Human vs Nature
How the Wine Maker put his ‘print’ on the wineDate/Time
Date(s) - Tue 15th May, 2018
M, Threadneedle Street
With a lot of wine tastings, we talk about varietals and regions but tend to ignore the individual wine makers themselves and how their personal touch impacts how wines are produced.
This evening we will be holding an educational event that compares and contrasts wines that are from the same region, use the same grape, but that are separated by different wine making techniques. Each wine comparison will be supported by contrasting dishes during the meal.
The event will be hosted by Zack from the M Restaurant and those who have seen him present before will know that this will be an entertaining as well as educational event.
Starter (1) King Fish Sashimi, Tangerine / Fennel / Tarragon
Served with Chablis 1er Cru (Producer TBC)
Starter (2) Cobia Sashimi, Cucumber Chutney / Satay Glaze / Peanut Snow
Served with Pouilly-Fuisse (Producer TBC)
Mains Monk Fish, Celeriac / Aged Beef Fat / Grey Leg Chanterelle / Chicken Jus or Argentine Rump 250g,
All served with a selection of sides and sauces
Served with 1 Oaked and 1 Un-oaked Malbec
Dessert A selection of Neil’s Yard Cheeses, Plum / Apple / Crackers
Venue: M 2-3, 60 Threadneedle Walk, Threadneedle St, EC2R 8HP
Time: 18:45 for 19:00 start
Nearest Tube: Bank
Dress: Smart casual
Mobility: Steps down to the basement tasting room
Price per person: £95.00 Members Non Members: £105.00
Organise: Peter Diamond – Tel: 07802 444285