Food & Drink this Autumn
We can’t pretend it’s not autumn now that we’re into November – but the good thing is there are so many delicious edible treats around at this time of year. From seasonal game and wild mushrooms to beetroot and butternut squash – there are some delectable flavours to play with – and match our wines to!
The Twenty Six Pinot Noir – this delicate but structured Pinot Noir will be simply delicious with seasonal game birds – partridge and pheasant. The fragrant aromas of the pinot will complement the intense game flavours – and the bright acidity will balance the richness of the meat. If you a fan of mushrooms, this wine will also be divine with a hearty mushroom and herb filled tart. Nigel Slater’s recipes for mushroom tarts, and miso mushrooms | Food | The Guardian
Swiss Chard is in season – and makes a mouthwatering starter with goats cheese and toasted nuts. Try matching an autumnal salad like this with our Rosé 2018 – this vintage has plenty of richness and vibrancy to stand up to bold flavours and work well with the creamy cheese and toasted nuts. For the carnivores out there, this wine also goes really well with venison tartare – thanks to the intense flavours and blend of salinity and sweetness. Folláin (follain.ie)
Butternut squash risotto with sage and tasted chestnuts (and lashings of parmesan) – what could be more autumnal! Try this with our Blanc de Noirs 2014, trust us! The Blanc de Noirs is rich and opulent and can balance the oozy fullness of this risotto. Roasted butternut squash and sage risotto with pinenuts recipe – BBC Food
Lastly – delicious beetroot is in season – have you ever tried using it when curing salmon? Not only does it give the salmon a beautiful colour, but the subtle flavour works really well with the delicate salmon flavour. This will go beautifully with our Non-Vintage Rosé – the floral and red fruit flavours complementing the beetroot and salmon perfectly. Sweden | lardersaga
