The season has changed, so you all know what that means…NEW WINE MENU! Each of our new wines has been carefully tried and tested with the season and our food in mind.

We’ve paired our new wines some of our dishes; here are six of our favourite pairings:

Whites.

Gran Cerdo Blanco, Rioja Spain – best paired with a traditional Tortilla made by Dulwich Pantry

ABV: 11.5%
Production Method: Natural
Wine Style: Medium-bodied
Tasting Notes: fresh fruit, strawberries, raspberries, cherries and violets

 

Trebbiano D’Abruzzo Gianni Masciarelli, Italy – best paired with a spinach & feta filo made by Hush Hush

ABV: 13%
Production Method: Conventional
Wine Style: Light-bodied
Tasting Notes: apple and apricot

 

Muscadet De Sevre Maine, Domaine Verger, France – best paired with a Sourced British Cheese Board: Wigmore, Ticklemore, stilton, Cornish Yarg & smoked Northumberland. Served with quince jelly & fruit toast  

ABV: 21% abv
Production Method: Conventional
Wine Style: Light-bodied
Tasting Notes: zesty hints of white flowers and lime

 

Reds.

Camille Malbec Chateau du Cedre, France – best paired with a traditional scotch egg made by Wolff Evans
ABV: 13.5%
Production Method: Organic & Vegan
Wine Style: Medium-Bodied
Tasting Notes: Blackcurrent, red cherry and forest fruits

 

Le Fregent Bordeaux Rouge, Bordeaux France – Best paired with a steak & stout pie made by Savour Bespoke

ABV: 13%
Production Method: Conventional
Wine Style: Medium-Bodied
Tasting Notes: Fruit-forward, ripe, smooth, broad tannins, and plenty of classic blackcurrants dominating

 

Ink Zweigelt Judith Beck, Austria – Best paired with a Sourced British Cured Meat Board: seaweed & cider salami, oak-smoked chorizo, mushroom, & truffle salami, bresaola & coppa. Served with cornichons, baby onions & sourdough 

ABV: 12.5%
Production Method: Natural, Organic, Biodynamic
Wine Style: Medium-bodied
Tasting Notes: Dark fruits, spices and fresh, springy juiciness

 

All the wines listed and on our wine menu can be brought by the glass or by the bottle.