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Wine-tasting dinner with Peter Rowe 25/1

Our  special thanks to Peter Rowe, Dominic Carter and  last but not least, our delightful, enthusiastic guests! A wonderful Burns night without a haggis or whisky  on the menu,  with nonetheless due respect given to the great man, and a fun time had by everyone. Cheers all!

Guest Speaker: Peter Rowe Host: Anthony Borges – Chef: Dominic Carter

Devaux D. Rosé Champagne, France, £55.00

The most delicate of the Devaux Rosé Champagnes (aged 5 years) with the Chardonnay contributing a firm, elegant freshness to the palate. Fresh red fruit aromas from the Pinot Noir,  grown on the slopes of the Côte des Bars,  combine with a hint of hazelnut complexity which was encouraged by extended ageing on the lees when in bottle. 53% Pinot Noir, 47% Chardonnay

Château de Fontenille, Entre-Deux-Mers, Bordeaux, France 2016, £15.99 

Light gold in colour. The nose is complex and pure, with aromas of citrus fruit and white peaches. Full-bodied, with fresh acidity, the palate is well balanced. The lingering finish has a pleasant pepperiness to it. 40% Sauvignon Blanc, 20% Sauvignon Gris, 20% Semillon, 20% Muscadelle

 

Cave de Hunawihr Gewurztraminer Réserve, Haut-Rhin, Alsace, France 2016, £17.99

A pale, straw yellow colour. The nose is very complex with very delicate aromas of lychee, mango and particularly rose. Full-bodied, this off-dry wine has a refreshing acidity with roses lingering on the long finish. 100% Gewürztraminer

Dominique Morel Fleurie, Beaujolais, France 2016, £19.99

This wine is full of expressive Gamay characteristics with elegant violet, iris and red fruit aromas and a palate bursting with velvety tannins. An elegant wine with a long finish, from old Gamay vines.  Pre-fermentation maceration of whole bunches was followed by semi-carbonic maceration (70% whole bunch, 30% destemmed grapes). 100% Gamay

San Polo Rosso di Montalcino, Tuscany, Italy 2016, £24.99

The Rosso has a bright and glossy ruby red colour. On the nose, it has aromas of fresh berries, Morello cherry and blackberries that are complemented by a hint of vanilla spice. This is a fragrant, intense wine with smooth, finely-balanced tannins and a persistent, aromatic finish. 100% Sangiovese

 

 

 

 

 

 

 

 

San Polo Brunello di Montalcino, Tuscany, Italy 2013, £56.99

In the glass, this Brunello has an intense ruby red colour with garnet hues. The typical aromas of violets and small red berries are followed by hints of vanilla, cedar and coffee. On the palate, it is full-bodied and warm with a densely-woven texture and robust tannins, while the finish is persistent and rounded.

100% Sangiovese

Spice Route `Chakalaka`, Swartland, S. Africa 2015, £18.99

A deep ruby red colour. Aromas of clove and subtle white pepper followed by plum with hints of elegant spice. A luscious and rich palate followed by smooth, integrated oak and well-balanced tannins. 46% Syrah/Shiraz, 15% Carignano/Carignan, 13% Mourvedre, 10% Tannat, 8% Petite Sirah, 8% Grenache/Garnacha

Poggio al Tesoro `Il Seggio` Bolgheri, Italy 2015, £28.99

Intense ruby red in colour with aromas of fresh crunchy red berries enriched with mineral and spicy notes. The red fruit follows onto the palate which is medium bodied with elegant silky tannins and a lively clean finish. ‘Seggio’ is the name of the creek that runs through Bolgheri – its course is represented on the label.40% Merlot, 30% Cabernet Sauvignon, 20% Cabernet Franc, 10% Petit Verdot.

Dandelion Vineyards `Legacy of Australia` Barossa Valley Pedro Ximénez, Australia £19.99 

Deep amber/ochre fading to a rusty orange hue. Extraordinary nose of crème brulée, citurs peel, maple syrup, almonds, figs and raisins. Sweet and rich on the palate with vibrant acidity and flavours of candied fruit, citrus, apricot, dried figs and toffee. 100% Pedro Ximénez

 

Menu

 

Sesame, Soy and Ginger Marinated Salmon Skewers with an Asian Cucumber & Radish Salad

Sicilian Olive Stuffed Sardines on a Bed of Roast Fennel, Parsley, Lemon and Pine Nuts

Confit Duck Leg with Minted Fine Beans & Lardons, Dark Plum & Shallot Sauce and Grilled Honey Peach

Cheeseboard

Apricot and Almond Baked Cheesecake with Amaretto Caramel Sauce

 

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