It's a warm summer evening. You have friends coming round for an impromptu alfresco dinner. What do you serve? More importantly, what wines do you decant?
There are plenty of ways to create a fun alfresco dining set-up. Even on the smallest of balconies. From sharing platters to fresh summer salads, at eto, we love the delicious seasonal recipes and wine pairings the outdoors brings.
In celebration of all things alfresco, we’ve compiled our favourite food and wine pairings. A peach and burrata salad paired with a perfumed Viognier. Crudités enjoyed with a glass of Provence Rosé. Discover the wines that we will be pouring from our eto wine decanter this summer.
Burrata with burnt peaches and basil
Pair with a Viognier
Burrata with burnt peaches and basil paired with a Viognier decanted into a Copper satin eto wine decanter.
Summer on a plate. A burnt peach, basil, pistachio and burrata recipe from Ed Smith’s cookbook, Crave: Recipes Arrange by Flavour, to Suit Your Mood and Appetite. Released at the beginning of this year, it's an all-rounder cookbook. Good all year and for all moods. For this recipe, the ripe soft fruit and herbs with the creamy cheese work really well with a cold glass of Viognier. We went for Luis Felipe Edwards Reserva Viognier, the freshness cuts through the creamy, rich cheese. If you're not keen on a Viognier, an Austrian, Grüner Veltliner would also work.
Broad bean, mint and ricotta bruschetta
Pair with a Côtes de Gascogne Sauvignon Blanc
This bruschetta recipe by Florence Knight is perfect for nibbling on with friends. The colours give the flavours away. Bright green broad beans with flashes of mint. A delicate Plaimont Côtes de Gascogne Colombard Sauvignon Blanc, with a balance of acidity and sweetness, pairs beautifully with the subtle flavours of ricotta. Podding and skinning the broad beans may seem rather tedious. But there is something rather therapeutic about the process. Trust us it's worth the effort.
Summer crudités with garden pea dip
Pair with a Côtes du Provence Rosé
Summer crudités with garden pea dip paired with Mirabeau’s Pure Rosé decanted into a Copper mirror eto wine decanter.
A celebration of all things summery and green. This simple pea dip recipe from Raymond Blanc is always a winner. We’ve paired this colourful recipe with Mirabeau’s Pure Rosé. Two elements, bright colours and rosé, that just sing summer when together. The clean flavours of this rosé work well with the subtle heat from the red chilli and cayenne pepper. There are many great Provence Rosé options out there to choose from. We also recommend Selladore En Provence Rosé.
