Rafa, head chef from the Goods Shed restaurant, and Clive regularly get together to offer Wine Dinners, gastronomic evenings to celebrate the best produce of the season, matched with wines. On the 22nd of November they held an Autumn Dinner at the Goods Shed and here are the wine notes and some photographs of the night.
Welcome drink: Cava, R J Mur
Cava, R J Mur Robert J Mur’s Cava had a very positive character with notes of lemon and apples amid a gentle persistent stream of bubbles. Unaffected by the earthy notes that can sometimes be found on lesser Cava this is clean and fresh, making it a satisfying aperitif.
Sea Food Canapés
Mara Martin Godello, Spain, 2011. A terrifically bright and refreshing wine from the DO of Monterrei. Made with the Godello grape it had an apple blossom scent, fine lean structure but with ample fruit to flesh it out. I had come across the wine before and thought about taking it on but I must confess to being grateful to a customer named Zena who had tasted the 2011 and recommended it. It was a great wine to balance against the fresh seafood canapés. Lovers of Albarino should try the Godello as it has a similar structure and weight; perhaps Godello lacks the finesse of the Albarino but it is a delicious wine nonetheless.
Venison, Prune and PX Terrine with Piccalilli
Es Verger, Ses Marjades 2007, Mallorca Organic. Hailing from the Serra de Tramunta in the hills (the vineyard is at 500m) of Mallorca this wine was the hit of the evening. It has a very ripe nose, not surprising given its alcohol level of 15%, with notes of prune, black cherry and a range of spices. The oak element is well integrated now and after 4 year in bottle the wine is showing a lovely maturity. The fruit and spice flavours went well with the terrine as did the richness and firm tannic underlay of the wine.
Duck Confit with Celeriac Mash and Quince
Gulfi, Ceruosolo di Vittoria, DOC 2011. Organic. The Gulfi estate is very highly regarded in Italy and it is easy to see why after tasting this wine. It is full of character giving a real juicy mouthful with freshness and ripeness in equal measure, the tannins give a light grip and the marked acidity the freshness, the fruit is black cherry and fig. Gulfi is renowned as a Nero d’Avola specialist, with several single vineyard wines in production, but the Ceruosolo is a blend of Frappato and Nero d’Avola. The wine performed well on its own but missed out to the Marsannay as the best to accompany the duck.
Domaine Vieux College, Marsannay Rouge ‘les Recilles’2010 . Domaine Vieux College is a little known domaine from northern Cotes d’Or and covers a few hectares. Its wine, both red and white are made with care and precision. The ‘Recilles’ showed very well with Pinot notes of wild strawberry, spice and leaf on a gentle elegant palate. It matched the duck confit very well confirming gamey characters, adding a touch of fruit and opening up the sweet duck fat.
Poached Comice Pear with Kent Cobnut and Honey Ice cream
Ancienne Cure Monbazillac 2009 Utterly, delightful white yielding up white peach and dried fruit aromas with a mid weight palate and its freshness balanced by sweetness from botrytised and dried grapes. The alcohol at 12.5% gave a lightness of touch to the wine and it made it perfect to accompany the pear fruit.