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A New World Evening of Wine & Food

My thanks to everyone for making  29th June 2018 such a memorable one! A great fun group, Tony on fire in the kitchen and  our brilliant guest speaker none other than my lovely sister-in-law Julie Maitland. Check out the line-up of wines and  T`s matching menu:

Guest speaker: Julie Maitland

Host: Anthony Borges – Chef: Tony Bell

Bird in Hand Rosé Sparkling Pinot Noir, Adelaide Hills, Australia 2017, £16.99

A light, delicate sparkling Pinot Noir, salmon-pink in colour, with floral notes and hints of strawberry and cherry on the nose. Its lively palate evokes flavours of fresh strawberries with a delicate bead, leading to a crisp, clean finish. The perfect pre-dinner aperitif or celebratory drink.

Forrest `The Doctor’s` Sauvignon Blanc, Marlborough New Zealand (9.5%), 2017, £11.99

A classic Marlborough Sauvignon Blanc that leaps from the glass with green capsicum, passionfruit and fresh herbs; it’s full and satisfying to taste with that crisp refreshing Marlborough finish, and all at only 9.5% alcohol. Perfect for your modern lifestyle.

Bouchard Finlayson `Missionvale` Chardonnay, Walker Bay, South Africa 2015, £24.99

A robust, creamy Hemel-En-Aarde Valley Chardonnay. Subtle peach and melon flavours follow a zesty citrus watermark. The after-taste conveys further nuances, notably of fig and quince. This bottling has excellent potential for ageing and further development.

Escarpment `The Edge` Pinot Noir, Martinborough, New Zealand 2016, £15.99

A full-bodied style with backbone and a long lingering finish. An immediately accessible wine, which will improve over the next two years. Enjoy with this cumin-scented duck roll, alternatively with vegetarian plates, full-flavoured fish dishes and any red meats.

Catherine Marshall `Amatra` Merlot, Elgin, South Africa 2015, £15.99

French clone (348) Merlot exudes bright, fresh black plums. Core of opulent black fruit flavours are supported by a vibrant thread of fresh acidity from the addition of a small splash of Cabernet Franc to harmoniously balance the textured mid core palate weight.

Rustenberg John X Merriman, Stellenbosch, South Africa (magnum) 2015, £37.00

The John X Merriman is a powerful wine that rewards aging. In its youth the wine is worth decanting and expresses cassis, black currant and dark fruits complemented with cigar tobacco and sour cherry notes. As the wine ages and its fine-grained tannins soften a softer more savoury palate develops revealing, wonderful drinkability and tertiary complexity.

Bremerton Batonnage Chardonnay, Langhorne Creek, Australia 2014, £24.99

Bâtonnage Chardonnay draws its name from the French term for stirring the lees during the aging and maturation of wine. On the nose this wine shows lifted lemon-curd with hints of stone-fruit and spice. The palate is expressive and complemented by restrained oak and a creamy mouthfeel. The palate is tempered by a fine acid structure and textural finish giving the wine great length and persistence.

Trentham Estate, The Family Nebbiolo, Murray Darling, Australia 2015, £13.99

Trentham Estate’s ‘The Family’ range of wines are from estate-grown Italian varieties and celebrate their Italian heritage’s influence on grape-growing and winemaking. A lighter red with complex aromas of spice, rose petal and berry fruits. On the palate fruit flavours of blackberry and plum blend with complex spice and earthy characters. Ripe tannins provide great length and balance. In the vineyard Nebbiolo has variable crops with fruit colour ranging from light to deeply-coloured red. The fruit matures late in the season with low sugar and high acid levels which makes it well suited for warmer climates.

Hooiwijn Donkiesbaai, Piekenierskloof, South Africa 2016 (half-bottle), £22.99

Hooiwijn, literally ‘straw wine’ in Afrikaans, where bunches of Steen (Chenin Blanc) grapes are placed on racks covered by straw and twice a week turned by hand. A complex sweet wine with notes of apricot, peach, pineapple, honeysuckle and caramel. The wine shows excellent balance between sweetness and acidity, with a long, lingering, fresh finish.



Asparagus and walnut crusted goats cheese

Cod, saffron prawn

Cumin-scented duck ‘roll’, sweet potato & almond skordalia

Risotto al sarno

Daube of beef

Cheese platters

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