House Wines '21 Flashcards
BAILLY LAPIERRE, CREMANT DE BOURGOGNE, RAVIZOTTE, EXTRA BRUT
Type: Sparkling
From: Burgundy
Grape: PN
Recommend: Simple fruity sparkling
Notes: yellow apple, pear, lemon zest, brioche
Body: 3/5 Acidity: 3/5 Dry: 5/5 Bubbles: 4/5 Finish: Medium-
TRIMBACH, PINOT GRIS RESERVE, ‘16
Type: Light white
From: Alsace
Grape: Pinot Gris
Recommend: Fruit driven white
Day 6 starter – Plaice, onions, peppers, spicy sauce, mussel sauce
Notes: Green apple, pear, peach, apricot, lemon, honey, minerals
Body: 1,5/5
Acidity: 2,5/5
Dry: 2/5
Finish:
HENRI BOURGEOIS, LES BARONNES, SANCERRE ,18
Type: Light white
From: Loire Valley
Grape: SB
Recommend: Fruit driven white
Day 6 starter – Plaice, onions, peppers, spicy sauce, mussel sauce
Notes: Peach, apricot, melon, grapefruit, white flowers, GRASS
Body: 1,5/5
Acidity: 4,5/5
Dry: 5/5
Finish: Short
LA CHABLISIENNE, LA SEREINE, CHABLIS ‘17
Type: Light white
From: Burgundy
Grape: CH
Recommend: Dry, high acid white
Day 1 starter – char, apple, dill, cucumber, mayo sauce
Day 5 main – char, kale, potatoes, butter sauce
Notes: apple, pear, lemon, minerals, floral
Body: 1,5/5
Acidity: 3,5/5
Dry: 5/5
Finish: Very short
MARCHESI ANTINORI, CASTELLO DELLA SALA BRAMITO ‘18
Type: Medium white
From: Umbria
Grape: CH
Recommend:
Day 2 main – salmon, broccoli, basil, parsnip, warm mayo
Day 3 main – cod, leek, fennel, potato, creamy fish/shellfish sauce
Day 5 main – char, kale, potatoes, butter sauce
Notes: green apple, pear, peach, pineapple, banana, lemon, lime, grapefruit, minerals, cream, butter, vanilla
Body: 2,5/5
Acidity: 4/5
Dry: 4/5
Finish: Medium
TRIMBACH, GEWÜRZTRAMINER RESERVE ‘11-‘13
Type: Medium white
From: Alsace
Grape: Gewürztraminer
Recommend: Rich aromatic white
Notes: pear, peach, apricot, melon, litchi, pineapple, passion fruit, mango, lemon, orange, rose petals, elderflower, honey, ginger
Body: 3/5
Acidity: 2/5
Dry: 2,5/5
Finish: Medium
GALLO, CH SIGNATURE SERIES ‘16
Type: Full bodied white
From: Sonoma county
Grape: CH
Recommend: Oaky white
Day 3 main – cod, leek, fennel, potato, creamy fish/shellfish sauce
Day 4 starter – roasted cauliflower, micro greens, ocean truffle, green oil
Notes: baked apple, pineapple, lichi, cedar, vanilla, coconut, butter
Body: 5/5
Acidity: 3,5/5
Dry: 3/5
Finish: Long
REGNARD BOURGOGNE, RETOUR DES FLANDRES VIELLES VIGNES ‘17
Type: Light red
From: Burgundy
Grape: PN
Recommend: Light red / Juicy-fruity red
Day 2 starter – goose, fennel, blueberry, pickled onion, vinagrette
Day 2 main – salmon, broccoli, basil, parsnip, warm mayo
Day 3 starter – reindeer, kohlrabi, broccoli, glaze
Day 5 starter – lamb, nuts, turnip, mustard sauce
Day 5 main – char, kale, potato, butter sauce
Notes: ripe strawberry, raspberry, red liquorice, tart, sour, marmalade, wood ash
Body: 1,5/5 Acidity: 4/5 Dry: 5/5 Tannin: 2/5 Finish: Short
VIDAL FLEURY, SAINT-JOSEPH ROUGE ‘16
Type: Medium red
From: Northern Rhône Valley
Grape: Shiraz
Recommend: Spiced-peppery red
Day 7 starter – beef, herbs, spring onion, mayo
Notes: earthy, leather, blackberry, pepper, black liquorice,
Body: 3/5 Acidity: 2,5/5 Dry: 4,5/5 Tannin: 4/5 Finish: Medium+
CHATEAU LA CROIX, BONNEU ‘16
Type: Medium red
From: Bordeaux
Grape: CS, CF, Merlot
Recommend: Structured-tannic red
Day 4 main – beef tenderloin, celeriac, portobello mushrooms, veal glaze
Day 6 main – veal ribeye, braised veal cheek, mushrooms, beets, roasted garlic and herb glaze
Notes: blackcurrant, vanilla, prunes, overripe plum, pepper, dark chocolate
Body: 3,5/5 Acidity: 3/5 Dry: 4,5/5 Tannin: 3/5 Finish: Medium+
VIDAL FLEURY, GSM ‘17
Type: Full red
From: Southern Rhône Valley
Grape: Grenache, Shiraz, Mourvedre
Recommend: Oaky red / Big bold red
Day 1 main – lamb fillet, jerusalem artichoke, carrot, mustard lettuce, rosemary, burnt butter glaze
Body: 4,5/5 Acidity: 3,5/5 Dry: 4,5/5 Tannin: 4/5 Finish: Long
