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Tasting notes: July

07.07.25

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2 min read

TO DRINK
TO EAT
Ají (Chilli Sauce)
TO DISCOVER

Long, hazy days call for good music and wines that go down as smoothly as the setting sun. Whether you're dancing in your kitchen, chilling in the shade, or plotting an escape to a riverside swim spot, we've got just the thing. Think sun-kissed tomatoes paired with cool glasses of something refreshing, plus uptempo tunes for downtempo weekends. Keep reading to see where it's at.

TO DRINK

Wine appeal

Here's the thing about Ribolla Gialla – it makes a gorgeous orange wine that's happiest at room temperature (trust us on this). For something classic, try Saint-Amour from Domaine Chardigny: light, juicy and perfectly balanced Beaujolais. Or go off-piste, with Don’t Feed the Ponies Furze from Sandridge Barton – all baked apple, bruised apricot and toasted nuts. It’s a little wild, and perfect with cheese and charcuterie.

The fresh list

A fresh Loire Chenin with chalky lift, P’tit Tonton Blanc is light on its feet but sharp where it counts. Octave from Sous Le Vegetal is wild, hazy and bright—eight plots of Muscat bringing citrus and blossom in waves. And Vin Des Amis? Crunchy, spiced, and just as good with food as without.

TO EAT

Easy party pleasers

A skillet of spiced, seared beef over cooling yoghurt— try this for a no fuss kofte kebab with creamy mast-o-khiar. On the cheeseboard, Andy Baraghani’s pimiento cheese crackers bring gentle heat, sweet pepper and buttery crunch. Stash a batch in the freezer for an instant party pleaser. And for the late summer table: a spaghetti alla Nerano-inspired dish, bright with garden vegetables and fresh pasta.

Charred to perfect

Start with beef short ribs and a balsamic chimichurri—classic, satisfying, and full of smoke. But if you’re feeling bold, Ana Ortiz shares her go-to sauce: ají (see below), a fiery, tangy staple from South America. Try it with grilled butterflied mackerel, laid out on a platter with the ají spooned over. Add a few charred vegetables, a peppery salad, or just some really good bread. And don’t skip the guarniciones—asado sides are essential. We’re currently obsessed with grilled squash, hollowed and filled with vegetables straight from the coals.

You say "tomato", we say "let's go"

Got a glut of just-picked tomatoes? Slice the ones that barely hold their shape and pile them onto a roasted tart with ricotta and pesto – salty, creamy, herby perfection. Keep the rest cool with a no-cook gazpacho—just a blender and good olive oil. This simple toss-together chicken dish lets the ingredients do all the work. And don’t forget the classic: a tomato sandwich. No frills, just the most satisfying way to honour a tomato at its peak.

Pour yourself a glass of crisp Sancerre alongside any of these – its bright acidity and mineral notes pairs perfectly with the sun-warmed fruit.

Ají (Chilli Sauce)

By Ana Ortiz, Chef & Co-Founder, Fire Made

Serves 8-12 and keeps in a tight jar in the fridge for up to two weeks. This sauce is super versatile with fish, meat and vegetables.

Ingredients:

6 large ripe vine tomatoes

10 red chilies (adjust depending on the heat you want)

1 lime

Salt

Method

Blacken and char the skins of tomatoes and chillies by placing them directly onto the coals when white hot (if not BBQ’ing this can be done in a cast iron skillet or pan)

When the skins of the tomatoes start to break and split, they are ready to come off, nicely infused with the smoke.

With a pestle and mortar mash the tomatoes and the chilies or blitz them in a blender until it is a thick, sauce-like texture. Then add the juice of one lime and plenty of salt. Serve!

TO DISCOVER

On our radar

New Forms, a new music space in Chelsea where records spin, cocktails flow, and everything—from the low lighting to the wood-panelled walls—says “stay awhile.” In Copenhagen, designer Charlotte Taylor created an installation that was also her home during 3 Days of Design—allowing visitors to experience her work in a lived-in, sometimes messy, but fully designed environment. And if you're still in the asado mood, seek out the icon of Argentinian cuisines – Francis Mallmann’s story— a visually stunning, emotionally rich journey into the heart of Patagonia, where food and fire are everything.

Kokoroko’s second LP Tuff Times Never Last is the equivalent of a cold glass on a steamy summer day – full of bounce, brass and sun-lit optimism. Looking to cool down? In Paris, the Seine has reopened for swimming, for the first time in over a century. Meanwhile in Barcelona, a laid-off wine writer goes for a wander, questioning wine, writing—and everything in between.

Eater’s Jesse Sparks hosts The One Recipe, where chefs share their go-to dish and the stories behind them. It's like overhearing the best kitchen chat, with recipes you’ll actually make. Set against Mount Fuji, Yussef Dayes turns music into a cinematic sensory experience. And Strawberry BBQ sauce may sound like a sun-stroke fever dream, but it really works. Sweet, smoky and a little spicy, it's the perfect twist for grills and even with ice cream.