Tasting Notes for the Evening's Pairings

At this supper club event we showcased four magnificent wines, a welcome glass of fizz and then one for each course, to ensure that all the food had beautiful wine pairings to match its deliciousness! Here’s a handy reminder of the wines we all enjoyed; you can purchase them by following the links in the headings.

To see what other exciting events we have on the horizon, please visit our Events page.

Welcome fizz – Dubl Spumante, Italy

To kick things off, what better way to welcome you to our humble abode than with a fabulous bit of fizz? Putting a little sparkle into your evening is this 100% Falanghina metodo classico bubbly from Feudi di San Gregorio. The ideal apéritif, it's a fresh and aromatic wine with notes of crisp apple, peach and floral hints, complemented by rounder notes of apricot.

Stuffed vine leaves with hummus – Pinot Gris, New Zealand

The starter is a Mediterranean classic, known as dolmeh in Iran, and the Rockburn Pinot Gris from Central Otago should be an absolute shoo-in as its partner. Ripe peach, nectarine and pear aromas are backed by a hint of spice and a streak of minerality. The wine is off-dry with a creamy texture, which should be beautiful alongside the lemon, herbs and pomegranate tartness in the food.

Iraqi tah-cheen rice bowl – Carménère, Chile

A delicate and complex dish deserves a delicate and complex wine, n'est-ce pas? This aromatic lamb and vegetable rice bowl with bahārāt spicing, yoghurt and raisins has found the perfect marriage with our Carménère from Undurraga in Chile's Valle Central. Light, exuberant and bursting with cherry juiciness, it's balanced by notes of capsicum and coffee to deliver a pairing fit for a glorious main course.

Brownie cheesecake – Botrytis Sémillon, Australia

Into the realm of sweetness we delve, and we're all in: a sweet wine for a dessert course, let's do this properly! This luscious, Sauternes-style noble rot wine from New South Wales is intense and honeyed, with layered aromas of orange rind and apricot, subtle balancing acidity and delicious toasted notes, making it perfect both to cut through and complement the decadent, rich, chocolatey gooeyness of this dessert. Opulence meets opulence!