Cucumber fritters and Sancerre

I think I’ve found the perfect match for Sancerre - and the perfect Sancerre to drink with them!

It’s cucumber fritters, a summer speciality of my good friend Stephen Markwick of Culinaria in Bristol. They’re served in a light, salty batter with dill-flavoured cream and some lightly dressed salad leaves and flowers including peashoots and nasturtiums which Stephen gets from Arne Herbs. I’d give you the recipe but it’s part of the collection that is going into the next cookbook I’m collaborating on with Stephen which will be out this autumn. (The first being A Very Honest Cook)

The Sancerre was great too: a 2008 from Pierre Riffault of Domaine du Carroir-Perrin which was wonderfully pure and mineral with just a hint of gooseberry fruit, elegant and restrained. It came from a local Bristol wine merchant, Vine Trail and you can read the full description here on their site.

Other Sauvignon Blancs would do but the more overt styles I think would overwhelm the delicacy of this quintessentially summery dish.

Goats' cheese and Sauvignon Blanc

Despite the freak flurries of snow and sub arctic temperatures last week spring has officially arrived and with it longer daylight hours and a switch to lighter eating. For me there’s no combination that reflects the season better than goats' cheese and Sauvignon Blanc, one of the great classic food and wine pairings.

Does it matter which goats' cheese and which Sauvignon and whether you introduce any other ingredients to the plate? Not a lot, if truth be told. You might argue that it’s impossible to beat a Sancerre paired with a Crottin de Chavignol from the same area but I’ve had equal pleasure from a young moussey goats' cheese with an unoaked New Zealand Sauvignon Blanc (the match is certainly better without oak which diminishes the Sauvignon’s acidity and minerality)

If the cheese is grilled or part of a salad that will work too, especially if the salad includes soft herbs such as tarragon, coriander or dill. Likewise, asparagus, which has a similar flavour profile to Sauvignon Blanc will enhance the match. You can even add contrasting ingredients such as roasted grilled peppers and the pairing will work. Take full advantage of it!