Ellie Owen’s Spring & Summer Pairings for Wild Life Botanicals

We visited Old Chapel Cellars in Cornwall to explore some spring and summer food pairings with freelance sommelier and wine communicator Ellie Owen.

Together we tasted Wild Life Botanicals Nude and Blush alongside seasonal dishes, discussing how texture, freshness and acidity can help elevate food pairings just as beautifully in the non-alcoholic space as they do with traditional sparkling wines.

Pairing Wild Life Blush

Ellie described Wild Life Blush as having a peachy, rounded character that works beautifully with softer textures and savoury dishes balanced by fruit.

“One of my top matches would be some kind of charcuterie with a fruit element,” she explained. “Even something classic like ham and melon.”

She also suggested taking Blush into more adventurous territory with lightly spiced vegetarian dishes, particularly roasted aubergine with gentle Moroccan-inspired spices.

The dry sparkling rosé profile and bright acidity help balance richness while complementing aromatic flavours.

Pairing Wild Life Nude

For Wild Life Nude, Ellie highlighted the wine’s floral freshness and citrus-led character.

“I’d think a really light salad with leafy lettuce and plenty of acidity would work fantastically with this,” she said.

Fresh herbs, citrus dressings, seafood lunches and bright seasonal ingredients all complement Nude’s delicate sparkling profile particularly well.

The result is something refreshing, elegant and perfect for long spring lunches or relaxed summer hosting.

Elly Owen

Elly is an award-winning freelance sommelier and educator based in Cornwall, working in the past with Jamie Oliver and Paul Ainsworth she now spends her time teaching and developing courses across the southwest whilst also talking about wine to the masses. Believing that wine is for everybody and anyone, her approach is relaxed and accessible, destigmatising wine and dispelling some of the myths surrounding the subject.

In 2020 she was awarded the prestigious Imbibe Sommelier of the Year and is an active part of the Champagne academy.

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