After the record temperatures during late July and August, there’s many of us looking forward to cooler more settled weather, a decent night’s sleep, no bed sheets sticking to your legs, the joy of socks (I said socks), pure epicurean indulgence bordering on gluttony, the beach-body won’t be required for another eight months or so. And some fresh air, it’s like a glass of champagne!
Autumn (the thinking person’s favourite season) is a fantastic time of the year. And with seasonal change comes seasonal fare. Below I’ve listed three simple dishes, as distinct examples for matching wine with different food options. Gavin W.
A fantastic dish, packed with flavour and depth. A real favourite in our house and whilst healthy and robust, it has a savoury satisfying character…you wouldn’t miss the meat at all.
Wine match criteria: wild food needs wild wines. I would class a wild wine as something that has a rustic edge to it, a wine that has “knees & elbows”, not a super smooth polished bore, but rather something that has personality & more importantly has something to say. (visit Wild Food Uk's website for recipe)
A very interesting and under-rated Portuguese white. This is a blend of native grapes which delivers peach & tropical fruits with a touch of citrus orange all wrapped up in a dry chalky film that delivers a level of complexity not usually associated with white wines at this price. The finish lingers like the last guest to leave your party, in a good way.
Wild rampant raspberry character, a touch of earth, silky texture peppered with fine tannins and refreshing acidity. At 12% it is low in alcohol, but intriguingly it has lovely concentration and body. This will work beautifully with the above dish, but will also work wonders with confit of duck, roast pork and game. Also reviewed by Tom Doorley, Irish Mail on Sunday, 29/05/22
This is one of those dishes made for the return from a ramble in the Wicklow hills (or wherever you’re rambling yourself). Hearty simple and so easy to prepare. When you return from your walk, you’ll have the appetite of a farmer & the oven will have done all the work for you.
Wine match criteria: this is a robust dish that gives central heating for the soul whilst giving you a warm gentle hug. Big hefty dishes require big hefty wines. (visit BBC Good Food website's for recipe)
This Nth Rhone cracker is pure joy, it will work really well with any poultry dishes, however it’s hang-in -glove when served with pork. A blend of Roussanne & Marsanne, this is full bodied, floral notes & super ripe fruits of orange peel, orange blossom & lemon with lovely clean acidity in the finish. My personal shorthand for this is, watered down marmalade, not the best tasting adjective but succinct.
Sangiovese is Tuscany’s stellar red grape. And Brunello di Montalcino is where it reaches its zenith and best expression. Earth and fruit combine seamlessly here, dark plum fruit, spice, orange rind & liquorice and an ethereal texture and mouthfeel. Ciampoleto is a Rosso di Montalcino, the younger more approachable and less expensive brother of Brunello.. Vini D'Italia Guide Gambero Rosso "Winery of the year" 2014.
