Tastings & Events

There are few more enjoyable ways to fight off the winter blues than by indulging in some fine seasonal food. Few food types are more seasonal than game, and with the season drawing to a close here is the perfect opportunity to enjoy your final fix of the winter.

Game is characterised by bold, distinct flavours and the wines to match need to be likewise. This evening of wine and food matching will highlight this point, with a delicious, locally sourced, four course meal prepared by our Executive Chef Craig Formoy accompanied by a selection of carefully chosen wines. Highlights will include the classic combination of venison with luscious, spicy Châteauneuf-du-Pâpe and a rich Pinot Gris with the mixed game terrine.

George Unwin’s love of food, and appetite, has amazed us all over the years, so who better to present the evening’s wines. The dinner promises to be both informative and enjoyable, and all in a very relaxed atmosphere.

Dinner prepared by Executive Chef, Craig Formoy

Game terrine with caramelised shallots and apple compote
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Pheasant consommé
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Braised saddle of venison on sautéed kale with plum dumplings
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Poached pear with cinnamon parfait
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Coffee and truffles

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It is with great pleasure that we invite Jean-Marc Lafage to The Colchester Wine Company. Jean-Marc is one of the most dynamic winemakers working in Europe today. He consults at a number of wineries in the Rhône, Languedoc and Spain but it is France’s Roussillon region that he calls home.

At just 36 years old he has achieved a staggering amount. A diploma in agriculture was soon followed by a degree in wine production, diploma in oenology and diploma of higher specialist studies in wine and champagne marketing. His practical experience is equally as impressive: having studied at Gallo in California he went on to spend time in Australia, Chile and South Africa. In 2001 he became the sixth generation to run his family’s 138 hectare Roussillon estate, located between Perpignan and the Mediterranean.

We were amazed by the quality of his domaine wines when they were first tried last spring and so it was of no surprise when, in recent Spanish wine tastings, wines made under his watchful eye were amongst the highest scorers. There is no doubting Jean-Marc’s talent and this promises to be a hugely enjoyable tasting.

Wines likely to be included within the 10 wine tasting:

Domaine Lafage, Roussillon
2007 Cuvée Centenaire Blanc
2007 Cuvée Authentique Rouge
2006 Cuvée Charles Rennie Macintosh Rouge
Els Pyreneus, Côtes du Roussillon and Spain
2007 Mar d’Avall, Garnatxa Blanca
2008 Altas de Rúesca Garnacha
2006 La Barque Catalane, Collioure Rouge
Rivesaltes Ambre

Dinner prepared by Executive Chef, Craig Formoy

Smoked fish plate with horseradish cream and granary bread
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Toulouse sausage and confit duck cassoulet with roasted garlic jus
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French cheese plate with biscuits
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Coffee and truffles

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At this time of year we like to remind ourselves that, whatever the English winter may throw at us, some parts of the wine world are enjoying the height of their summer. Whilst we have been savouring our winter game, many of our antipodean cousins have been enjoying barbecued seafood on the beach! We intend to brighten up January by bringing a little southern hemisphere sunshine to The Colchester Wine Company.

The quality of wines coming out of Australia has never been more varied or exciting and Ben Godfrey has agreed to put any sporting prejudices to one side and take us on a fascinating ‘walkabout’ to explore the amazing range of wines of all grapes, shapes and sizes with which Australian winemakers are now enticing our palates.

Shiraz from Barossa and McLaren Vale, Coonawarra Cabernet and Hunter Semillon have all now become modern classics, along with Western Australian Chardonnay, Yarra Valley Pinot Noir and Clare Valley Riesling – to name but a few. We will revisit all of these ‘old friends’ as well as meeting some exciting new acquaintances. Corked hat optional!

Dinner prepared by Executive Chef, Craig Formoy

Baked scallops with fennel and ginger cream
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Surf and Turf (pan-fried fillet of beef with tiger prawns)
with hand-cut chips
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Sticky date pudding with toffee sauce
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Coffee and truffle

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John Thorogood has selected three estates which are close to his heart for this tasting. In his view each of the domaines achieves a level of success matched by few in their respective regions and moreover their wines are absolute benchmark examples of the appellations.

