With Mother’s Day just around the corner, I’ve been thinking a lot about my mum. A mere 5’3” and 100lbs, and yet a force of nature, Mum managed to keep her three rugby-playing sons well fed and out of serious trouble long enough to reach adulthood – which I know wasn’t always an easy task – all while expressing an endless capacity for unconditional love.
In celebration of mothers in all forms, this week we are featuring a gorgeous white Vermentino made by the Giobatta family in Italy. Like most of the winemakers I gravitate toward, the Giobatta’s show a deep reverence and respect for Mother Nature. They listen to her, and observe and work with her (all things as a son I’m sure I did not always do) to create an optimal environment in which to grow the best possible grapes for their wines. The result is wine that allows the earth to speak through it, providing an unfettered expression of the place in which it was conceived. It is finding wines like these that inspires me to share that experience with others.
2019 Bio Vio Aimone Riviera Ligure di Ponente Vermentino ($24) is grown on the rocky, precipitous vineyards of Liguria, Italy – part of the beautiful coastal region also called the Italian Riviera. The ground is made up of schist, quartz and iron-rich limestone, giving this wine a wonderful mineral tension which is also tinged with a salinity born of the coastal location. This underpins hints of spring woodlands, apple, sage, and honeycomb. This wine has the depth and backbone to go with many richer things and its acidity really plays well with fattier fish, meats and egg dishes. On that note see below for my favorite quiche recipe. A great pairing indeed.
Our Mother's Day Recommendation:
Pair the Bio Vio Aimone Vermentino with a warm-from-the-oven, rich, creamy quiche and fresh salad – a delicious and easy-to-make brunch that both Dad and kids can whip up. Set the garden table with white linens and fresh picked flowers then crack the wine, take the blindfold off Mum and wait for her huge smile.
Simon's Quiche Lorraine
Pre-made crust (no shame in making life easier!)
6 eggs (ideally fresh from a local farm)
½ cup of cream
1 ½ cups of chopped leeks
1 cup of grated strong English cheddar (don’t skimp on getting good cheese)
1 tbsp of French mustard
1 cup of chopped and fried bacon
Salt and pepper
For the full recipe, visit our Facebook Page.