John and Ewan's Wine Club Dinner - February 2012

The Bleeding Heart



At our wine dinner at The Bleeding Heart on Wednesday, John and I wanted to share just how much fun it can be to work in the world of wine and food.

We wanted to share the fun of tasting lots of different wines side by side and the pleasure of enjoying a menu that’s been designed around the wines that it is to be served with.
Until I worked with wine, I rarely tasted more than one wine at a time – I’m sure that goes for most people. However, when you are able to compare the wine in your glass with another, and another, your levels of appreciation and understanding rise remarkably quickly.
We’d chosen to show wines from Bordeaux, seven in all, ranging from dry whites to sweet whites; from plush fruity reds to stately classical ones. I’ve included the menu below
At our wine dinner at The Bleeding Heart on Wednesday, John and I wanted to share just how much fun it can be to work in the world of wine and food.

We wanted to share the fun of tasting lots of different wines side by side and the pleasure of enjoying a menu that’s been designed around the wines that it is to be served with.
Until I worked with wine, I rarely tasted more than one wine at a time – I’m sure that goes for most people. However, when you are able to compare the wine in your glass with another, and another, your levels of appreciation and understanding rise remarkably quickly.

We’d chosen to show wines from Bordeaux, seven in all, ranging from dry whites to sweet whites; from plush fruity reds to stately classical ones. I’ve included the menu below.

Getting ready

When we talked about the wines a few things came out – firstly, how important it is to enjoy red bordeaux with food. Food transforms it. Chef Julian Marshall prepared us a wonderful menu and it brought out the beauty in the wines and the wines perfectly complimented the food. The match with the Suffolk lamb was incredible and something you have to try.
Secondly, we were all impressed with the distinctiveness of the wines. These are wines that share certain regional characteristics, but which are definitely of their place. The first two reds, both merlot dominated, were plush and forward as you’d perhaps expect. Whilst, the second two, cabernet driven, wines had the lovely acidity and noble, dry characteristics of the Medoc. However, it was their similarities, rather than their differences which were most interesting. The way they developed in the glass, the lingering finish, their complexity,intensity and the way in which they were modern wines with a clear, traceable past.

Ballotine of Confit Duck

I could go on and on. However, I’ll leave something to your imagination. It was a wonderful evening, with great company, conversation, wine, food and even a little cognac.

I can’t wait for the next one!




John and Ewan’s Wine Club Bordeaux Dinner
Ballotine of Confit Duck, Maize fed Chicken and Pistachio with Apple Compote
Château Deville, Entre-deux-Mers 2009
Château La Croix Chantecaille, St Emillion Grand Cru 2004
Roast Rump of Suffolk Black face Lamb with Caramelised Root Vegetables and Pomme Mousseline, Rosemary Jus
Château Des Annereaux, Lalande de Pomerol 2006
Lacoste-Borie, Pauillac, 2006
Selection of Cheese with Home-made Raisin and Walnut Bread
Chateau Langoa Barton, Troisième Cru, St Julien, 2006
Le Coeur de Cassis with a Passion Fruit Coulis
Clos Dady, Sauternes 2008
Château Filhot, Deuxième Cru, Sauternes 1999
Coffee and Petits Fours
VSOP Cognac