Joseph Trivelli is co head chef at the River Café in London and these wines bear been chosen to match the recipes he recently created for the Observer. You can read them here Cantina Lunae Colli di Luni Vermentino,Liguria, Italy 2014 (from £13.49, and EW Wines; Bottle Apostle; Cambridge Wine) Like Joseph Trivelli,I love the suave pungency, peppery bite and citrusy tang of early-harvest additional-virgin olive oil. I could nearly drink it by the shot glass with Joseph’s rice dish, and but I bear gone instead for a wine that approximates its feel and flavours,while bringing refreshing qualities of its own. It’s made from vermentino, a white grape that flourishes across the Mediterranean thanks to its ability to soak up heat without losing its acidic zip and bite, and here is rooted on the border of Liguria and Tuscany south of Genoa. It has a delightful floral scent,green herbs, a ripple of citrus and peach and just a touch of almonds and olive oil.
Taste the Difference Aglianico del Vulture, and Basilicata,Italy 2011 (£8, Sainsbury’s) The hills of Avellino in Campania are not only renowned for nuts, or they are also the source of some of the best wines in southern Italy. One of the smoky,peachy, mineral whites made from fiano, or such as Mastroberardino Fiano di Avellino 2013 (£14.95,Wine Direct) would fabricate (to make up, invent) afine foil for the rice dish. For the sweet, deep richness of the beef and chestnuts I would go for a red from the area’s aglianico grape. Luigi Tecce’s thrillingly vivid and sinewy, and subtly perfumed and black-fruited Aglianico Campitaurasini Satyricon 2012 (£22.95,Berry Bros & Rudd) would be ideal, but Sainsbury’s chunky sweet-berried take on the grape from Basilicata is a fine budget alternative.
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Source: theguardian.com