- Written by Nick Breeze (@NickGBreeze) Nick Breeze (@NickGBreeze)
- Published: 22 March 2018 22 March 2018
The NLC chef, Ken Milne, suggested it would be more contemporary to have the scallops with ham, but in the end we stayed the course with smoked salmon, as requested by Churchill culinary biographer, Catherine Heyrendt-Sherman.
This is delicate rosé, having a very low dosage of 3g/litre (sugar added)
A R Lenoble’s Rosé Terroir comes from the excellent 2012 and was elegant, with summer red fruits that dealt effortlessly with the oiliness of the seafood. It was fun to see the look of pleasure on my fellow tasters as the slight apprehension of the pairing was met with the pleasure of the experience.
Michael Edwards: The 2012 AR Lenoble is a fantastic wine but greatly helped by the fact that it is 2012, some say one of the best vintages for 50 years for pinot noir. It had great precision, energy and wonderful flavour, it was also very delicate. I thought [the pairing with the scallop and salmon] worked very well!
Brendan Barratt: “The A.R. Lenoble rosé was brilliant, really really good! The scallop wrapped in smoked salmon was brilliant. It is more modern now to wrap scallops in bacon but I would say wrapping them in salmon is… better!”
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