Themed wine tasting

Forthcoming wine tasting dinners

At present we have no firm plans and we are in discussion with our wine suppliers concerning the prospects for further visiting wine makers from around the world.  As soon as we have any news we will provide further information  on this page as it becomes available.

Our most recent wine tasting dinner

Wednesday 9th June 2010

Languedoc Wine Tasting Supper

In association with The Fabulous Wine Company

An evening of food and wine from the Languedoc region of south west France with  guest presenter Neasa Miquel (shown left in the Restaurant introducing one of her wines) whose family have been making wines at the Chateau Cazal Viel since 1789. 

However, wine making at Cazal Viel goes back even further and the superb terroir was first planted by Roman warriors, the ruins of whose villas and an ancient well still stand on the grounds of the estate. Then for almost six  centuries from 1200 the monks of the local Abbaye de Fontcaude crafted their wine at Cazal Viel.

Today, Chateau Cazal Viel is the largest private producer in the appellation and is the Languedoc specialist for Syrah and Viognier.

Your five course tasting menu (download a pdf menu and wine list):

Falafel with fish soup Moroccan style
Cazal Viel Chardonnay Viognier d’Oc
*****
Seared red mullet, with arancini of shrimps and a saffron beurre blanc
Caval Viel Grande Reserve Viognier d’Oc
*****
Warm salad of pigs’ trotter stuffed with wild mushrooms served with garlic and rosemary crutons
Cazal Viel Syrah Granache d’Oc
*****
Assiette of new season lamb with garlic, tomato and olive jus
Cazal Viel Grande Reserve Syrah
*****
Bitter chocolate tart with raspberries
Chateay Cazal Viel AC Saint Chinian Cuvée des Fees

Previous wine tasting dinners include:

Thursday 27th May 2010

South African Wine Tasting Dinner

In association with Christopher Piper Wines

Our guest speaker and presenter was Gary Jordan who, with his wife Kathy, owns and runs the highly regarded Jordan Estate vinyard and cellers in Stellenbosch in South Africa's Cape region.  Jordan has been making world-class wines since 1993 on a hillside farm with a history going back over 300 years and from which one has spectacular panoramic views of Table Mountain, False Bay and Stellenbosch.

Gary and Kathy Jordan built their cellar in 1992 and the following year the vines were judged ready for making wines that would carry the Jordan name.  Since then production has increased markedly and now the Estate produces a range of award winning red, white and dessert wines that are fiercely individual, combining the fruity accessibility of the New World with the Classic Elegance of the Old World.

Gary introduced six of his wines, each one matched by a dish from an internationally inspired menu that James developed for this occasion.

Your six course tasting menu (download a pdf menu and wine list)

Appetizers on arrival
Arancini of brown shrimps, lemon and garlic
Cherry vine tomatoes stuffed with peppered Vulscombe goats’ cheese
Chameleon White, (Sauvignon Blanc/Chardonnay), 2008
*****
Slowly braised belly pork with five spice
and an oriental cucumber, spring onion and sesame salad
Chenin Blanc, barrel fermented, 2007
*****
Ravioli of lobster and scallops
with a shellfish cappuccino and lemon oil
Nine Yards (Chardonnay), 2008
*****
Pot roast Creedy duck
With beetroot and a pomegranate sauce
Syrah, 2006
*****
Quickes mature Cheddar cheese
With cherry paste and home baked digestive
Cobblers Hill (Cabernet Sauvignon, Merlot, Cabernet Franc), 2005
*****
Honey roasted pineapple
with vanilla and honeycomb ice cream
Mellifera (Riesling) Noble Late Harvest, 2008

You can find out more about the Jordan Estate and its wines by visiting the Jordan website.

Wednesday 18th November 2009

Portuguese Wine Tasting Dinner

In association with Christopher Piper Wines

With guest presenter David Baverstock, Chief Winemaker and Technical Director with Herdade do Esporao in the heart of the Alentejo region, 180Km east of Lisbon.  Having learned his science in South Australia's Barossa Valley, David did much to boost the winemaking industry in Portugal when he brought New World winery hygiene and vineyard-focused winemaking to Portugal over 20 years ago. 

