Food Pairing Ideas
Braised rabbit with spices, herbs and mushrooms
Pappardelle pasta with wild boar ragu
Grilled pork chops with rosemary and greens
Our summer wine and meat pairing will instantly transport you to the sun-soaked island of Sicily. Coniglio Alla Stimpirata is a flavoursome rabbit stew filled with fresh Mediterranean vegetables and mint. It has a sweet and sour taste which works really with Nero d’Avola. The signature red grape of Sicily, it’s full-bodied with plenty of tannins that can handle dishes with lots going on. Fiona MacLean’s recommendation is the 306 Biologico Nero d’Avola from Salvatore Tamburello. Fiona speaks why she though this wine would be the perfect match:
Coniglio Alla Stimpirata as a pairing for a rather special bottle of Nero d’Avola that I’ve been sent. Very much the grape of Sicily, it’s named after the town of Avola on the south-east coast of the island, though the grape is planted across the island these days. Sicily has a hot Mediterranean climate – I was there in November and could swim in the sea and easily get sunburnt. A little like Syrah, the wine has high tannins and lots of body.
Read our guide: Italian red wine for steak, pork, venison or lamb