The soft meat and taste of rabbit requires a wine that is not too dominant, such as a Côtes du Rhône Villages, Côtes du Ventoux, Côtes du Lubéron. An Italian Sangiovese, Montepulciano or Barbera is suitable for a preparation with tomato. With the well-known recipe with plums, the wine has to adapt again: Syrah from Gigondas or Languedoc is a better choice then.