The Pig Cut – Hotel group’s classy own-label wines and Tom’s guide to what to eat with them

The sommelier team at kitchen-garden legends The Pig have been down to Tuscany’s beautiful Maremma and teamed up with Tenuta Fertuna winery. The result? Three bright, bold, fresh and most importantly, gastronomic wines released exclusively under The Pig Cut bespoke label.

A white, a red and a rosé. I was lucky enough to be invited to join a tasting hosted by the sommelier team introducing the wines with The Pig’s Group Chef Director James Golding on hand to tackle food pairing ideas. A classic The Pig experience it was too; warm-humoured, personable with generous portions of genuine food and drink love.

The wines are delicious and you’ll be able to tuck into each of them at the hotels when we roll ourselves out of lockdown eventually. Before then, you can get them delivered to you as a mixed six – order online, or at any of the hotels’ receptions.

So, what are they like and what should you eat with them at home?

IGT Toscana Bianco 2019
A blend of Sangiovese (gently pressed, no skin contact Blanc de Noirs style), Vermentino and Sauvignon blanc.
A bright, elegant, aromatic nose full of concentrated white fruit; think peaches, ripe pear. The palate is medium-bodied, a depth and richness to it and nice fresh acid balances. There is lovely tense stone fruit and pear following on the mid-palate. The finish is super clean, quite taut and tense. Loads of salinity! It’s generous and concentrated but not screaming out. Classy, well-considered, great drinking wine.
With so much flavour and structure here, it’ll work brilliantly with garden-fresh crunchy veg, as mentioned by the team at The Pig. The salinity and fresh acidity will make seafood of all shapes and sizes sing too. No surprises there. This would be great roast chicken with lemon and thyme wine, shared around the table with the family.
DOC Maremma Toscana Rosé 2019
Pure Sangiovese, picked when it’s ripe and given really gentle skin-contact to gain a pale pink hue. My favourite of the trio, this is packed with lovely bright, bold red berry and fresh red cherry fruit. Generous but not over-ripe or straying too close to sweetness. It’s the most enticing nose ever. The palate is dry, light and elegant but has a good amount of chew – a nice bit of grip and texture that gives it more character than many similar coloured wines from Provence. The whole thing’s carried along by uplifting fresh red berry fruit and citrus zing.
It’s a great rosé to quaff on it’s own, no doubt, but it’s got proper gastronomic potential. It has all the hallmarks of my favourite pairings based around fat and salt and acid, so think cured meats or fresh anchovies in good olive oil and fresh-baked bread. It’ll work brilliantly with meaty roast fish, like turbot or salmon.
IGT Toscana Rosso 2016
A classic coastal-Tuscan blend of Sangiovese, Merlot and Cabernet Sauvignon. Each varietal is noticeable and in balance. Merlot offering the silk and lightly cocoa dusted plums you know and love, Cabernet a hint of green leaf and structure. Sangiovese is well-balanced here, with its hallmark sour cherry and fresh acid. There’s nice spicy oak hanging around and chewy tannins prime for protein-rich dishes. There is acidity, that’s important here – it’s not just richness and depth, it’s high-energy, tense and refreshing stuff.
Food-wise, this is a bit of an opportunity. With spring coming over the horizon, I have slow roast lamb with salsa verde in mind here. Rich, flavourful meat dishes lifted by the salsa’s acidity and zing. You could try grilled veal – we never have veal at home. This would be a good excuse!

Tom Surgey
21st February 2021
Tom’s body of work is extensive: he is one of the Three Wine Men, lead presenter for the Pingza wine app, a BBC Sussex wine expert and presenter of British Airways’ wine events.