Someone shipped rabbits down to Australia in the 18th Century, to be raised for their meat and their pelts. Some escaped (they’re fast!) and they did what rabbits do (they’re fast!) and, without any natural predators Down Under, there’s now a whole lot o’ rabbits.

Well, winemakers all over have gotten very good at growing grapes, bringing in huge yields and creating a big ol’ lake of wine to sell. Large bottles at low prices help – along with memorable names and visuals.There are talented winemakers from established regions with too much juice on their hands, as well as newbies dying to get onto store shelves – what would you do?

A commandment of wine: thou shalt not feel guilty! Not for splurging on a great bottle, nor for trying one with a fish skeleton on the label. If you get hooked by a clever bottle, buy it and try it – but don’t forget to taste it. The best you can do is fall in love; the worst, you’ve got a new marinade.

Not all critter wines are classics hidden in the dress-up closet; they tend to thrive in the middling section, not proselytizing or pushing any envelopes. If you find one whose juice you particularly like, you’re winning. (Two things: A) get past the graphic and note what it’s made of, and B) share-and-tell with your fellow Wine Flirts at grapevine@wineflirt.com.)

Two we’ll wink at: a red from Goats do Roam, the campy-labeled line from legendary South African winemaker Charles Back, and the Sauvignon Blanc from New Zealand’s Monkey Bay, with notes swinging true to its Marlborough roots and belying its mokey moniker. At less than ten dollars a bottle, the entrance to the sipping zoo is peanuts.