This article features in the February 2020 Edition of Welsh Border Life Magazine.

To see the recipe this article refers to please click here.

Recipe & image courtesy of www.riverford.co.uk

A trio of light, fruity tipples guaranteed to tickle your fancy. This healthy, hearty veggie dish calls for refreshing and crisp wines with a mineral character, and I have three perfect examples…

The fabulous Jim Barry Assyrtiko, Clare Valley, bursts with a punchy lime and citrus core complemented by a pinch of herbs and a mineral, saline streak keeping this white wine bone dry and fresh. The Assyrtiko grape variety is normally found on the stunning Greek island of Santorini, but the Barry winemakers of Australia have recreated this holiday sipper into a mainstay. From grapes grown in the Clare Valley, this is ‘cool climate’ wine by Australian standards, but still rather hot by British standards!

An alternative white is Santenay Blanc, Clos de la Comme Dessus, Borgeot 2016, which oozes soft green-apple flavours intermingled with lime, pear and a dab of nectarine character, leading into mineral undertones and soft butteriness. This comes from the Côte de Beaune sub-region of Burgundy in France where the Chardonnay grape reigns supreme. The Borgeot brothers (Laurent and Pascal) took over the family estate from their grandfather and have quickly earned themselves a great reputation for their wines. This is a fabulous alternative to Chablis.

Finally, one of my all-time favourite rosés is Château du Galoupet, Cru Classé Rosé, Côtes de Provence, which brims with pink grapefruit and lychees muddled with raspberries, redcurrants and a twist of lemon peel over an underlying mineral touch. This pretty pale pink hails from Southern France and is made from a blend of Mourvèdre, Grenache and Cinsault grapes. I’m a firm believer that rosé is not just for summer and can be the perfect accompaniment to an array of meals!