Feel your evening soar with the Scarlet’s daily changing wine flight and specially paired dinner menu.
Sample wines from some of the most interesting vineyards in Europe, add dimension to your dining experience and learn something new about the art and science of wine.
One of our Scarlet wine specialists will be on hand to talk you through the ins and outs of each pairing in as much or as little detail as you’d like.
Here’s a sample menu to whet your appetite.
Vouvray Brut Dilettante, Pierre Breton, Loire Valley
Wet your whistle with a glass of Vouvray Brut and taste the flavours of the Loire. The fresh acidity and luxurious peach, pear and honey tones are rounded off with a bready finish.
Wye Valley asparagus soup with truffle oil
Chateau Tour des Gendres ‘Cuvee des Conti’ (Bergerac, France) 2015
This full-flavoured white wine is made from 50% Semillon, 40% sauvignon and 10% muscadelle grapes. Pale gold in colour, the citrus and peach flavours heighten the freshness of the asparagus, while a hint of oak works the truffle oil to its full advantage.
Dahl curry with samosas and onion bhaji
Gewurtztraminer Grand Cru 2014
The fruitiness of the wine tempers the spice of the curry, while the fragrance brings out the coconut and spice of the dish. This wine has enough body to stand up to the flavour power of the curry.
Milk chocolate truffle with espresso ice cream, hazelnut praline and white chcolate mousse
Le Colombare’ Recioto di Soave, Veneto, Italy
This wine is made from dried grapes, which concentrates the sugar and the flavours intensifying the sweetness. A bitter finish works wonders with the chocolate, adds a complexity to the pudding and ensures the combination of sweet and sweeter still is never cloying. This bitterness also works with the expresso ice cream.
Find out more about dinner at the Scarlet Hotel here.