Wondering which wines should be on your radar for 2020? I asked a group of wine writers and sommeliers what they're personally looking forward to exploring in the new year. After far-flung explorations around the globe, it seems many are returning to the comfort of the classic regions of France and Italy. Some are going further back in time, to the wines of Georgia, Armenia and Lebanon, while others are looking at the newest emerging winemaking states in the U.S., such as Texas, Arizona and Michigan. Looking at what’s happening behind the bottle, such as supporting fair practices and wineries owned by women, is also important for many. And when they need a break from wine, many sommeliers are turning to tea for inspiration.
Firstly, fry off the onion and garlic in a saucepan. Preheat oven to 250C. In a deep baking dish, combine the uncooked rice with the onion & garlic mixture, fish stock , thyme, mixed herbs and parmesan cheese. Cover, place in the oven and bake for 15 minutes. Next, remove the rice from the oven and remove the cover. Place the red mullets in the centre of dish and sprinkle lightly with paprika. Re-cover and bake covered at 250 degrees for 20 to 25 minutes or until the fish flakes easily with a fork.
Firstly, add your marinade ingredients to a food processor and blend. Next, place the sea bream or bass in a large dish and score the flesh with your knife. Thoroughly rub the marinade mix into the flesh of the bream and allow to sit for at least 30 minutes. Pop the fish into a hot oven at 180 degrees C and cook for 7-10 minutes. Serve with tomatoes and lemons if you wish.
Firstly, boil a large pan of salted water. Place the lobster into the boiling water; leave to simmer for 15 to 20 minutes, depending on the size of the lobster. If you are in doubt as to whether or not it is cooked, carefully push a carving fork or skewer into the middle of the shellfish; if the skewer or fork is hot to your lips the lobster is cooked.