This article features in the October 2019 Edition of Welsh Coastal Life Magazine.
To see the recipe this article refers to please click here.
For the Spanish crusted trout, I have selected two full-bodied and flavoursome white wines. The first is an old favourite of mine, Fiano di Avellino Terredora di Paolo which expresses vibrant green apples complemented by gun flint smokiness with a hint of blossom, followed by lashings of sweet spice, a rich nuttiness and a drizzle of honey. This voluptuous Italian white works particularly well with the couscous element of the dish.
My second wine match hails from Spain and so goes hand in hand with this Spanish themed recipe, the delicious Paso-Primero Blanco, Somontano is an unusual blend of Riesling, Chardonnay and Gewurztraminer (certainly not your average Spanish white!) that oozes opulent aromas of rose petals, melon, peach and grapefruit before you taste an explosive citrus medley including grapefruit, lemon and a dash of lime rounded by a lovely peachiness and minerality, all entwined with honey and sprinkling of white pepper. The Paso-Primero range has been carefully crafted by Tom and Emma Holt who first met working at Tanners Wines together. They soon fell madly in love and set off to travel the world together before later becoming wine makers themselves! Now their wines have now ended up where their story began; on Tanners’ shelves!
For the grilled Trout and Horseradish Remoulade there is no better match for this dish than a Chardonnay- even better if it has a bit of oak! My top pick Chardonnay for this meal is truly indulgent; Château-Fuiseé Tête du Cru, Pouilly Fuiseé exudes a sweet apple character muddled together with more exotic fruit of mango and pineapple. A lovely freshness lingers throughout the palate, balanced with a mineral streak, almond crunch and a rounded buttery character to make this elegant Burgundian wine sing!
If, however, you really can’t abide an oaked Chardonnay try Escarpment Pinot Gris, Martinborough which is rich yet succulent encompassing tropical fruits complemented by peach and pear flavours. Despite no oak being used here, winemaker Larry McKenna has used techniques to give an impression of oak in terms of texture without the flavours.