These extravagantly moreish tarts are filled with creamy brie, mozzarella and cheddar. A cheesy spin on the viral upside down tart trend, perfectly served with a glass of our mouth-watering Dry Furmint.
Preheat the oven to 200°C/180°C fan.
Unroll the pastry onto the paper it comes with in the packet. Cut the pastry sheet into 6 equal rectangle pieces, then pop them back in the fridge while you prep the filling.
Thinly slice the red onion into rounds. Slice the brie into small bite sized pieces.
Line a baking tray with parchment paper. Drizzle a little honey onto the parchment paper, creating 6 separate honey drizzles for each rectangle of pastry.
Layer the red onion then the brie, cheddar and mozzarella on each honey drizzle. Sprinkle with a pinch of sea salt and black pepper.
Gently lay each pastry rectangle on top of the red onion and cheeses.
Press the pastry down and crimp with a fork around the edges to seal. Repeat with the remaining ingredients until you have 6 tarts. Brush the the top of each tart with the beaten egg.
Bake in the oven for 25 - 30 minutes until the pastry is golden. Then, remove the tray from the oven and using a spatula, carefully turn each tart over, so that the filling is facing up. Pop the tray back in the oven and bake the tarts again for 3 - 5 minutes. This helps to give you a lovely golden topping.
Serve with a little red onion chutney on the side and a generous glass of Furmint.
The Year I Stopped to Notice, by Miranda Keeling
"January: A man walking along Caledonian Road falls over onto the huge roll of bubble wrap he is hugging, perhaps for just this sort of situation."
We enjoyed this sweet, quirky collection of observations charting the magic, humour and beauty in ordinary life through the seasons.
365 Ways to Save the Planet, by Georgina Wilson-Powell
#52 Reduce the depth of your bathwater. 73% of the water we use at home is in the bathroom. By skipping the bubble bath you can also re-use the bathwater for the plants.
We like the look of this very easy guide, full of achievable daily actions to help us up our sustainability score.
You Took the Last Bus Home, by Brian Bilston
From the guy who wrote Love Poem:
Duvet,
you are so groovet,
I'd like to stay under you
all of Tuesdet
A collection of fun, modern, witty and thought-provoking poems. Guaranteed to raise a smile; perfect for dipping in to when you've got an idle half hour.
Eleanor Oliphant is Completely Fine, by Gail Honeyman
On our fifth anniversary, we went down a rabbit hole of remembering things that happened in 2018, and dug out this sweet and quirky bestseller.
An easy read, superbly written, believable, moving and heartwarming.
Life Between the Tides, by Adam Nicolson
This study of 'rockpools and other adventures along the shore' deserved its place in our holiday book stack.
A fascinating insight that's not too heavy on the science; told through gentle storytelling (with even a little philosophy and humour thrown in).
The Carbon Almanac: It's Not Too Late, by Seth Godin
An incredibly useful (and hopeful) resource for anyone looking for clear answers on how we can play our part in mitigating the climate crisis.
With clear and easy to understand facts and illustrations, this is a great reference book that you'll find yourself wanting to read and then pass on.
Corkscrew: The highly improbable, but occasionally true, tale of a professional wine buyer, by Peter Stafford-Bow
Hilarious (perhaps borderline inappropriate) tale about the rollicking adventures of a wine buyer through the vineyards of Italy, South Africa, Bulgaria and Kent. A great holiday / travel read.
In the Kitchen: Essays on food and life, by Nina Mingya Powles & Others
We loved dipping in and out of this joyful collection of original essays.
The text explores how cooking, eating and food have the ability to affect our relationships and shape our lives.
The Hidden Life of Trees, by Peter Wohlleben
Not a new book, but one that is ever fascinating and relevant.
The author describes how, much like human families, tree parents live together with their children, communicate with them and support them as they grow. Walks in the forest will never be the same again.
The Almanac: A Seasonal Guide to 2024, by Lia Leendertz
With the feel and weight of a traditional almanac, this month by month guide makes for a perfect seasonal companion. Gorgeous illustrations, tidal and moon charts plus 'snack of the month' seasonal recipes. Simply delightful.
As your Christmas planning eeks up a notch, your mind may be turning to which wines to accompany your festive meals over the next few weeks.
If you're spoilt for choice, the great news is that some of the industry's most prestigious wine critics have picked out a few of our wines as part of their recent Christmas lineups.
First up is Domaine Begude's 'Elegance' Chardonnay. This lightly oak-aged, organic white was selected by The Telegraph's Wine Columnist Victoria Moore, as part of her 'Toasts of the town' November 2023 feature:
"If you like Chablis, try this luminous yet comforting Chardonnay. Very gently oaked and made with mountain grapes, grown on Begude's Limoux estate. Hello, smoked salmon..."
Wine expert Susy Atkins picked out Hacienda Albae's Tempranillo for her 'Make merry and party' feature in this month's Delicious magazine:
"A soft, rounded tempranillo with bags of bramble and cooked strawberry fruit, plus a dash of wood spice. Doesn't require food but could take on party classics such as pigs in blankets."
Columnist Charlotte Kristensen picked out our organic Terre di Marca Pinot Grigio for her 'Boxed beauties' feature in You magazine:
"Crisp, characterful wine from a pioneering sustainable UK company. A delightful apéritif, this also pairs well with veggie, fish or poultry dishes."
And finally, The Telegraph's Wine & Drinks Correspondent Susy Atkins selected Domaine Reverdy-Ducroux's Sancerre for her November 2023 piece on the best bag-in-box wines for Christmas:
"Here’s a premium wine in a box, a fine Loire Valley sauvignon blanc with zesty lemon and grapefruit that zip across the palate, with a lip-smacking mineral finish but enough ripeness to round it out. I would happily serve it with fish pie, shellfish or a grilled goat’s cheese salad."
In her Telegraph piece, Victoria Moore says "...don't fret about having the right glass for the right drink: it's their contents, and the company, that matters." And we couldn't agree more.
In this take on a traditional risotto, orzo replaces the rice. It's cooked in the same way, but the orzo takes less time and is more forgiving. Brimming with umami, the orzotto layers the rich earthy flavours from the chestnut and porcini mushrooms. Fresh thyme and bay leaf add light citrus and woody notes without overpowering the mushrooms. Utterly delicious with a glass of our full bodied Malbec.
Soak the dried porcini mushrooms in 500ml boiling water. Thinly slice the chestnut mushrooms and garlic cloves.
Cook the chestnut mushrooms in a frying pan with a generous lug of cooking oil, on a high heat until golden.
