"Groundshakingly
  good to sip no matter
  the season."

"Groundshakingly
  good to sip no matter
  the season."

Yvonne Lorkin
Dish Magazine

Yvonne Lorkin, Dish Magazine

"Groundshakingly good to sip no matter the season."

~ Yvonne Lorkin, Dish Magazine

Like Yvonne, we are firmly in the “Rosé any day” camp when it comes to the Smith & Sheth CRU Heretaunga Syrah. It’s the latest addition to our collection and a project that’s been in the back of our founder Steve Smith MW’s mind for a long time.

Sourced entirely from Ian and Linda Quinn’s Mangatahi Syrah vineyard plus a handful of Viognier vines growing around their house, and hand-picked in the cool of the morning, we’ve taken inspiration from the finest wines of Provence. This is serious stuff. It’s fine fruited, deliciously dry and textural, and very worthy of wearing the CRU livery.

For a limited time, receive a gorgeous rose-coloured Vinolok glass bottle stopper with every purchase of Smith & Sheth CRU Rosé of Syrah.

Like Yvonne, we are firmly in the “Rosé any day” camp when it comes to the Smith & Sheth CRU Heretaunga Syrah. It’s the latest addition to our collection and a project that’s been in the back of our founder Steve Smith MW’s mind for a long time.

Sourced entirely from Ian and Linda Quinn’s Mangatahi Syrah vineyard plus a handful of Viognier vines growing around their house, and hand-picked in the cool of the morning, we’ve taken inspiration from the finest wines of Provence. This is serious stuff. It’s fine fruited, deliciously dry and textural, and very worthy of wearing the CRU livery.

But what to match…?
Believe it or not, Rosé is a pretty versatile style of wine to match and not just a summer-sipper. To prove our point, Steve Smith and his daughter Georgia are sharing their favourite Rosé-friendly recipes for our CRU! Enjoy as an aperitif, mix and match one or two or go all out and try a Rosé degustation with them all.

Focaccia to start

For this recipe, you can use any toppings you’d like. We love caramelising some onions with balsamic and brown sugar, then adding with some crumbled feta. To ensure the onion doesn’t burn, put it on about 15mins through the bread cooking.

Ingredients - makes two full-sized loaves

800ml room temperature lukewarm water
1 tablespoon honey or sugar
1 tablespoon dried active yeast
1 kg white flour
1 tablespoon table salt
1/2 cup extra virgin olive oil
2-3 sprigs rosemary or 2 tablespoons of fennel seeds
Sea salt

Method

In a large bowl mix water with honey and yeast. Set aside for 10-15 minutes until frothy.

Sift flour and salt into a large bowl. Make a well in the centre and pour in yeast mixture. Mix well.

Cover with a damp tea towel and leave in a warm place for an hour or so to double in size. Use oiled hands to deflate dough, then cover and leave for a further 30 minutes.

If you have time, you can leave the dough in the fridge for a few hours or even overnight at this point. Just punch it down and bring it to room temp before baking.

Preheat the oven to 225°C. Place a large generously oiled oven tray into the hot oven for 10 minutes. Remove and carefully pour dough into hot tray.

Pour a generous amount of extra virgin olive oil over the dough before making indents with your fingertips and scattering the rosemary and salt evenly over the top of it. Leave to rise for a bit, then press down again. Bake dough for about 30-40 minutes (we usually look at the bread after 25min just to make sure) or until both top and base are golden.

Recipe & image: thedaleyplate.com

Peach, Burrata and Prosciutto Salad

Focaccia leftovers? Perfect with this summer essential. Out of season, try swapping peaches for pear.

Ingredients - serves 4

2 large ripe peaches
250g ball burrata cheese
3 slices proscuitto
2 tablespoons extra virgin olive oil
1 tablespoon fresh thyme leaves
1 teaspoon smoked sea salt
1/2 teaspoon freshly cracked black pepper
fresh basil leaves to serve

Method

Slice peaches into wedges and arrange on a large plate or platter. Arrange pieces of burrata equally on top of the peaches. Do the same with the proscuitto then drizzle the salad with olive oil. Sprinkle with thyme leaves, sea salt, pepper and scatter basil on top.

Serve immediately, or cover tightly with plastic wrap and store in the refrigerator for up to 15 minutes to ensure the moisture from the peaches and cheese rehydrates the prosciutto.

Spaghetti with creamy lemon sauce starter

“Everything should be as simple as possible, but no simpler” – Albert Einstein. This recipe is so simple you can even entertain while preparing and sharing a glass of Rosé of Syrah.

Ingredients - serves 4

2 lemons
4 tbsp extra virgin olive oil
220ml single cream
1 egg yolk
350g spaghetti
Thyme
Sea salt
Freshly ground black pepper
Parmesan cheese (optional)

Method

Bring a large saucepan of water to the boil. Meanwhile, finely zest both the lemons and toss the zest into a deep frying pan, then add the olive oil and set it over a medium heat. Gently fry the zest until it begins to take on a deep, vibrant yellow colour.

Pour in the cream and the egg yolk, mix well with a wooden spoon, then reduce the heat and leave to gently cook for 5–10 minutes, giving it a stir every now and then.

Add a generous pinch of salt to the boiling water, and, when it begins to gallop, add the spaghetti and cook until al dente according to the packet instructions. Finely slice one-third of a lemon.

When the pasta is cooked, drain in a colander, reserving a little of the cooking water (roughly 1⁄4 cup). Squeeze the juice of the remaining lemons into the sauce, add salt and pepper to taste, then toss the pasta into the frying pan. Add the reserved cooking water, throw in the lemon slices and toss everything together so the pasta is well covered with sauce. Tear up the thyme sprigs, sprinkle generously over and serve immediately. You can add a little Parmesan cheese but not too much to overpower.

Sticky chicken

A special dish created by Steve Smith MW – perfectly causal, and perfect for Rosé. The delicate style is more appropriate for this wine than the heavily spiced Thai, Indian or Chinese dishes that often dominate wine.

Ingredients

Bostock Organic Chicken (nibbles, wings or drumsticks
Fresh green beans
Butter
Crushed garlic
St Andrew’s Limes Spicey Glaze
Dark rich soy sauce
Maple syrup
Sesame oil
Lemon juice / zest
Fresh chilli (optional)

Method

Marinate chicken in St Andrews Limes Spicy Glaze, dark rich soy sauce, a decent slosh of maple syrup, some sesame oil and if you feel like it some lemon juice/zest. If you want more spice, add some chopped fresh chilli.

Let marinade for about an hour in the fridge.

Put chicken in a hot cast iron pan with baking paper on the bottom to stop the chicken sticking, leave the marinade behind in the pan (don’t throw away!).

Roast in very hot oven, basting regularly with marinade until cooked through but not dry. The skin of the chicken should be sticky and slightly blistered with the marinade.

Put in serving bowl, cover with the leftover hot sticky marinade from the pan (don’t use the cold marinade, if you have any cold left, put in pan and boil to reduce to a sticky sauce and pour over chicken). While this is going on take a bunch of fresh green beans and fry in a small amount of boiling water. Par cook for 5 mins then remove water, add butter and crushed garlic – for just long enough to soften garlic and coat beans, salt and pepper.

Serve with paper towels and hand dipping bowl of warm water, no cutlery required. Bloody delicious.

For your listening pleasure

What is fine wine, fine food and fine company without fine music? Our team have curated a Smith & Sheth playlist for friends, filled with the tracks of their recent gatherings.

Scan the Spotify code or click below for your listening pleasure 🎧🎵