as an apritif or with starters

Daschbosch Verdelho Méthode Ancestrale, BREEDEKLOOF, SOUTH AFRICA

Aromas of lime, crisp apple with freshly baked pastry, and toasted almonds on the nose. The palate is bright and zippy with vibrant acidity and a soft creamy mouthfeel from its time spent on lees.

Food pairing:  Funnily enough, I’m actually not a big fizz fan, however, when they’re this good I’ll make an exception - this is also ideally matched with oysters and smoked salmon, amongst some of my favourite things to eat, so I may be slightly biased…

  

with lighter fish dishes

Contesa Pecorino, ABRUZZO, ITALY

Ripe honeyed nose with aromas of white peach and citrus fruits, and gently nutty, savoury notes. The palate is full and textured with pronounced minerality and delicate ripe fruit flavours leading to a long, spicy finish.

Food pairing: This is super versatile and would work with white meats and cheese, however I think it works best alongside shellfish and lighter fish dishes. 

 

with richer fish dishes

San Marzano ‘Edda’ Bianco, PUGLIA, ITALY

A distinctive blend delivering aromas of sun-ripened peach and mellow floral aromatics, which are interwoven with delicate hints of vanilla. Fresh and beautifully balanced, the rounded palate is elegantly styled and has a touch of minerality on the finish. 

Food pairing: This is super food friendly, it’s fantastic with all things fish but would be equally at home as an appetiser alongside hors d’oeuvres, with white meats or with cheese. 

  

with a shoulder of lamb

Viñas del Cenit Field Blend Tradición, CASTILLA LEON, SPAIN

Though very much a pale red in colour, this is officially labeled as Clarete. Produced mainly from Tempranillo, but with the addition of both white and red varieties as is traditional for field blends. This is a very fine and precise style of red. 

Pale brick red in colour. Complex aromas of bramble and redcurrant fruit with a lightly herbal note. The palate is bright and fresh with raspberry and red cherry, vibrant acidity and supple tannins. A wonderfully delicate, elegant style but with plenty of character and a long finish.

Food pairing: With a nice juicy shoulder. 

  

with hearty lamb dishes

Juan Gil Silver Label Monastrell, JUMILLA, SPAIN

Powerful aromas of baked strawberry, blackberry and a hint of chocolate. Spice and cedar are layered with juicy ripe plum. Full bodied with ripe fruit and supple tannins, but the palate is left with an overall sense of freshness thanks to the crucial bright acidity. A complex wine with great appeal, concentration and length.

Food pairing: Such a big, generous wine needs a big, generous meal to go with it - think rich stews and koftas or lamb chops cooked on the BBQ (if the great British weather permits!) 

 

with the lamb roast

Alpha Estate ‘Asia’ Xinomavro/Syrah, FLORINA, GREECE

A full bodied and concentrated red with complex aromas of ripe blackberry, spice, vanilla, clove and cracked pepper. Rich, dark fruit flavours, quince and vanilla overtones are complemented by natural freshness from its cool climate origins.

Food recommendations: This would work beautifully alongside a lamb roast dinner.