Warwickshire Telegraph - - FOOD& DRINK - With JANE CLARE

I’VE SPENT ages won­der­ing how to start off some words about a wine which, it tran­spires, people love or hate. Just now, just this minute, I men­tioned it to some­one and they said, ‘Oh, just like Mar­mite’. So here we are. Some words about Mar­mite, aka sparkling red wines.

As this week has been Na­tional Bar­be­cue Week it seemed as good a time as any to write about sparkling reds with a barbie, as, in Oz, that’s the way to go.

You’ve prob­a­bly seen mass-pro­duced sparkling reds in su­per­mar­kets. They’ve never done much for me, so I set the stall out to seek some off the beaten track. We threw up the barbie, held up brol­lies in the rain, gath­ered chops and chicken and sausages and sauces, es­pe­cially one with chilli, and be­gan a Sci­en­tific Ex­per­i­ment. sparkler we tried was full on with bub­bles. No sim­per­ing flur­ries of flighty froth. (£12.95, The Wine So­ci­ety) was no ex­cep­tion with a wa­ter­fall of red bub­bles. We chilled this for a few hours and along­side crunchy crispy chilli-smudged chicken and burnt sausages it was a rich match. It had choco­late and mocha hid­den in its fruity depth. Again, a sip­ping drink.

A mega treat was

(£20.05,; it was a con­trast of savoury and sweet; dark fruits dancing in a pur­ple froth, but with rich cherry flavour as in a liqueur; added woody dry­ness you get from a cock­tail stick. Burnt sausages were per­fect.

All of these were Aussie wines. I tried an­other from the New World, (£16.95, Alma is made in Ar­gentina, from hand­picked bonardo grapes us­ing the tra­di­tional method. This was spicy with tongue-stick dry­ness. There were cherry and black fruit aro­mas and to taste a some­thing-or-other I couldnt put my fin­ger on un­til I de­cided it was all­spice. Who knows my nose.

I’d never heard of white san­gria, un­til I read about white san­gria. And when I knew about it I de­cided to make one. I Googled and found ver­sions in­clud­ing one by Nigella which in­cluded my teen drink Coin­treau, and white wine.

My wine of choice was (£7.99, Sains­bury) which on its own is a de­cent perky sauv blanc; bright and fruity, bal­anced and fresh. The white san­gria was an eye-opener and I’ll def­i­nitely make it again. Or­anges and herbs and lemon and lime cut­ting through from the sauv blanc. Try it with lots of ice when friends come round.

Recipes from Cracking Yolks & Pig Tales by Glynn Pur­nell, out now pub­lished by Kyle Books, priced £19.99. Pho­tog­ra­phy: Laura Ed­wards.

Also in my glass ... Yel­low Tail] Sauvignon Blanc

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