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Type - White Wine (Slight skin contact)

Country - Germany

Region - Mosel/Kröv

Varietal - 100% Müller Thurgau

Vintage - 2020

ABV - 12%

Size - 750ml

Colour - Cloudy Straw

Taste - Easy drinking, light body and lightly acidic, soft but crisp, tropical fruits, green apple and floral aromas

A cross between Riesling and Madeleine Royal, the vines are known to be hyper-productive and thus, most wines are somewhat boring. That said, quality minded wineries offer Müller-Thurgau with the same complexity as fine Riesling.

Super versatile wine with light acidity but beautiful, delicate floral and fruity aromas allow it match beautifully with this creamy soup. 

Müller-Thurgau and asparagus are a classic combination so we tried to play a little with how we combined them!

Staffelter Hof first appears in texts from in 862 AD. At almost 1,200 years old, it is one of the oldest companies of any kind in the world. The vineyard holdings span 11.5ha (10.2ha planted) of diverse vineyards such as Paradies, Kirchlay, Letterlay, Steffensberg, and as far south as the Dhroner Hofberg. The winery itself is located in Kröv, a village in the heart of the middle Mosel on a sweeping 180⁰ curve of the river between the old, quiet winemaking villages of Wolf and Kinheim. This is not a hotbed of avant-garde creativity. Yet Jan Matthias Klein, a 7th generation winemaker at this estate, is doing something extraordinary here, crafting naturweine the likes of which have rarely been seen in the history of the Mosel.

 

After stages in France, New Zealand, and Australia, Jan came home and steered his family’s winery into quixotic efforts of viticulture being explored by the younger generation in the Mosel. As if to prove the point, in 2018 he hired Yamile Abad, a milennial born and raised in Peru with a winemaking degree from the Universidad Juan Agustin Maza in Argentina, to be his cellar master and assistant winemaker. The presence of this young Latina woman making wine in one of the most homogeneous and male-dominated wine cultures in Europe is a powerful statement. Equally remarkable is how such progressivism stands comfortably side-by-side with a profound philosophy of land conservation. Jan is a vital member of the Klitzekleine Ring, a group of about a dozen winemakers around Traben-Trarbach dedicated to saving steep slope Mosel vineyards that would otherwise be abandoned.

Jan’s farming on the steep slate hills of the area is strictly organic—practicing since 2011 and certified since 2014—which is a very hard and expensive commitment to make. It is far easier to spray pesticides from a helicopter, for instance, than to scramble up and down 60-70⁰ gradient slopes placing natural insect repellants on each and every vine. The hard work is an intrinsic part of the winery’s founding legend, however. Centuries ago, a donkey was originally the laborer of the steep slopes in Kröv until a wolf killed it. Legend has it that the monks caught the wolf and made it do the vineyard work after it killed the donkey. Wolf “Magnus” is still the mascot of the winery today (hence the labels and names).

It cannot be emphasized enough:  these are not normal Mosel wines. They would be exceptional in ANY of the world’s winemaking regions, actually. Klein makes classic Rieslings under the Staffelter Hof label, but works with ZERO SULPHUR on this line of wines. They are unfined, unfiltered, hand-bottled, and contain varying levels of palate-tingling residual CO2. The variety of grapes is kaleidoscopic, featuring cuvees from Frühburgunder, Germany’s ruddy, blue/black-skinned “early Burgundy,” a.k.a. Pinot Noir Précoce, Sauvignon Blanc, Müller-Thurgau, Muscat, and a bewildering assortment of Portuguese grapes. - “Bowler Wine”

Type - Red Wine

Country - Italy

Region - Tuscany

Varietal - Canaiolo

Vintage - 2019

ABV - 12.5%

Size - 750ml

Colour - Dark Red

Taste - Light bodied, fresh, juicy, earthy, spicy. Red plum, Cranberry, Pomegranate, light tannins, decent acidity, herbacious. Has it all. 

A delicious Italian style slightly rustic recipe goes beautifully with the flavours of this wine. The earthy notes mix beautifully with the sage and butternut squash with the slight spice adding an extra level to the dish. The acidity levels mix well with the bit of lemon which comes through on the palate of this dish and we think its an absolute winner.

