Paella Rabbit

White · Light · Dry

Galicia's gift to summer — citrus, peach, salt air, and acid like a knife. Made for shellfish, paella, and any dish that involves the sea.

Works with Paella Rabbit · Paella With Lobster/rabbit/shellfish -need Red Wine Alternative To White

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.

Works with Paella Rabbit · Paella With Lobster/rabbit/shellfish -need Red Wine Alternative To White

Red · Medium · Dry

Tempranillo-based blend from northern Spain, traditionally oak-aged into something quietly profound. Cherry, dill, vanilla, leather; great with lamb, paella, and aged Manchego.

Works with Paella Rabbit · Paella With Lobster/rabbit/shellfish -need Red Wine Alternative To White

Red · Medium · Dry

Spain's signature red — bright cherry, dusty earth, and a touch of vanilla from American oak. Soft enough to drink young; structured enough to age beautifully in the right cellar.

Works with Paella Rabbit · Paella With Lobster/rabbit/shellfish -need Red Wine Alternative To White

White · Medium · Dry

Alsace's everyday white — Pinot Bianco's French expression, all apple, pear, and a soft mineral finish. The reliable house-wine alternative.

Red · Light · Dry

Gamay-based reds from southern Burgundy — light, fruity, food-friendly. The serious Cru bottlings (Morgon, Fleurie, Moulin-à-Vent) drink like Pinot Noir at half the price.

Red · Medium · Dry

Chile's accidental signature grape — once mistaken for Merlot. Black plum, green pepper, smoky tobacco; mid-weight and friendly with most red-meat dishes.

Puligny's slightly riper twin — same DNA, a touch more flesh, often a fraction less expensive. The Burgundian sweet spot.

Provence rosé at its most classic — pale, dry, Mediterranean, with strawberry, citrus, and a saline finish. The wine of Provençal lunches.

A wine without a curated reference in our library. Pour a small glass to gauge style, then pair confidently with what the weight and sweetness suggest.

The Northern Rhône's grandest red — pure Syrah from a single granite hillside, age-worthy for decades. Black olive, smoked meat, violet, and a tannic spine that demands time.

Burgundy's most generous white — rich, buttery, full of stone fruit and toasted nut. The Chardonnay you reach for when Chablis feels too austere.