Stir in the garlic and cook for 2 - 3 minutes, until fragrant. Tip the orzo into the pan, with a pinch of sea salt and the bay leaf. Toast the orzo for a few minutes until it starts to develop colour. Once the orzo is lightly toasted, pour in the wine and let it bubble gently until it reduces by around half.
Strain the dried porcini mushrooms from their soaking water, reserving the liquid porcini stock. Gradually pour the porcini stock into the pan, along with the porcini powder if you are using it, stirring well. Leave the orzo to simmer gently for around 10 - 12 minutes, until it is cooked through, stirring occasionally.
When the orzo is cooked, take the pan off the heat and quickly beat in the diced butter, then stir through the mascarpone, most of the grated Parmesan and the thyme leaves. Check the seasoning and adjust to taste as required with sea salt, black pepper and a dash of lemon juice.
Plate up the orzotto and garnish with the reserved Parmesan. Serve with a generous glass of Malbec.
It goes without saying that wine is firmly on our Christmas Drinks Menu. And if it's Christmas food and wine pairings you're after, we've written a dedicated piece on that which you can read here.
But what about everything else? If you can't drink champagne/sherry/port/whisky/brandy at this time of year, when can you?
Plan early, plan twice - normally a pretty solid mantra to live life by. With Christmas drinks it pays to think ahead a little, and at least figure out which categories you need to cover. Here's what will be on our tables...
Cocktails
A splash of orange juice with your sparkling wine with breakfast by way of warm up, and champagne cocktails (see recipe below) should be all you need. Hold the Bloody Marys for Boxing Day, and the more flamboyant cocktails for NYE.
Classic Champagne Cocktail
Place a sugar cube onto a spoon and add two dashes of Angosturas bitters.
Drop the soaked sugar cube into your favourite champagne glass. Add 20ml cognac.
Top up the glass with champagne and serve.
Fizz recommendations
Regular gold medal winner Champagne Henriot Blanc de Blancs Brut NV is a real treat. 100% Chardonnay with lemon curd and flinty notes, it is a showcase in precision.
For a totally different type of fizz, we'd recommend Moscato d'Asti (we're big fans of Contero's organic wine). A sweet treat at only 5.5% ABV, this'll be perfect alongside your first mince pie of the day.
There are lots of other good grower/producer Champagnes, and whilst it is a bit of a roll of the dice, they present much better value than many of the grand marques. Your local independent wine merchant will almost certainly have something decent.
At a lower price point, there are some excellent South African sparkling wines around at stupidly good prices (look out for Methode Cap Classique), and it's hard to ignore the value of Aldi's Monsigny Champagne, which could easily be double the £14.99 price tag.
Mulled wine
Our head of wine, Justin has strong feelings about mulled wine. In the chilly days either side of Christmas, there's no better way to get into the spirit of the season than to cup your hands around a steaming glass of deliciously spiced red wine.
But you have to do it right. Justin still shudders when walking around the supermarket at Christmas, and sees a bottle of (whisper it gently) premixed mulled wine. Avoid the horrors of the premix and tap into Justin's mulled wine secrets here.
Fortified wines, dessert wines & spirits
Port
Somehow Vintage Port seems like overkill at the end of the main Christmas lunch. We think well-aged Tawny Ports fit the bill better. They are equally celebratory, deliver a serious wallop of nutty, caramel filled, dried fruit deliciousness, and yet tread a little lighter. Qunita do Noval is an icon of the Port world and their 20 year-old Tawny is just the ticket.
Sherry
It really is worth finding a slot or two during the festivities for Sherry, which is excellent with food and hugely over delivers on quality for the £. Dry sherry goes from Fino (lightest) to Oloroso (rich and nutty).
Fino sherry has a refreshing salty tang and almond character, making it the perfect choice for an alternative aperitif. Tio Pepe is the world's best selling Fino and for good reason - it offers great value and epitomises this style. Also a choice approved by Santa Claus!
Pudding Wine
...is SO good. It can be hard to find a time to drink sweet wines, but this means that they're seriously undervalued. We love Tokaji, Sauternes and Icewines.
Brandy
If it's just for burning on your christmas pudding or topping off your mulled wine, you definitely don't need to splash out. Otherwise, look for an XO or a Napolean - these are the oldest and the best, and the most expensive!
Whisky
For a late night dram of whisky to enjoy alongside your favourite Christmas carols, we'd go for something full-on with intense peaty, smoky and iodine character, such as Islay's 10 year-old Malt.
Beer
100% required throughout the Christmas period. It will need to fill gaps between meals, refresh and revive and possibly deal with some late night scenarios.
We'd suggest steering clear of anything too clever or too hoppy. This is the drink you'll turn to whilst deciding what to drink, so a mouthful of rose petal and lemon soap just won't work. Two options make it onto our tables - a nice lightish bitter and a decent, but not too craft lager.
Our favourite kind of low-effort, maximum satisfaction meal for when proper cooking feels like a bit too much. Pair with a glass of our light and fruity Chiroubles Beaujolais Cru and you've got yourself a party.
Unwrap the cheese and place it back in the box. Score the top.
Slice a clove of garlic to poke in the top of the cheese along with a couple of sprigs of rosemary. Finish with a drizzle of oil.
Bake in the oven for 15-20 mins.
Assemble the plate and serve with a generous glass of 'Javernand' Chiroubles.
By Justin Howard-Sneyd (Master of Wine and BIB Wine Co-Founder).
I can’t understand why anyone would buy a pre-mixed mulled wine.
Available from supermarkets at this time of year, they cost between £4-£6 a bottle for a lightly spiced, sweetened red wine of about 9% alcohol. They are frequently brewed up using the cheapest source of thin red wines, and then industrially flavoured with cloves, cinnamon, orange, and other Christmassy flavours. When hot, they taste thin and weedy and artificial.
Here are two methods that will guarantee you a decent drop.
1) The quick and easy method with a pre-bought syrup
– Buy a bottle of Mulled Wine syrup, or sachets of mulled wine spices
– Buy an inexpensive red, with a soft generous flavour. I find simple Côtes du Rhône a very reliable bet, or any other red that is ripe and not too tannic. If you are a millionaire, and you want to use Domaine of the Bee, that's fine by me, but it might be a bit of a waste... (I sometimes use up red wine that has been sitting around open for a few days, as mulled wine is a bit more forgiving if the wine has become a little tired.)
