Osso Buco, Oxtail and Black Pudding, Friday 3rd February 2017
Product: 41414
Ticket price - {0} per person
Dinners
Join us for one of our fine dining evenings. A perfect way to find out more about a specific wine region or style, or to simply relax over a more leisurely affair absorbing the knowledge of your expert host over several courses of the finest food and wine.
Food will be prepared in-house by our fantastic team, with Head Chef Stewart Turner at the helm; while our range of wine specialists will guide you through the glass in your hand.
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Description
Join us for an evening of winter favourites: osso buco, oxtail and black pudding. Stewart Turner, our Head Chef, will take the theme and interpret it to create a warming four-course dinner. The accompanying wine selection will be suitably earthy and full-bodied, including bottles from the Rhône, Piedmont and Rioja. Hosted by Rebecca Lamont, Head of Wine School
Wines to be tasted:
Berry Bros. & Rudd Crémant de Limoux by Antech, Roussillon
2015 Roero Arneis, Cornarea, Canale, Piedmont, Italy
2011 Barolo, Trediberri, La Morra, Piedmont, Italy
2010 Barolo, Serra, Giovanni Rosso, Piedmont, Italy
2010 Barbaresco Sori Paolin, Cascina Luisin, Piedmont, Italy
2013 Dogliani Dolcetto, Donadei-Fabiani, Clavesana, Piedmont, Italy
2008 Contino, Viña del Olivo, Rioja, Spain
2008 Côte-Rôtie, Les Essartailles, Les Vins De Vienne, Rhône
2011 Châteauneuf-du-Pape, Tradition, Domaine Pierre Usseglio, Rhône
2011 Vacqueyras, Domaine d’Ouréa, Rhône
Dress code: smart casual
NB Wines for this event have been chosen from Berry Bros. & Rudd’s historic stock and may not be available to order following the event.
Event details
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