Davenport Horsmonden Dry

If you’re into local or organic produce then why stop at meat, fish or veg? The UK is producing some incredible wines and you can enjoy them knowing they haven’t travelled too far. The Horsmonden by Davenport is a perfect place to start. And did we mention it’s vegan? Let’s drink to that.

#HPW0012

Click below for our perfectly paired recipe, playlist and tips to get the most out of this delicious bottle of wine. Cheers! x

What’s In The Bottle

How To Enjoy BEST

Unleash Your Inner Chef

A Playlist To Set The Mood

What to Watch

Stats

The knowledge you need to become the expert

Colour > White

Producer > Davenport

Country > England

Region > Kent

Vintage > 2018

Grapes > Bacchus

Farming > Organic

ABV > 11.5%

Size > 750ml

Serve

Our top tips to get the most out of this bottle

🌡️ > Serve chilled – in the fridge for at least an hour

🍷 > No need to decant

😋 > Flavours of citrus and elderflower

🍕 > Try with mushroom risotto

🥳 > A fantastic example of English wine at its best. One to impress your friends

📅 > Best enjoyed now

Eat

Try the recipe we created to pair perfectly with this wine

Giant Ricotta Raviolo

Our giant raviolo is one of our favourite dishes in the world. It takes us back to a magical holiday in Tuscany, where we first tried this indulgent dish.

The only way to take this dish to the next level is with our Davenport Horsmorden Dry – the crisp acidity of the wine sings in harmony with this rich and delightful dish.

The best part is – it’s actually pretty simple to make. You’ll find yourself daydreaming about this dish.

Ingredients

For 2 raviolo

100g 00 flour

1 large egg

2 egg yolks

200g Ricotta

1 Handful of Chopped Parsley

2 pinches of Salt

Pepper

For Sauce

Mushrooms

2 Tbsp Butter

Method

To make the pasta – Mix the 00 flour and egg, knead to combine into a ball of dough. Wrap the dough in cling film and leave in the fridge for at least one hour.

Bring dough back to room temperature before rolling out into 2 x long (evenly sized) strips.

Meanwhile mix ricotta, salt, parsley and pepper to taste.

Lay the sheet of pasta, pipe a ring of ricotta – leaving space to place your egg yolk so it can be held like a nest. Lay the other sheet of pasta on top, press the sheet down around the ricotta, then cut out your giant raviolo using a pasta cutter or a knife.

For your mushroom sauce, chop 200g of mushrooms finely and fry gently in the melted butter.

To cook your raviolo: place in a large pan of boiling water for 3 minutes. Gently place onto a dish and pour over the buttery mushroom sauce, a drizzle of olive oil and dress with fresh parsley.