Your seven course tasting menu (download a pdf menu and wine list here)

On arrival
Monte Velho fresh, dry white 2008
Chorizo with port
Saltcod with grapefruit
Caldo verde with truffle oil
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Verdelho dry white  2008
Mild Chicken Piri Piri
grilled chilli marinated chicken with a lime dressing, a red pepper and chilli purée and chard
◊◊◊◊◊◊
Esporao Reserva white 2008
Pan fried scallops
with sweet potato and a Serrano ham foam
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Olive oil and white port sorbet
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Touriga Nacional red 2007
Pork Alentejana
caramelised pork belly with clams, chick peas, red wine and coriander
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Esporao Reserva red 2006
Parfait of Queijo do Pico
crispy celery, Portuguese Pico cheese parfait and a Bath Oliver crust
◊◊◊◊◊◊
Churchill’s 10 year old tawny port
Portuguese caramel flan
with a peach and almond salsa 

German wine tasting dinner

In association with Christopher Piper Wines

With guest speaker Louis Konstantin Guntrum, one of Germany's foremost winemakers, presenting seven outstanding wines from his renowned Louis Guntrum Estate on the banks of the Rhine

Your seven course tasting menu

On arrival, Guntrum Kabinctt 2006
A selection of duck appetisers - duck parfait and terrine on toast with spiced chutney and duck consommé with tomato and herbs
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Guntrum Dry Riesling, 2006
A boudin of smoked salmon and trout with pickled cucumber and dill
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Oppenheimer Sacktrager Riesling Spätlese Trocken, 2007
Roast fillet of Devon pollock on buttered crab, potatoes, celery and apple
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Oppenheimer Herrenberg Riesling Auslese, 2007
Red pepper sorbet with flaked Vulscombe goat's cheese
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Guntrum Pinot Noir, 2008
Pig's trotter stuffed with wild mushrooms and chicken with parsnip purée and prune sauce
◊◊◊◊◊◊
Neirsteiner Rehbach Riesling Spätlese, 2006
Exmoor blue cheese parfait with crispy bacon crumble, lavosh and fig sauce
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Silvaner Eiswein, 2007
Black forest cherry cake

Spanish wine tasting dinner

In association with Christopher Piper Wines

With guest speaker and presenter for the evening José Velo-Rego from Bodegas Rioja Muga, Rioja Alta, Spain
 
Your seven course tasting menu

On arrival, La Gitana Manzanilla, Bodegas Hidalgo, Sanlucar Barremeda, Andalucia
Seleccion de tapas Andaluz : aceitunas maserado, jamon Iberico “Belota”, tortilla y almendras saltido con sal
Selection of Andalucian tapas: marinated olives, free range Iberian ham, tortilla and sautéed salted almonds
◊◊◊◊◊◊
Verdejo 2007, Placio de Bornos, Bodegas de Crianza Vieja, Rueda
Croquettas de congrejo con ali-oli y hierbas
Crab croquettes with ali-oli and herbs
◊◊◊◊◊◊
Godello, 2007, Crego e Managuillo, Monterrei, Gallicia
Pinchitos de gambas con romero y una ensalada de pepinos, zanhorias y lima
Prawns skewered on rosemary with a cucumber, carrot and lime salad
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Rioja, Muga, Blanca, 2007, Bodegas Muga, Haro, Rioja Alta
Fillete de lubina sauvaje a la plancha ensima una cama d’espinaca y con una salsa de pimentos rojos asados
Grilled fillet of wild sea bass, on bed of spinach with a roasted red pepper sauce
◊◊◊◊◊◊
Ribera del Duero, Crianza, 2004, Bodegas Muga, Haro, Rioja Alta
Chuleta de codero a se punto con corozones de alcachoffas saltidos, carne de tomates, ajos asados y aceitunas
Lamb cutlets cooked pink with sautéed artichoke hearts, tomato flesh, roasted garlic and olives
◊◊◊◊◊◊
Coma Vela, 2002, Mas d’En Gil, Bellmunt de Priorat, Priorat
Seleccion de quesos Espanolas: Cabrales, Tetilla y queso Manchego curado con carne membillo y gallettas de aceite de oliva
Selection of Spanish cheeses: Cabrales, Tetilla and aged Manchego with quince paste and olive oil biscuits
◊◊◊◊◊◊
Moscatel de la Marina, 2007, Bodegas Enrique Mendoza, Alicante
Tarte de amendras con brevas caramelizas
Almond tart with caramelised figs

Lebanese wine tasting dinner

In association with Christopher Piper Wines

With guest speaker Sami Ghosn who, with his brother Ramzi has made the Massaya estate in the Bekaa valley one of Lebanon’s post civil war success stories

Your seven course tasting menu

On arrival, Massaya Classic White 2008
A selection of Lebanese appetizers: marinated chick peas, falafel with harrisa, spiced humus with ground lamb and pinenuts
◊◊◊◊◊◊
Massaya Classic Rosé 2007
Grilled quail with pomegranate sauce and rose petal sorbet
◊◊◊◊◊◊
Massaya Classic 2005/7
Grilled garlic and chilli marinated aubergine with goats cheese parfait
◊◊◊◊◊◊
Minted leek and yoghurt soup
◊◊◊◊◊◊
Massaya Silver red 2005
Slowly cooked lamb and fried lamb’s liver with almond and fig sauce
◊◊◊◊◊◊
Massaya Red Gold 2001 and 2004
Ewes’ cheese sebadas with walnuts and honey
◊◊◊◊◊◊
El Massaya Arak
Chocolate and apricot tart with arak and fennel sorbet

