Wine
Luís Seabra 2020 Xisto Cru Tinto
Dark ruby, with ripe cherry, raspberry and wild strawberry framed by violet, green herbs and a thread of smoke. Lively acidity cuts through the red-fruited core, giving the palate energy and precision. Forest floor and black pepper add savoury detail, while flinty, wet-stone minerality carries the finely structured finish.
St. Francis 2016 Old Vines Zinfandel Sonoma County
Red raspberry, wild blackberry and cranberry bring freshness to a ripe, generous fruit profile. Anise, cinnamon and toasted oak add warmth without overwhelming the fruit, while velvet tannins give the palate a smooth, rounded shape. Medium-bodied and balanced, the Zinfandel carries its spice through a long, supple finish.
Cakebread Cellars 2020 Napa Valley Chardonnay
Perrier-Jouët NV Grand Brut Champagne
Palmer & Co NV Brut Réserve Champagne
Citrus, pear and apricot lead with white flowers, clementine and fresh peach. The palate is succulent yet focused, with a creamy mousse and unfettered freshness carrying orchard fruit through the centre. Hazelnut, toasted almond and buttery brioche lend measured richness to the clean, balanced finish.
Christophe Mignon Ratafia Champenois Meunier
Honeyed and softly rounded, with apricot and ripe melon set against a subtle stony, earthy note. The palate is generous without becoming heavy, carrying natural fruit sweetness through a smooth, warming texture. A savoury edge brings balance to the finish. Serve lightly chilled in a small pour with pâté, blue cheese or fruit tart.
René Geoffroy Ratafia Rouge
Amber with a reddish glint, opening on ripe red fruit, Morello cherry stones and warm spice. The palate is rich and rounded, with gentle sweetness balanced by fresh acidity and a lightly vinous, harmonious finish. Serve lightly chilled as an aperitif, or alongside blue cheese, crème brûlée, vanilla ice cream or dark chocolate with cherries; the combination of fruit, softness and freshness keeps it poised rather than heavy.
Umani Ronchi 2013 Pelago Marche IGT 750 mL
Deep ruby colour introduces coffee, black pepper, liquorice and tobacco, followed by ripe berries and vanilla. The palate is fruit-rich yet structured, with mineral detail adding lift beneath the darker flavours. Firm tannins give the wine shape and measured grip, while extended time in barrique and bottle brings integration. It finishes savoury and persistent, leaving berries, spice, tobacco and a cool mineral impression.
Château Le Puy 2020 Émilien
Dark cherry, blackcurrant and plum meet cedar, earth and a quiet trace of mushroom. The palate is savoury and finely structured, with silky tannins framing bright red fruit, roasted almond and subtle spice. Freshness and mineral detail hold the supple texture in balance through a long, understated and complex finish.
Domaine Georges Vernay 2017 Terres d’Encre Saint-Joseph
Dark cherry, damson plum and blackberry meet violet, white pepper and a light smoky note. The palate is silky and medium-bodied, with pure fruit carried by vibrant acidity and soft, discreet tannins. Sanguine minerality and a savoury olive edge lead into a persistent, focused and quietly spicy finish.
Elodie Roy 2020 Maranges Le Goty
Perfumed and floral, with darker cherry fruit and a discreet oak note. The palate has real flavour authority, combining freshness and concentration with fine energy and a graceful, sculpted shape. Tannins are present but smooth-grained, carrying the wine to a savoury, gently dry finish with excellent focus and length.
Champagne Charpentier 2016 Millésime ACT’
Fine bubbles and an expressive nose of toast, red apple and perfumed flowers lead into a creamy, meringue-like palate. Ripe fruit gives breadth, while bright acidity and mineral freshness keep the shape precise. A touch of citrus and subtle spice carries the balanced finish. Serve with shellfish, roast poultry or aged cheese.
Zenato 2018 Recioto della Valpolicella Classico
Intense garnet colour introduces black cherry, brandied marasca cherry, dried fig and plum, with cocoa and sweet spice adding depth. The palate is lush and velvety, its generous sweetness balanced by freshness and soft tannins. Dark fruit and spice remain poised through the long finish. Pair with blue cheese, panettone or dark chocolate.
Remoissenet Père et Fils 2019 Pernand-Vergelesses
Pale-gold Chardonnay opening with white flowers and acacia, followed by touches of honey, amber and gentle spice as it develops. The palate is mineral, harmonious and lively, balancing freshness with an easy, polished texture. A versatile white Burgundy for sushi, freshwater fish, seafood risotto, alpine cheeses or fresh goat cheese.
Nicolas Feuillatte NV Brut Réserve Champagne
Clement Lavallee 2022 Chablis Les Ardill
An energetic Chablis from old-vine clay-limestone soils, with a taut mineral profile and measured weight. Ageing partly in seasoned barrels and partly in stainless steel on the lees gives the palate texture without obscuring its freshness. Vibrant and focused through the finish, it pairs naturally with oysters, grilled fish, roast chicken or creamy shellfish dishes.
Karamolegos 2023 Koloura
A mineral Greek white led by stone fruit, citrus, white flowers and dried herbs. The palate is firm and fresh, with Assyrtiko’s bright acidity carrying the fruit into a saline, persistent finish. Structured enough for the table but still refreshing, it is especially good with grilled octopus, shellfish, feta, lemon-dressed vegetables or herb-forward dishes.
Fleury Blanc de Noirs Brut NV Champagne
Black cherry and kirsch meet chalk, mint and a twist of white pepper. Delicate yet richly fruited, the dry palate has a fine mousse and an elegant slate-like mineral line. It finishes clean and mouthwatering, with enough structure for food. Serve with oysters, charcuterie, mushroom tart or simply well chilled before dinner.
Michele Reverdito 2016 Barolo Castagni
A youthful Barolo with dark Morello cherry, forest fruit, sweet spice and leather. The palate is savoury and smoky, with firm but rounded tannins framing the fruit and carrying it into a harmonious finish. Give it generous air, then serve with braised beef, roast lamb, truffle dishes or aged hard cheese; further cellaring should bring added softness.