– Heat the wine in the saucepan with the recommended amount of syrup – or with the infusion of mulled wine spices steeping in the wine
– Add sugar or honey to taste
– Slice an orange into quarter slices and float in the wine. Be careful not to boil
– Serve in heat-proof glasses when piping hot
2) The slower and more complicated (but better) method by making your own syrup (serves 24-36)
Making the syrup
– Boil 3-4 litres of water, and dissolve 1 kg of sugar
– When the sugar has melted, add 3-4 sliced oranges (you can also collect orange peel over 2-3 days before, and add this too)
– Add 20-30 cloves, and 2-3 cinnamon sticks, snapped into 3-4 pieces
– Add 5-6 star anise. Other spices can be added if you like the flavours – nutmeg and allspice are good
– Allow the syrup to boil until it has reduced to half the original volume
– Allow the syrup to cool a little, strain into jugs, or bottles (especially if you want to keep it for a few days)
Mulling the wine
– Depending on how many guests you have, use 1 part syrup to 4 parts wine. (So 3 bottles of syrup + 12 bottles of wine will give you enough wine to serve 30-36 people)
– Heat the wine (see method 1) and syrup together in a saucepan. (Don’t use all of the wine and syrup at the beginning, but brew it in batches as needed)
– Float some freshly cut orange slices in the warming wine. Stud a couple of small oranges with 12-20 cloves and float them in the wine too
– Add port of brandy to taste (no more than half a bottle for 4-5 bottles of mulled wine)
– Counterbalance the extra alcohol of the brandy by adding some good quality apple juice (I find this works better than orange juice)
– Balance the alcohol and fruit juice to suit your palate, and whether or not you want raucous singing and dancing on the tables
– Ladle into jugs so that you can top up your guests glasses without needing to have them them cluster around the mulling pot
When you need to brew up some more, just add some more syrup and some more wine, and start again. If you have syrup left over, you can use it on another occasion, or even keep it for another year.
Look no further for your perfect pairings for Christmas Day, from the best celebration tipple to greet your guests with through to wines that’ll elevate your turkey, pudding and cheese.
With the canapés
Kick off festive celebrations in style with a white wine that’s a little different, but still has great pedigree and precision. We recommend greeting guests with a glass of Tállya Radicals Furmint from the volcanic soils of Tokaji in Hungary. It has mouth-watering freshness alongside a burst of lime, but the palate has richness and more subtle flavours of pear and quince too.
Christmas starters
Smoked salmon or oysters are a classic way to begin any Christmas feast and pair beautifully with a bright, crisp and minerally premium white. Try our Domaine Reverdy-Ducroux Sancerre which works delightfully with rich seafood starters.
Turkey and goose
A roast turkey or goose calls for a wine that can cut through the richness and gamey flavour of the meat. Our Chiroubles Beaujolais Cru works beautifully with both of these. It’s a red that’s on the lighter side but bursting with cranberry and fresh raspberries – perfect for a long and relaxing Christmas lunch.
Roast beef or lamb
Fuller, bolder reds are a great match here. Our top choice to pair with the big flavours in this dish is our Flor da Pedra Alta Tinto. A complex Douro red, it’s powerful yet graceful enough to marry well with roast beef or lamb. From a highly esteemed producer – this is generously laden with bramble fruits, great structure and a full body.
Vegetarian nut roast
Look to our rich, fruity and elegant Madiran. Its plum compote flavours, notes of sweet spice and hint of thyme make it a worthy match for the earthy flavours of a nut roast.
Cheese boards and Christmas desserts
A good cheese board (which is arguably the most important and delicious part of any Christmas dinner) deserves its own perfectly paired glass of wine.
One of our dessert favourites is Field of the Bee, a white Grenache Gris and Grenache Blanc blend from the foot of the Pyrenees. It has enough body and weight on the palate to stand up to a tasty cheese board, but is zesty with stone fruits which would equally work alongside a mince pie or red berry trifle.
And finally, no festive wine list would be complete without a glass of our Château Couronneau Bordeaux. This wine is really what Christmas is all about. It's celebratory, rich, beautifully spiced and really very well made. Enjoy a glass by the fire when the Christmas feast has concluded.
Cocoa Loco's chocolate truffles are organic, Fairtrade and palm oil free. They're also handmade with love by the lovely team in West Sussex. Shop here
St. Eval's divine handmade candles 'tread softly on the earth'. Created using sustainable energy sources, with sales supporting local community projects. Shop here
Pipers Farm is a destination for meat produced sustainably and in harmony with nature. The Ultimate Breakfast Box includes Saddleback breakfast sausages, Natural Black Pudding, Unsmoked Back Bacon and a golden Sherston loaf. Shop here
Share the BIB Wine love with a gift card delivered directly to their inbox. Shop here
Toast Ale brew tasty, refreshing beers using surplus bread, with 100% of profits going to environmental charities. Shop here
Our 100% recyclable Taster Packs contain six 100ml samples that we also sell by the box. 100ml is a generous serve for one person or ideal if you want to share a tasting between two. Taster Packs include an invitation to our next online tasting, taking place at 8pm on Friday 15th December. Shop here
Ocean Bottles are perfect for keeping hot drinks hot and cold drinks cold, plus the sale of each one funds the collection of 1,000 ocean-bound plastic ocean bottles before they reach the water. Shop here
Make your Christmas tree merry and deck your halls with these gorgeous hand carved wooden decorations. The illustrated gift box is perfect for keeping them safe when not on display. Shop here
Water & Wines sommelier-designed wine puzzles are made from locally sourced recycled paper, with a tree planted for every one sold. Shop here
Sails & Canvas / The Recycled Sail Company handcraft their unique range of products using old sailcloth and marine canvas. Shop here
LIGA make beautiful things out of sustainable materials. Like this stunning 'Tea for Two' set made from organic cork and earthenware ceramic. Shop here
A rich and comforting autumnal dish that's reminiscent of a risotto, but with less standing and stirring at the stove. The maple walnuts take the meal to a new level with their sweet and salty crunch. Delicious with a glass of our lightly oak aged 'Elegance' Chardonnay.
Briefly chop the walnuts and mix with the maple syrup, a good pinch of salt and 2tbsp oil. Roast at 150°C in the oven, taking care not to burn them.
Cut the butternut squash into cubes, season and drizzle with oil. Bake for 30 mins at 180°C.
Meanwhile dice the onion, finely chop the garlic and celery and fry in a little oil until softened.
Once the squash is starting to brown, remove two thirds of it (keeping the rest in the oven until browned and caramelised) and blitz with the stock.
Add the orzo and squash/stock to the pan and cook on a low heat, stirring regularly until the orzo is cooked (you may want to add a little more stock to create a loose, risotto like consistency).
