Rabbit is a major protein source at my house. We raise them cruelty free in our back yard. Among other questions, people often ask, “What do you make with rabbit?” Here is a better question, “What do you drink with rabbit?”
Rabbit is all white meat. Whether you serve a red, rose or white depends on the preparation. We recently made rabbit in a white wine tarragon sauce served over homemade orecchiette pasta. I went in search of a bottle tasty enough to drink and inexpensive enough to give up a cup to my sauce. The guys at Colonial Wine and Spirits suggested a white Oregon blend called Borealis. I had tried and liked this wine before and the price was right (under $15 and I have found it on sale for $10-11).
Why this wine pairing worked . . . The flavors complimented the dish. Tarragon, mushroom, carrots, and peas are fresh delicate flavors. The wine tasted like white flowers, a hint of hay, peach blossom, and lemon juice. The weight complimented the dish. The wine sauce was made heavier with the addition of cream and homemade stock. It was also served over a thick pasta. The Borealis is a full bodied wine. It has weight and substance in your mouth and pleasantly coats the tongue. The wine was slightly off dry – which means it had a hint of sweetness on the finish. This also added a hint of sweetness to the food and the overall flavor experience. Not overly acidic, there was enough acid to balance the wine’s sweetness and to add some zest to the creamy sauce.
Borealis (bore -ē- alice) is made by Montinore Estate in Oregon’s Willamette Valley. It is a blend of the following grapes: 34% Müller-Thurgau, 34% Riesling, 17% Pinot Gris, and 15% Gewürztraminer. Vintage 2010. It is made from organic grapes.