Well it was that time of year again; last week we hosted our annual Spring Wine Tasting! This year the event was hosted by our very own Master Sommelier Edouard with wines matched to the menucreated by head Chef Paul. The result: a sumptuous dining experience for our guests introducing a range of biodynamic and classic wines.
Eriska’s Master Sommelier
Edouard was brought up in the Loire Valley, France and was introduced into the art of wine making and tasting by his Uncle at an early age. Since then his passion for wine has taken him across the globe to renowned vineyards and luxury hotels. In 2011 Edouard achieved the highest honour in the industry joining the oenological elite by becoming a Master Sommelier and in the same year winning the prestigious Laurent Perrier Cuvee Grand Siecle Cup .
Edouard Oger MS is a wine expert and qualified taster, offering the highest level of proficiency and knowledge regarding wines, spirits and other alcoholic beverages. Who better to introduce classic wines from across the globe that highlight the quality of biodynamic winemaking!
Wine Choice - Why Biodynamic and Classic Wines?
Biodynamic farming and wine growing is all about working in harmony with the land to create great produce while ensuring minimal environmental impact: Something that resonates with us at Eriska! Added to the mix was a selection of classic wines showing traditional elegance, we hope you agree that again there may be a little crossover here.
For those of you not lucky enough to join us on the evening below is a little taste of the food and wine on show:
The evening began with some surprising fizz over canapes as guests were warmly welcomed by Edouard and, Eriska owner, Beppo Buchanan-Smith.
Mosel Riesling Kabinett 2013
Served with Roasted Duck Liver, Rhubarb and Ginger
The Riesling grape is probably one the best varietal out there to complement Duck Liver as it combains richness and sweetness but it also has a natural acidity which cut through the heavy structure of the Liver.
Served with Hand Dived Orkney Scallop, Pickled Beach Vegetables
This particular wine was all about being super mineraly, zesty and a slightly exotic which was fantastic with the Scallop and these citrussy/exotic flavours also matched the crunchy zestiness of the pickled vegetables.
Served with Crapaudine Beetroot, Sheep’s Yoghurt, Smoked Cods Roe
That Burgundian Pinot Noir was a very good complement to the beetroot dish, as we were playing around with the same textures and flavours. We also thought that as the Crapaudine was a French varietal, we then therefore should keep it classic with a Pinot from the same country.
Served with Peterhead Landed Brill, Garden Alliums
It is most likely one the best dry white from Italy! This wine was rich, complex, intense but yet so clean and mineraly. Perfect to complement to meatyness coming from the Brill and Alliums were so refreshing which made this wine even leaner.
Served with Sirloin of Scotch Beef, Sand Carrot, Brassicas
A super classic combination with the Beef dish. This Bordeaux blend had a very intense nose but the palate was so smooth, elegant and rich but not over extracted in any way. It also had a slight touch of earthiness which was lovely with the sand Carrot and the Brassica Leaves.
Served with Mull Cheddar, Salt Baked Pear, Digestive
For a change a dry Viognier made in the Rhone Valley was served with the cheese course. Absolutely superb together as the Mull Cheddar was accompanied with some baked Pears which brought an element of freshness, creaminess and sweetness to this dish, flavours and textures that we were also getting in that dry white wine.
Served with Lemon Meringue Pie, Eriska’s Wooden Sorrel
This sweet wine is not considered as being one of the best pudding wine in the world for nothing! It had some much complexity, richness and sweetness but it was also so incredibly clean at the same time. Superb zesty natural acidity which was a great complement to the Lemon Pie as expected.
Served with Caramel Chocolate Parfait, Cocoa Nibs, Salted Caramel
Very well crafted LBV Port made by Fonseca which was lovely complement to this dessert course, as we were once again playing with the same structures and flavours. This wine was indeed fruity and also slightly chocolaty, caramel and a hint of coffee and was therefore greatly appreciated with the Parfait
If we were to pick a highlight from the evening then the Trebbiano made by Emidio Pepe in Italy would be a stand out contender. Initially some of our guests were a little bit puzzled trying th wine on its own, but they all changed their minds when enjoying it with the Brill and Alliums. It was purely perfect, as both wine and dish really helped each other and created a fabulous experience.
Come join us for our
Winter Wine Weekend 2016