John first visited Jean-Francois Bordet’s cellar five years ago and he returned to Colchester full of enthusiasm for the beautifully pristine Chablis this talented young winemaker produces in his Maligny cellar. Further south in Rully in the Burgundy region, Paul Jacqueson consistently achieves wines of truly outstanding quality. Burgundy guru Clive Coates M W recently ranked M. Jacqueson in his ‘All time Top 10 Burgundy Domaines’. The wines of Domaine Roger Sabon are relatively new to the Colchester Wine Company portfolio. The Sabon family produce southern Rhône wines from vin de table through the quality scale to silky Châteauneuf-du-Pâpe which exemplify everything that is so appealing in Rhône wines – richness allied to freshness and weight supporting luscious, spicy fruitiness.

John Thorogood’s tastings are hugely informative and presented with great passion, and therefore extremely well supported. We strongly recommend an early request for tickets.

Tasting wines likely to include:

Domaine Seguinot-Bordet
2008 Chablis
2008 Chablis Premier Cru Vaillons
2008 Chablis Premier Cru Fourchaumes
Domaine Paul Jacqueson
2007 Aligoté de Bouzeron
2007 Rully Blanc Premier Cru La Pucelle
2007 Rully Rouge Premier Cru Les Cloux

Domaine Roger Sabon
Le Sabounet Vin de Table
2008 Côtes du Rhône
2007 Lirac Chapelle de Maillac
2007 Châteauneuf du Pâpe Cuvée les Olivets

Domaine Paul Jacqueson
2007 Aligoté de Bouzeron
2007 Rully Blanc Premier Cru La Pucelle
2007 Rully Rouge Premier Cru Les Cloux

Dinner prepared by Executive Chef, Craig Formoy

Chicken liver parfait with sage butter and granary toast
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Coq au vin with parsnip mash
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French cheese plate with quince jelly and biscuits
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Coffee and petit fours

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Although there are many who argue that the wines produced in many new world countries are converging, Argentina and Chile are neighbouring countries who over the years have bucked this trend. They may share much in common; continent, language and the Andes Mountains, but there is a marked difference in the wines from these two South American countries. Whilst Chile’s thriving industry is based very much on the famous Bordeaux grape varieties of Merlot, Cabernet Sauvignon and Sauvignon blanc, Argentina is rapidly developing a fine reputation based around the lesser known varieties of Malbec, Bonarda and Torrontès. To highlight their differences and individual qualities we have decided to pit these two great countries against each other in one of our ever popular tasting challenges.

Although good friends in the office, Ben Godfrey and George Unwin have locked horns before in our tasting cellar, and with past allegations of vote fixing and bribery still reverberating, this provides the perfect opportunity for a rematch. Ben will be extolling the virtues of Chile’s most popular wine styles and George those of Argentina. Ten wines will be tasted and a champion crowned, so please do join us for what promises to be a hugely enjoyable and informative evening.

Dinner prepared by Executive Chef, Craig Formoy

Crab and avocado cocktail with pepper and tomato coulis
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Slow braised daube of beef on creamed potatoes
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Bourbon pecan tart with vanilla ice cream
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Coffee and Petit Fours

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Château Musar is an international phenomenon; the most famous of Lebanon’s numerous wineries. Due in large measure to the persistent salesmanship of the founder’s son, Serge Hochar, a former Decanter Man of the Year, Château Musar has captured the hearts of many British wine lovers.

Musar is located in an eighteenth century castle not far from the capital, Beirut. Its vineyards are in the Bekaa Valley, 30 miles to the east, where red grapes Cabernet Sauvignon, Syrah and Cinsault predominate along with indigenous white varieties Merwah and Obaideh. The grand vin, light, elegant and full of spicy character, is a wine with an almost mythical ageing potential. Many buyers are savouring vintages from the 1990s and even earlier.

