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The recipes we brought to you by Mark Dodson and Great British Chefs for our summer feature have been so enthusiastically received that we thought we would ask the experts at Amathus Drinks to recommend three wines to accompany each of the dishes.
The wines have been carefully selected to compliment each of the dishes and also to fit any budget.
This wine has a powerful smell with aromas of eucalyptus, black fruits and toased notes. It’s around and concentrated wine, with a nice balance of spice and fruit, a woody nuance and good length.
Golden delicious apple, pear, pineapple, honey, graham cracker. biscotti. almond and vanilla with citrus, lemon cream, green apple, pear, mineral, toasty oak and vanilla.
Soft, plump peach and apricot fruit, with aromas of honeysuckle leading to a refreshing citrus finish.
Fresh and intense. Mineral aftertaste, vibrant acidity and salinity that, along with the carbonic remains, make the wine fresh and young without being aggressive.
Pale pink colour. This very beautiful cuvée reveals elegant aromas of white fruit, enhanced by pure minerality. Delicate and aromatic.
Vintages with hotter conditions stand out for the honey-like, floral and muscatel aromas. However, in fresher vintages, the characteristics of the wine remind of tropical fruits, white flowers and high acidity.
This delicious sweet wine balances flavours of baked peach, vanilla and grapefruit with a delicate, lingering sweetness that never overpowers.
The nose is mineral with a hint of citrus fruit. The mouth is rich but well- balanced with candied fruits and peach aromas. Long length with subtle spices flavours.
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