May: Our recommendations on the menu this month

What we’ve been eating: Truffle, agnolotti, cauliflower, ricotta, beurre blanc 

We can’t stop eating this agnolotti with truffle, it’s such a comforting dish that really reflects the rustic elegance of Italian culinary traditions.
 
Of course we make the pasta ourselves and fill these small, pillow-shaped parcels with roasted cauliflower and fluffy ricotta cheese, which is mild and creamy but also has a bit of sweetness and tanginess.
 
We serve it all with a velvety rich white wine sauce flavoured with a bit of thyme and lemon peel – and of course a generous shaving of luxurious spring truffle!

What we’ve been drinking: 2017 Viognier Reserve, Barboursville, Virginia, USA

Viognier is usually fermented in oak barrels, passed through malolactic fermentation, and aged for 6 to 24 months in oak. However, a shift to stainless steel for fermentation, an avoidance of malolactic fermentation, and a cool, 9-to-12-month aging and stirring has produced a more elegant wine, with notes of juicy and bright pear, passionfruit, and hints of citrus on a gently herbal frame.
 
It’s a full-bodied and adaptable wine, which goes well with game as well as the traditional pairings of fish, shellfish, poultry and Asian cuisine.