The “next generation” connotes many things: better stewardship of vineyards, less manipulation in wineries and greater diversity amid a male dominion. From a vinous perspective, there remains a strong trajectory towards lighter, fresher, more transparent wines.
After years of easy-going styles, often soupy, anodyne and bereft of structure, there is a hankering for moreishness. Wines to get the teeth into, with a chomp of tannin and a waft of freshness. Wines with enough of these structural elements to promote drinkability, versatility at the table, and savouriness over overt fruit. This next gen transcends the vapid mould of hipster sameness, delivering a soulful message of provenance and of place.
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Bu hikaye Gourmet Traveller dergisinin June 2023 sayısından alınmıştır.
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Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