Stir through the remaining squash, a good handful of parmesan and the double cream if using. Scatter over the walnuts and serve with a generous glass of Chardonnay.
Bangers and mash, but make it better with a honey mustard glaze on the sausages, and rich miso / Parmesan mash. Perfect for any Bonfire Night feast, or just a cosy November night in. Serve with a glass of our full-bodied Madiran.
Preheat the oven to 180C. Roast the potatoes on a baking tray for 30 minutes or until they are soft all the way through.
Meanwhile heat the cream/milk in a small saucepan with the bay leaf, garlic and peppercorns. If you have any Parmesan rinds you can pop them in too. Bring it to the boil then take it off the heat, cover with a lid and leave to infuse.
Remove the potatoes from the oven and when cool enough to touch, peel the skins. Mash the flesh in a bowl with a fork, or pass it through a sieve for a finer mash. Strain the aromatics from the cream/milk then bring it to the boil again. Pour it over the potatoes and beat, working quickly, until smooth. Be careful not to overwork it or the potatoes will become gluey. Stir in the miso, Parmesan and butter. Taste and adjust the seasoning with salt and pepper.
Whisk together the olive oil, honey and mustard for the sausage glaze.
Pan fry the sausages in a small pan over a medium heat for 6–8 minutes or until cooked through. For the last few minutes of cooking, pour half of the glaze into the pan and stir to cover the sausages. Just before eating pour the rest of the glaze over the sausages.
Serve with seasonal greens and a generous glass of Madiran.
Three cheers to all the local community fireworks events going off up and down the country this weekend.
There is something so comforting about Bonfire Night and it always provokes an outpouring of nostalgia among the BIB team. Recollections of honey and mustard bangers, sticky toffee apples, writing your name with a sparkler, woolly scarfs and mulled wine are a few of our favourite things...
More than anything it's about making happy memories alongside family and friends in welly boots.
For adults, hot spiced cider is a tasty drinks choice. Or for something a little more unusual, but equally delicious, try a Hot Perry and Cranberry Punch. Simply fill a casserole dish with a litre each of cider, apple juice, cranberry juice and some cinnamon sticks. Bung in some sloe gin (as much or as little as you wish) and gently simmer before serving in mugs.
As for wines, our 2.25L boxes make it easy to have good wine on tap to share over the evening. Full bodied and smooth reds are a good bet, such as our Hacienda Albae Tempranillo or our juicy 'Paint it Black' Malbec - both are always crowd pleasers.
There is no need to forgo the whites, although we would lean towards something with more weight and a touch of oak such as our Domaine Begude 'Elegance' Chardonnay.
Children don't need to miss out on something special to drink, my 11 year old daughter loves to make her own Kinderpunsch which she takes in a flask - full of warm apple juice and sweet spices. The Cultured Chef recipe here is a good one and easy to follow.
For food this year I'm going to use up the leftover Halloween pumpkins and try this Pumpkin Gruyére and Chedder fondue to keep warm before heading outside to admire the fireworks. Whatever you're up to this week, enjoy!
Why decant a wine?
Decanting is a technique used most commonly to get some air to the wine. The aromas and flavours can be opened up by transferring the wine from its original container to a decanter or another vessel (like a jug).
Decanting is also used to remove any sediment that may have developed, most often found in mature and unfiltered wines.
Yet it’s not the essential practice it once was, as the majority of wine drinkers these days don’t have heaps of older wines sitting in a cellar. Plus many modern wines are filtered, reducing the chance of sediment.
Should you decant a wine, and how?
Yes you absolutely can but don’t have to. Young wines with big flavours do respond well from having a few hours in a decanter before drinking, so we often decant BIB wines that are medium to full-bodied and encourage customers to do so when it suits them.
Rule of thumb is older wines are far more delicate so shouldn't be decanted too long before serving.
Reds are most commonly decanted but whites, rosé and sweet wines can all have their aromatics lifted by spending some time in a decanter.
It shouldn’t be cumbersome, just ensure your vessel looks and smells clean and is made from an inert material. It doesn’t necessarily need to be glass (although often this adds to the aesthetic appeal).
Gently and steadily pour the wine into the vessel, and if your wine does have sediment you can stop pouring before it spills into the decanter. You don’t want wine sploshing about when you serve it, so only fill any decanter to about 2/3 full.
Things do get much more complicated with opening very old ports or jeroboams-type formats but we will stick the basics here!
Aside from the technical benefits, are there other reasons to decant your wine?
Decanting your wine into a favourite vessel can also feel ceremonial, whether that’s a treasured ceramic jug from your child’s pottery class, or smart decanter, it can enrich the experience of sharing wine with family and friends around the dinner table.
As a wine-nut over the years I’ve received quite a few wine-related gifts, so I’ve accumulated a handful of decanters.
I especially enjoy the ritual of choosing the suitable vessel for serving BIB Wines for different occasions.
It may be my precious wedding present decanter for a Saturday night dinner party, filled with our fantastic Chateau Couronneau Bordeaux alongside a roast. Or a simple carafe, bought years ago in a supermarket in Sicily for a Thursday evening rosé in the garden with a friend - they equally bring me joy.
Are there different styles of decanters?
While writing this I went down a glorious rabbit hole into the world of Antique Georgian decanters, Art-Deco decanters, those from old Navy ships, comedy animal-shaped jugs, to prussian glass masterpieces that look like statues that I’d be terrified to ever use. For something a bit special, we particularly love the the Jancis Robinson x Richard Brendon decanters that make up part of their excellent glassware collection (see here).
So there is a fascinating history behind the decanter... You can even buy books about it.
Yet equally you can get a classic bistro-style carafe for a few pounds - so it doesn’t need to be expensive.
We'd love to hear your thoughts on decanting, and see the vessels you like to use. Share your images by email to info@bibwine.co.uk for a chance to be featured in our next newsletter.
A quick and easy vegetable-based dish that only uses a handful of ingredients. Perfectly served with a glass of our crisp and fresh, organic Pinot Grigio.
Cook the veg in a large, deep pan on a medium-high heat with plenty of olive oil. Cook until soft, stirring regularly (should take roughly 10 mins). Then remove half to a bowl.
Add the rice to the pan and stir for around 2 minutes. Add a good splash of hot stock and wait until it’s been fully absorbed before adding another, stirring constantly for 16-18 minutes, or until the rice is perfectly cooked. Add extra splashes of water where needed.
Chop 3/4 of the basil and stir into the pan along with most of the goat’s cheese, 1 tbsp extra virgin olive oil and plenty of seasoning.
Add a splash of boiling water to adjust the consistency if needed - it should be nice and oozy.
