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Food

Autumn’s in the air!

With its still-warm days and but the arrival of crisp evenings, autumn is an exciting time for fresh produce. The fruits and vegetables that required time to ripen over the summer months are at their best early in the season and are now ready for you to enjoy.

March sees an abundance of deliciously fresh pears, apples, figs, pomegranates and pumpkin. Treat your taste buds to these tempting recipes and perfect wine matches.

Fresh Figs with Blue Cheese & Prosciutto – pair with an aged Riesling

In this dish the figs bring vibrant fruit flavour and the cheese and cured meat give a salty edge. Aged Riesling pairs well as the intensity of the fruit flavours match that of the fig, whilst the richer honey notes of the Riesling offset the saltiness of the cheese and the prosciutto.

Pancetta-wrapped chicken braised in perry with pear and walnut salad – pair with Chardonnay

The pancetta has added richness and a hint of salt to the chicken. Chardonnay has enough body to compliment this dish whilst the nutty notes are a great match to the walnut salad.

Rag pasta with pumpkin, sage and tomatoes – pair with Barbera

Barbera is a perfect wine match for two reasons – this dish is medium-bodied so it calls for a medium-bodied wine, plus the high acidity of the tomato is complimented by Barbera’s lovely soft tannins.

Cheat's fig tarte tatin – pair with Botrytis Semillon

Botrytis Semillon is a full-bodied wine with intense honey and stone fruit flavours. The body, richness and fruit intensity is perfectly matched to the fruit intensity and power of the dish.

Chocolate mousse with pomegranate granite – pair with Muscat

Chocolate itself is rich, deep and intense – the rancio and dried fruit flavours of Muscat marry this perfectly.

Two Blues Sauvignon Blanc 2014
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