Match of the week
Pistachio pesto and solaris
One of the best food pairing experiences I’ve come across in a winery is the one laid on by Hebron vineyard in West Wales.
It obviously helps that the co-owner of the vineyard, Jemma Vickers, is also a caterer and that she and her partner, Paul have a garden which produces most of the veg they serve but she lays on regular wine and ‘tapas’ tastings with which you can taste their organic low intervention wines
All the pairings were interesting but the one that particularly stood out for me was a dish of finely sliced raw courgettes with a pistachio pesto (top left) - made without cheese, with pistachios rather than pinenuts and with less basil than in the Ligurian version which made it gently creamy rather than pungent.
It worked brilliantly well with their light, fresh, citrussy almost appley 2021 Solaris which is only 9 1/2%. It’s made in an amphora and is unfined and unfiltered. (And they serve extra ingredients on the side like mayonnaise and chilli so you can see how they react with the wine too.)
They also make a 7% red from rondo - an ABV so low they’re not allowed to call it wine but it still showed really well with some slow cooked lamb and salsa verde.
If you’re in that part of Wales it’s a really charming place to visit and the vineyard where the vines are trained up willow saplings (a strategy to combat mildew) is just gorgeous.
I was given a complimentary tasting and tour by Hebron vineyard.
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