Premium pairing

Question 1

Taittinger Comtes de Champagne Blanc de Blancs 2005

With snacks

Answer 1

1. Previously known as Forest-Fourneaux with history dating back to 1734. Bought in 1932 by Pierre Taittinger when the label was born.
2. The House has received sustainability awards.
3. Chardonnay grapes sourced from the best vines in the prestigious Côte des Blancs region.
4. Only produced when the harvest is of exceptional quality worthy of a vintage year.
5. Using just the first press juice and ageing 5% of the wines for 4 months in new oak barrels.
6. Aged eighteen metres underground in the UNESCO status Saint-Nicaise cellars in Reims for a minimum of 8 years.

Question 2

Collioure Blanc, Domaine de Traginer, Roussillon, 2019

With Bread and Chicken Butter

Answer 2

1. Jean-François DEU founded his own estate in 1975. Using the last Banyuls mules for ploughing, he named his estate “traginer” meaning muleteer in Catalan.
2. Vineyard on narrow steep terraces on schist soil. Mediterranean climate and exposure. Between the Pyrenees and the sea. 16 hectare biodynamically farmed since 1997.
3. 20 years old Grenache Blanc 50%, 40 years old Grenache gris 20%, 15 years old Vermentino 30%.
4. Hand harvested as much as 3 successive times to ensure full maturity of the grapes.
5. Vinification is done with a direct press and wild yeasts in stainless steels controlled temperature tanks.
6. Ageing is done for 18 months, 50% in stainless steel and 50% in 650 litres oak barrels, no filtering before being bottled.
7. Fresh, aromatic white with great depth. Notes of stone fruits, herbal spice and terroir-driven minerality and salinity. A touch oxidative from maturation in large old oak casks.

Question 3

Riesling Feinherb ‘Gelblack’, Schloss Johannisberg, Rheingau, Germany - 2022

With Scottish Waters, Citrus, Smoked Chilli

Answer 3

1. Oldest Riesling estate in the world where wine has been made for over 900 years.
2. Quartz soils, topped with loam and rich loess to retain moisture and heat, encouraging ripening.
3. Grapes are hand harvested from steep – south facing vineyards.
   Yelds are low. Selected bunches.
4. 85 % of the grapes: slow, long and cool fermentation in stainless steel tanks. 15 % was fermented in 1200 litre wooden barrels made from “ Schools Johannisberg” oaks from the estate.
5. Fragrant, fruity bouquet of lemon, stone fruit, classic Riesling minerality and honey suckle.
   Off dry Riesling, balanced with a full bodied texture and a creamy finish. Kabinett.

Question 4

Sauvignon Blanc barrel fermented, Lismore, Greyton, Cape South coast, South Africa, 2020

With All About the Sturgeon

Answer 4

1. Region of Cape South Coast in Western Cape.
2. Cool climate. Snow in winter, sunny in summer. Extended ripening period, 3-4 weeks later than other sites.
3. Terroir rich in limestone and shale.
4. Vineyards on foothills of the Riviersonderend mountains, at 300m.
5. Former Californian TV executive Samantha O’Keefe acquired founded Lismore on a former 600-acre dairy farm. Inaugural vintage in 2006.
6. Cult following. Limited quantities.
7. Made in an “oxidative” style. 70% of the fermentation and maturation in OLD 500-LITRE BARRELS for richness, intensity and complexity. 30% of wine is fermented and aged in CONCRETE EGG TANKS to enhance the rich palate texture and minerality.
8. Extended lees contact.
9. Fresh, saline. Bouquet of passionflower, fynbos and granadilla after aeration. Guava, white peach, apricot and crisp gooseberry and pear on the palate. Grassy, light ginger.

Question 5

Chardonnay, Lenswood Vineyard, Shaw + Smith, Adelaide Hills,
Australia - 2020

With Cod, Beans and Horseradish

Answer 5

1. From 2 blocks of the Lenswood Vineyard planted in 1999.
2. Adelaide Hills. High Altitude. Cool climate (some meso-climates in the valleys).
3. Soil of loam, clay and stones.
4. After been chilled,** whole bunches fermentation in** large French new and used oak.
5. Aged for 10 months in oak.
6. Intensity of citrus, apricot, mango. Mineral and fresh on the palate.

Question 6

Terrasses du Larzac, Domaine de Montcalmès, Languedoc, 2019

With Lamb, Black Pudding and Wild Garlic

Answer 6

1. Syrah (60%), Mourvèdre and Grenache.
2. Limestone soils and pebbles retaining heat.
3. Organic vines. Grapes hand harvested and vinified separately with natural yeast.
4. Matured 2 years in old barrels from Romanee Conti (Bourgogne), gaining a spicy character and softening the tannins.
5. Intensity of black fruits, dark cherries, black berries, cassis, black pepper, cloves. Some herbacious notes from the silky tannins. Fresh, good body.

Question 7

Seña, Aconcagua Valley, Chile - 2015

With Wagyu, Morel and Truffle

Answer 7

1. Cabernet Sauvignon, Carmenere, Malbec, Cabernet Franc, Petit Verdot.
2. Seña created in 1995. Joint venture between Eduardo Chadwick and Robert Mondavi to show Chile’s potential.
3. Aconcagua (highest mountain in South America) Valley in mid-Chile: sunlight, chilly winds (can lower temperature up to 15 Celsius), big diurnal range.
4. Red and black fruit aromas. Raspberries, cherries, currants and
   blueberries, with touches of dill, blond tobacco, cedar, and olive notes. The palate: same fruit complexity mingled with cocoa, nutmeg and coffee.

Question 8

Moscato Rosa ‘Schweizer’, Franz Haas, Trentino-Alto Adige, Italy – 2022

With Rhubarb and Custard, Black Pepper.

Answer 8

1. Moscato
2. Intense aromas of withered roses, sweet spices (cloves and cinnamon), and notes of ripe red fruits (strawberries and raspberries). Subtle touch of incense.
3. Balanced with light tannins. Limited production.

Question 9

Sangiovese, Vin Santo, Piedrasassi, Santa Ynez Valley, California, NV

With Caramel, Salted Milk, Hazelnut

Answer 9

1. Sangiovese.
2. Santa Ynez is in Southern California: warm Mediterranean climate.
3. Concentrated aromas of dried cherries, roasted almonds, sweet tobacco, dusty gravel, vanilla, brown sugar, allspice, and cinnamon.
4. Viscous palate, rich, with hints of burnt orange rind, caramel, and freshly shaved nutmeg.