Dinner at Vintners’ Hall in honour of L’Academie Internationale du Vin, which was hosting its first symposium outside of Geneva, with food created by Searcy’s to match the selected wines made by members of the Academie:
Pol Roger White Foil
Warm tian of smoked salmon and minted peas with a chive cream sauce
Château de Beaucastel 2008 Châteauneuf-du-Pape
Maximin Grünhäuser Abtsberg Riesling Superior 2006
Braised lamb shank with honey and thyme roasted root vegetables, red wine and mint gravy
Mondivin Quintessence Villany Cabernet Franc 2006
Tablas Creek Esprit de Beaucastel 2006
Individual cheese plate of Blacksticks Blue, Somerset Brie and Cornish Yarg served with quince jelly, black grapes and biscuits
Louis Jadot Gevrey-Chambertin Lavaux-Saint-Jacques 1er Cru 2006
Prats & Symington Douro Chryseia 2004
“The Loving Cup” – “La Calice D’Amour”
Coffee and petit fours
Graham’s 1970
