We have a fantastic pairing this week crafted by our Head Sommelier, Terry and our Head Chef, Marcus who, together, produce truly exceptional food and wine pairings. Earlier in the week, we sat with Terry and Marcus who devised this delectable combination of flavours from both the seasonal ingredients chosen by Marcus, and the complementary characteristics from the wines selected by Terry.
Marcus presented us with lamb rump, served with girolles and Jersey royals.
Marcus was talking to us about one of the ingredients that will be complementing this dish – girolles.
“Mother Nature supplies us with beautiful, wild fungi throughout the year. From autumn through to winter, there is an abundance of varieties such as pied du mouton, winter chanterelles, trompettes and of course ceps (arguably the ‘king’ of mushrooms), to name just a few. Throughout spring, we see St George’s mushrooms and morels at their best. My favourite of them all though are girolles – the summer chanterelle. We will begin the season with girolles from the continent, likely from Latvia & Bulgaria, but as the summer progresses, Scottish product will surpass them all in quality.”
Terry brought to the table a glass of 2014 Carmenere, Royale, Koyle, Colchagua, Chile.
Carmenere became Chile’s iconic variety and this is one of the most typical examples, with juicy black fruit, herbal/minty characteristic and supple tannins. Full-bodied, but soft and generous. The herbal, minty notes of the wine brings out the incredible flavours of this dish – a classic, elegant pairing.