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

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

Recipe and image courtesy of Abel & Cole

There are so many flavours in this months recipe that I don’t want the wine to distract away from the dish! I took me a while but, finally, I have come up with three very different options that complement the food brilliantly, meaning there is something for everyone…

Firstly, Winery Khareba Rkatsiteli oozes zesty citrus fruit, green apples and touch of blossom entwined with juicy melon and a fabulous mineral streak. The Khareba Winery is based in Georgia (within Europe) and boasts some brilliant wines on offer from indigenous grape varieties such as Rkatsiteli. Despite the winery specialising in Qvevri wines (an ancient wine making technique whereby wine is fermented in clay amphora pots and buried underground), this Rkatsiteli is made using modern winemaking to ensure it retains a fresh and fruity character. The acidity of the Rkatsiteli cuts through the cheese whilst the citrusy flavours work with the blood orange and Dukkah.

Secondly, Tanners White Burgundy, Bourgogne Chardonnay is an elegantly made Chardonnay with ripe white peach, melon and honeysuckle flavours combined with a succulent buttery texture that is created by a touch of oak but by no means overpowering. This is made exclusively for Tanners by Co-Op Cave de Viré. The weight and texture of this wine works particularly well with the halloumi in this dish.

Lastly, a slightly more controversial choice is Barbera d’Alba, Tibaldi which is a delicious medium bodied red brimming with lusciously sweet red berries, twist of mint and sprinkling of herbs. This Northern Italian gem is a recent addition to the Tanners’ range where two sisters have taken over their family winery to prove girl power goes a long way! This is a gorgeous match to the Dukkah element of the recipe whilst its silky, smooth palate combines well with the cheese.