Do you serve white or red wine with guinea pig? I’m uncertain. But if you travel through Peru you will find it not only in small local road-side stands but also in gourmet establishments in the heart of Lima. It has long been a staple protein of the Andes; in fact, it has a place in pre-Columbian Inca tradition. Cuy (‘koo-ee’), as guinea pigs are locally known, were once only reserved for nobility. Today they are raised by the locals and are common in rural Andean households as a sort of savings account. They are so easy and inexpensive to breed that when a family needs money they can simply sell a dozen or so for about $11 a piece. Traditionally they are served whole but most have discovered that tourists prefer if the unsightly head and paws are removed before serving.
When we were shooting our Holiday 2007 catalogue in Peru one of our team members heard "cuy" was a highly recommended local dish. She ordered it not knowing exactly what it was. She assumed it was some kind of special rice dish. Imagine her surprise when the plate below arrived!
She could not bring herself to try it and had to promptly leave the table but the rest of us could not pass up the opportunity. It was delicious! It tasted like a cross between rabbit and dark chicken meat. So if you have an adventurous spirit then I highly recommend this Andean delicacy and I think I can now also suggest with confidence either Pinot Gris or Chardonnay.