Canterbury Private Food & Wine Tasting

Canterbury Private Food & Wine Tasting

Summer is the best season to enjoy the english coast, so I was lucky when one of my clients booked me to run a private food and wine tasting to his holiday home in this medieval town at the end of July. As Canterbury is closed to Dover I was able to select my cheeses, charcuterie and wines in France and to transport them directly on the day before.
We met few times before to arrange all the equipment we will need to bring to the house.
My client’s guests arrived around 6pm at the place I was there since 4pm organising the room.
I chose the wines considering my client and guests taste:

Wines

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1. Jacquesson 736
2. Vouvray « Domaine de la taille au loup », 2011
3. Sancerre « Chavignol », Yves Pierre Martin, 2012
4. Saumur Champigny « La folie », Château Yvonne, 2011

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5. Languedoc “Puech haut”, St Drezery, 2010
6. St Joseph « Les Pierres Sèches », 2011
7. St Joseph « l’amazubelle », 2011
8. Pauillac « Lacoste Borie », 2008
9. Mauzac, Robert et Bernard Plageois, 2011
Canterbury event
Pairings :

1. Jacquesson 736 : Comté 36 mois, Morbier, Gouda Reypenaer 12 mois
2. Vouvray Domaine de la taille au loup 2011 : Comté 36 mois, crottin de chavignol, Olive’s cake
3. Sancerre « Chavignol », Yves Pierre Martin, 2012 : Crottin de chavignol, Caprin St Julien
4. Languedoc “Puech haut”, St Drezery, 2010: Gouda Reypenaer 12 mois, Iraty, bruschetta Peppers, Tomatoes.
5. St Joseph « Les Pierres Sèches », 2011 : St Nectaire, Saucisson sec, Jambon Italien (Organic, Abruzzo)
6. St Joseph « l’Amazubelle », 2011 : St Nectaire, Saucisson sec, Jambon Italien (Organic, Abruzzo)
7. Pauillac « Lacoste Borie », 2008 : Gouda Reypenaer 12 mois, Iraty, Jambon Italien
8. Mauzac, Robert et Bernard Plageois, 2011 : Apricot pie, Melon, Bleu de chèvre

Please find here the recipe to prepare peppers in conserve.
 
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If you want to book your own event please ENQUIRE NOW TO BOOK

Skills

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Posted on

October 2, 2013

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