We know our stuff

We’ve been working on our wine list in a dedicated fashion since our relaunch in 2005. Our first list was made for us by Peter McCombie MW and even though our wines have changed many times since, the valuable princples he set out still guide our thinking.

His idea of setting out the list by types of wine – from Crisp, Dry White to Spicy Red – rather than country of origin has proved very useful as a way of homing in on the kind of wine you want to drink.

Matching wine with food is subjective, but there are some combinations that never work well, most outstandingly so in the case of strong tannins and chillis. This is the reason there are no Bordeaux on our list, for example.

When we began matching our dishes to our wines, we were initially disappointed that some wines we liked very much did nothing for our food. So now, we test out potential new wines against a sampling of our dishes before putting them on our list. And we now match every dish on our menu to wine (sometimes beer and even to cocktails on occasion).

We make a few introductions a couple of times each year in response to new dishes and to new wines from our suppliers. So, like our food menu, our wine list is a work in progress.

Please do ask us about wine choices when you come to dine with us. We’re here to provide the best quality experience we can.

These are a few matches that work well

From our starters, Clove-smoked baby lamb chops from the tandoor with roasted garlic yoghurt works very well with Alex Pouly’s Riesling, ‘Generations’, 2013, from the Mosel in Germany. We feel this is currently one of our best matches because the lively acidity and appealing fine fruit character of the wine cut through the richness of the lamb and its marination, while the slight bit of residual sugar tamps down the chilli heat a bit. The result is that each bite and sip taste as good as the first.

Among our mains, Pot-roasted mustard rabbit, cooked in rabbit stock with ginger and mustard is a fairly straightforward, very light and subtly-flavoured dish. We’ve matched it with Viognier, Altas Cumbres, 2013, from Argentina which is highly aromatic with characteristics of peach, apricot and wildflowers and very full in the mouth, adding a bit of richness to the match.

The natural richness of  Assamese duck steamed in banana leaf and it’s very fragrant spicing of black pepper, cumin, coriander and turmeric works in tandem with the sweet spices of Primitivo, Fatalone ‘Gioia del Colle’ 2010. At the same time, the fruity juiciness of the wine with it’s natural acidity cleanses and refreshes the palatte.

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