Monthly food and wine tasting
An evening of fine food and wine with Malcolm Gluck and John Taylor.
A tantalising menu of excellent fare cooked by Frontline chef John Taylor accompanied by fine wines recommended and explained by Malcolm Gluck.
Aperitif wine
Eden springs Riesling 2004.
Malcolm says “Already, in spite of its comparative youth, it is showing the kerosense touches beloved of old Riesling aficionadoes as they glug such stuff whilst replaying the battles of the First World War with pepper and salt pots at table. Odd that an Aussie should be so accommodating so young.”
First course
Roast Cheltenham beetroot with St Tola goat cheese and walnut dressing.
Accompanied with Ameztoi Txacoli Di Guetaria 2005. According to Malcolm this is a “fascinating white wine from the Basque region of Spain, near San Sebastian, made from the Txacoli grape. It’s petillant in style, vinho verde in mood I guess you could say, but it’s more lithe on the palate and more complex. The bubbles tease yes, but there is more going on than just gas.”
Main course
Black pudding stuffed belly of British lop pork with carrot and swede puree and calvados glazed apples.
Accompanied by Domaine de Bila-Haut Occultum Lapidum Coteaux du Roussillon Villages Latour-de-France Chapoutier 2003. In Malcolms words “What a wonderful mouthful! And that’s just the label. The name is 50% longer than any Haiku but can be intoned as plain chant. The wine, however, is far from plain: it’s liquid Mozart, a wonderful mouthful of Grenache, carignan and syrah grapes from the Midi. It offers effortless sun-drenched fruit, cocoa-tinged, with a coffee latte undertone. Its berried-up-to-the-neck richness is profound yet playful, like a wholly new confection, sinfully soft and voluptuous. As it is infined, it leaves a nice deposit in the glass but more vivaciously it leaves a huge deposit in the brain. It might just be the most delicious red wine in the world. And there again…”
Cheeses
Berkswell – fruity sheep cheese.
St Gall – similar to gruyere (Irish)
Doddington – hard cheese like Parmesan
With Domaine de Bila-Haut Occultum Lapidum Coteaux du Roussillon Villages Latour-de-France Chapoutier 2003.
Dessert
Champagne rhubarb whim wham with ginger snap biscuit.
Together with Fairview La Beryl Blanc 2006. Malcolm says “This astounding honey monster is a tribute, in name, to producer Charles Back’s mum, Beryl, a rare old sweetie. Through this bottled tribute is a rare young sweetie, it is a force to be reckoned with.”
Places cannot be reserved without a credit card and will be sold on a first-come-first-serve basis. Please make clear when reserving if you want three course (without cheese plate and accompanying wine) or four course dinner with cheese.
Payment can be made by cheque to The Frontline Club Ltd, 13 Norfolk Place, London W2 1QJ or by credit card by calling 0207 479 8950.
On the evening as a special offer to guests a selection of Malcolm’s books will be on sale at a reduced price.
– The Sensational Liquid, a full-colour, illustrated Guide to Wine Tasting along with an interactive DVD, Malcolm Gluck’s World of Wine — £10.
– The Simple Art of Marrying Food & Wine (with Mark Hix, the Ivy Chef) — £15- Malcolm Gluck’s Brave New World — £15
To reserve your copy in advance or to book your seat at this event please email pranvera.smith@frontlineclub.com