Divide between plates, then scatter over the remaining basil leaves and goat’s cheese to finish. Serve with a generous glass of Pinot Grigio.
We're big fans of the Italian slow food way of life, and love our cicchetti (small snacks and dishes from Veneto) and aperitivo style finger-food served pre-dinner with a refreshing glass of wine.
Many of us are familiar with a spritz served aperitivo, but historically a glass of local wine was actually served with these small bites in Venice. So with that in mind, we are more than happy to do the same.
Our current favourite, and perfectly regional wine is the new vintage of Terre di Marca Pinot Grigio, straight from the beautiful organic vineyards of the Veneto.
A poll across the team found top matches snack-wise included homemade Polpettine di tonno, Ricotta & Roasted Tomato Bruschetta with Pancetta and White Bean Crostini. All to be enjoyed with family and friends on a lazy weekend in the early evening autumn light.
For some delicious recipe inspiration, and to help release your inner Venetian our we can thoroughly recommend books 'Apertivo' by Marisa Stuff and 'Cicchetti' by Lindy Wildsmith and Valentina Harris.
Often these small plates are really fun to make, and it's easy to get the children involved in the preparations. Enjoy!
Domaine Begude is an award winning, organic vineyard nestling high in the foothills of the Pyrenees, in the appellation of Limoux
The domaine has been under the same family ownership since 2003 when James and Catherine Kinglake moved there to fulfil a dream.
What do you enjoy most about being a winemaker?
The creative aspect of wine producing is incredibly interesting and rewarding. The whole process , from the initial decision as to which varietal and clone to plant right through to the final blending and bottling of each different wine, keeps us on our toes! Every year is different with challenges specific to each vintage and no day is ever the same!
Tell us why a keen wine drinker should visit your region?
Because, in the words of the inestimable Jancis Robinson, this area offers a bargain alternative to Burgundy for both Chardonnay and Pinot Noir. This is partly due to the long cool growing season here with great diurnal range in temperatures so that the fruit is consequently blessed with natural high acidity and freshness. It's also incredibly beautiful countryside and as we know, great views make great wines since the best vineyards are often at high altitude with commanding vistas over their region.
Is there anything that frustrates you about working in wine?
We are often dictated to by local authorities as to how to prune, grow and also how to harvest and vinify our wines; this can be immensely frustrating, and equalled by many of the customs issues and cost increases that we have encountered since Brexit.
Which environmental practices are most important to you?
We have been certified organic by Ecocert since 2010 so clearly we believe that this is the best way to try and protect our precious soils and look after the environment. The amount of wildlife on the vineyard is prolific and we were thrilled to have been singled out to participate in a governmental bio diversity study. From a health perspective, we also prefer to drink organic wines over those that are made with synthetic chemicals and pesticides both in the vineyard and winery.
Away from the vineyards and winery, how do you like to spend your spare time?
Skiing is a firm favourite in winter and we are lucky to have both the Pyrenees and the Alps within a 2 or 4 hour drive respectively. The light up those mountains banishes any winter blues! In the summer we are lucky enough to have some lovely unspoilt beaches about an hour from Begude with great local fish restaurants serving the day’s catch eaten at tables with our toes in the sand.
Which is your favourite season?
All the seasons are so dramatically different down here which is one of the true joys of living in this part of the world. There is always something new to look forward to just around the corner. However, if pushed, I must say that the autumn colours that we are spoilt with locally can be spectacular and the fact that these are coupled with the mushroom and truffle season means that autumn is a gastronomic dream!
What is your go-to type of music to unwind to?
Check out a fantastic musician called Fink; the track, 'Warm Shadow' is perfect to listen to when skiing. For hot summer nights under the stars here, we like a bit of Buena Vista Social Club, José González and dancing to The Killers of course.
What are you most looking forward to this year?
We are harvesting as I write and it’s always so exciting to work with the new vintage and see what the growing season has given us. As I mentioned earlier, the fact that every year reveals subtle differences means that we are never bored and there’s always something new and exciting that we can work with be it a single selected barrel fermented with only indigenous yeast or a new foray into Pet Nat!
Because our greenhouse is groaning with tomatoes, and we can't be slaving over a hot stove during a heatwave. This light, summery dish pairs deliciously with a glass of our crisp and fresh Pinot Grigio.
Mix the olive oil, red wine vinegar, mustard and garlic together in a large bowl. Season with salt and pepper.
Add the tomatoes, beans, cucumber, bread, pickled onions and stir.
Garnish with basil and serve with a generous glass of Pinot Grigio.
The weather this July perhaps wasn’t quite what we had in mind, but there’s still hope for August. As we embark on this last stretch of the summer we’re determined to make the most of alfresco dining opportunities and cooking outdoors at every opportunity.
With that in mind we wanted to share a few of our team’s favourite recipes.
From Tiffany, Marketing Manager
Our Ooni oven has brought us a lot of joy this summer, producing pizzas to rival the best local takeaway with just 90 seconds’ cooking time. We love using up bits and bobs from the fridge, but have found that it’s worth investing in the best mozzarella you can find. Plus a jar of Nduja from our local Italian deli tastes heavenly and keeps for a really long time in the fridge.
Our favourite combination is anchovies, prosciutto, black olives and mushrooms. Maybe a few capers for extra saltiness. And a drizzle of our homemade chilli oil which seems to get better and better over time. We’d pair this with a glass of our lightly oak aged ‘Elegance’ Chardonnay.
From Ollie, Managing Director and Co-Founder
I'd have to pick pulled pork. I guess it's popular because it's pretty hard to get it wrong and pork shoulder is readily available and great value. It'll take some fluctuations in heat without spoiling, but does need a good few hours. I just use a battered old kettle bbq and either arrange the coals on one side or in a big ring around the outside, depending on the size of the shoulder. Proper lumpwood charcoal is a must, and some wet chunks of oak and fruit wood really help (especially important at the beginning).
Rubs, timings, temperatures and a variety of barbecue sauce recipes are all easily found online. As for pairings, I'd normally drink beer whilst cooking this, but almost always swap to something like the Opitz Austrian red when the food is ready. Sweetcorn salads, coleslaw and salsas all work wonders.
From Fleur, Wine Buyer
Personally I'm all about the sides. It can be hard to beat a simple homegrown tomato salad drizzled with some extra virgin olive oil, basil and generously seasoned with sea salt flakes.
