The
Wine Rack
Our resident expert picks three bottles to go
with three courses of Russell Brown’s Dorset
menu, starting on page 33.
Fresh egg spaghetti with crab
chilli and garlic
Head over Heels Forgotten Riesling, Eden
Valley, South Australia - £12.99
Vineyards of Sherborne
01935 815544
www.vineyardsofsherborne.co.uk
“New world Rieslings are a brilliant match for
a spicy crab dish and none work better than the
wonderful pure Rieslings of South Australia
Eden Valley. The lovely lime notes in the wine
will complement the chilli heat and the bright,
citrus acidity will cut through the richness of
the crab leaving a delicious, fresh finish.”
Chargrilled veal rump with
white bean casserole
Bodega Urbina Crianza Rioja 2008, Rioja Alta,
Spain - £12.99
Palmers Wine Store
01308 427500
www.palmerswinestore.com
“Veal is a terrific partner to many lighter,
fragrant red wines and particularly those
which have a degree of bottle age. This Crianza
Rioja from cool Rioja Alta is aged in cask and
has matured to give bottle age. Both these
processes result in fragrant fruit and wood
flavours and soft tannins in the wine that
complement the veal.”
Rhubarb and almond tart
Carte d’Or Coteaux du Layon 2013 37.5cl,
Domaine Baumard, Loire, France - £12.99
Dorset Wine Company
01305 266 734
www.dorsetwine.co.uk
“Rhubarb is a tricky match for wine because
of its high natural acidity, however this is
tempered by the pastry case and the frangipane
filling. This excellent sweet wine in the Loire
from the Chenin Blanc variety will be a great
match, with the nutty nuances of Chenin Blanc
complementing the frangipane and the natural
acidity in the wine complementing the tangy
freshness of the rhubarb.”
Meet the stars of
Dorset's food scene
I
f you fancy a day of trying new flavours
and finding out about new trends,
then the Hotel and Catering Show at
Bournemouth is for you. What’s more,
Menu is one of the sponsors. Held later
this month, the event on 17th - 18th March
at the Bournemouth International Centre,
attracts hundreds of producers and food
industry clients.
Michelin starred Russell Brown from Sienna will be holding a
pasta masterclass and Nick Bryant from Samways Fish Merchants
will lead a class about choosing and filleting fish. Popular Dorset
producer Purbeck Ice Creams will be showcasin