Rabbit stew, a classic in French gastronomy. "Civet", derived from French or Occitan civet, civet: dish prepared with onions, garlic or chives. But what a wine with a rabbit stew.
The marinade of rabbit stew is made with a red wine. Many recommend a Pinot Noir from Alsace or Burgundy, for its slightly spicy and peppery notes. Not wrong. But if you like more powerful dishes, then another grape variety like Syrah (Côtes-du-Rhône) will also be very good. Rabbit stew recipes have evolved a lot since its origins, but today, we find mainly as a side dish: onions, thyme, carrots, potatoes.
There are also recipes for rabbit stew in white wine. More moose certainly but quite amazing! Prefer red wines that are rather light and fruity: Beaujolais for example or Loire wines such as Anjou-Villages.
A slightly full-bodied dish but not automatically claiming a wine from the sun at the risk of losing the taste of meat that is not so powerful. It will still require a rather complex wine because the dish will offer several aromas that will have to be balanced.
Enjoy your meal!
Alexis Proust for Les Grappes