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Article: Food & wine pairings in Crumbs April

Food & wine pairings in Crumbs April

Food & wine pairings in Crumbs April

Bath and Bristol foodies will know by now that our co-founder Ben Franks is now the resident sommelier for Crumbs Magazine. Every month recipes from Bath and Bristol's most exciting restaurants are paired with our wines. In the April edition, featuring the 'leek' to mark the beginning of Spring, Ben paired the following matches:

Babylonstoren Viognier

Steven Yates' New Potato Soup with Wild Garlic & White Beans comes from Acorn Vegetarian's head chef. Yates has previously cooked at prestigious kitchens like the Michelin-starred Bath Priory and Sienna. It's worth picking up the Crumbs issue (no. 61) to give this recipe a try because it proves the wonders of what a good chef can do with the humble potato.

Wine Match?

Ben paired this lovely potato soup with our Babylonstoren Farm Viognier 2015. He says, "This gorgeously ripe South African Viognier has a floral nose but a rounded, creamy texture, as well as notes of pear and dried apricot, making it flavoursome and creamy enough to complement Acorn's simple but elegant soup."

Following that start, the next recipe on to Gidleigh Park trained Darrin Hosegrove from the Ashburton Cookery School. In this addition he cooks the yummy Stuffed Aubergine with Roasted Vegetables, Halloumi and Pumpkin Seeds. This is a really colourful dish that we had a go at making and it is very tasty. Even meat lovers would love this dish.

Wine Match?

On this one Ben went with the Montes Toscanini Reserva Sauvignon Blanc 2014, a veggie friendly white wine from Uruguay's most-awarded winery. Ben says, "This wine is a gorgeous match with hearty, healthy dishes like this; its mouthwatering tropical fruits like guava, melon and passion fruit stand up to the flavoursome ingredients."

If those two recipes don't have you hungry then Marc Russell's Pan Fried Duo of Fish will for sure. He is the head chef of Komedia, the cultural hub of Bath's city centre, and regularly puts on VIP tasting menus for guests. The fish recipe in this issue of Crumbs is fresh, citrussy and polished off with the addition of sweet heritage carrots.

Kyperounda PetritisFor this one Ben went with none other than the Kyperounda Petritis 2015. "Matching the delicacy of white fish and the sweetness of heritage carrots and squash requires finesse, and this packed full of it. From Europe's highest vineyards in Cyprus, this dry white wine is brimming with citrus fruits, gooseberries and candied lime that will add zing to this VIP dish."


Get your Crumbs

Did you know that we give away an edition of the latest Crumbs mag (worth £3) with every order for 6 bottles or more? So as well as a case of gorgeous, unique wines you can also indulge in over 100 pages of foodie excellence.

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