Please Note: The wines below are available when collecting your Back To Dine Box. You cannot order the wine online.
If you have ordered for delivery, please email us on email@example.com if you would like to purchase the wine pairing.
A note from Wine Rover’s Cathryn Bell…..
You might have noticed by now, that I am a firm advocate of drinking sparkling wines as pairing wines, not just drinking them when we have something to toast! Champagne and other Champagne-style sparkling wines can be some of the most enthusiastic and friendly accompaniments to food, especially if the menu has a lot going on.
Low and Zero dosage (no or low added sugar) Champagnes and sparkling wines can actually make for the best dinner guests in these instances – they wear their hearts on their sleeves and take everything in their stride. You can throw almost anything at them and they’ll have an answer to throw back at you, what’s not to love?
I’ve chosen two small producers who have mastered this style of winemaking to make honest, flawless wines, lovingly created from their biodynamic vineyards.
Out on the wing of the Champagne area of Vallée de la Marne, Jerome Bourgeois-Diaz is quietly but expertly making pure, unadulterated biodynamic Champagnes in an area where my old favourite, Pinot Meunier is King. This is an elegant and aromatic blend of Pinot Meunier, Pinot Noir and Chardonnay. Polite and softly spoken at first, watch how effortlessly it shines alongside this menu’s audacious hor d’oeuvres!
Raventós i Blanc was founded in 1497, making it one of the oldest winemaking estates in Spain. Pepe Raventós took over leadership of the estate in 2001, having trained amongst the best winemakers in the Loire Valley, Bordeaux and Champagne. His experience instilled a very clear vision for the Raventós wines – that they would become some of the best sparkling wines in the world. It is on that premise that Raventós left the Cava designation in 2012, to create their own classification of DO Conca del Riu Anoia.
Here we have their Blanc de Blancs offering, made with three white grapes Macabeu, Xarel-lo and Parellada.
It is a beautifully crafted sparkling wine, elegant and light on its feet yet layered with fruit and minerality.
If Frenchette is downtown Manhattan’s answer to classic French cuisine, then this Central Coast Chardonnay from Rockstar sommelier Rajat Parr is the USA’s answer to white Burgundy!
And indeed, like Frenchette, Parr is also a James Beard award winner, he was the Wine Director for the Mina Group, with over 25 restaurants around the world, before setting up Sandhi Wines with leading winemaker Sashi Moorman.
Parr and Moorman’s goal here, is to emulate the precision and elegance of a fine white Burgundy. It’s a far cry from the robust over oaked, over ripe Californian Chardonnays of yesteryear. Instead this wine is a the head of the new wave of Californian winemaking, which Rajat coined In Pursuit of Balance. Here we have pure fruit of apples, poached pears and lemon pith wound tightly around a lean mineral core, sheer class!
Terroir Històric is a project born of an effort to revive the historic expression of Priorat wines. It’s an expression which is more gentle, more expressive and less heavy-handed than what we usually associate with the region, established by a German wine enthusiast called Dominik Huber and the much celebrated South African winemaker, Eben Sadie. Based in a resorted Cooperativa building in the tiny village of Torroja, this wine is made from Garnatxa and Carienena grapes from young farmers whom these winemakers have encouraged to return to their family vineyards and convert to organic viticulture. Eschewing the use of oak, again this wine is about the purity of fruit, powerful yet graceful layers of black cherries, crushed elderberries and hibiscus flowers with a wonderful profile of wild herbs and baking spices that marries perfectly with our duck main course and its Chinese 5 spice and tarragon sauce.
Chateau Payral’s vineyards are located on the limestone hilltops of the hilltops of the south bank of the river Dordogne, east of Bordeaux and are worked following organic and biodynamic principals.
Much like the nearby cousin Sauternes, this is a dessert wine made from grapes that have been affected by the noble rot, aka botrytis. This friendly fungus gives us hairy grapes whose sugar concentrations have been increased due to the fungus making tiny perforations in the skin of the grapes. The result is a very distinct style of dessert wine full of aromas of marmalade and dried fruits and particular earthy undertones. Again, like Sauternes, the two main grapes at play here are Semillion and Sauvignon Blanc, however we have a bit of Muscadelle in the mix here, which brightens the whole thing up and keeps it light on its toes, it’s not as dense and cloying as its cousin in Bordeaux. Dried apricots, honey, gorse, white flowers and toasted almonds, it’s a wonderful pairing for our peaches and raspberry dessert. Serve well chilled and treat yourself.
Please note we have limited supply so order asap to avoid disappointment, don’t leave it til the last minute 🙂
Location for Click and Collect
San Lorenzo’s on South Great Georges Street.
Please email firstname.lastname@example.org for delivery details before ordering your box.
Our new menu is online from Monday 24th May – click the MENU tab. We will be accepting orders for the following dates from Tuesday 25th May:
Friday May 28th – SOLD OUT Saturday May 29th – SOLD OUT
Friday June 4th – Friday 4th June – SOLD OUT Saturday June 5th – SOLD OUT
Friday June 11th (LIMITED CAPACITY), Saturday June 12th (LIMITED CAPACITY).
Friday June 18th, Saturday June 19th.
Friday June 25th, Saturday June 26th.