Hare

White · Medium · Dry

The most-planted white grape and the most chameleon-like. Crisp and steely from Chablis; rich, oaky, and tropical from California. Read the label, then match the style to the dish.

Works with Hare Soup · Fileet Of Hare

Red · Medium · Dry

Pure Syrah from a single granite amphitheater — the wildest, most savage of the Northern Rhône reds. Black olive, blood, iron, and a finish that doesn't let go.

Works with Hare · Hare Stew

Red · Light · Dry

Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.

Works with Fileet Of Hare · Hare And Pork Terrine

Red · Medium · Dry

Provence's most serious red — Mourvèdre-dominated, structured, savory, with notes of black olive, leather, and Mediterranean herb. The age-worthy alternative to a southern Rhône.

Red · Medium · Dry

Bordeaux's affordable shadow just to the east — same grape blends, simpler structure, much lower prices. The everyday red of southwest France.

Red · Medium · Dry

Burgundy's Grand Cru on the border of Chambolle and Morey — Pinot Noir with weight and depth, drinking like a cross between the two villages.

Red · Medium · Dry

Southwest France's quiet appellation — Bordeaux-style Merlot/Cabernet blends at fraction-of-Bordeaux pricing. Honest, food-friendly, never showy.

Red · Medium · Dry

Bordeaux's underrated Right Bank — Merlot-led blends with structure, dark fruit, and serious aging potential, at prices a fraction of neighboring Pomerol or Saint-Émilion.

Sparkling · Light · Dry

Spain's traditional-method sparkling, made in Catalunya. Crisper and chalkier than Prosecco; remarkable value next to Champagne. Pair with jamón, tortilla, and grilled vegetables.

Red · Medium · Dry

A medium-bodied red. Dark fruit, soft tannins, and a savory finish — a comfortable everyday choice.

Red · Medium · Dry

The Rhône's most famous appellation — up to 13 grape varieties blended into something dense, warm, peppery, and unmistakable. Black cherry, garrigue, leather; built for braised lamb and aged cheese.

Red · Medium · Dry

A medium-bodied red. Earthy, restrained, with a quiet structure that flatters most dinner-table foods.