This article features in the November 2019 Edition of Welsh Border Life Magazine.

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

For this scrumptious vegetarian dish we need a white that’s full-bodied and concentrated to match up to the flavoursome ingredients. Both of my top picks happen to be French, but from different regions and very different styles.

The first is Touraine Sauvignon Blanc, Les Silex, Trotignon, which has everything a traditional Sauvignon Blanc should have: gooseberries, citrus and grassy notes combined with an elegant freshness and minerality.

Les Silex is slightly different, however, in that it has a twist of ripe tropical fruit and a subtle honeyed character, too, making it the ideal match to this recipe. Philippe Trotignon is the fourth generation of his family to be a winemaker at this estate and he is now aided among the vines by his wife Véronique. If you generally prefer a Marlborough Sauvignon Blanc, Les Silex is a very good French alternative.

Secondly, Southern French beauty Château Lancyre Blanc, La Rouviere, Coteaux du Languedoc is gorgeously aromatic, as it oozes honeysuckle, peach and mango entwined with a lemony freshness.

The palate does not disappoint either, giving these flavours oomph and texture that makes for a perfect match with the earthy turnip element of the dish.

Lancyre Blanc is a blend of 80 percent Roussanne, 10 percent Viognier and 10 percent Marsanne, which are traditional grape varieties in this area of France and are in fact white grapes that are permitted in red Châteauneuf-du-Pape wine (in small quantities)!