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L’Academie Internationale du Vin at Vintners’ Hall gala dinner

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

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Qin Xie
Qin Xie is a London based food, wine and travel journalist and trained chef. When not infiltrating Michelin restaurants as a kitchen tourist, she writes about food, drink and travel. Her work has appeared on Yahoo, FT, The Times and CNN. Her first cookbook, co-authored with YS Peng at Hunan Restaurant, is out March 2014. According to friends, her watch is always set to UTC -- ready for the next big adventure. In reality, she is happiest at the dinner table or by the sea.

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