If you found this post helpful and would like to support the website which is free to use it would be great if you'd make a donation towards its running costs or sign up to my regular Substack newsletter Eat This, Drink That for extra benefits. * Light meat dishes such as roast veal, baby lamb and suckling pig. * Richer fish dishes such as lobster or lobster rice (a local Sardinian speciality) Late harvested or more mature vermentinos pair well with: This iconic, award-winning goats milk cheese is a great match. * Dishes where herbs are predominant such as pasta or gnocchi with pesto Give Cypress Groves flagship Humboldt Fog a go with the aromatic gewrztraminer grape. * Raw and lightly cooked vegetables such as marinated courgettes and leeks vinaigrette Robert Mondavi Winery: Recommend the wine and cheese pairing - See 1,549 traveler reviews, 1,662 candid photos, and great deals for Oakville, CA, at Tripadvisor. * Spring and early summer vegetables such as asparagus, peas, broad (fava) beans, fennel and even artichokes * Spaghetti alle vongole, linguini with crab and other pasta dishes with seafood Grilled prawns or shrimp - try this recipe for prawn brochettes from Bruce Poole * Simply grilled or baked fish such as seabass especially with fresh olive oil or a salsa verde. * Fritto misto or other fried fish - I had a lovely side of fried lemon and sage ( below) at Spring recently * Raw and marinated shellfish such as oysters and carpaccios With crisp fresh young vermentinos I’d serve: Most comes from Italy - Sardinia being a particularly good source - but it’s also produced in Liguria, Tuscany, Corsica, Provence and the Languedoc where it's also known as Rolle. Vermentino is incredibly versatile - a brilliant wine pairing for anything fishy, herby or citrussy and a great wine for spring and summer drinking. Posted by Fiona Beckett (Google+) on Maat 07:19
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