Be Inspired Wine Pairing
In collaboration with Roberto Dessanti of Euro Concepts
Complete your vicarious trip to the Italian Riviera with these wines chosen to complement our Ligurian dishes.
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Liguria’s best-known wines grow on steep terraces around the famous ‘five lands’ of Cinque Terra. These cliff-side vineyards are famous for delicate white wines made from a blend of grapes including bosco, albarola and vermentino. The main red wine region is Dolceacqua on the French border; the local rossese grape is made into an aromatic, earthy red as well as often being used in rosés both in Liguria and Provence. Due to the limited land available, most Ligurian wine is consumed locally, with very little exported. So we’ve rounded up some wines from neighbouring regions, which I really enjoy with this month’s menu – I hope you will to.
Enrico Serafino Grifo del Quartaro Gavi di Gavi DOCG 2021
Made from 100% cortese grapes in neighbouring Piedmont, this pale dry white is a great allrounder. Its body and acid work beautifully with the richness of the squid dish, and it’s also deliciously refreshing with the pie and has enough fruit to balance the orange in the spatchcock.
Domaine de Grandpré Cuvée Favorite Rosé Cotes de Provence AOP 2021
This rosé from just across the border in Provence is made from a blend of grenache, mourvedre and cinsault. I love the way its floral nose and slight fruitiness plays off the sweetness of the fennel and orange in the spatchcock dish, then wraps up with a good long, bone-dry finish. It’s good with the pie and OK with the squid as well.
Tenuta di Burchino Chianti Superiore DOCG 2019
Made from mainly sangiovese, with a splash of ciliegiolo and canaiolo, this classic red wine from neighbouring Tuscany is perfect with our Ligurian tomaxelle (veal involtini). I like it with the pie too as it works well with the earthiness of the greens and the richness of the egg.
Luigi Bosca Cuvee Brut Nature de Monsieur Bosca
While all of this month’s wines work nicely with the scarpazza (greens and egg pie), the stand out for me is this fizz from Asti in Piedmont. The acid works well with the rich olive oil pastry and the sweetness of the leek – and I like the contrast of some bubbles with such a rustic dish. If you’re a fan of sparkling wine, you’ll enjoy it with the squid and spatchcock too.
Please call Roberto Dessanti on 0420 904 255 with any questions.
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