The dryness of Aldwick's English Bacchus makes it the perfect partner to this creamy crab bisque, lightly spiced with harissa. Fennel, lemon and black pepper counteract the richness and make this a lovely summer starter.
You need something brilliant to go with Kyperounda Petritis. While this sardine recipe is really simple to make, it doesn’t compromise on flavour. The oiliness of the fish matches the touch of vanilla in the Petritis, while you need the salsa verde to stand up to its zinging acidity.