The estate “Podere Anima Mundi” is situated in Usigliano, in the heart of the hills of Lari, a small tuscan borgo, just few kilometers from Pisa.

“Purity” means being natural and respecting the terroir. Our wines are pure because they are produced from of one variety of grape, without mixtures or additions. They tell us about the region, the climate, the soil and the air – they express this unique and perfect combination.

To produce our wines, we follow the rules of biodynamic farming and the rhythms of nature: the seasons, the climate and the natural balance between the soil and the plants. In the whole production process, we respect the nature and we act up on biodynamic principles, in order to express the quintessence of the terroir.

Marta grew up in Poland and in France. She remembers running as a kid along her uncle’s vineyard. In 2008 she moved with her family to Tuscany.

Marta has a Phd in Philosophy and taught for several years at the university. She also got thorough wine education accomplishing wine management studies and many courses in wine making, wine tasting, biodynamic farming.

Since the beginning she believed that wine is a product of the nature and of the mankind.

Marta was wondering how to work with all the beautiful, but abandoned vineyards around her new Tuscan home and decided to follow the rules of the biodynamic agriculture at all steps of wine making. Also, she has chosen to produce only monovarietal wines, which she considers the best way to express the terroir of each grape and wine.

Marta’s wines are influenced by her French origins: she thinks that the terroir is the most important factor in wine.

Within the natural wine world, Marta doesn’t like extremisms: “we don’t love brett”. Wine should always be elegant and funny. The person who drinks it hopefully will remember the wine for its elegance or as an emotional, funny moment in her/his life.

Type - Sparkling Wine/Fizzy Bubbly

Country - France

Region - Loire/Charge

Varietal - 100% Chardonnay

Vintage - 2018

ABV - 12%

Size - 750ml

Taste - Light, clean, zesty, apple, dry finish, perfect all day sipper.

Oysters and Blanc de Blancs are just an absolute classic combination. I couldn’t have told you to simply open and eat some oysters though as that would have been extremely lazy! These garlic and herb baked oysters, with the huge amount of fatty butter work so well with this lightly sparkling beauty. The lemon juice and zest add that citrus factor to pair well with the zestiness present in the wine and we all feel a bit like Oliver Twist with this pairing, wanting to ask for more.

The Plou family has been making wine in the small village of Chargé in the Loire valley since 1508.

The family have added to their vineyards over the centuries and now own 75 hectares of vines.

The terroir is comprised of Tuffeau chalk from the Paris Basin with either clay-limestone or flint-clay subsoils.

The terraces on the banks of the Loire River, however, are made up of sand and gravel.

This Tuffeau Blanc de Blancs Brut Nature is made from 100% Chardonnay from the Plou estate in the communes of Chargé and Artigny, using the champagne method.

After a 6 month vinification in stainless steel vats, the wine undergoes a secondary fermentation that lasts 12 months.

During this time, the bottles are left to rest in a troglodyte cave dug deep into chalk cliffs.

The bottles are then racked by hand to remove the sediment.

The result is an aromatic wine with a fine perlage and lots of varietal character.

Asparagus Soup - Serves 4

3 tbsp butter

900g-1kg  asparagus, cut into 1 inch pieces, ends trimmed

2 onions, finely chopped

4 cloves garlic, smashed

500ml chicken broth

120ml cream

Fresh chives, chopped as garnish

Salt and pepper

120g grated parmesan


Take a heavy pot and melt your butter over a medium heat.

Add your onion and garlic and cook, stirring frequently for about 8 minutes.

Chuck in your trimmed asparagus pieces.

Season with salt and pepper.

Stir and cook for about 5 minutes.

Lob in your stock.

Bring to the boil, then reduce the heat, cover and let simmer for about 30 minutes.

You need to blend it now.

You can use a hand blender or you can let it cool and put into a blender, doing in batches if necessary.

Once it is all blended, return it to the pot.

Stir in the cream.

Heat over low heat, stirring occasionally for 10 minutes.

Chuck in your parmesan and stir well.

Season with salt and pepper to taste.

Serve in bowls, not plates obviously.

Garnish with chopped chives.

Demolish the bowl and your wine.

