Under Wines: 10 young and boutique labels you need to know
This unusual varietal is not a single grape but a family of Mediterranean varieties. Historically planted in warm Argentine regions often used for blends or mass-market wines, its varietal identity was somewhat overshadowed. Escala Humana Wines ' Livvera is a prime example of a new approach where Malvasia takes center stage.
The scoop: Malvasia is emerging from anonymity thanks to creative and respectful winemaking. Ideal for those seeking wines that challenge norms and tell a different story, both in the glass and behind it.
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The Guardian
20 minutes ago
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Georgina Hayden's recipe for grilled peach, gorgonzola and thyme tartine
Essentially a fancy name for 'things on toast', a tartine is a topless sandwich that can be piled high with delicious things with no threat of being squished together. I love the simplicity and elegance of this recipe: it is the perfect balance of sweet and sour, spicy and salty, and it feels special at the same time. Griddle and marinate the peaches ahead of time, if you like, and feel free to switch them for nectarines, apricots or whatever you have to hand that looks good for griddling. Prep 5 min Cook 20 min Serves 2 2 peaches (about 200g)Olive oilSea salt and black pepperA few sprigs fresh thyme1 tbsp honey 1 pinch red chilli flakes 1 small ciabatta, or half a large one1 garlic clove, peeled and cut in half150g gorgonzolaA handful of rocket leaves Put a griddle pan on a high heat. Halve the peaches, remove the stones and cut the fruit into wedges. Put the wedges in a small bowl, drizzle with a tablespoon of olive oil and season generously. Add the leaves from the thyme sprigs, toss to coat, then griddle the peach slices for a minute or two on each side, until they take on dark char lines and soften slightly. Return them to the bowl, add the honey and chilli flakes, toss again and set aside. Heat the grill to high. Cut the ciabatta in half horizontally and toast under the hot grill for a couple of minutes, until golden and very lightly toasted. Drizzle each slice with olive oil and rub with the cut side of the halved garlic clove. Cut the gorgonzola into ½cm-thick slices and lay these over one side of the ciabatta halves. Return to the grill for just a minute, until oozy, then top with the dressed peaches. Toss the rocket with any remaining dressing in the peach bowl, arrange on top of the tartines and tuck in.
The Guardian
8 hours ago
- The Guardian
Georgina Hayden's recipe for grilled peach, gorgonzola and thyme tartine
Essentially a fancy name for 'things on toast', a tartine is a topless sandwich that can be piled high with delicious things with no threat of being squished together. I love the simplicity and elegance of this recipe: it is the perfect balance of sweet and sour, spicy and salty, and it feels special at the same time. Griddle and marinate the peaches ahead of time, if you like, and feel free to switch them for nectarines, apricots or whatever you have to hand that looks good for griddling. Prep 5 min Cook 20 min Serves 2 2 peaches (about 200g)Olive oilSea salt and black pepperA few sprigs fresh thyme1 tbsp honey 1 pinch red chilli flakes 1 small ciabatta, or half a large one1 garlic clove, peeled and cut in half150g gorgonzolaA handful of rocket leaves Put a griddle pan on a high heat. Halve the peaches, remove the stones and cut the fruit into wedges. Put the wedges in a small bowl, drizzle with a tablespoon of olive oil and season generously. Add the leaves from the thyme sprigs, toss to coat, then griddle the peach slices for a minute or two on each side, until they take on dark char lines and soften slightly. Return them to the bowl, add the honey and chilli flakes, toss again and set aside. Heat the grill to high. Cut the ciabatta in half horizontally and toast under the hot grill for a couple of minutes, until golden and very lightly toasted. Drizzle each slice with olive oil and rub with the cut side of the halved garlic clove. Cut the gorgonzola into ½cm-thick slices and lay these over one side of the ciabatta halves. Return to the grill for just a minute, until oozy, then top with the dressed peaches. Toss the rocket with any remaining dressing in the peach bowl, arrange on top of the tartines and tuck in.
Daily Mail
3 days ago
- Daily Mail
Carthage by Eve Macdonald: The day Hannibal slayed 20,000
Carthage by Eve Macdonald (Ebury Press £22, 368pp) It's 146 BC. A woman stands on the heights of the mighty citadel of Carthage, North Africa, looking down upon the last, moments of this once proud city, capital of a vast Mediterranean empire. After three years of siege, the Roman legions have finally captured Carthage. The Roman historian Appian tell us that the woman on the walls – the wife of Hasdrubal, the last commander of Carthage – driven to a fury by the sight of her husband, kneeling in surrender, screamed out a curse: 'Upon this Hasdrubal, betrayer of his country and her temples, of me and his children, may the Gods of Carthage take vengeance' She then hurled her children down into the flames below, before hurling herself after. 'The ultimate statement of death over enslavement,' says Eve Macdonald. It could so easily have gone the other way – especially when the brilliant Carthaginian general Hannibal was in command - and Carthage would have been no kinder to Rome. Indeed they were notorious for their cruelty, even sacrificing their children to their sinister gods Tanit and Baal. Carthage was Phoenician in origin. The Phoenicians were sailors with canny mercantile expertise which made them fantastically wealthy. A people of such dynamism soon came to dominate much of the Mediterranean, and were almost fated to clash with a small but rapidly rising and ferociously martial little city in Central Italy, called Rome. The intermittent Punic Wars, as Rome called them, lasted over 100 years. They fought for 23 years over Sicily, which nearly bankrupted them both. And in 256BC they fought the colossal sea battle of Ecnomus, one of the largest sea battles by numbers ever fought. There were some 200,000 sailors and marines at sea that day. Rome won. But Carthage was far too powerful to be defeated in a single battle, and still to come was Hannibal, inset, Rome's most dangerous enemy. A soldier's general, he slept in his cloak on the hard ground along with his men. Macdonald gives a bravura re-telling of the whole story, the Alps, the elephants, and crossing the Rhone too. At last came the catastrophic Roman defeat at Cannae when at least 20,000 Romans were slaughtered in a day – more than the British lost at the first day on the Somme. Among the Roman dead lay the consul and a staggering 80 of the Senatorial class. 'The governing elite of Rome had been wiped out.' Rome was, by any rational standard, finished. Yet with very Roman doggedness they simply refused to recognise it. As the Roman poet Ennius put it, 'The victor is not victorious if the vanquished does not consider himself so.' They scraped together an army of older men and farmers' boys, fought back – and Hannibal never did manage to take Rome. After losing the support of his fellow Carthaginians, and facing arrest by the Romans, he fled east into exile and died in Asia Minor. In 146 BC, the Romans literally emptied out the city. They then razed the city to the ground where it still lies, on the edge of modern Tunis. Macdonald has done a fine job of resuscitating its 'heroic warriors, beautiful queens and intrepid explorers, the colonisers, villains and victims,' rescuing them from obscurity, from the flames, and the vengeance of Rome.
