Thank you to Iain from Eynsham Cellars for the following wine recommendations.
- Salmon tranche with a pesto crust served on a bed of courgette spaghetti with lemony pesto butter, new potatoes
Julienas Chaintre Macon Chaintre Cuvee Cinq £14.99. For the white Burgundy lovers, this is textbook Saint-Veran! Lemon and peach with a touch of florality and a nice creamy, rounded palate. Pale yellow in colour. Delicate on the nose, fresh with lemony fruit and hints of white flowers. The palate is rounded with notes of citrus fruit and peach. A little oaking adds hints of creaminess to the mix. Clean, fresh and long on the finish.
- Vienna Schnitzel made with English Rose veal, Cornucopia style – veal escalope in a panko and thyme crumb with a red wine and mushroom creamy sauce, new potatoes and seasonal veg
Mayne-Vieil Fronsac £13.49.
The vineyards of Chateau Mayne-Vieil in Fronsac are well-established on the beautiful rolling hills on the right bank, overlooking the Dordogne river. This Fronsac is packed with intense black mulberry flavoured fruit and firm but smooth tannins.
- Duck leg slowly cooked with star anise, szechuan pepper, plum and ginger served with basmati rice and crunchy kale
Hanewald-Schwerdt Spatburgunder £13.99.
This German Pinot Noir from Pfalz has a fruit laden nose, smooth, creamy mouthfeel, focussed red fruits and a hint of spice.
- Kefalonian herb, spinach and feta filo pie served with dauphinoise potatoes, seasonal veg
Kalogeri Malagouzia £15.49.
The Malagouzia grape grows well here in the Attiki (Athens) region. With lifted peach, apricot and white blossom aromas, broad stonefruit characters on the palate and balancing lemon acidity. A gorgeous wine that will really suit this dish.