Treat your mum to a delicious lunch, simple to prepare in advance, but deliciously seasonal and perfectly paired by Olivier Freymuth, buyer of VIDA Wines & Spirits to two fascinating and unusual wines, one, a multi-regional, multi-varietal blend from the oldest wine vineyards in Slovenia, and an elegant, herby red from Bulgaria made from a new and exciting cross between two ancient noble varieties.
Olivier of VIDA Wines & Spirits chose a wonderful tangy, herby swordfish recipe from Olive magazine, as a hearty but healthy lunch on a (hopefully!) warm verdant Spring Day.
To go with this fragrant and meaty fish dish, Olivier has selected Kristančič Pavo White Cuvée from Slovenia (£18.89). This is a gorgeous Slovenian blend of three white varieties; the internationally respected and loved Chardonnay, Istria’s own, richly textured Malvasia, and the uniquely minerally and sea breezy Rebulla. This silky mix of quince, dried herbs and apple fruit would be perfect here, mingling with the moist lemony juices.
Kristančič Pavo White Cuvee 2018 – 75cl l ABV 13.5% l £19.79
Alternatively, if it’s a glass of red that you’re after, Olivier has chosen Rossidi Rubin from Bulgaria (£21.29) Now, Rubin is a fascinating, but still reasonably scarce grape variety, planted in little pockets across Bulgaria. However, interest in this fresh, fragrant red grape variety is sky high right now. The secret to Rubin’s swagger is that it is a cross between the pale, but fragrant and noble Nebbiolo variety from the area of Piedmont in Italy, and the rich, intense, deeply coloured variety of Syrah. In the tremendous heat of some vintages in Bulgaria, Rubin still manages to retain some freshness and bright fruit, despite the often-scorching heat. Its elegance and herbal perfume, especially after a few years, is perfect for barbecued fish or a herby chicken stew.
Rossidi Rubin 2016 – 75 cl l ABV 13% l £21.29
Here is a delightful, seasonal, easy-to-prepare recipe that would be delicious with either of these wines…
Vine Leaf-Wrapped Swordfish with Capers and Herbs
An easy, tasty, healthy, hearty dish for the family – Feeds 4
Ingredients
– 1/4 cup roughly chopped fresh parsley
– 1/4 cup roughly chopped fresh mint
– 2 tbsp drained capers, rinsed, chopped
– 2 tbsp finely chopped kalamata olives
– 2 large garlic cloves, finely chopped
– 3 tsp extra virgin olive oil
– 1/2 250g packet vine leaves, rinsed, drained
– 4 (about 180g each) swordfish steaks, skin removed
– 4 ripe tomatoes, thinly sliced
– 1 tbsp balsamic vinegar
– Lemon wedges, to serve
Method
– Preheat oven to 180°C.
– In a medium sized bowl mix the parsley, mint, capers, olives, garlic and oil.
– Overlap 6-8 vine leaves on a clean surface to form a rough rectangular shape about 24 x 28cm. Place a quarter of the herb mixture on the centre and top with a swordfish steak.
– Fold in the sides of the vine leaves and then roll up to enclose the swordfish completely. Place seam-side down on a large baking tray. Repeat with the remaining vine leaves, herb topping and swordfish steaks. Cover the tray with foil.
– Bake in preheated oven for 25-30 minutes or until the fish flakes when tested with a fork.
– To serve, arrange the tomato slices in a circle on each serving plate and drizzle each with 1 teaspoon of the balsamic vinegar. Carefully lift the parcels onto serving plates and serve accompanied by lemon wedges.
For the ultimate effortless gift, why not treat Mum to a large hamper full of delicious Greek foods including wild thyme honey, extra virgin oil, capers and scrumptious figs dipped in dark chocolate.
Online Shop for Wines and Spirits – Vida Wines and Spirits UK
