Search for
Articles
  • Wines
  • Articles

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.”

Want to learn more about wine? Follow Robert Parker Wine Advocate on Facebook, Instagram and Twitter.

More articles from this author

Matter of Taste 2024

From Wine Journal

This prestigious event will include wines from the best estates from around the world as well as two masterclasses and two unique wine and food pairings.

Exclusive Video Interview with Eric Frechon Talking About the Paris Wine Advocate Symposium

From Wine Journal

In this video interview, chef Eric Frechon of Epicure, a 3-star Michelin restaurant, discusses our upcoming Paris Wine Advocate Symposium and his deep-seated affection for the world of wine.
Back to top
Loading…