This tasting, presented by Gaston, the third generation of Hochar to run Musar, encompasses the range of wines made at the estate. With four vintages of Château Musar itself, including the exceptional 1995 vintage and the extremely rare and prized 1982 en magnum, this workshop promises to be one of the highlights of our spring programme.

Wines likely to include:

2008 Musar Jeune Blanc
2007 Musar Jeune Rosé
2008 Musar Jeune Rouge
2003 Hochar Père et Fils Rouge
2003 Château Musar Blanc
2002 Château Musar Rouge
2001 Château Musar Rouge
1995 Château Musar Rouge
1982 Château Musar Rouge en magnum

Dinner prepared by Executive Chef, Craig Formoy

Spiced halibut on peperonata
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Moroccan spiced braised shank of lamb
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Orange scented crème brulée with blood orange salsa
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Coffee and Petit Fours

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No champagne has an international reputation to match that of Dom Pérignon, the luxury cuvée made by the esteemed House of Moët & Chandon. Named in honour of the monk of the Benedictine Abbey of Hautvillers who is reputed to have conceived the concept of champagne as a sparkling wine – “Come quickly, I am drinking the stars!” he is reported to have exclaimed on tasting his discovery.

The Dom Pérignon cuvée is made only in exceptional vintages, the first being 1921. The blend comprises 60% Chardonnay, the rest being Pinot Noir. The wine is hugely respected around the world, famed for its ‘silky mousse’, which develops after ten years of age.

During this incomparable event five vintages of Dom Pérignon will be tasted, including rosé and Oenothèque styles. A further vintage will be served during the three course dinner. Our guide for the evening is Jean Berchon, Moët’s international ‘ambassador’ for Dom Pérignon. Monsieur Berchon is himself descended from the original Chandon family.

A truly superb evening is in prospect, all for less than the cost of a single bottle of the fabulous Cuvée Dom Pérignon.

Dinner prepared by Executive Chef, Craig Formoy

Menu:
Saddle of rabbit with a spinach and pine nut stuffing wrapped in Parma ham
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Poached fillet of sea bass with white wine cream sauce
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Rhubarb tart tatin
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Coffee and truffles

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We are delighted to be returning once again for a wonderful spring evening to the historic and renowned Peldon Rose Inn. Famous as an old smuggler’s Inn, the Rose is also established as a destination for superb food and an exciting wine list. Following extensive refurbishment, and the addition of a private dining room, we felt this was the perfect time to return for another of our evening wine dinners.

With its close proximity to Mersea Island and some of the finest fresh seafood found anywhere in the UK, a seafood themed evening seems appropriate. A sparkling aperitif will be followed by a three course meal prepared by Head Chef Annie Reidy, accompanied by a selection of carefully chosen wines. A representative of The Colchester Oyster Fisheries will also be on hand to answer any questions you may have.

Dinner prepared by Peldon Rose Head Chef, Annie Reidy

Menu:
Baked razor clams, chorizo, herb and pancetta
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Baked cod fillet, with a leek and mussel ragout
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Local cheeses
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Coffee and petits fours

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Our red and white grape tastings last year were such popular events that we have decided to return to the theme, tasting ten wines – both red and white on this occasion – from around the world to see how prominent a part the cépage (grape variety) plays. As the world of wine becomes ever larger, do our favourite grapes stay true to their roots as they are grown in increasingly far flung corners of the world?

In his usual relaxed and informative style, Ben Godfrey will lead us through a tasting of ten of his favourite grape varieties from around the world examining how important the grape itself is in determining the taste of the wine. There will be a few familiar faces among the grape varieties tasted, but also a few surprises so to ensure a fascinating diversity of styles.

Our more relaxed Saturday lunchtime tastings are always very popular, so early booking is advisable.