Pappardelle with Butternut squash and Sage Butter - Serves 4

2 tbsp olive oil 

450g butter nut squash, peeled, seeded, cut into 1/2 inch cubes

Salt and Pepper

4 tbsp butter

4 cloves garlic, finely chopped

1 shallot, finely minced

1 handful sage leaves, about 10g, finely chopped

 Juice of 1 whole lemon

450g fresh egg pappardelle pasta

30g parmesan cheese (or more if you’re crazy)


First thing I do is grab a large pot, large enough to contain your pasta.

Fill it with cold water, season with salt, and begin to bring to the boil.

Begin the rest.

Heat olive oil in a large cast iron pan (or any pan) over medium to high heat until it just about starts to smoke.

Chuck in your squash and season with salt and pepper.

Cook while stirring for about 5 mins.

Squash should be soft and nicely browning.

Add in your butter with your diced shallot and your garlic.

Stir it all well straight away.

After about 2 minutes, butter should be melted, add in your sage. 

Your sage leaves should pop slightly, release their aromas, continue stirring for 1 minute.

Remove from the heat and add in your lemon juice.

Stir it all again, off the heat still, combining all the flavours.

Set aside. 

Check your water is up to the boil.

We then add in our pappardelle pasta.

You want there to be about 2 inches of water above the pasta in the pot. 

You want your pasta to be al dente, cook for 1 minute less than the packet instructions.

The pappardelle should take about 3 minutes to cook, but test a little and leave it a minute longer if you feel you need to. You are the boss of your own destiny.

Right before you drain your pasta, take a ladle and fill up a coffee mug for example of the starchy pasta water.

Drain your pasta and set aside.

Re introduce your squash pan to a medium heat.

Cook for about a minute so the ingredients loosen up again. 

We then add in our pasta to the pan.

Stir it lightly, mixing the pasta with the squash bits.

Add in half your mug of pasta water.

Continue to stir combining the pasta until it is perfectly cooked and the sauce is simmering away.

Add more pasta water as you feel you need to keep the sauce loose and shiny.

Take it off the heat.

Add in your parmesan (Go Wild).

Toss the pasta again well.

Plate her up.

Take a large twirl of pasta and twirl it into the centre of the plate.

Spoon over some of the butternut squash mix.

Add more parmesan.

Season with salt and pepper if you like.

Absolute bliss. I suggest in the video it may have been easier with smaller perhaps pasta shells but it works either way and it was too late to delete the comment! We do all this shit in 1 take as we are professionals.

Baked Oysters - Serves 4

Rock Salt for lining the pan

12 oysters

8 tbsp salted butter

90g panko breadcrumbs

2 tbsp freshly chopped chives

1 tbsp lemon juice

1 tsp grated lemon zest

Smoked paprika

30g parmesan

Chopped fresh parsley to garnish

Lemon wedges for serving


Preheat oven to 200c

Line an oven proof tray with tin foil and make little salt mounds for your oysters.

Scrub your oyster shells with a brush.

Carefully shuck your oysters as I show you in the video. Try getting an oyster knife, it will make your life much easier and save you nearly stabbing yourself.

Try to keep as much liquid inside the oyster as possible. Liquid gold baby.

Once opened, run your knife along the top shell to remove it and discard the top shell.

Remove the bottom shell from the muscle.

Lay out your oysters on your salty mounds.

In a pan over medium heat, lob in 4 tbsp butter.

Once melted add your garlic. Cook for 2 minutes then chuck in your panko.

Stir constantly while cooking until the crumbs are browned and crispy.

Remove from the heat and set aside.

In a bowl, mix together your remaining 4 tbsp butter, chives, parmesan, lemon juice and lemon zest.

Mix it like crazy.

 Top each oyster with a nice teaspoon of your butter mixture.

You may try to spread it out but don't, as the oyster will topple over (Oh no there goes the liquid gold) and when the butter melts it will spread itself anyway. We love you butter.

Season with salt and pepper and add a dash of smoked paprika to each.

Spoon over a helping of your panko crumbs.

Lob the oysters in the oven for 10 minutes.

They should be nicely browned.

Let cool slightly as shells will be too hot to handle, bit like myself. 

Sprinkle with your chopped fresh parsley and serve with lemon wedges. 

Do also be careful of the heat before you inhale the oyster as you might lose the feeling in your mouth if you haven’t let it cool enough