I'm also loving Riverford's BBQ Sweetcorn 'Riblets' which always impress (kids and grown ups alike). The key is having a very sharp knife which allows you to cut the corn into long 'ribs' with some of the middle still attached to hold the corn together. You season them with a BBQ spice mix, and can grill on the BBQ (or equally in the oven if you prefer). These are fantastic with our Albariño, which has a delicious salty tang.
From Tom, Director of Operations and Co-Founder
I wouldn’t dream of giving barbecue advice as I have had some very mixed results over the years. I recently invested in a pair of coal tongs and some heat proof gloves, neither of which necessarily improve the cooking, but they have given me a renewed sense of authority.
I've probably had most success with butterflied shoulder of lamb. Most of the cooking is done in the oven and then just finished on the barbeque to give it that final flavouring. Also a secret ingredient to a great potato salad is adding one small sweet potato, this breaks down and adds a very soft sweet element to the salad. I keep mine quite simple - potatoes, finely chopped spring onions, finely chopped chives, a spoonful of mustard, salt and pepper and mayo. I generally head for a lighter wine with a barbecue, the Julien Chantreau Chiroubles is perfect for this.
Shop our full range here.
Château Courac is nestled in the hillside of Laudun (in the southern half of the Rhône valley), surrounded by forests and vineyards as far as the eye can see
How did you end up becoming a winemaker?
Our family has been producing wine since 1641. That makes Frédéric the 10th generation, and our son Cyril will be the 11th generation to take over. It's quite simply a passion, handed down from father to son.
Tell us why a keen wine drinker should visit your region?
The region is blessed with sunshine, and with undulating hills and beautiful woodland renowned for its truffles. The gastronomy and quality of the wines alone make the area well worth a visit.
Which part of the winemaking process do you enjoy the most?
In the process of winemaking, it's magical when the fruit aromas begin to develop and perfume the cellar. And in the blending process; I always find it fascinating observing the different complexities and types within the blending vats.
Is there anything that frustrates you about working in wine?
The appellation specifications are becoming increasingly restrictive, limiting a winemaker's freedom to make his wines.
Which environmental practices are most important to you?
Vineyard grassing / grass cover cropping (planting grass in the spaces between vine rows), the existence of hedges between plots and the maintenance of forests around the vineyards. Promoting biodiversity in this way allows for the natural controlling of pests and helps to strengthen the immune system of the vines.
How do you like to spend your spare time?
Walking, reading and exploring other vineyards.
Which is your favourite season?
Spring, for the awakening of nature and the lengthening days.
What are you most looking forward to this year?
A very good vintage and as always we hope for the good health of our loved ones.
This spectacular barbecue fish recipe was created by chef Mitch Tonks for Pipers Farm, and generously shared with us as a pairing for our lightly oak aged Chardonnay. The sea bass is served with a salad of fennel, tomato, spring onion and basil. Just add a large glass of fresh white wine and you've got yourself a party.
Make three slashes in the fish and insert a sprig of rosemary and a slice of lemon. Rub the fish with a little olive oil and grill over coals for 10-15 minutes, turning once or twice.
For the salad; slice the fennel, tomatoes, spring onions, chilli, mint and basil. Mix all together and dress with lemon and olive oil and serve alongside the fish.
Serve with a generous glass of Chardonnay.
Here, we bring you the answer to your summertime courgette glut (should you have such a problem). A vibrant, summery green dish that packs in the veg and pairs deliciously with a glass of our lightly oak aged 'Elegance' Chardonnay.
Sprinkle the grated courgette with a little salt, then wait 10 minutes before placing on a clean tea towel and squeezing out as much liquid as you can.
Mix the courgette with the flour and eggs.
Mix in the spring onions, feta, garlic, herbs, chilli (if using) and seasoning (go easy on the salt).
Heat a little olive or sunflower oil in a frying pan over a medium heat. Drop spoonfuls of batter into the oil, (about 2 tablespoons' batter for each fritter) and pat them down so they flatten slightly in the pan. Fry gently until golden brown on both sides. Drain on kitchen paper and keep warm until all of the fritters are ready.
Ed served this with his homemade pea hummus, a fresh green garden salad and a generous glass of Chardonnay.
We’re often asked if it is acceptable to add ice to your wine in the soaring heat, or if you can serve red wines chilled.
Our view is if you want to pop an ice cube in your rosé we're not going to stop you... drinking wine is supposed to be convivial, fun and improve your day. So if you need to add a cube or two to chill a glass down a bit in the sunshine then go for it.
In fact, I recall years ago visiting Paris one summer, I ended up having a drink at the uber-swish Costes hotel. It was wall-to-wall with the glamourous jet set and they were all drinking champagne or rosé á la piscine (a glass of fizz/ wine with ice cubes). So, if its good enough for them, it's fine by me. Perhaps just finish your glass before the ice melts so as not to dilute the flavours in the wine.
Similarly, if you want to serve a red wine lightly chilled with the barbeque, this is absolutely an option too. It can work well with reds that are light in body, with a fruit focus, little to no oak and low levels of tannins.
A wine that ticks all these things as well as being completely delicious is Julien Chantreau’s Chiroubles – a Beaujolais Cru made from the Gamay grape and packed with crunchy raspberry and cherry fruit. It's my go-to chilled red throughout the summer.
A word of warning though, take care not to over-chill your red wines. Pop them in the fridge or an ice bucket for 20-30 mins before drinking, and serve them between 10°C-16°C so that they retain their fruity character. Then sit back and enjoy!
Chiroubles is a small, hilly appellation in Beaujolais. The climate and elevation here allow for the production of light and refreshing wines
Chiroubles is one of the lesser known Beaujolais Crus, but producers in this tiny appellation frequently over-perform producing fruity, highly perfumed wines expressing all that's great about Beaujolais.
How did you end up becoming a winemaker?
I set up as a winegrower in 2008 on the Chiroubles Cru, with around 6 hectares of vines. My family had owned the vineyard for four generations, and I wanted to continue the adventure out of passion as well as the desire to continue my family's work. Since then, the estate has grown to include four hectares of Morgon, and I've just planted 50 acres of white Beaujolais in Chardonnay.
Tell us why a keen wine drinker should visit your region?
Beaujolais, and in particular the Crus region, is magnificent. Undulating with a breathtaking diversity of wines and landscapes. The Chiroubles cru (dear to my heart) is the highest of the Beaujolais crus, a high altitude terroir that dominates the entire Beaujolais vineyard, with a view over the Saône Plain as well as Mont Blanc on a clear day.
Which part of the winemaking process do you enjoy the most?
My favourite part of the winemaking process is when I'm alone in the cellar and my grapes quietly ferment in whole bunches. The result of this maceration is the "Paradis", the first juice to flow from the press, which is a great moment of family conviviality.
