See wines to drink with mackerel, cucumber and paprika tzatziki, chosen by master sommelier Clément Robert MS, group head sommelier and wine buyer for 28:50 restaurants.
See below for Clément Robert MS’ wines to drink with mackerel, cucumber and paprika tzatziki – a recipe by Michel Roux Jr.
Dog Point, Section 94, Sauvignon Blanc, Marlborough, New Zealand 2013
For Sauvignon Blanc lovers, here is a Marlborough Sauvignon with a twist, the wine has been aged in French oak; it gives a rich and unctuous texture to the wine. Plenty of ripe citrus notes, herbal influence and mineral characters with a wonderful crisp and refreshing finish on the palate.
The rich texture will marry the oily texture of the mackerel to perfection and the herbal notes will remind the one of cucumber.
Stockist: Lay & Wheeler (UK) £281.52 x12 bottles / Sherry-Lehmann (New York) $32.95
Rainer Wess “Wachauer”, Grüner Veltliner, Wachau, Austria 2014
A light yet aromatic style of Gruner, that shows plenty of white pepper, greengage and pink grape fruit aromas. It has a rich and round texture counterbalanced by a very lively acidity which makes this wine both refreshing, easy drinking and food friendly.
The spicy notes of the wine will match very well the paprika tzatziki and the round texture will stand up nicely to the mackerel.
Stockist: The Wine Society (UK) £9.95 / WineDeals.com (New York) $18.99
Jean Foillard, Morgon “Cote du Py”, Beaujolais, France 2013
This Gamay from arguably the best terroir in the Beaujolais Region is showing plenty of fresh cherries, raspberry and strawberries aromas with some notes of green and wood and black pepper. Its texture is juicy with some ripe and soft tannins and a superb acidity.
Served slightly below room temperature, this wine works marvellously well with the texture of mackerel and its slight green notes will remind the cucumber and the tzatziki flavours.
Stockist: The Grape Store (UK) £21.49 / The Los Angeles Wine Co $34.95
About Clément Robert MS
Clément Robert MS started his wine career from an early age, attending the catering school in Le Touquet. At the age of 18 he moved to Angers to take his sommelier degree.
After a spell as trainee sommelier at a Michelin starred restaurant in the Loire, Robert moved to England in 2006 where he became assistant head sommelier of the Hotel Du Vin Brighton, and then head sommelier of the Hotel Du Vin Cambridge.
In 2009, he joined Summer Lodge Hotel as assistant sommelier to Eric Zwiebel MS and won the Chaîne des Rôtisseurs’ International Young Sommelier of the Year competition, before being named UK Sommelier of the Year in 2013.
He was head sommelier/wine buyer at Medlar whilst beginning studying for the Master Sommelier qualification. Clément is now the Group Head Sommelier and Wine Buyer for 28:50.
