By Malcolm Gluck - Condé Nast Traveller, 10th September 2014.. (Posted September 2014)
I cannot prepare food without a glass of wine beside me. This is, I find, especially pertinent when blackening aubergines. As the vegetable chars, it becomes aromatic and thus a spur to the thirst. It may seem fatuous to recommend a wine to drink while carrying out this operation, but I shall do so nevertheless. Cremant de Loire Mousseux Brut Rosé, an elegant sparkling wine from Saumur in the Loire, made from 100 per cent Cabernet Franc grapes, is a steal at £12.95 from Yapp Brothers of Mere in Wiltshire.