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wine notes.

Byline: COLIN PRESSDEE

IWAS pleased to have a hand in arranging the Guild of Food Writers Awards Ceremony in London last week.

Held at the illustrious Great Hall of Lincoln's Inn, sponsored by Alaska Seafood and Bonterra wines, with attending award winners Heston Blumenthal and Mark Hix, it was a splendid occasion.

Sustainable seafood is very close to my heart, the Alaska fisheries are a world role model, and the quality is amazing.

I first sampled the organic wine from Bonterra when wine maker Bob Blue visited London over 10 years ago. He is totally committed to his principles. The quality of the wines is quite exceptional for the price, and this is in the mid range from pounds 7-pounds 12 a bottle.

The sauvignon blanc is crisp and aromatic with grassy, gooseberry and spring flower fragrance, bouncing out of the glass with lively character. It's great with Alaska king crab, chum salmon roe, sockeye salmon sushi and pollack with salsa. All these delights are available in supermarkets.

The rose would gain respect even from the French. The bright colour with hints of garnet carries through in the burst of summer berry fragrance and juiciness that lingers on the palate. Enjoy with smoked sockeye salmon, pacific cod in batter, goujons of salmon, halibut and cod and some more sushi.

Zinfandel is a curious variety of California, said to originate from Italy. Yet it's very individual and comes in numerous styles including red, blush and rose.

Many call it the beaujolais of California and it does hint of a top village wine. Delicious with all summer food including the fabulous black cod (sablefish) in miso, the creation that made Nobu famous, sockeye salmon teriyaki, and confit of Welsh lamb with mint that I put onto the menu for carnivores.

I hope the menu gives some good ideas for summer eating; with fresh fish from our coast and the finest Welsh lamb with some organic wines the summer should have potential after all.
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Publication:Daily Post (Liverpool, England)
Date:Jul 4, 2009
Words:331
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