Ridgeview Deconstructed at The Ginger dog proves a sellout success

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BHFDF Ridgeview Deconstructed Dinner at the Ginger Dog. Tasting Ridgeview sparkling wines alongside their base wines with matching menu by Chef James Villiers. photo © Julia Claxton 2017

Ridgeview’s winemaker Simon Roberts guided guests through the base wines that go on to make Ridgeview’s 2016 sparkling wines. With a carefully matched menu chosen by James Villiers -this event was an immediate sellout.

Canapés
Black Olive muffin,goats curd cheese; Salmon Pastrami, horseradish cream; Truffle and Parmesan polenta with Ridgeview Bloomsbury
Starter
Roasted Cod,samphire, mussel and broad bean beurre blanc with Ridgeview Blanc de Blan 2013 & base wine Chardonnay 2016
Intermediate
Beetroot tartare, smoked celeriac purees, toasted pumpernickel with Ridgeview Blanc de Noirs 2013 & base wine Pinot 2016
Main
Suckling pig porchetta, burnt pear puree, buttered hispi, baby parsnip, sage fondant with Ridgeview Cavendish an& base wine Pinot Chardonnay 2016
Dessert
Raspberry Cannelloni, roasted macadamia nuts, peach and tarragon ice cream with Ridgeview Rosé de noir 2013 & base wine Pinot Rosé 2016

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