As part of every menu tasting, clients are given the opportunity to sample wines that have been chosen to complement the dishes. If you are ordering wine for 10 or for 1,000, part of our service is to ensure you select the most appropriate and impressive bottle.
The tasting room experience is always hosted by a WSET (Wine Spirit Education Trust)-trained member of the sales team or one of our sommeliers. Our bar staff are equipped to recommend the perfect bottle if you are ordering wine for guests on the night.
Autumn Winter seasonal tasting tips:
Chef’s menu for this season gives us the opportunity to showcase one of the simplest rules of wine matching: always match the wine to the strongest flavour in the dish. Whether that is the heat of the chilli in the Black Grape Jelly that accompanies the Prawn starter (perfectly complimented by the sweetness of our German Riesling from Pfalz Wolf), or the raspberry jus with Chef’s Lamb (great match with the lighter tannins and cherry flavours of the Huaquen Reserva Carmenere from Chile).
Another lesson we’ve learnt on our travels sourcing wines for our customers is to look at what food the area is famous for. Chances are the local grape will prove a pretty solid match.
For example, some of the best goats cheese is found in the Loire Valley; it’s therefore no coincidence that our Paul Buisse Sancerre compliments Chef’s starter perfectly.
Equally, Argentina is famed for the steak that originates from the fertile pastures of its Pampas region. With that in mind, finding a Malbec like the Tarquino Shiraz Malbec from Argentina was essential when Chef first proposed his delicious rib-eye steak main course.