Jambon persillé in aspic is one of Burgundy’s understated gems, rustic, rich, and surprisingly elegant. Chablis brings the perfect contrast, with crisp acidity, citrus, and saline minerality cutting through the pork while lifting its fresh herbal notes.

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.

Péter Wetzer’s Kékfrankos from Sopron tells a story of wind-swept vineyards, organic farming, and a cellar rich with its own wild yeast culture. His Spern Steiner Kékfrankos, crafted from 60-year-old vines on slate and quartzite, bursts with dark berries, spice, and deep minerality. Paired with a hearty Hungarian lamb stew, it becomes a vibrant expression of West Hungary’s winemaking legacy.

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.