Rhône Valley Wine Tasting Dinner

In association with The Fabulous Wine Company
 

With guest presenter Françoise Pagès from the Chateau de Campuget in the Rhône valley.  Françoise talks about his memorable collection of Rhône wines which may be enjoyed with James’s eight course regional French cuisine tasting menu.

Your eight course tasting menu

On arrival Le Campouget Rose Vin de Pais du Gard 2008
Appetizers of Pis. sadalier of onions and prawn coleslaw curry salad and croutons
◊◊◊◊◊◊
Chateau de Campuget “Invitation” AC Costiere de Nimes 2008
Grilled fillet of local mackerel, aubergine caviar and red pepper dressing
◊◊◊◊◊◊
Cuvee Prestige, Viognier de Campuget VdP du Gard 2007
Chicken and leek terrine with fig compôte
◊◊◊◊◊◊
Melon soup
◊◊◊◊◊◊
“1753” Chateau de Campuget AC Costieres de Nimes 2006
Cassoulet of Creedy duck confit with local ‘Merguez’ style sausage
◊◊◊◊◊◊
Muscat de Beaumes de Venice 2006
Marquise of chocolate ‘Grand Marnier’ with orange salad and candied orange ice cream
◊◊◊◊◊◊
Le Campuget Syrah/Viognier VdP du Gard 2008
Grilled Vulscombe goats cheese with caramelised pear and roasted almonds
◊◊◊◊◊◊
La Sommeliere de Campuget AC Costieres de Nimes 2005
Concluding with petit fours served with Françoise’s top wine

Winkleigh Devon Cider Tasting Dinner 

Nostalgic tastes of the West Country served with fine Winkleigh ciders

Your six course tasting menu

Appetizers on arrival
Sam’s Poundhouse slightly sparkling dry cider,  6% abv
Mini Devon pasties with quince ali oli and quinelle of home smoked Blakewell trout with clotted cream and horseradish
◊◊◊◊◊◊
Sam’s medium dry still cider, 6% abv
Faggots with gravy and parsnip mash
◊◊◊◊◊◊
Autumn slightly sparkling medium dry scrumpy, 7.5% abv
Grilled North Devon mackerel with laver and cider butter
◊◊◊◊◊◊
Autumn mix medium still scrumpy, 7.5% abv
Rabbit and shin of beef pie with buttered and parsleyed Hallwood Farm chantenay carrots
◊◊◊◊◊◊
Medium dry still scrumpy, 7.5% abv
Parfait of Exmoor Jersey Blue cheese with compote of local damsons and hazelnut lavosh
◊◊◊◊◊◊
Sam’s Poundhouse slightly sparkling sweet cider, 6% abv
Egg custard with nutmeg and caramelised apple and cinnamon donuts

Thursday 18th March 2010

The Art of Matching Wine and Food 

In association with The Fabulous Wine Company

The focus for this event will be how, with some attention to the characteristics of wines and food one can create some stunning combinations that lift both food and wine to new heights.  On this evening we'll be trying six wines from both new and old word and pairing them with James's interpretation of some classic international dishes. 

Your six course tasting menu (download a pdf menu and wine list)

Appetizers on arrival
La Defina Prosecco Frizzante - Italy
Cappuccino of green apple and Italian mountain ham
Fritatada with potato and chard
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Deinhard Reisling QbA Rheinhessen - Germany
White Pudding
With wild rabbit, green lentils and tarragon
◊◊◊◊◊◊
Colleccion Torrentes de Cafayate, Michel Torino - Argentina
Seared Tuna Loin
With chimi churi and pisto
◊◊◊◊◊◊
Vita Novus Cabernet Sauvignon - Australia
BBQ Creedy Duck
With plums, aged balsamic and Hallwood Farm pak choy
◊◊◊◊◊◊
Fontanario de Pegões Red, Palmela DOC - Portugal
Picos Blue Cheese and Caramelised Onion Bric
With red pepper salsa
◊◊◊◊◊◊
Muscat de Beaumes de Venise, Domaine de Coyeux - France
Orange Chocolate Semi-fredo
With blueberries and almond crust

Anyone wishing to explore the harmony of food and wine in a little more detail should consider enrolling on our tutored wine and food tasting course?