Wines from the following grape varieties are likely to be included:

Pinot Noir, Barbera, Syrah, Chardonnay, Sauvignon Blanc, Viognier and others…

Dinner prepared by Executive Chef, Craig Formoy

Menu:
Home cured gravadlax with beetroot dressing
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Corn fed chicken breast on forestier potatoes with brandy cream sauce
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Treacle tart with Chantilly cream
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Coffee and biscuits

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John Thorogood has vigorously waved the flag for New Zealand wines since his first buying visit to the country in the 1980s. Much has happened to the Kiwi wine industry during the past twenty years - the number of producers has increased ten fold and production has rocketed by an even greater margin. Since its very encouraging beginnings, quality has risen to even greater heights as viticulturists exploit their greater understanding of the soils and the effect of climate in the wine producing areas throughout the country. Today, New Zealand wines are more popular than ever – the immediacy of their bright, pure, fruit-filled flavours finding an eager and ever-increasing clientele in the UK.

John will present ten of his favourite ‘five star’ Kiwi wines, ranging in style from Sauvignon Blanc, the variety that launched New Zealand as a major winemaking force, through other white varieties including Riesling and Chardonnay, to reds from Pinot Noir together with Cabernet and Shiraz inspired cuvées.

Tasting wines likely to include:

2009 Sauvignon Blanc, Greenhough, Nelson
2009 Sauvignon Blanc, Greywacke, Marlborough
2008 Hope Vineyard Riesling, Greenhough, Nelson
2008 Pinot Gris, Alan McCorkindale, Waipara Valley
2004 Pinot Noir, Clayvin Vineyard, Fromm Winery, Marlborough
2006 Pinot Noir, Bell Hill, Canterbury
2006 ‘Célèbre’ Ata Rangi, Martinborough
2006 Gimblett Road Syrah, C J Pask, Hawke’s Bay

Dinner prepared by Executive Chef, Craig Formoy

Menu:
Pan fried scallops with sundried tomato risotto and pesto dressing
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Cannon of lamb with black pudding minted pea purée, garlic potato cake and red wine jus
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Apricot and passion fruit Bavarian
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Coffee and truffles

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It is with great pleasure that we return once again to the Colchester Oyster Fisheries for our signature event, the seafood extravaganza.

This event is a celebration of the Colchester Native oyster and provides a unique opportunity to taste them in a delightful setting close to their natural habitat. The Long Dining Room of the fisheries overlooks the oyster beds of the Pyfleet Channel and this enchanting view is a perfect backdrop to what will inevitably be an unforgettable luncheon.

An invigorating stroll along the sea wall overlooking the Channel is the ideal way to work up an appetite (the walk is optional and just over a mile in length) and a fascinating variety of birdlife is usually visible. On arrival at the Oyster Fisheries champagne will be served and a professional oyster opener will be on hand to answer questions about the array of seafood that will be served. A four-course seafood luncheon follows, with a selection of top-flight wines matched to each course. This is a unique and special event aimed at lovers of fresh seafood and fine wine. We are proud that customers choose to visit Mersea Island for this event from across the UK and from overseas. Early booking is strongly recommended.

Dinner prepared by Executive Chef, Craig Formoy

Menu:
Native Colchester Oysters or Plate of City smoked salmon
Seafood Buffet, including Lobster, dressed crab, langoustines, Mediterranean prawns, scallops in the half shell, cockles, clams, mussels, seasonal salad & new potatoes
Lemon curd tart with berry compote
Cheese board with grapes and celery
Coffee & truffles

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We all accept that fine claret improves as it ages, but for how long? Ten years, twenty, thirty or more? Few of us have the opportunity to find out as stocks have dwindled and prices have risen. A chance contact with a Swiss cellar containing perhaps the world’s largest collection of such wines has provided the basis for this very special event, an evening where the youngest wine is more than twenty years old. Hugo Rose has selected eight wines for tasting encompassing lesser and more renowned wines spanning three decades, including the fabled vintages 1961, 1970 and 1982. And three further mature wines will be served with a special three course menu bordelais. Hugo will explain the best ways to handle wines of this maturity, from storing to opening and serving.

