Wine Advocate Weekend Pairings: Braised Rabbit

Jon Shook and Vinny Dotolo’s popular West Hollywood restaurant, Animal, is celebrating its 10th anniversary this year, an impressive accomplishment for one of the most competitive restaurant environments in the country. The chef duo is commemorating the milestone with a lineup of guest chefs involving mentors and friends for one-night cooking stints from now until December 19th.

At Animal, braised rabbit legs frequently grace the dinner menu, served with Vin Jaune, mushrooms and Irish champ, a combination of mashed potatoes and chopped spring onions.

“What I love about this dish is that it has potential to pair with red or white wines, as long as the wine has the requisite acidity to cut through the richness of the cream sauce and the complexity to match the earthy notes of mushrooms and Vin Jaune,” says The Wine Advocate’s managing editor, Joe Czerwinski. “These ten New Zealand producers are among those equally adept with Pinot Noir and Chardonnay, either of which will work, depending on your mood: Ata Rangi, Bell Hill, Craggy Range, Dog Point, Escarpment, Felton Road, Fromm, Greywacke, Neudorf and Seresin.”

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