Per­fect foodie part­ners for au­tumn

Whether it’s a re­fresh­ing white with fish or a warm­ing red with a stew, this mixed case has all bases cov­ered. Here, Henry Jef­freys high­lights two wines from this month’s mixed case

BBC Good Food - - Weekend -

Wine ex­pert Henry Jef­freys, along with the BBC Good Food team, tasted his way through more than 100 wines to choose our Wine Club se­lec­tion. Henry writes about wine for The Guardian and The Spec­ta­tor, and on his blog, world­of­booze.word­ He is also a judge in the Best Drinks Pro­ducer cat­e­gory for the BBC Food and Farm­ing Awards. His first book, Em­pire of Booze, is out now. Find Henry’s tast­ing notes, in­clud­ing food pair­ings, for all the se­lected wines at bbc­good­ wine-club.

Le Mani di Fed­er­ica Grillo 2016

The grape here is Grillo, which is used to make Si­cily’s an­swer to sherry, marsala, but is now be­ing made into some de­li­cious ta­ble wines. The taste is so evoca­tive of Si­cily, lemons of course, but also orange blos­som and an in­vig­o­rat­ing sa­line acid­ity. It’s par­tic­u­larly good with fish. Try it with the steamed sea bass on page 40.

Do­maine Ginestières Mer­lot 2016

The Mer­lot grape orig­i­nates in Bordeaux but it is right at home in the cooler parts of south­ern France, es­pe­cially when the wine­maker is Claude Gros, who makes some of the finest wine in St. Emil­ion. There’s quite a bit of plush tan­nin to go with the plummy fruit, so serve some­thing meaty with it – the roast veni­son loin with pump­kin & shallots on page 109 would be per­fect.

For more de­tails about this month’s cases, visit bbc­good­food­

Steamed sea bass Roast veni­son loin with pump­kin & shallots

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