Wine & Food with The Windmill: 18th October

Tasting Notes for the Evening's Pairings

At this delicious dining event we showcased five magnificent wines, one with each course, to ensure that all the food had beautiful wine pairings to match its scrumptiousness! 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.

New England Zuppa Toscana Valdebaron Rioja Blanco, Spain

To kick things off, complementing the starter of a classic cream soup with kale, potatoes, onion and garlic, topped with Parmesan cheese, is an equally classic white Rioja. It has delicate aromas of white flowers layered with green apple and pear. Refreshing with an elegant, creamy texture balanced by crisp acidity offset the creaminess of the soup, this wine has a long, mouthwatering finish. A delicious start!

Hot Crab Dip Vitese Grillo, Italy

The next course is creamy, cheesy and full of flavour; super savoury without being too fishy, and perfectly accompanied by locally-sourced sourdough bread. Sicily seems the ideal place to find a match for seafood of this quality: Colomba Bianca have answered the call with this delightful Grillo. An aromatic and floral wine with notes of stone fruit, a well-structured palate and a long and mineral finish. It will complement the savoury crab and slice through the creamy-cheesiness to perfection.

Bourbon Pork Belly Burnt Ends Heilan Coo Shiraz-Mataro, Australia

Slowly smoked over hot charcoal until tender, then caramelised with the Windmill’s delicious house-made BBQ sauce for a sweet, sticky finish. Who knows how to pair with food from a barbie better than the Aussies? The Heilan Coo is a really expressive, bright, contemporary red from Victoria, a gorgeously balanced blend of Shiraz and Mataro grapes. The nose of soft, open, chocolatey fruit leads to a gentle spicy finish, and it's as soft and packed with flavour as the pork. An absolute ripper!

Smoked Lamb Leg with Israeli Couscous – Mariana Tinto, Portugal

Red meat and red wine – a match made in heaven when done right! This spiced leg of lamb is smoked low and slow, to melt in your mouth. Served alongside bejewelled couscous with figs, pomegranates, pistachios & fresh coriander, it deserves something equally complex and intense alongside it: enter the Mariana red! A vibrant blend of native Portuguese grapes delivers exuberant aromas of red berries complemented by subtle spicy and chocolate notes. Juicy, with silky tannins enveloping the fruit through to a long, delicious finish; perfect.

Trio of American Pies – Nivole Moscato d'Asti, Italy

Into the realm of sweetness we delve, and we're all in: apple, pecan and Boston cream pies, all alongside a sumptuous sweet wine? Yes please! This classic sweet wine style has fragrant floral aromas seamlessly complemented by peach and apricot notes. The gently sparkling palate is delicate, light and creamy, with a silky texture and a refreshing finish. It will cleanse your palate and balance the multifarious flavours of these pies perfectly. What a finish!

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