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THIS WEEK FOOD maltatoday | SUNDAY • 22 JULY 2018 14 Louis Moreau, Chablis AOC 2017 Louis represents the sixth generation of the Moreau family linked to Chablis vineyards since 1814. Louis collaborates closely in the area of nursery research with the most important Domaine in Burgundy with a view to constantly improving the quality of his vines. He particularly focuses his research on selection of the most robust vine plants in "Vieilles Vignes" of the Domaine (mainly in Premiers Crus and Grands Crus) in order to make the most of all the terroirs. All year long, Louis practices high quality methods resulting in wines of unique style, combining minerality, fineness, elegance and purity TASTING NOTE: A f loral nose with white pear and apple notes, followed by citrus fruits, steely acidity, freshness and minerality on the palate. Long finish FOOD MATCH: Drink with all the classic seafood combinations such as oyster, and lightly f lavoured white fish such as grilled lemon sole, cod and haddock. Exclusively imported by Charles Grech & Co Ltd Valley Road, Birkikara T: 21 444 400 Fine quality Italian wines of tradition Irpina. Donnachiara, winery located in Montefalcione (Avellino), with its vineyards that stretch along the hills typical of the Irpinia, produces white wines and red wines of high quality including Greco di Tufo, Fiano di Avellino, Taurasi DOCG but also sparkling like Santè Falanghina. Soft crushing of the selected grapes and after that cold decanting of the must fermentation at 57-60°F in steel vats for 15 days. Malolatic fermentation is not done. Full expression of it's territory, the heart of Greco di tufo, with a specific attention to all the factors of maturation of it's aroma's. Nose: Offers fruity flavours of pear, apricot, pineapple and citrus Palate: Smooth, elegant and structured, with good freshness and a great persistence that confirms and amplifies the olfactory sensations. Food Affinities: Perfect with all seafood, pasta with light sauces , white meats and herb cheeses Exclusively imported by Charles Grech & Co. Ltd, Valley Road, Birkirkara T: 2144 4400 Donnachiara Greco di Tufo: DONNACHIARA Louis Moreau, Chablis AOC 2017 Makes 4 burgers Ingredients • 1 large onion • 1 garlic clove • 2 spoons of freshly made bigilla • 1/2 cup grated carrot, 1 cup of broad beans chickpea (Gram flour) • Handful of parsley Method 1. Preheat oven to 220c. 2. Simply throw the onion, bigilla, broad beans and carrot in a blender and make a chunky paste (don't make this too smooth – it's more on the combina- tion of the ingredients than making a paste). 3. Once the mixture is ready, add the parsley and enough flour to give the mixture a less watery con- sistency and be able to bind it into burger forms. 4. Place them in the oven for 15 minutes until they are solid but still soft on the inside. Bigilla burger Holly Pisani at Peas & Love This is a super quick and easy method of making a Maltese style vegetarian burger