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Wines to match Tom Kitchin's recipes

The Telegraph featured three delicious-sounding recipes from Edinburgh chef Tom Kitchin's new book From Nature to Plate: Seasonal Recipes from The Kitchin this week, all of which pose something of a challenge for any accompanying wine. Here's what I would suggest

Spiced aubergine with Scottish smoked salmon
One of those dishes where you have to pay attention to the ingredients rather than the title of the dish. One’s first thought is to match the smoked salmon but in fact it’s going to be the aubergine which will be much more dominant with its flavours of curry powder, cumin and smoked paprika. My instinct - and maybe because I am currently in the region - would be a dry southern French or specifically Bandol ros which would cope well with the spices and take the salmon in its stride. The more conventional smoked salmon pairings such as champagne, Riesling and Sauvignon Blanc would, I think, be overwhelmed.

Rump of lamb with baby gem lettuce and lettuce sauce
Another unusual treatment - much lighter and more delicate than most lamb dishes. I think I’d want a light red - a young Burgundy or similar Pinot Noir being the obvious option but you could also drink a Loire red like a Saumur Champigny or Chinon or a good Beaujolais. All of which should be served lightly chilled.

Heather honey parfait with red fruits
The honey and Drambuie will make the parfait quite sweet and could easily strip the sweetness from any accompanying dessert wine. I’d go for a beerenauslese or trockenbeerenauslese quality sweet wine from Germany or Austria which, like the dessert, balance sweetness and acidity.

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