Be prepared to re-calibrate your taste buds as you travel back in time: this is certain to be a tasting experience with a difference, and unlike any other taking place in 2010!

Dinner prepared by Executive Chef, Craig Formoy

Menu:
Lobster thermidor
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Pan roasted fillet of beef with pea, broad bean and spinach with ox-tail jus
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Almond and cherry pithivier
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Coffee and truffles

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1979 witnessed something of a revolution in the French wine industry with the introduction of the Vin de Pays classification. Previously there was very little to differentiate between producers striving for quality and regional character from those whose aim was purely volume. The arrival of Vin de Pays regulations triggered a massive step forward in the production of quality wines in the less fashionable areas of France. As quality improved so did interest and today there is more demand worldwide for Vin de Pays wines than those from any other classification in France.

There are six regional and over fifty departmental Vin de Pays, the wines from which all carry a geographic designation of origin, have been submitted for analysis and tasting and produced from permitted varieties and blends. The result is a wide variety of hugely characterful wines from which we have carefully selected ten to highlight the quality being achieved. Our Retail Sales Manager George Unwin’s love of French wine is no secret, so who better to guide you on this tour of France’s famous wine regions.

Wines from the following origins likely to be included:
Vin de Pays d’Oc
L’Hérault
Les Côtes de Gascogne
Le Jardin de La France
Saint Guilhem le Désert
Les Côtes du Thongue
L’Hauterive
Le Principauté d’Orange
Les Sables du Golfe de Lion

Dinner prepared by Executive Chef, Craig Formoy

Menu:
Baked goats cheese crottin with roasted sweet pepper and vine tomato salad
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Wing of skate with shrimp and caper butter with saffron potatoes
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French cheese plate and biscuits
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Coffee and petit fours

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Why do neighbouring vineyards produce wines that vary in quality? Why does a Riesling taste different from a Chardonnay? Why do some wines taste of oak or cherries or pencil shavings? There are so many questions to be asked about wine, especially when embarking on a voyage of vinous discovery.

When visiting The Colchester Wine Company shop one begins to realise the diversity of wines available and just how much there is to learn about what is an ever increasing and broad subject. There are courses, such as those run by the Wine and Spirit Education Trust, which academically address these questions, but there are also informal tastings run by our ‘in house team’ that offer an excellent introduction to this fascinating topic.

Dickie Bird, a former manager of the shop and an Associate of the Institute of Wines and Spirits, will lead you through a tasting of ten wines designed to address the basic questions about how and where wine is made and the reasons behind the styles produced in various regions and countries of the world. Dickie’s aim at this event is to reduce the mystic of wine and to promote greater understanding and therefore enjoyment of the fermented juice of the grape. A ten wine tasting will be followed by a vineyard lunch prepared by our Executive Chef, Craig Formoy, accompanied by wines selected to match the food.

Dinner prepared by Executive Chef, Craig Formoy

Menu:
Sautéed chicken livers with smoked bacon and pine nuts
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Willsher’s pork sausages on champ potatoes with onion gravy
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Chocolate brownie with vanilla ice cream
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Coffee and biscuits

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Following our hugely successful Local Producers events in the past few years, we are delighted to again invite you to join us for an engaging and enjoyable evening. It is as a result of this successful event that we have developed our highly successful local producers market. This event is now a firm fixture in our calendar and, with the interest in locally and ethically produced food ever increasing, we are delighted to continue showcasing our top quality local producers. Locally sourced food produced by fine local artisan producers has a number of tangible benefits, most notably the guarantee of provenance and quality. Premium quality food deserves premium quality wine, and it is always a joy to match the wines from our expansive portfolio to ingredients that are fresh and flavoursome.

