Principles of Food & Wine Pairing: This Masterclass was for anyone as passionate about food as they are about wine. Light, fortified and sparkling; white, red and rosé; dry, medium and sweet - wine offers endless possibilities but how do we decide the perfect match? Is sugar the defining feature? Acidity? Tannin? Or should we just drink what we like, when we like? The venue was Fallowfields Country House Hotel and Restaurant, the recent recipient of three 'dining awards' by the RAC and described by one gourmet guide as "one of the best hotel restaurants in the County". Head Chef, Charles Leenders, is passionate about using local and home-grown produce and prepared a series of both classic and ‘difficult’ starters, entrees, cheeses and desserts. Each flight was accompanied by a selection of wines and we ‘picked and mixed’ our way through approximately twenty different dishes and a dozen wines. It was a unique opportunity to both test the wisdom of classic matches and to explore more esoteric combinations.
The wines:
- N.V. Philippe Brugnon, Champagne 1er Cru Brut AC, France, 12% - £17.05
- N. V. Gonzalez-Byass, Fino Muy Seco ‘Tio Pepe’, Jerez DO, Spain, 15% - £8.50
- 1991 Josmeyer, Riesling Grand Cru Hengst, Alsace AC, France, 12.5% - £20
- 2002 Château de Tracy, Pouilly-Fumé AC, France, 12.5% - £14.24
- 2001 Grant Burge, Chardonnay 'Summers Vineyard', Eden Valley, South Australia, 14% - £9.26
- 2002 Raoul Clerget, Juliénas AC, France, 12.5% - £5.69
- 2001 Brown Brothers, Shiraz/Cabernet/Malbec ‘Everton’, Victoria, Australia, 14% - £5.69
- 1996, Scarpa, Rouchet VdT, Piemonte, Italy, 13.5% - £15
- 1996 Château du Glana, Cru Bourgeois ‘Vieilles Vignes’, St. Julien AC, France, 13% - £20
- 1998 G. Mascarello, Barolo ‘Bricco’ DOCG, Italy, 14% - £35
- 1993 Crown Estates, Tokaji Aszũ 5 Puttonyos, Hungary, 12.5% - £20 (50cl)
- Port, 10 year old Niepoort Tawny, 20% - £20
The food:
Antipasti: Salami, smoked salmon, caviar, samosa, egg
Starter: consommé, cream soup, risotto, asparagus, foie gras
Main course: duck, salmon, white fish, lamb, offal0
Cheese: Sheep blue (Roquefort), cow hard (Cheddar), cow soft (Brie), goat soft
(Chavignol), sheep hard (Manchego)
Dessert: Chocolate mousse, crème brûlée, fruit salad, cake, meringue
Comments:
“Dear Karen,
Just a quick note to say how much Stuart and I enjoyed the food and wine
event last week - thank you for organising it!!
Best wishes,
Jessica”
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Courses for wine enthusiasts who wish to develop their wine tasting skills in a friendly, informal setting. To Educate and Inspire.
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To contact WineMatters, please e-mail Dr Karen Hyde, AIWS or telephone 07855-026734
For Diploma related enquiries please contact Mr Michael Palij, Master of Wine or telephone 01993-848777