Summer Wines and Seasonal Pasta: Why BOTTLES’ new menu is hotter than the weather
The BOTTLES wine and food menu has been given a brand new summer spin and we can't get enough of it.
Looking to explore wines and dining that celebrates the season? It’s time to head to BOTTLES.
We spoke to their sommelier, Diego Casanova, to find out what we should be drinking right now and more about the perfect new pasta dishes to pair it with, from chef, Edo Valeriani.
Diego: “We believe that wines, like food, are seasonal. Moreover, wine selection can easily reflect the season. For example, the aromas and feels can be found in the glass of wine and compliment the weather perfectly – a glass of chardonnay for an autumnal walk in the park and so on.
Summer brings the feeling of sea, exotic fruit, and freshness and the wines on our summer list present exactly that. You can find the likes of Vine Verde – green wine, meant to be enjoyed young and fresh! A particular focus this year is on English sparkling wine – light, young and super fresh with elegant and fine perleage. Davenport Winery is close to our heart due to its philosophy – fully organic with biodynamic certification on the way. Beautifully balanced fruit, minerality and freshness.
Orange wine, Polvanera, expresses the beauty of Verdeca grape, a local grape from Puglia, after 20 days of maceration on the skin it spends 6 months in steel tanks and 3 in the bottle. The wine has crunchy texture showing a delicate nose of chamomile ripe stone fruits and acacia. Then, off the Mediterranean coast, Alicante, we have a Spanish Garnacha.
The whole selection is easy, light and fresh like summer’s night, but that does not mean it’s less serious about wine. Memorable, but also – perfect for creating memories!”
2021 Timorasso Derthona Valli Unite D.O.C., Italy
2019 Limney Estate Davenport Vineyards, England
2019 Garnacha La Rambla del Peligres Casa Balaguer, Spain
Edo: “New dish rooster crawns is inspired by our latest trip in Sardinia, where in this little village called Masullas, they do this traditional shape.
The sauce is actually the wonder of using summer truffle going through the season just now, which pair perfectly with our delicate veal ragu.”
Edo: “Strangled priest pasta it’s a shape that I remember from a young age. And sauce pairing made of the seasonality of the courgette and the entire using of the courgette in two different way: white part for tossing of pasta and the green part added of nice fresh herbs to powerful the aromatic profile of the pasta.”