Sure enough, quick pasta dishes came to the rescue last month. As the wine trade went into overdrive, time was at a premium so penne pasta with prawns and feta made it onto the menu a few times. With minimal preparation and cooking time, it doesn’t get much easier than this.

Prawns, garlic, fresh parsley, pasta and feta cheese. There’s nothing complex here, so a reasonably delicate white wine will do. An unoaked Chardonnay or a restrained Sauvignon Blanc would go well with the prawns, but one that is slightly more difficult to get hold of is the Argentine Torrontés, which would be a great match for the feta.

The obvious choice for me is the utterly delicious white blend of Torrontés and Chardonnay from Mendoza’s Tesoro de los Andes. Light, refreshing and very elegant, you can’t miss that touch of spice, which would also make it a good partner for a mild curry, and the salivating flavours of orange blossom and elderflower.

Video courtesy of Look and Taste.