Truite aux amandes is one of those simple dishes that feels effortlessly special—flaky trout, golden almonds, and a buttery lemon sauce. Paired with a crisp Riesling from Trimbach, it’s a perfect introduction to Alsace, its terroir, and the incredible versatility of its wines.

Pantelleria is a tiny volcanic speck between Sicily and Africa, a place where wind, sun, and sea shape everything, including its vibrant Zibibbo wines. Floral, citrusy, and touched with salt, they taste like the island’s own heartbeat. Paired with delicate sole and the island’s legendary capers, the flavours form a bright, aromatic trio that turns a simple dish into a sun-soaked Mediterranean escape.

La Oveja won me over from the first sip: bright, floral, and full of peach, pear, and citrus notes. Made from organic Torrontés by Santa Julia in Mendoza, it was a beautiful match with Thai coconut-poached fish.