2017 Planalto Vinho Branco, Casa Ferreirinha, Douro, Portugal
Forged in the same valley where your glass of Port came from. The super steep slopes of the Douro Valley are the perfect place for Planalto. Alliteration aside, for the money this really is very good wine. It’s box fresh with crispy lime and ripe pear fighting for your attention. Dry but not overly so. If you’re sat on a terrace or anywhere to be honest and have this in your hand, you’re on to a good thing.
Suggested food pairings from à la carte menu: La Latteria burrata, chargrilled prawns, sea bass, Swiss chard pancake.
2015 La Lus Albarossa, Castello Banfi, Piemonte, Italy
Albarossa is the result of Nebbiolo crossed with Barbera, silky smooth but with a little bite. A crunchy/chewy finish completes the package. Banfi produces smart modern wines with great fruit purity and balance. You can pretty much throw anything at this wine and it will sit comfortably in the background.
Suggested food pairings from à la carte menu: confit duck raviolo, roasted Monkfish, Gloucestershire lamb rack, rare roast beef salad.
Luke is one of the current generations of superstar Australian winemakers revolutionising your perception of Australian wine. He works with whole bunches of fruit (essentially everything goes into the fermentation) that react perfectly with wild airbourne yeasts creating a juicy but subtle syrah with hints of pepper and spice punctuated with pockets of crushed blackberries.
Suggested food pairings from à la carte menu: confit duck raviolo, sweetcorn mousse, Iberico Secreto pork, roasted turbot, 35-day dry aged sirloin.
Lee’s Wine Tip:
Before you start cooking tonight throw your red wine into the fridge. By the time your food is ready you’ll have the perfect drinking temperature for your wine. The slight chill will add some freshness and crunch to your red which given the tarmac melting temperatures of late, is something to be savoured.