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