Food thoughts:
- Cheese: Mild white goat’s cheese, mozzarella, feta
- Vegetables: Asparagus, peas, artichokes, tomatoes, courgettes
- Herbs: Basil, coriander, mint, tarragon, parsley
- Fish: Oysters, delicate white fish, salmon, smoked salmon
- Meat & Poultry: Chicken
Some dishes and wines:
- Asparagus and goat’s cheese tart – Sancerre
- Tomato-based seafood linguine – Gavi
- Fried calamari – Albariño
- Grilled chicken, bacon and avocado salad – Sauvignon Blanc
- Thai chicken curry – New Zealand Sauvignon Blanc, Riesling or Torrontes
- Pesto pasta – Gavi, Pinot Grigio, Verdicchio
- Pan-fried sea bass – Albariño
- Smoked mackerel salad – dry Riesling
- Ricotta, broad bean, pea and mint bruschetta or risotto – Italian whites or Sauvignon
- Barbecued squid – Assyrtiko
- Fish and chips – Sauvignon Blanc
- Tapas of jamon serrano, marcona almonds, anchovies and olives, BBQ garlic prawns – manzanilla or fino sherry
- Oysters – Chablis
- Smoked salmon – dry Riesling, lighter Chenin Blanc
- Stir fry – Gruner Veltliner
Key wine types:
- Sauvignon Blanc
- Pinot Grigio
- Chablis (and cool climate Chardonnay)
- Albariño
- Dry or light styles of Riesling
- Gavi
- Assyrtiko
- Sancerre & Pouilly Fumé
- Hunter Semillon
- Fino or Manzanilla sherry
- Bacchus
- Vinho Verde
- Soave
- Gruner Veltliner
- Rueda
- Torrontes
- Dry, lighter Chenin Blancs
- Verdicchio
- Dry Muscat
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