Perfectly paired wines for autumn
Whether it’s a crisp white with fish or a warming red with stew, this mixed case has all bases covered. Here, Henry Jeffreys highlights two wines from this month’s case and suggests a pairing with recipes from this issue
Wine expert Henry Jeffreys, along with the BBC Good Food team, tasted his way through over 100 wines to choose our Wine Club selection. Henry writes about wine for The Guardian and
The Spectator, and on his blog, worldofbooze.wordpress.com. He’s 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 bbcgoodfood.com/wine-club.
Affogato Rosso 2015
A sip of this is like a swim in a cold river on a hot day. That invigorating bitter cherry fruit and fresh acidity will cut through anything: pizza, spicy sausages, pasta, even pasta with anchovies. It’s the ultimate food wine. Made from a blend of Primitivo, Aglianico, Montepulciano from Puglia in the heel of Italy, this is a red that knows no fear. Try it with the sausage casserole on page 162.
La Roccaccia Verdicchio Di Matelica 2017
Verdicchio is a white grape native to central Italy. The distinctive bottle recalls the amphora of the ancient world. Happily it tastes a bit more modern. It really is the most moreish wine, initially quite lemony, simple and fresh, but with another sip there’s almonds and an almost salty tang. It would be perfect with Ottolenghi’s pappardelle with rose harissa, black olives & capers (page 96).
For more details about this month’s cases, visit bbcgoodfoodwineclub.com