The Wild Rabbit’s wine list is a map of the most important wine regions of the world.
Our exceptional wine cellar holds delicious wines by the glass and to hard-to find bottles from some of the world’s most interesting wine makers. Our Head Sommelier, Norbert Budai is responsible for the collection.
With many years’ experience in the hotel industry, working for some of the country’s finest restaurants, Norbert has worked from his first role as a waiter to various managerial positions. Here Norbert takes us on a tour of the wine list and shares what inspires him when sourcing for the wine cellar.
‘Since I joined The Wild Rabbit towards the end of last year, every day I enjoy meeting our guests and guiding them through our wine list to find the perfect pairing. Every single guest has a different wine preference, which is a great challenge.
I am passionate about creating a wine list that showcases classic wines alongside hard to find and less well-known wines. I try to create an interesting and broad selection so that every single guest finds the collection exciting whether they are a connoisseur or an enthusiast that needs a little guidance.
Our goal is not to have the biggest wine list in the country but to have something exciting for every guest whether it is a great house red or a special offering for a celebration.
We have hand-picked more than 200 wines, some of them from specialist artisan, small independent vineyards, many of them from family owned wineries.
In particular, we have a comprehensive Bordeaux and Burgundy selection on our wine list. We also have a number of natural, unfiltered wines within our collection, alongside vegan wines to accompany our plant-based menu.
Our wine offering has been completely transformed by the Coravin system, which enables us to serve rare wines by the glass without removing the cork from the bottle. Last year we also completed our bespoke wine cellar which is temperature-controlled and equipped with several fridges, which means that we are able to offer even more exciting wines.
Our menu is seasonal and heavily influenced by natural ingredients in their prime, our wine list by the glass reflects this constantly changing menu and is always evolving. I work closely with Head Chef Nathan Eades each time a new dish is introduced to the menu, tasting together we discuss the natural and complementing wine pairing.
For example, for our Cornish skate, pomme purée and brown shrimp with cucumber and sea herbs, I would recommend a Pinot Bianco from Alto Adige in North Italy. The wine has a lovely, refreshing acidity which cuts through the fish and again the minerality pairs very well with the sea herbs.
We are also proud to include a number of vintages in our collection from our sister estate in Provence, Château Léoube. An award-winning certified organic vineyard celebrating time-honored artisan farming, Léoube follows bio dynamic principles. The grapes are harvested by hand in tune with the seasonal and lunar cycles. The vineyard is overseen by Romain Ott, the third generation of a wine making family and an expert in his field. The wines are vibrant, well-balanced, fresh and full of character – the perfect match for our seasonal dishes and we are able to offer a selection of them by the glass.
I am passionate about my job. When I am on holiday I always try to visit vineyards, exploring new areas, meeting the winemakers and visiting the cellars. I am constantly searching for something different for our wine list. Once you love doing something, it is not really a job anymore.’
To view our wine list click here.