MAÏA loves . . .
The sort of things you and I love. Chilling by the pool after lunch with the headphones on. Sipping a glass at sunset overlooking your favourite beach. Sharing a late night bottle by candlelight . . .
But there are also dishes and ingredients that can set it off to perfection. You should know what those are:
You might not think of drinking wine with sushi but you SHOULD. Especially a light, dry rosé. And, leading on from that, Maia loves other kinds of raw fish such as sashimi, carpaccio and ceviche and freshly cooked shellfish like prawns and crab. Think crab linguini (don’t mind if I do . . .)
A smoked salmon bagel
The BEST way to start a Sunday.
Big colourful salads
Full of crunchy veggies. Especially that great Provençal favourite salade niçoise. We’re not going to tell you how to make it cos no-one agrees what should be in it. Other than tuna. But not fresh tuna…
Especially that sun-kissed trio of Mediterranean vegetables - tomatoes, courgettes and aubergines. But then again spring vegetables like peas, broad beans and asparagus are SO good too.
On crackers or slathered over a freshly baked baguette.
Thai green chicken curry
This you have to try! It’s the chilli that sets it off, surprisingly.
Well no self-respecting Provençal wine wouldn’t go with olives. Or anything deliciously trickled with olive oil
Dishes flavoured with lemon and lime.
And that includes tacos - mmmm, tacos!
This might surprise you - strawberries are sweet and Maia is dry, right? But try it as a frosé. Pour a large glass (about 225ml) into an ice cube tray and freeze it until it gets slushy. About half an hour before serving hull and slice about 110g of strawberries and sprinkle them with a couple of tablespoons of sugar. Whizz the strawberries and frozen wine crystals in a blender, adding a little more sugar to sweeten if you think it needs it then pour into glasses and sip with a straw. Voilà - frosé