Our wines are nice on their own but they really strut their stuff when paired with certain foods.
The art of matching wine and food is very tricky and poorly understood so here is a short guide to getting the most out of your bottles of Treloar wine.
Our white wines are best served only slightly chilled, at around 9-10 degrees C. Take them out of the kitchen fridge about 15 minutes before serving. I also recommend letting them breathe for that time.
This can be drunk as an aperitif on its own but there are certain foods that make it more impressive. I suggest fresh goats cheese (must be fresh, not aged), bread dipped in good olive oil (but not with olives themselves).
Asparagus is also a very good and surprising match. Not many wines go with asparagus. But our favourite is Vietnamese chicken with lemongrass and ginger.
We suggest serving them between 16 and 19 degrees, not too warm. All our red wines benefit from a bit of aeration. The best technique we have found is to pour yourself a glass while cooking and by the time dinner is ready, the bottle will be perfect.
- Le Ciel Vide
- The fragrant, low tannin style of this wine makes it a great red for
more casual buffet-style food or tapas. A perfect accompaniment to the
fabulous range of Catalan charcuterie, Manchego slices, Tortilla Espanola
or those tasty little grilled Padron
- It's also surprisingly fine with grilled white fish like Sea Bream or Bass.
- One Block (Grenache)
- Another of our lower tannin wines that is pretty versatile for a nice
barbecue party or dishes like lamb chops, toad-in-the-hole or pasta
dishes based on tomatoes. I love Putanesca sauce but a simple tomato,
garlic and basil works just as well.
I was impressed by the way it went with a slightly spicy chickpea dish at Alimentum in Cambridge.
Also try it with a piece of good quality dark chocolate.
- Three Peaks
- The go-to wine of choice chez nous. A very versatile wine for meat dishes of almost any kind, roast chicken, stews, steaks and grills. Vegetarians should try it with someting rich and warming like aubergine parmigiana or a tomato and courgette tagine.
- And cheese or course, who could forget cheese.
- Le Maudit
- The lighter character of this Carignan, with no new oak, make it a very nice choice for more delicate dishes. It's a lovely red wine to serve with fish, such as roast cod. We've also really enjoyed it with a pumpkin risotto with truffle oil. It has enough body and ripe dusty southern fruit to pair with grilled meat too.
- Le Secret
- There is something about Syrah that just says "beef". Whether that is a lovely entrecote and real chips, a proper roast or even a gourmet burger. The combination of intense fruit, structured tannins and complex length just go perfectly.
- The wild, animal character of the Mourvedre is a perfect match for game dishes. We love it with duck breast in a wine and chocolate sauce (knicked from Rick Stein's French Odyssey).
- Also great with Venison steaks or stews. Ours were provided by our
friend David who works at Welbeck
The tannin and acidity of the wine works a treat with birds like Pheasant and Guinea Fowl too.
However, one of the greatest cheese and wine matches I've ever tasted was with Bleu d'Auvergne at Roger Hickman's great restaurant in Norwich.
- A classy wine like this deserves a classy dish. However, it's pretty
versatile, like the Three Peaks, so we don't worry too much about the
specifics. Having a Maori name suggests a roast leg of New Zealand lamb,
or hogget, would be perfect, and it is. But it's also a fabulous wine
to savour with hard cheeses like Bethmale,
Compté, Cantal and Cheddar - nibbling away as the flavours evolve
in the glass.