Page updated 8 February 2010
French Wine Tasting Banquet
Now>>> Friday 12 March 2010 - £40 per person inclusive
7.45 for 8pm - Carriages at 11.00
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Bookings require £10 per person non-refundable deposit
| Friday 12 March 
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The event will be hosted by Dave Allen from the Veritable Wine Group - if you'd like to share our communal table hosted by Dave please indicate when booking!Dave has offered to bring some of
his wonderful wines and entertain you at Pepper & Oz with a night
of Rhone and Languedoc Wines from independent vineyards. Not only is Dave passionate about wine, but has played rugby in France and the UK and is a very interesting character! |
Menu
Dessert – remember this is what you’re aiming for!
Alsatian Apple Tart
Served with a Crème de Cassis
syrup
Wine: 50ml of L’Ille Domaine
de Ravanes 1998
Alsatian Apple Tart
Served with a Crème de Cassis syrup
Wine: 50ml of L’Ille Domaine de Ravanes 1998
On Arrival
Wine Tasting Competition
Wine Tasting Competition
A light-hearted introduction to Rhone Wines by Dave
AppetiserFrog’s Leg Mousse
A light frog’s leg mousse
finished with watercress and a delicate chilli and ginger dressing
Wine: 50ml of Picpoul de Pinet
Domaine Sainte-Anne 2008
Then .............
Frog’s Leg Mousse
A light frog’s leg mousse finished with watercress and a delicate chilli and ginger dressing
Wine: 50ml of Picpoul de Pinet Domaine Sainte-Anne 2008
Then .............
Starter
Rich Beef Consommé
Finished with a julienne of
carrots, leeks and mouli
Wine: 50ml Domaine Gallety,
Récolte 2004, Côtes du Vivarais, Rhône Valley
Rich Beef Consommé
Finished with a julienne of carrots, leeks and mouli
Wine: 50ml Domaine Gallety, Récolte 2004, Côtes du Vivarais, Rhône Valley
Main – a choice of:
Entrecôte of Beef
Béarnaise sauce, glazed carrots,
gratin potato
Wine: 125ml Châteauneuf-du-Pape
Cuvée Tradition, Caves Saint-Pierre 2006
Or
Roast Poussin
Chasseur sauce, chateau potatoes,
sautéed forest mushrooms.
Wine: 125ml Chablis Gloire de Chablis, J. Moreau et Fils 2007
Entrecôte of Beef
Béarnaise sauce, glazed carrots, gratin potato
Wine: 125ml Châteauneuf-du-Pape Cuvée Tradition, Caves Saint-Pierre 2006
Or
Roast Poussin
Chasseur sauce, chateau potatoes, sautéed forest mushrooms.
Wine: 125ml Chablis Gloire de Chablis, J. Moreau et Fils 2007
Or
Or
Grilled Sea Bass
Duchess potato, tarragon beurre
blanc, green beans, anchovy butter
Wine: 125ml Sancerre Les Collinettes, Joseph Mellot, 2008
Loire
Grilled Sea Bass
Duchess potato, tarragon beurre blanc, green beans, anchovy butter
Wine: 125ml Sancerre Les Collinettes, Joseph Mellot, 2008 Loire
After Desserts
Coffee:
an espresso, cappuccino or latté and
mints to finish
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Pepper & Oz, The Brasserie
23 Abbey Road, Great Malvern, Worcestershire WR14 3ES
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