It's become a gastronomic cliché, reworked countless times in half-baked Spanish tapas bars around the world - paella washed down with fruity pink wine - but it's a well-worn cliché for a reason because, when both paella and wine are good, the combination is spectacularly delicious. Rabbit works particularly well with rosé wines; I find the delicacy of the meat's flavour can be overwhelmed by a red wine, and whites can often seem too sharp for that succulence you get in perfectly cooked bunny. Add the quintessential Spanish flavours of garlicky chorizo, smoky paprika and sweet roasted red peppers and you can see why pink made in Spain, or from Spanish red varieties such as tempranillo - pink wine, in other words, with a certain rustic savour to it - works so well with this dish. - Max Allen
When it comes to complementing rabbit paella, and the quintessential flavours of Spain, you need to think pink.