Pairings | Amber wine
Donald Edwards finds a clue in the traditional Georgian food that was served at a dinner at the Notting Hill restaurant Colchis recently.
It’s hard to pick out one pairing out of the multitude of dishes we were served with amber or orange wine during my first visit to Georgia last week but I’m going for one we barely ever failed to find on the table - grilled aubergine with walnut sauce.
One of the most striking things I’ve noticed during my few days in Rome this past week is how white wine seems a better match for the local food than red does. Even with red meat like lamb? Strangely, yes.
There’s still a lot of suspicion about orange wine with many in the wine industry taking the view that it’s faulty rather than, what it actually is, a different style of wine.
If you thought orange wine was the exclusive province of hipster natural wine bars, think again - one has just gone on sale in Aldi. And while most cost nearer £20 than £10 this one is on sale at a very affordable £5.99.
I’ve been enthusiastically cooking from Sami Tamimi’s new book Falastin this past couple of weeks and made his recipe for koftas with tahini, potato and onion over the weekend during a Zoom cooking session with a couple of pals in Bristol.
Orange wines - white wines that are made in a similar way to a red, leaving the juice in contact with the skins - have become increasingly popular in the last couple of years, proving impressively versatile with food.
The way things are looking I don’t imagine there will be many standout matches of the week over the forthcoming months given that I’m out and about much less than normal. But this one, from Trivet in Bermondsey last week is truly excellent.