Rob says

I suggest matching our 2005 Vermentino with a ‘rustic’, more complex, full flavoured (marinated) grilled fish and mixed vegetables. (That is, a real point of difference from its stable-mate – the Pinot Grigio – whose matching range to me is limited to more simple sea food dishes)

Marinade

• ½ cup (di Lusso “Chef’s Blend”) olive oil
• 2 tablespoons chopped fresh thyme
• 2 cloves garlic; minced
• Freshly ground black pepper

Fish and Vegetables

• 500 grams of a meaty fish like tuna, salmon or monkfish (I stay away from swordfish), cut into skewer-sized chunks
• 10 shallots, cut in half
• 2 red peppers, cut into chunks
• 500 grams defrozen spinach
• 2 tablespoons minced fresh chives
• 1 cup semi-dried (good quality!) cherry tomatoes
• 1 cup chickpeas (soaked overnight in oil, ground pepper and a bay leaf)

Method

Whisk together the olive oil, thyme, garlic and pepper. Then add the fish, shallots and peppers – stirring gently to coat them. Cover and refrigerate for a couple of hours (removing 30 minutes before cooking)

Put the spinach in a large saucepan (and cover) until wilted, then drain and chop finely. Toss the other vegetables in and cook for 2 minutes on full power in the microwave (or 20 minutes in a preheated oven)

Remove the fish from the marinade, and alternatively thread onto a wooden (soaked) skewer with the vegetables.

Grill the skewers over a charcoal fire or grill rack. Cook until the fish is just opaque throughout.

Serve on a bed of vegetables (especially nice with roasted winter veges)

Vermentino in Australia