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.
Book
Description
This autumn, join our Head Chef Stewart Turner to explore the culinary delights of truffles, specifically the black autumn and white truffles. These “diamonds of the kitchen” can make a meal extraordinary, especially when they’ve been paired with the right wines. This evening, we’ll taste through eight wines that pair beautifully with Stewart’s truffle-based creations, including a Californian Pinot Noir and a fine Claret. Your host will talk you through this special ingredient and answer any foodie questions you might have.
Wines to betasted:
2013 Champagne Pol Roger, Blanc de Blancs, Brut
2017 Meursault, Les Grands Charrons, Pierre Boisson, Burgundy
2018 Giaconda, EstateVineyard Chardonnay, Victoria, Australia
2016 Trebbiano d'Abruzzo, Valentini, Abruzzo, Italy
2016 Au Bon Climat, Sanford & Benedict Pinot Noir, Santa Ynez Valley, California, USA
2018 Mullineux, Schist Syrah, Swartland, South Africa
2005 Cos d'Estournel, 2ème Cru Classé, St Estèphe, Bordeaux
2016 WehlenerSonnenuhr Riesling Auslese GoldKapsel, J.J Prüm, Germany
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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