Sunshine in a glass

Summer dining is here so we asked Nick Adams of First Glass Wine services to pair up fine wines with a selection of new season Chestnut dishes

With the longer days it really feels as though summer is here as evidenced too by the arrival of a new season’s foods and flavours. The English asparagus season is with us, English strawberries, rhubarb are now available, Jersey Royal potatoes have arrived, spring salads, and tomatoes now have real taste!

There is a wonderful selection of fish and, of course, plenty of new season lamb. And we are about to hit the barbecue season. So, let’s look at some highlights on the new Chestnut menus and recommend some wines which should be enjoyable to partner.

But may I start with a few ‘scene-setter’ thoughts.

Matching wine with food is not an exact science but there are some common denominators which both make sense and work. Above all matching is often about avoiding a clash of flavours (smoked salmon and full-bodied red wine simply don’t work for example), rather than a marriage made in heaven. The most important rule remains, drink what you enjoy most with whatever you are eating –personal preference is the final arbiter.

In general, though the richer and fuller bodied the food item, the richer and fuller bodied a wine you can pair with the dish – whether white, rosé, or red (and vice-versa of course). Oaked wines too are better with richer dishes especially where sauces are involved. Lighter dishes are often enjoyed with crisp, clean, and fruity – often unoaked – wines.

With the new season Chestnut have developed some exciting and flavoursome new dishes which reflect this transition and take advantage of the finest local and seasonal produce. Overleaf I have picked out eight examples and recommended some wines to go with them.

Chestnut dishes and wine matching suggestions

Flint Charmat Sparkling Rosé, Norfolk

Where better to start than with a lovely and very local (Norfolk) English sparkling wine. This vibrant rosé is packed with soft red berry fruits and is crisp, clean, and very more-ish. Made from a blend of estate grown grapes including Pinot Noir this is a great aperitif but would match nicely with the Norfolk Beets and Whipped Goat’s Cheese starter. This is summer in a bottle.

Riesling Trocken Solitar Prüm, Mosel Germany

These are the new wave drier German styles which are packed with citric fruit flavours, are very crisp with no oak, and no more than medium bodied in nature. This wine would be perfect with the Garlic and Dingley Dell Chorizo Prawns starter.

Picpoul de Pinet Cave de l’Ormarine, Roussillon France

A highly popular grape and style again unoaked and full of citrus fruits with a melon touch. Medium bodied, fresh, and ideal weight and style to go with the Dingley Dell Ham Hock Terrine.

Malbec Caoba, Mendoza Argentina

Highly popular grape and style this has juicy black fruits, a lick of oak and spice, and plenty of body – all geared to go with the Surf and Turf Mixed Platter.

Organic Viogner “Gen”

Yalumba, South Australia (V, Vg)

This has fine, bright stone fruit flavours with a lovely texture and freshness. The style and flavours go perfectly with the Wye Valley Asparagus Salad.

Pinot Noir Black Label Allan Scott, Marlborough New Zealand (V, Vg)

Plenty of savoury cherry red fruits here and light tannins and a medium body make it ideal with the Wild Garlic and Feta Risotto with Walnuts.

Vin Santo del Chianti Classico Castello di Querceto, Tuscany Italy

Lovely raisin notes, slightly nutty and honeyed this has the sweetness and exotic fruit flavours that will complement the Yorkshire Rhubarb.

Mourvèdre Late Harvest Cline

Cellars, California USA (V, Vg)

This has rich dried black fruits and berries with a savoury, juicy style just spot on – served chilled – with chocolate (a notoriously difficult pudding to match) so the ideal partner for the Pump Street Chocolate Ganache.

Riesling Trocken Solitar Prum, Mosel goes well with a fish starter

Malbec Caoba, Mendoza Argentina fits nicely with a fish main or a ‘Surf and Turf’ mixed platter

Picpoul de Pinet Cave de l’Ormarine goes well with Dingley Dell Ham Hock Terrine

Organic Viogner “Gen” Yalumba would be a good match with an asparagus salad

Red Wine in the summer – cool it down!

As much as we enjoy sparkling wines, crisp dry whites, and roses in the warm summer months, you may also want to enjoy a glass of red wine as well. Wines with lower tannin levels (that is the component in red wine which makes your mouth feel dry and “furry”) are particularly enjoyable when cooled down on a hot day. It may also work better with whatever you are eating. The cooling process also helps to exaggerate the fruitiness of the wine, so a potential win: win as they say. Red wines which work well cooled down include Beaujolais, Valpolicella and many wines made from the Pinot Noir grape.