EN2

N16

NW5

 

  • MONDAY: CLOSED
  • TUESDAY - FRIDAY: 9.30AM- 7PM
  • (MEAT EN2 9.30AM- 5.30PM)
  • Saturday: 9AM - 5PM
  • Sunday: 9.30AM- 4PM
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THE WINE

Here is a quick guide to help you pick the perfect drop for your meat.

BEEF

Beef lends itself extremely well to more tannic wines, due to the long protein strands which are broken down by tannin, creating a velveteen effect. Thick skinned grape Cabernet Sauvignon, Syrah/Shiraz, and Malbec are classic matches.

LAMB

Lamb has a distinct, sweet, slightly gamey flavour – and when properly reared – a lovely fattiness to it. These characteristics are ideal to match with Pinot Noir which has good acidity to cut through the fat and then a lovely savoury cherry character to match with the sweetness of the meat. Also, Cabernet Franc, Merlot, and Rioja can be good matches

PORK

Pork is extremely versatile, and as such is more tricky to match. A cup of tea is the ideal accompaniment to a bacon roll, but would struggle with a roasted belly. The more fatty cuts lend themselves well to high fruit and acid wines such as Grenache, and in particular, the wines of the Rhône valley in France. Think Châteauneuf-du-Pape. Whereas a super-lean fillet would be much better suited to a lush and fruity Merlot-based wine, perhaps Saint-Émilion

GAME

Game is an all-encompassing title, and we certainly wouldn’t say a lean cut of deer is similar to a pheasant or a boar, but they do have in common a certain savoury character that can be approached from two directions; Head-on, challenge with a spicy, earthy Shiraz-based wine; Or complementary with a high-acid, low-tannin wine such as Gamay, Cabernet Franc or Pinot Noir.

POULTRY

Poultry is more of a neutral flavour and consequently best matches with lighter, less tannic reds or weighty, flavoursome whites. Chicken breast with creamy sauce would be ideal to match to rich Marsanne or the weighty Chardonnay or Chenin Blanc. Whereas roasted poultry would be tremendous with young Rioja.