleigh @ ahadleigh.com
The World Wide Wine @ worldwidewine.com