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Match wine to this menu

We are going to Le Manoir au Quait’Saisons for lunch next weekend - an annual tradition returned after a year off. As usual we are going to go the corkage route.

I’m seeking the collective wisdom of the forum to match some wines to this menu.

Three/four bottles - we’ll take a magnum of Pol Roger also.

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White Burgundy, ideally that’s seen a lick of oak (as I assume there will be some cream either in the bisque or tortellini - this is the Manoir after all). I also think something like Fiano could work here or any similar white with decent body and a hint of oak.

Riesling, preferably slightly off-dry (Alsace?) Pinot Gris could also work, Alsace or Friuli.

Pinot Noir/Nebbiolo, brilliant with both mushrooms and duck. The more age the better to pick up on those umami notes.

I’ve steered clear of dessert wine because a) I don’t like them so am not best placed to comment and b) I don’t know if your fellow diners feel the same. I’d go for the cheese plate and a glass of tawny port.

Lastly, can I come?

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The combination of desserts is tricky.

A VT Gewurztraminer with the pear perhaps.

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I was going echo everything Will has said (particularly the bit about being allowed to come along!). Only trouble is you’ve mentioned the other day that you don’t like Barolo and aren’t the biggest red Burgundy fan.

Maybe an old (both age and style) Rioja with the duck or keep it white and go with something like a slightly off dry Chenin Blanc which would work well with the clemantine, chicory and jasmine. Obviously a cru Beaujolais would also be great or a big Aussie Chard could be good too (with the exception of the chocolate pud, I reckon you could actually pair a different Chardonnay with each course). To not just recommend Chardonnay with everything, a Roussanne/Marssanne blend with a bit of age can work really well with truffles.

As @CCouzens says the deserts are a bit awkward to pair to one wine. If I had to go with just one thing, maybe a Ambre (oxidised white) vin doux naturel from Rousillion. The Raccio-ness will work with the chocolate but also not overpower the pears (and work well with the ginger).

(I’d possibly also want to pair Navazos-Niepoort 2020 and 2016 Magnum | Decántalo with one of the crab, but only because I had some BTG recently and am looking for an excuse to buy some!).

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Ahhh I didn’t know @matedw isn’t a Burgundy/Barolo man! Cru Beaujolais is a good shout but I assume that’s rather too close to the dreaded Burgundy, so what about some Sangiovese? Medium bodied, fragrant with blood orange (to pick up on that clementine) and at its best, earthy. Probably the most food friendly wine in the world, for my money.

I think that could work, as could perhaps an old white Hermitage if you wanted to stick to white (as you mentioned the marsanne/roussanne).

Final curveball - an orange wine with some oomf and body. I had a Dario Princic Bianco Trebez with wild mushrooms at Septime in Paris and to this day it remains probably my most memorable food and wine pairing. Could handle the duck course too.

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I reckon @willrcwyatt has pretty much nailed it with the first suggestion.

Only other thing you might consider is a Madiran with the duck?
Etna with the risotto might work as well?

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Very good suggestions.
As for pudding wine Maury, made from grenache, copes well with chocolate
https://www.thewinesociety.com/product/maury-solera-1928-cask-number-837-50cl

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I’d missed that Maury on the list (or rather not thought to look for it). Sounds right up my street!

You’ve sent me down a Rousillion VdN rabbit hole as there’s also several Rivesaltes Ambres (including one from 1960!) and a Banyuls.

OK, with chocolate the best wine is Allegrini recioto Valpolicella. Trust me, it is sublime with chocolate.

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For the Duck/Orange combo, an Ardanza with some age so a sweep from about '94 - '07 would be perfect. (I see @strawpig has already made mention of this).

Do you have any Montus/Prestige? That would be ideal for the Wild Mushrooms.

I think the desserts will be too sweet for most dessert wines - so a fortified seems more appropriate. A Banyuls blanc or a nice, syrupy Muscat seem to be in order. I think it would destroy most Loire and South West sweeties.

I think the two opening courses need something with high acid and some barrel fermenting etc, so a wide spread of options.

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Picpoul or a Rhone white with the bisque, Alsace Riesling with the crab, Barolo or Brunello with the risotto, Cote Rotie with the duck, or maybe a NZ Pinot Noir. Nothing with the chocolate or pear, finish off the above with the cheese. Or if you want a different one at the end just have the Alsace Riesling with first two courses and then get a sweet Gewurz with the pear and the cheese plus what’s left of the other wine.

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Vintage Champagne (Pol Roger, as noted)

Eruzione 1614 Carricante, Planeta 2018. Extremely good & ‘a road less travelled’.

Valtellina Superiore. Alpine Nebbiolo from Lombardy, you will need a specialist merchant because TWS don’t stock it which is a shame. Can be expensive.

I like Toby’s suggestion of Maury to finish. Or maybe a Recioto di Soave (sweet white wine from semi-dried grapes), TWS did stock something similar but no more. Again seek a specialist ?

Generally aiming for interesting wines, in a supporting role. Personally I’d avoid the usual suspects (vintage claret, top white burgundy, port etc) because if anything less than perfect, they can be a disappointment.

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Sometimes it’s a bit too sour / acidic and would be a risk unless you know for sure the wine in advance. What about further north of Italy such as a teroldego or marzemino. Despite the more northern reach I usually find them more balanced and less intrusive than a sangiovese could be. Or a mencia from Bierzo ?

Dare I even ask what the corkage is?
I’ve been to LMQS four times and didn’t realise they offered it.

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Beaut suggestions, Will. Thanks.

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It’s £50 per bottle. It’s expensive but the list price is roughly 300-400% of retail so once you pass a certain point it’s a winner if you’re drinking from stock.

You have to square it ahead of time and then they are fine with it. Last time we went I took a mag of Laurent Perrier Rose which was perhaps a little warmer than we’d have liked after the drive from Surrey. They silently swapped it for one of their own from the fridge without mentioning it to me. I only noticed because I’d stuck a little cellartracker label on mine that wasn’t on the one we were served.

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Thanks all. So much food for thought. I will try and reply to as much as I can. The forum suggested I condense my replies so here goes.

Yeah, you can’t take me anywhere… my fellow-diners are Burgundy fans so might go for one of those. Except…

Yes! I have 2001 904 and 2001 Ardanza for the former and the somewhat unusual FMC Premiere Selection Moelleux which fits the latter…

Quite. I actually thought I’d let the pairing go out of the window here and just put in a Mullineux Olerasay No. 2 or Vin de Constance as it’s a huge crowd-pleaser and ask to serve separate to the food. One small bottle won’t go far so not much per person. Just to keep everyone happy.

I have a couple of vintages of Foillard Morgon Cote du Py which would work. I like it as it has plenty of stuffing :slight_smile:

Have never had tried so none in the fridge. What’s the forum’s preferred one from the list?

This is a great shout. My FiL loves this and we buy it every year in France to drink over cards.

Will get one for, ahem, research purposes.

Good thinking.

I’ll ruminate and post my final selections next week sometime. The only curveball is half the adults have said they might go for the Christmas menu which is completely different :neutral_face:. BUT it does have a shortrib so might allow me to take a vintage claret after all!

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Applied reserch is very necessary.
Maury excellent with Christmas pud/mince pies too.

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