Supper Club with Casa Manzana: 30th June

Tasting Notes for the Evening's Pairings

At this supper club event we showcased five magnificent wines, one with 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.

Spiced Beetroot Carpaccio – Mencía, Spain

To kick things off, we have something you might not expect: a chilled red wine. Complementing the deliciously fresh and spicy beetroot starter is a light, bright Mencía from Pepe Porter. It's packed with floral and red fruit notes and refreshing acidity to balance the earthiness of the beetroot.

Bream, Kimchi & Furikake – Soave Classico, Italy

The next course has flavours of the sea; what better to pair with it than a classic Soave? This beauty from a vineyard in volcanic Veneto hills is pure and delicate with pineapple and citrus fruit flavours, spicy notes and a touch of almond, through to a crisp, zesty, lush finish – perfect with this spicy fish dish!

Soy-glazed Beef & Shiitake – Secateurs Red Blend, South Africa

Red meat and red wine – a heavenly match as old as the hills of Swartland, whence comes our next wine! The rich, umami beef and mushroom flavours of this course will have the best brought out of them by the juicy Shiraz-Grenache-Cinsault blend of this wine, bringing blackberry and apple compote with a sprinkling of spice.

Piña Colada – Alvarinho, Portugal

A wine pairing for a Piña Colada?! Oh, go on, why not! This summery Portuguese Alvarinho is fairly dry, counterbalancing the Piña Colada sweetness, but also fresh and fruity. It has beautiful stony minerality and green citrus notes to cut through the creamy Colada, but also lovely tropical fruit flavours to pick out the Piña!

Lemon Tart, Meringue & Cherry – 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, perfect to offset the tartness of the fruit in the dessert. It rounds things off wonderfully with a balanced finish enhanced by toasted notes.

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