This month we have an exclusive giveaway of a 12-bottle case of wine from WineTrust to match each course of Delia's sun-filled summer menu
The wines have been carefully chosen by WineTrust Master of Wine Nick Adams who has selected wines to complement all the summer flavours of Delia's menu for August. These wines are part of the WineTrust list, sourced by experts, for people who want to enjoy, and not worry about wine. Find out more at winetrust100.co.uk. To be eligible you must sign up to receive our newsletter, see below for more details.
English Potted Crab is a lovely looking dish – right up my street – with the spice and anchovy element (and the crab) we need a dry white wine, but also one with bite and some body to compliment both the buttery element and relative richness here. And we are going to try something(s) less familiar - maybe!
I would recommend the Amalaya Torrontés from Salta, Cafayate province in Argentina. From some of the highest vineyards on the planet, the crisp and exuberantly fruity wine has real punch and perfume, but also zesty, refreshing acidity. The 10% Riesling element in the blend really lifts the wine. Will cope nicely with the spice element here, whilst providing balanced freshness, bold fruit and vitality.
Or going “off piste” the fabulous Inocente single vineyard Fino Sherry from Spain would be superb. Not least there is s sherry element on the construction of the dish. Please do put away any prejudice about Sherry – this bone dry, ultra zesty style works with not dissimilar tapas styled menus to this one which you find in Spain (and the dinky ½ bottle is just the right measure for 4 people as starter (served chilled).
Main course is a classical looking dish – sounds absolutely delicious - this cries out for two contrasting options – either of which would work a treat with the combination of ingredients and flavours here. Lawson’s Dry Hills Reserve Pinot Noir, Marlborough New Zealand. Pinot Noir works wonderfully with lamb, with its rich, red fruits flavours and herbal touches, along with fine levels of acidity to cut through the fatty edge to the lamb - and gentle, grainy tannins to highlight the savouriness of the meat. Marlborough is well known for its exuberant Sauvignon Blanc but the Pinot Noirs coming from here are also superb. This is the Reserve example from older vines with some smoky oak notes. In Spain, Rioja is the “go to” wine for lamb, and with its savoury, jammy red fruits and vanilla oak notes you can see why. This Reserva example from the excellent Bodegas Señorio de Arana has a lovely texture and really bright, savoury red fruits. Simply lovely with the redcurrant and herbal elements in the sauce. Like the Pinot Noir just the right amount of tannins to enhance the savoury, meaty elements in the dish.
Dessert is another lovely looking summer dish – fine contrast between racy red fruits and creamy pastry. A clear call out for a dessert wine, but not too heavy in style, Moscato d’Asti, GD Vajra, Piedmont Italy is s unique style of dessert wine, gently sparkling, sweet (but not too sweet) and low in alcohol (just 5.5% abv) – with bold notes of rosewater and elderflower. This combination works very well with any fruit and cream/pastry based dishes – which is how the Italians enjoy it! This is an incredibly more-ish wine. Serve well chilled
Prosecco Spumante Extra Dry Vallate; Domaine Chaveau Pouilly Fumé 2013; Amalaya, Torrontés-Riesling 2015; Amalaya, Torrontés-Riesling 2015; Domaine de Vedilhan Serica Viognier 2014; Fino ‘Inocente’, Valdespino, Jerez (Half bottle); Pasquiers Grenache Cinsault Rosé 2016; Valpolicella Allegrini 2014; Lawson’s Dry Hills Reserve Pinot Noir 2013; Rioja Reserva Viña del Oja 2010; The Francophile “Liberator” Syrah 2014; G.D. Vajra Moscato d’Asti 2015; Andrew Quady Essensia Orange Muscat (Half bottle) 2013,
This giveaway is open to all members who receive our newsletter, and who are registered with a UK postal address (if you don't receive our newsletter you will need to sign up here before August 31st 2016 to be eligible for the prize draw). There is no entry form to fill in, by clicking to this page you have been entered automatically. The winner will be chosen at random on August 31st 2016.