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Wines and Menu
Wines for Day 1 WSET Intermediate Level 2 Course
| Vintage | | Wine | | Retail £ |
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| 2005 | | Sauvignon Blanc Cerf de Montfort, Vin de Pays des Côtes de Thongue (France) | | 4.99 |
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| 2005 | | Gewürztraminer, Francis Klee, Alsace (France) | | 7.00 |
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| 2002 | | Barolo DOCG, Cantine Ascheri Giacamo, Piedmont (Italy) | | 13.00 |
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| 2004 | | Fleurie, Louis Josse, Cru Beaujolais (France) | | 8.00 |
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| 2003 | | Chablis Premier Cru Montmains, Domaine Besson (France) | | 11.35 |
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| 2005 | | In Situ Chardonnay, Aconcagua Valley (Chile) | | 6.25 |
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| 2002 | | Aloxe Corton, Domaine Jean-Claude Belland, Côte de Beaune, Burgundy (France) |
| 14.25 | |
| 2003 | | Thornbury Pinot Noir, Marlborough (New Zealand) | | 8.50 |
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| 2000 | | Château Cissac, Cru Bourgeois, Haut-Médoc, Bordeaux (France) | | 18.00 |
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| 2001 | | Penfolds Bin 389 Cabernet Sauvignon/Shiraz, Barossa Valley (S-E Australia) |
| 17.00 |
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| 2004 | | Craggy Range Sauvignon Blanc, Marlborough (New Zealand) | | 10.00 |
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| 2005 | | Menetou-Salon, G Chavet, Loire (France) | | 8.95 |
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TYPICAL PRIVATE DINNER MENU
Avocado and prawns with a tomato jelly
or
Caramalised red onion and goats cheese tart
2006 Menetou Salon, G Chavet, Central Vineyards, Loire Valley
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Roast haunch of venison with a wild mushroom sauce
Rosti potatoes
French beans with pinenuts
Glazed carrots with chives
2005 Saint Nicolas de Bourgueil, Domaine de la Cotelleraie, Gérald Vallée, Loire Valley
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Deep lemon tart with fresh raspberries
or
Vanilla panacotta with a mango coulis
2004 Château Suduiraut, Berrys’ Own Selection Sauternes
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Coffee
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