Is there anything that frustrates you about working in wine?
The feeling of running out of time...
Which environmental practices are most important to you?
I've been committed to Terra Vitis certification since I set up, which gives me a working framework that goes much further than the specifications for my AOC. It gives me traceability from the grape to the bottle. I use plant cover in my vines to bring life to the soil and provide natural fertiliser. Improvements are being made to reduce water and electricity consumption, for example. It's both complex and interesting, and it allows me to improve from year to year.
Away from the vineyards and winery, how do you like to spend your spare time?
I've been a volunteer firefighter for 20 years now, with the rank of warrant officer, and I'm in charge of the fire and rescue trucks. It's my second passion, and it takes up a lot of my time, but I'm proud to bring comfort to those who need it.
Which is your favourite season?
Winter, strangely enough... it's pruning season in the vineyards, and I find myself alone pruning my vines one by one. It's hard and tedious, but it's also the most important time to prepare for the coming harvest.
What is your go-to music to unwind to?
French pop and English rock such as the Sterephonics, Radiohead, Oasis...
What are you most looking forward to this year?
A good harvest and good sales...
Georgina Wilson-Powell is a sustainability expert, former magazine editor and author. '365 Ways To Save The Planet' is her third book, and is available to buy now.
Living sustainably doesn't need to be complicated. Here are five quick and approachable ideas that are easy to implement straight away.
1 - Reduce your energy use in the kitchen
We waste a lot of heat and electricity in the kitchen but simple hacks can cut this back, which saves you money too. Putting lids on your pans while boiling pasta or veg means that they cook quicker, cutting energy usage by up to 30%. Turning your oven off 10 minutes before the time is up also cuts down energy use, and cleaning behind your fridge and making sure it has good airflow around it means that the cooling appliance works more effectively, requiring less energy to run.
2 - Embrace the power of seaweed
Every 1km square of seaweed sequesters 1,000 tons of carbon every year and harvesting promotes its growth. Seaweed is a massive superfood and supervitamin, so whether you want to eat it, put it in your bath or use it to fertilise your veg patch, creating a demand for it will help the UK's burgeoning seaweed farmers. Nutritionally it contains iron, iodine and calcium and can assist gut health and calm irritated skin. I love seaweed.
3 - Switch to a recyclable razor
Did you know no disposable razor can be recycled thanks to the mix of metal and plastic, so each one you’ve used is still with us languishing in landfill? Swap to a safety razor, which have wooden or metal handles and refillable metal blades. The blades can be recycled and they don’t come in lots of plastic packaging.
4 - Cut down on your carbon in your diet
Building in and committing to Meatless Mondays, Wheatless Wednesdays, Fish free Fridays are easy ways to remember to eat more plants each week, rather than having to commit to being fully vegan. There’s no need to reinvent the wheel, if relatively easy things like this work for you, then commit to doing them every week. We all need to reduce the nine tons of carbon per person on average we go through in the UK each year (to ideally about two tons).
5 - Delete Your Digital Files
Global data storage centres now have a greenhouse gas emission footprint bigger than some small countries and use 1% of all of the world’s electricity. We add to this footprint every day as we save more and more documents, email attachments, images and videos to the cloud. Set aside a few minutes at the end of every week to have a file clean up and reduce the amount of digital storage you use, because the less you store, the less energy is needed by those data centres.
Buy a copy of '365 Ways To Save The Planet' here.
Domaine of the Bee sits at the bottom of the ‘Languedoc Roussillon', in the Eastern Pyrenees. It's the hottest and driest part of France.
How did you end up becoming a winemaker?
I spent three years in my mid twenties chasing vintages around the world in places like Hungary, South Africa (three times), Romania, Bordeaux and Southern France. I knew one day I wanted to make my own wine, but didn’t know how. Then, whilst working as a buyer, I travelled widely and fell in love with the stunningly beautiful Roussillon region.
Tell us why a keen wine drinker should visit your region?
The Roussillon is one of the most dramatic, and spectacularly beautiful regions of France, as the high Pyrenees descend to the sea, and the local grapes can make a huge range of wines from delicate mineral whites to huge robust reds, and everything in between. And don’t forget the unique fortified wines of Maury, Banyuls and Rivesaltes.
Which part of the winemaking process do you enjoy the most?
Plunging my arm shoulder deep in a newly fermenting barrel of Grenache.
Is there anything that frustrates you about working in wine?
The UK government’s tax regime.
Which environmental practices are most important to you?
I am learning a lot about Regenerative Viticulture at the moment, and while there is a limit to what we can implement in our own vineyards right now, I am keen to explore how we can farm in a more sensitive and biodiverse way.
How do you like to spend your spare time?
If I had any, I would spend it reading, fishing for trout, skipping through spring meadows with Amanda, and going to plays and music festivals.
Which is your favourite season?
Autumn. Crisp nights, bright days, stunning colours, and the harvest safely gathered in.
What is your go-to music to unwind to?
I have always been a massive fan of indie rock music, and we go to one or two gigs a month. Nothing beats standing near the middle of an expectant crowd holding a brimming second pint as the main band come on stage.
What are you most looking forward to this year?
Going on holiday to Albania in September. Last year we went to Georgia, which was epic, and we are hoping Albania and Montenegro will be just as good...
Weekends are for slowing down. Taking pleasure in the simple things. Like staying in our PJs until lunchtime. Enjoying a glass of wine whilst this slow cooked ragù simmers away? We'll take that, too. This veg-packed alternative to a bolognese (credit: Riverford Veg) is perfectly served with a glass of our full-bodied Montepulciano.
Fry the onion, carrot, celery and fennel in 3tbsp sunflower oil for 20 minutes or so. Stir occasionally, adding a splash of water if necessary.
Add the sausage meat and fry for around 5 minutes, or until browned.
Add the fennel seeds, oregano and garlic. Fry for 2 minutes.
Add the tomato purée and wine. Simmer for 3-4 minutes, or until the wine has been absorbed.
Add the tomatoes, bay and chilli flakes. Season with salt and pepper, cover and simmer for 30 minutes. Then uncover and simmer for a further 30 minutes.
Toss with pasta, top with some grated Parmesan and serve with a generous glass of Montepulciano.
Michael uses no unnecessary technology or processing in the production of his wines. Yet at the same time, careful attention to detail is shown in processes such as the 10 months' ageing in oak and acacia barrels. The result is pure and, in his words, 'honest' wines. True to his motto: 'No tricks. Just wine'.
How did you end up becoming a winemaker?
