Fresh prawns and Greco di Tufo

Odd though it sounds it's unusual to find a chef who's really knowledgeable about wine let alone one who's involved in creating his own list. Sam Harris of Zucca is one of the rare exceptions and the other day showed me some of the wines he's excited about.

One was an intense, pristine 2010 Greco di Tufo from Pietracupa in Campania - a bright minerally white with a lovely citrussy zing that Sam reckoned would go well with simply prepared shellfish.

To illustrate his point he got one of his chefs to peel a couple of prawns that had just arrived from Sicily and served them with a sprinkle of seasalt and a trickle of fresh, fruity olive oil. The combination was perfect. (Note: if he'd added a squeeze of lemon to the prawns it wouldn't have been as good. The wine did that job for him.)

We reckoned it would also be great with grilled swordfish and seabass.