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Rabbit and ????
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jcoulter
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(Hunt) wrote in :
> In article . com>,
>
says...
>>
>>If it's an Italian (regional) recipe, use an Italian wine of that
>>region.
>
> Always a good idea with most foods. Qustion: is rabbit (rabbi to
> Beppe) a staple in Itallian cuisine? For some reason, I think of it as
> being mostly French, but that might be my limited exposure to it. One
> tends to provencialize, when they have not dined throughout the entire
> world. Please share some regional Italian recipes for rabbit, and your
> recommendations for the wine pairings.
>
> Hunt
>
Hunt, In this case it was, is, an italian recipe from a restaurant in
Northern Italy one reason I had considered Chianti and Montepulciano but
the flavors were just too subtle and not at all for those wines and a super
tuscan would have blasted it off the table.
the real key to the thing is the delicacy of the rabbit and the sweet
richness of the chestnuts. It needed a full bodied wine with a lot of
acidity and yet not a lot of red fruits or tannins. IMHO
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