Cut the meats into small cubes. Marinate them with the wine and paprika and black pepper and let them sit in the fridge.
After the mixture cools, add the finely chopped meat. Parboil the vine leaves with boiling water (but only if they are fresh). If not, there's no need. Put filling on each vine leaf and wrap tightly.
Arrange them in a deep container, pour on 4/5 cup (200 ml) boiling water and hot butter. Boil them at moderate temperature. If desired, serve the sarma with tomato sauce or melted butter.