Food and Wine Pairing Dinner Party Guide
We always say Rathfinny wines are designed to be paired with delicious food, whether that’s in the finest restaurants around the world or with your favourite comfort dishes at home. That’s why we’ve teamed up with food writer, cook and podcast host Anna Barnett who shares our passion for creating delicious, simple but well-considered food and wine pairings to enjoy with the best of company.
As celebrations with friends and family get underway this winter, our food-friendly sparkling wines are a great choice to serve at drinks parties or family-style feasts at home. Find inspiration from the queen of hosting herself, Anna Barnett as she shares her favourite dish to partner with each of our Sussex Sparkling wines, and includes a mouth-watering recipe for vanilla panna cotta to enjoy with our new release, 2018 Rosé.
2017 Blanc de Blancs
This refined sparkling wine meshes sublimely with the velvet-texture of whipped goat’s cheese piped onto baked pizza dough rounds with melted garlic and parsley butter. It’s the perfect sharing snack for drinks with guests or serve as a starter.
2017 Classic Cuvée
If you’re looking for a crowd-pleaser, you cannot go wrong with a wild mushroom agnolotti with sage and thyme butter. The earthy flavours from the ingredients pair to perfection with the versatile 2017 Classic Cuvée. If you’re cooking for a larger group, why not add some side dishes such as fennel salad and roasted shallots and baby beets with thyme, honey and sage. Delicious!
Rosé isn’t just for summer! The 2018 Rathfinny vintage Rosé has just 5.3g/l of dosage so it’s all about the fruit and salinity and pairs perfectly with not only desserts but also festive canapés like duck and ginger spring rolls. If you’re planning on treating guests to a special dessert, a creamy vanilla panna cotta pairs perfectly.
Vanilla panna cotta with cardamom spiced blackberries
Makes – 6
Preparation time – 20 minutes
Cooking time – 20-30 minutes
Chilling time – 3 hours minimum
100ml full fat milk
650ml double cream
2 vanilla pods – seeds scrapped and entire pods added
2 ¼ sheets of gelatine
80g icing sugar
500g blackberries – cook down half, save other half for garnish
2 slices of orange rind
3 cardamom pods – crushed
1cm ginger – peeled and crushed
½ star anise
Remaining 250g fresh blackberries
Add the milk and around two thirds of the cream into a saucepan. Add in the vanilla pods and seeds and simmer for around ten minutes.
Gently beat the remaining cream and icing sugar together and set to one side.
Soak the gelatine sheets in a bowl of cold water for five minutes until they soften a little.
Remove the cream from the heat and remove vanilla pods. Next add in the sheets of gelatine stirring until fully dissolved then fold in the sweetened cream.
Strain through a sieve and transfer to moulds. Cover and refrigerate for around 3 hours until set.
To remove from the mould, sit the mould in a bowl of warm water and the panna cotta should easily come out.
For the cardamom spiced blackberries, simply combine all ingredients in a small saucepan and place over a medium heat and allow the blackberries to soften. Cook for around 7-8 minutes. Remove from the heat, pass through a sieve and allow to cool to room temperature.
To serve, drizzle the blackberry coulis over the panna cottas. Garnish with a several fresh blackberries.