Jascots & Restaurant Associates Food and Wine Matching Workshop – Part One
This was such a treat for us! We were perched in Roux at Parliament Square (needless to say it’s an amazing venue) with a team of seriously top class chefs with their bang on-trend, wow-packed creations alongside a range of truly delicious wines. So, we were fully primed to welcome the first dish of the Restaurant Associates workshop in our experience-led demonstrations of how to improve the guest experience by complimenting great food with the right wine.
On came the starter (pictured) and looking at its components, the goat’s cheese and beetroot would normally point towards Sauvignon Blanc however we looked a little closer and it was the soft, creamy character of the potato ravioli and the requirement for delicacy that made us think a less acidic wine style was required.
To answer that need, we scooted across to Lombardy and the edges of that northern Italian region’s famed Lake Garda. Here, Tenuta Roveglia’s estate-grown Trebbiano di Lugana grapes were sure to be our solution to the goal of flattering and even daring to improve this very elegant, complex dish.
Our Lugana 2011 is one of our very favourite, most flexible food & wine matching whites and we so enjoyed tasting how the wine helped highlight and promote the varied flavours of the food whilst neither overpowering nor being overshadowed by the Restaurant Associates team’s immaculate beetroot starter. Stay tuned for the other dishes we worked with on the day!