Marjorie joined the Society in June 2016 after having spent 13 years working as a sommelier in the London fine dining restaurant scene and most recently at the Auberge du Lac in Brocket Hall, which makes her a great expert at food and wine matching! She’s one of the go-to advisers in the Showroom for all your wedding/party/gift/food matching queries.
Although originally from Bordeaux, her favourite wine regions are the Rhône for reds and Burgundy for whites (so I’m sure she’s got many kindred spirits here on The Community. )
Today’s AMA: how it works
Our topic today is a mixture of wedding/party wine advice and secrets of the Showroom. You’ve been sending in your questions and we’ll be answering them today, but feel free to ask any followup/extra questions while we’re live and we’ll try to get through as many of them as possible!
This is your chance to ask questions LIVE without needing to visit the Showroom, and we hope you enjoy it. Do feel free to respond to questions or topics raised here, and if these conversations develop we can always turn them into conversations for the community to reply to.
Hi Leah, another very question and some suggestions for you:
From more obsure wine regions/grape varieties, I would say:
for whites: Ionos Greek wine 2017
Gruner Vetliner Domaine Gobelsburg 2017
, Gaillac Perlé Esprit de Labastide Cave de Labastide de Lévis 2017
, Isola della Fiamma Grillo, Sicilia 2017,Old Vines in Young Hands Branco 2016 (Portugal) are all going to be easy drinking, light and refreshing for a lovely summer day.
As for reds, I would totally go for
For a bit more upmarket, you could go for Castel Serranova Salento, Vallone 2013, Rioja Muja 2013
, and for a lighter option,
Meerlust Estate Pinot Noir, Stellenbosch 2016
For the whites, for the Society’s white Burgundy is perfect with pretty much anything, especially for buffet style food. A classic Sancerre is always popular too and if you’re after something a bit richer you could go for a white Rhone like
Vacqueyras Blanc Les Clefs d’Or, Clos des Cazaux 2015
If your buffet consiste of spicy food, an off dry riesling would be perfect:
Ockfener Bockstein Riesling Kabinett, von Kesselstatt 2015
Regarding sparklers, a champagne would be very approriate to a fancier affair like The Society’s Champagne Brut NV as a classic or I particulary like the Champagne Pierre Gimonnet Premier Cru Brut NV as a smaller grower.
Majority of bin ends are damaged or stained labels from brocken deliveries. “Bulk” bin ends are excess stock or end of line wines.
They are all in good drinking condition and usually best drunk within the year.
I guess that if I was getting married this weekend, I would marry prince Harry and I would splash out with some pretty good vinos (bring on the Bolly and Chateau Mouton-Roschchild. Oh! and Tignanello, apparently Ms Markle’s favourite tipple. She’s got good taste this lady…!!)!
But because I’m not, these are what I would pick:
Pinot Blanc Cave de Turckheim from Alsace
such a crowd pleasing wine, with soft mouth feel and delicate stone fruit and melon aromas.
For the red, either Baccolo Appasimento from Veneto, Italy (see link in previous post): very approachable and fruit forward and good concentration for the price!
Sparkling: if money was no object, Louis Roederer Champagne NV
.On a budget: Blanquette de Limoux Reserve Antech from the Languedoc
In my experience, we’ve never had a bad return.
To be honest, it is pretty rare that members bring back wines but if they do, we make sure that the labels are not damaged (for sitting in ice buckets for hours) and if we have a doudt about the actual quality of the wine, we send it to our quality team to assess.
Maybe it was obvious, but it is the first time it dawns on me that the showroom has wines that are not available online… Do you have a list of wines that are available in the showroom, but not online, khm, online?
Because I am French (I have tried over to years to work on my accent but I always get found out anyway!), some members try to converse with me in the mother tongue which I always find very nice.
Most of our members are regulars so we know them well.
My favourite members are the ones that are asking for our help on dinner parties or larger events.
Then, some people will sadly assume that because I am a “younger” (I don’t look at over 25 of course!) and female staff, I won’t know anything about wine (I get the look of non trust). but I usually manage to convince them that I know my stuff by chatting to them!
Hog roast has big flavours so you need an equally big wine to go with it otherwise, the wine won’t taste of anything, which is pointless if you ask me! I would choose anything from the Society’s Corbieres
for example which has body and big fruit flavours as a simple option and if you can splash out, I would go for a nice nebbiolo such as Fara Ciada, Valle Roncati 2011
Nebbiolo has naturally very good acidity and it works particulary well with pork as it cuts through the richness of the meat. Delicious!