Author Archives: Marina Dunlop

Manor Wines Summer Showcase Favourites Table

Less than a month to go to our Summer tasting and the debate has begun on which wines to show on the Manor Wines favourite tables. It looks likely that we will each pick our favourite wine, but which one to choose?

The wine we like to drink on a hot summers day being a summer tasting?

The bottle you run to after a tough day?

The bottle of wine to celebrate with?

Or the steady everyday drinking wine always sitting in the rack, so good that when you run out, you always have to buy more and cheap enough to open most nights?

If you want to know what I pick come along to the tasting. For more details on the tasting and to register your interest click here and we will send you an invitation.


As the asparagus season begins and lasts for only 6 weeks (approximately 1st May to 20th June) the great debate of which wine to match with asparagus begins.

Do you go with the obvious New Zealand Sauvignon Blanc (Kate Radburnd does a delicious zesty style) or are you more adventurous, venturing to, say, the Pinot Gris from Domain Road?
Middle ground could be a white Bordeaux? With the Semillon mellowing the Sauvignon Blanc but being full bodied enough to handle a rich hollandaise.

How about a red wine? Our Chinon Les Bernières Marcel Martin works well if you griddle the asparagus and serve with sautéed mushroom on toasted ciabatta.

My personal favourite is to oven roast the asparagus, serve with balsamic vinegar and lots of parmesan shavings. Match this with a glass of Gavi di Gavi Manfredi. Heaven.

The Secret to a good risotto – a glass of white wine.

Enrich any risotto recipe by adding a glass of white wine. Add the wine after you have fried your rice gently for a few minutes and before you add the stock. The finished result will give you a slightly acidic risotto with a rounder, deeper flavour.

When cooking with wine, the better the wine, the better the end results. We would also recommend using a more full bodied wine (try our Gavi ‘La Battistina’) which can stand up to food. Preferably the wine you would drink with the risotto – giving you the perfect excuse to open a bottle!


We love Angela Harnett’s Courgette Risotto recipe below:

Serves 4 as a starter

1 clove garlic

1 banana shallot or 1 small onion chopped finely

350g risotto rice

200ml white wine

1 litre hot vegetable stock

2 courgettes, grated

150g cold diced butter

100g parmesan cheese

Handful chopped flatleaf parsley

Handful chopped mint

50g pancetta

1 tbsp pine nuts

Salt and pepper

Add a touch of olive oil to a pan, over a medium heat. Sauté the onions and garlic without any colour. Then add the rice and a knob of butter and cook for a further four minutes to toast the rice. Season with freshly milled salt and pepper

Deglaze with the white wine and then start to cook the risotto by gradually adding the hot stock, one ladle at a time, stirring continuously. Continue to cook for 15 minutes. A risotto from start to finish should take 18-20 minutes.

About five minutes from the end, add the grated courgette and mix well. Cook for a further minute, then remove from the heat and beat the diced butter into the risotto rice. Finish with the parmesan and herbs.

Meanwhile, in a separate pan, sauté the pancetta for a few minutes, then add the pine nuts to toast them.

Pour the risotto rice into a bowl, spoon over the toasted pine nuts and pancetta and serve immediately