My grandparents had vineyards and used to produce wine on a small scale. They were, like most people in our region, small farmers who had a little of everything (agriculture, animals, vineyards). Over the years my parents moved more towards the vineyards, so I grew up with farming and working in the vineyards.
I became more and more interested in growing grapes and also in producing my own wine. I went on to study at the agricultural University in Vienna, travelled the wine world and then started producing my own wines in my mid twenties. That's when it all really began…
Tell us why a keen wine drinker should visit your region?
Burgenland is a unique region in Europe. We’re situated on the east side of the Neusiedlersee, a large saltwater lake that straddles the Austrian–Hungarian border. This is the beginning of the Mid-European flatlands – the Pannonian Basin. Dozens of small saline lakes shape the landscape and are surrounded by 'Steppe' - or grassland ecosystems. The best spots are a little higher in elevation, and that's where the vineyards are found. This unique terroir gives a typical salty minerality to our wines.
Which part of the winemaking process do you enjoy the most?
The harvest. It’s like the final ascent to the summit. The moment of picking is crucial because that, together with how the grapes are processed determines the characteristic of the wine. So it's the most stressful but also most interesting time of the whole year. When all of the grapes are finally in, we've reached the summit. (The aging process is the descent, which is also an essential part of every journey...)
Which environmental practices are most important to you?
Working organically is essential for me. This is the only way to eliminate synthetic sprays, save water, preserve healthy soils and get terroir-driven wines made with minimal intervention.
How do you like to spend your spare time?
In a family business there isn't a lot of spare time, especially when it comes to farming. I try to spend as much time as I can with my family. And when the time allows, I love to get out to the mountains, doing alpine tours, climbing or skiing.
Which is your favourite season?
Spring. Everything starts to grow and it's already very warm (sometimes hot) in our region. And I love the long days. It's a great time to be outdoors. With a little luck you can ski in the morning and jump into a lake in the afternoon (if you had the time… :) ).
What is your go-to music to unwind to?
To come down after a stressful day classic hard and heavy or grunge rock is the best. Then to relax, chillout lounge music is great!
What are you most looking forward to this year?
After last year, which was probably the most demanding one for all of us, I’m happy just to have a 'normal' year. Actually the growing season has started quite nicely and we had a lot of rain last week, which was really needed here!
BIBlings Beka, Alex, Tom and Ollie with co-founder Justin Howard-Sneyd
by Tiffany @ The BIB Wine Company
After years of pondering, followed by months of careful planning BIB Wine started trading in May 2018. We had twelve wines, a mix of red, white and rosé - selected by Head of Wine Justin Howard-Sneyd. Our range has evolved and developed over the years, but some of our first wines (Bee Pink and Château Couronneau Bordeaux) have developed such a cult following that we're still stocking them five years on.
By way of an anniversary celebration, we thought it would be fun to take a little trip down memory lane to 2018; remembering the headline news stories from that year, what we were buying, watching, fads and trends.
We all had to batten down the hatches as 'The Beast from the East' hit in February 2018. The meteorological phenomenon caused heavy snow and 100 mph winds leading to huge disruption to businesses, schools and travel. We then went on to have one of the hottest summers on record, with several heatwaves between June and August.
In March, Professor Stephen Hawking died aged 76. In a Twitter tribute to the late professor, Tim Peake said that “he inspired generations to look beyond our own blue planet and expand our understanding of the universe."
The Royal Family hit the news several times that year; with the introduction of Prince Louis in April, followed by the wedding of Prince Harry and Meghan Markle in May. Princess Eugenie then married Jack Brooksbank later that year.
In July, we watched in disbelief as 12 boys and their football coach were rescued from a flooded cave in Thailand. And in bizarre news stories, London student Hinay Lad discovered a truly gigantic Crunchy Nut Cornflake in his cereal box. Hinay was rewarded with £4 worth of vouchers from Kellogg’s.
Instagram saw dramatic growth in 2018, with the most used hashtags being #metoo and #timesup. TikTok had actually launched in the UK the year prior, but didn't gain widespread popularity until the COVID pandemic a few years later. And the marketing landscape changed significantly in May with the deadline of GDPR compliance.
Film releases of that year included Darkest Hour, with Gary Oldman starring as Winston Churchill in an Oscar-winning performance. We were glued to our screens as Richard Madden rescued Keeley Hawes in Bodyguard (released in August). Phoebe Waller-Bridge's Villanelle made her first appearance the following month, with Jodie Comer and Sandra Oh starring in the first series of Killing Eve.
Toy trends included the augmented reality Nerf Laser, LOL dolls, scooters, slime and i-Top spinners. Fidget spinners were still experiencing a hangover trend from their introduction the year before.
And on 3rd May 2018, we had our first ever order. The order was placed by Clare, who chose our Domaine Ortola, a biodynamic Languedoc red. Thanks Clare! We can't tell you how excited we were to officially start trading. In those days we were working from home, and juggling the various demands of family life whilst setting up the business. In many ways that hasn't really changed!
Thanks for following along on our journey. We can't wait to see what the next five years will hold.
Shop our current range here.
]]>We're coming into salad season and this classic tangy goat's cheese and walnut combination won't disappoint. Ideal for a low maintenance, lazy weekend lunch. Serve with a glass of something light and fresh such as our No. 1 English Bacchus.
Slice the goat's cheese into two rounds and bake in a hot oven for around 10 minutes, until oozing.
Chop the bread into big chunks, toss in a little oil and sprinkle with salt. Add to the oven with the goat's cheese for around 8 minutes, or until crispy and golden.
Toss the walnuts in a little maple syrup and sea salt flakes. Pop them on a baking tray and toast in the oven along with the other ingredients. This should also take around 8 minutes.
Dress the salad leaves with olive oil and balsamic vinegar. Arrange on the plates along with the tomatoes and all other ingredients once they have finished cooking.
Serve with a generous glass of No. 1 English Bacchus.
Have your fill of spring greens with this fresh and delicious pasta. Knocked up in around 15 mins, it makes for a rather tasty midweek supper.
Defrost the peas under hot water and whizz in a food processor.
Blanch the broccoli and asparagus briefly in a pan of boiling water before removing and adding the gnocchi for a couple of minutes to cook.
Drain (save a cup of the cooking water) and add the gnocchi to a hot frying pan with some oil and fry for 2 minutes. Then add the crème fraîche, peas, a ladle of the cooking water and the cooked asparagus and broccoli. Combine and stir through the juice of a lemon and some chopped basil.
Finish with a handful of grated parmesan and serve up with a generous glass of Bacchus.