We are delighted that the following producers will be presenting their produce during the dinner and giving us an insight into their work and philosophy:

Derek Kelly of Kelly Bronze Beef, Danbury
When Derek Kelly made son Paul, Managing Director of the turkey business, two years ago, he embarked on a beef enterprise. His objective - to repeat the turkey experience. Slow-Growing, naturally grass fed Aberdeen Angus, reared to 24-30 months (the norm is 18 months) before the meat is matured for 6 to 7 Weeks. Every product is reared and butchered by themselves. For more information go to www.kelly-turkeys.com

James and Diana Donoghue of Borley Smokery, Gestingthorpe
Borley Smokery have been a regular fixture at our markets, and their vast array of delicious smoked has gained a huge following. Not only do they stock a range of smoked produce as diverse as salmon, olives, scallops and even marmalade but turn up with your own food, whatever it may be, and they will smoke it for you. For more information go to www.thepheasant.net

Sue Anderson of Linden Lady Chocolates, Copford
We are extremely lucky to have one of the country’s foremost chocolatiers just a stone’s throw from our cellars. Linden Lady have been creating exquisite chocolates for over 70 years. All their produce is handmade from the very best ingredients and we are delighted that they are providing the chocolate for the desert.

*One further producer will participate in this event.

Dinner prepared by Executive Chef, Craig Formoy

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There is growing enthusiasm amongst professionals and consumers for English sparkling wines. Who would have believed a decade or two ago that sparkling wines from England would hold their heads high in comparative tastings when pitted against all-comers, including Champagne?

Whether blanc de blancs, brut or rosé, English Sparkling wines have ‘arrived’ and with the prospect of higher demand having become a reality, the vine is replacing more traditional crops across parts of the south and south-eastern eastern counties. To showcase the sheer quality of these delicious wines we are delighted to welcome back to Colchester a former colleague, Francis Brackley, recently appointed sales manager for Nyetimber.

This Sussex vineyard is at the forefront of sparkling wine-making, its recently-disgorged Blanc de Blancs was judged Best Worldwide Sparkling Wine at the 2009 International Wine & Spirits Competition last month. In addition to the wonderful Nyetimber range, guests will sample sparkling wines from two other quality producers.

Wines likely to include
2003 Nyetimber Classic Cuvée
2001 Nyetimber Blanc des Blancs
1998 Nyetimber Blanc des Blancs
1995 Nyetimber Classic Cuvée
And other English sparkling wines

Dinner prepared by Executive Chef, Craig Formoy

Menu:
Poached Mersea Island oysters with horseradish cream (alternative available)
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Glazed duck breast with braised fennel and a red wine reduction
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Strawberry shortcake
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Coffee and truffles

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Muse on the following; sunny days, deck chairs and barbecues with something cool, refreshing and lightly alcoholic – vinous of course - with perhaps some bouillabaisse whilst sitting under the stars in shorts and shirtsleeves. By now a glass of rosé should be at the front of your thoughts, the perfect accompaniment to food on a beautiful British summer’s day.

As a trend setter you have probably been drinking rosé for a few years now, along with many other lovers of the good things in life. From rosé’s heartland in Provence, through the rest of the Old World and on into the New, so many producers are now making rosés, and in such a variety of styles. However it is only during a tasting such as this one can fully discover and appreciate the wealth of rosé styles available.

In what should be one of our ‘prettiest’ tastings of the year, Dickie Bird will lead you through the different production methods and grape varieties to illustrate why ‘pink’ is so popular. A three course dinner prepared by our Executive Chef Craig Formoy will follow, accompanied by more of these food friendly wines.

Wines likely to include:
Sancerre Rosé, André Dézat
Gris de Gris, Vin de Pays des Sables, Petit Chaumont
Fleur d’Eglantine, Chateau Mourgues du Grès, Costières de Nîmes
Musar Jeune Rosé, Bekaa Valley, Lebanon
Cabernet Sauvignon Rosé, Los Vascos, Chile and other wines

Dinner prepared by Executive Chef, Craig Formoy

Menu:
Chicken and baby vegetable terrine with onion marmalade
Seared tuna on ratatouille with rosemary oil
Trio of crème brulée
Coffee and petit fours

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