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Michael Wignall at The Latymer sommelier Ali Rasouli Nia shares his favourite summer white wines

PUBLISHED: 13:05 17 August 2015 | UPDATED: 13:30 17 August 2015

Ali spends his days wine matching a two Michelin star flavour discovery

Ali spends his days wine matching a two Michelin star flavour discovery


A sommelier since 2007, Ali Rasouli Nia is the man responsible for matching the wine list to the menu at the two Michelin star restaurant, Michael Wignall at The Latymer, at Pennyhill Park in Bagshot. Here, he shares with us his favourite whites for the summer

Pennyhill ParkPennyhill Park


Best for salads...

• Grüner Veltliner Smaragd, Ried Kreutles, Emmerich Knoll 2013

• Riesling “Alte Reben”, Philipp Kuhn 2012

Both of these exquisite dry whites often have a kind of green savouriness that matches well with German white asparagus seasoned slightly with salt and pepper.


Best for seafood...

• Didi Giallo Skin Contact, Tom Shobbrook, Barossa 2013

This beautiful Sauvignon Blanc is fermented in the skins for around four to five weeks. Its full-flavoured, unfiltered characteristics give this dry white a honeyed, floral spice to match perfectly with a meaty white fish or any type of seafood.


Best for a barbecue...

• Viña Tondonia Reserva, Lopez de Heredia 1999

Made from 90% Viura and 10% Malvasia, this very dry 1999 selection has been oak barrel-aged for up to six years. The gentle tannins and a crisp acidity match perfectly with pork and chicken or grilled aubergine and courgettes.


What temperature should white wine be served?

The true serving temperature of a white wine depends on its character. Light and fruity wines should be chilled up to 11 degrees to help emphasise the crisp fruity flavours. The stronger whites should be a temperature of between a white and a red, around 15 degrees – giving it a better balance.


• Michael Wignall at The Latymer, Pennyhill Park, London Road, Bagshot GU19 5 EU. Tel: 01276 486156. Web:


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