£70.00 GBP– Sold Out
This case consists of 6 bottles of delicious wines we feel work very well with particular foods that everyone can source and enjoy at home.
Raza Vinho Verde (Portugal)
Tinned fish (eg tuna or sardines)
Quinta da Raza was established in 1791, and today has 40 hectares vineyards, in the sub-region of Celorico do Basto. This is southern Vinho Verde, not too far from the lower reaches of the Douro. Their classic Vinho Verde is utterly delicious, fruit quality shines, with freshness and lightness of touch. Spritzy, limey & light.
We think intensely flavoured fish like Tuna or Sardines need something with a good amount of acidity to balance out their oily texture, without being so pronounced its over powers the flavour. Vinho Verde fits the bill perfectly! Light, fresh, great acidity.
Cognettes Muscadet (organic) (France)
The Perraud family produce their outstanding Muscadet wines in a fully organic and bio-dynamic fashion. Careful growing and vinification, with 6 months on lees give a wine that is fresh and intensely floral, with a delicious mouthfeel. Top class.
A combination of the wines zippy acidity matching that of the cheese and the full, creamy body of both is what makes this such a great paring.
De Loach Chardonnay (California)
Established in 1973 by Cecil De Loach, a firefighter from San Francisco. One of his first decisions having acquired the estate was to convert the seven hectares of vineyard surrounding the winery to biodynamic farming.
The 'Heritage Collection' range offers superb value and quality for mid-priced Californian wines. This Chardonnay displays nicely notes of orange blossom and figs with herbaceous undertones with a touch of vanilla and lemongrass.
Crab meat is sweet and delicate and the riper soft notes in the Chardonnay will complement that well. The citrus is the dish will intensify both the body and the fruitiness in the wine, specifically the lemon and greener notes.
Hanewald Spatburgunder (Pinot Noir) (Germany)
Hanewald-Schwerdt is a partnership between cousins Thomas and Stephen who have come together to run their family’s winery. Based in Pflaz, western Germany. They focus on dry styles of Riesling and Pinot noir. This has lots of round red fruit, a bit spicy, a bit savoury with light body.
Pinot Noir is great with charcuterie - its has intensity of flavour and balance without overwhelming the palate. The salty / spicy character of the meat is a great companion to the spicy / savoury in the wine.
Rosso Piceno Sangiovese/Montepulciano (organic) (Italy)
90% Sangiovese and 10% Montepulciano aged in large old oak for a few months prior to bottling. This is more than just quaffing wine par excellence, it seriously over-delivers for the price. Cherry, plums and spice, superb!
The smokey edge the wine gets from it’s time is oak works well with the rich tomato base and its moderate acidity should cut through that gooey cheese.
Vendimia Rioja (Spain)
Lamb, Manchego cheese
Fantastic young Rioja. A blend of Tempranillo and Garnacha, made by Alvaro Palacios who is regarded as one of the very best winemakers in Spain. Medium bodied, concentrated fruit but balanced and not cloying at all. This is a fresh, elegant, modern style of Rioja - no gold hair net on this bottle!
Rioja and lamb are the ideal partners. Lamb is a gamier, sometimes fattier meat than beef but also has a slight sweetness - for this reason a younger, fruit driven wine with enough body to richness of the meat and enough acidity to balance the fattiness is what’s called for!
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