Peas and broad beans, flavouring profile

Peas and broad beans, flavouring profile

Fresh peas are sweet and green, broad beans a little earthier and more bitter, and both suit a crisp, green toned white or a pale pink wine.

The compounds that matter. Natural sugars in young peas, which make a lean, bone dry wine taste sour if it has no fruit. A green, pea pod note, from the same family of compounds that gives Sauvignon Blanc and some cool climate whites their green edge. A faint earthy bitterness in broad beans, which tannin sharpens. Mint, pancetta, ricotta or pecorino often join them.

What it demands of a wine. Freshness, a green or citrus register and some ripe fruit. Light to medium body. No tannin and no heavy oak.

Seek. Souvignier Gris from England, dry, fresh and quietly fruity, for peas and broad beans with mint. Pale Californian rosé, bright and red fruited, for a summer plate with ricotta. Dry Semillon from the Hunter Valley, lemony and very light, for broad beans on toast. Albariño from California, saline and citrus bright, for peas with pancetta.

Avoid

Tannic reds, which the bitterness of broad beans makes harsh. Oaked whites, which smother the green sweetness. Very lean, acidic whites with no fruit, which the sweetness of the peas turns sour.

Three to reach for. Souvignier Gris, England. Pale rosé, California, USA. Dry Semillon, Hunter Valley, Australia.