The Perfect
Match?
A guide to
pairing food and wine
plus some
ideal combinations
Thursday 16th
September 2010
Menu
Smoked
Salmon Blinis
Charles de
Fère Blanc de Blancs Réserve NV
Smoked Duck
Terrine, Celeriac Remoulade
Minervois
Rosé, Château Villerambert-Julien 2009
Rib of Beef,
Béarnaise Sauce and Fries
Cahors,
Château Haut Montplaisir 2007
Deep-fried
Almond-coated Camembert
Pinot Noir,
Vin de Pays d’Oc, Les Templiers 2008
£30 per head
