On The Pass 

Umu Langoustine Two-Ways

Our Signature Rosé 2018 has been expertly paired with a dish from Umu, a Michelin-starred Japanese restaurant. The dish, Langoustine Two-Ways, presents the langoustine in two forms: as sushi with a light sweet soy sauce and caviar, and with a jelly made from langoustine stock. The wine’s acidity beautifully cuts through the salty, umami notes of the sauce and caviar, while its wild strawberry flavours complement the langoustine’s sweet, champagne-like nuances. The rich, earthy jelly is brightened by the wine’s citrus elements, highlighting how Hundred Hills wines pair exceptionally well with Japanese flavours and aromas.

Pied à Terre Seasonal Asparagus with Crayfish and Beurre Blanc

Ciarán Bagchus, Head Sommelier of long-standing Michelin-starred Pied à Terre perfectly pairs their renowned seasonal asparagus dish with crayfish and beurre blanc alongside our 2019 Hillside No.3. As Ciarán says ‘the sauce is the vehicle of flavour on this plate! Full on Beurre Blanc is both complimented and contrasted by the amazingly textured Hillside No.3 – the vibrant acidity of the Chardonnay lightens the creaminess of the sauce while the full malo in the bottle gives it back to the plate – a truly playful pairing!’

The Swan Inn Islip Cream Cheese, Strawberries, Hibiscus and Yoghurt Dessert

Michelin starred Head Chef Paul Welburn, created a nostalgic British spring dessert with a modern twist to pair with our 2018 Signature Rosé. The base layer of whipped cream cheese with a honeyed shortbread crumb was cut with the acidity of the Rosé, and the fresh strawberries allowed the pure expression of the wine to develop onto the palate. A perfect springtime pairing!

Alain Ducasse at The Dorchester Orkney Scallop and Daurenki Caviar

It was a privilege for Chef Patron Jean-Philippe Blondet from Alain Ducasse at the Dorchester, to collaborate on a memorable pairing: his signature hand-dived Orkney scallop and Daurenki caviar dish with our 2019 Blanc de Blanc.

The dish featured a beurre blanc infused with our Blanc de Blanc and a proprietary blend of herbs, finished with Daurenki caviar for a touch of umami salinity. Each pan-seared scallop was garnished with delicate seaweed and served with the beurre blanc tableside.

This dish, alongside our Hundred Hills 2019 Blanc de Blanc, showcased a beautiful interplay of flavours. The wine’s yuzu notes complemented the scallop’s sweetness, while its acidity balanced the richness of the caviar. It’s a superb reinterpretation of the classic pairing of Blanc de Blanc with scallops.

Ekstedt at The Yard Strawberry Wood Oven Baked Cheesecake

Eskedt at The Yard focuses on Scandinavian cooking techniques where they have created a wood oven-baked cheesecake, strawberry sorbet and fermented strawberries. Eskedt has paired this with our 2019 Blanc de Noir due to the rich and intense red fruit aromas of the wine which holds up to the complex smoky notes of the cheesecake and the tangy fermented strawberries exceptionally well. The vibrant acidity and blood orange zestiness from the wine really cuts through the creaminess of this dessert – this really is a must-try!

Sinodun Hill, Norton & Yarrow

Just like the French, we believe local cheese and local wine pair supremely – lucky for us our neighbouring cheese maker Norton & Yarrow make some of the world’s finest goats cheese. Their Sinodhun Hill’s flavour changes with the seasons depending on what their Anglo-Nubian Goats are eating in the fields – this really is terroir-driven cheese. Awarded the best artisan cheese in the 2022 World Cheese Awards, The Sinodun Hill is a dense goat’s cheese with a fresh, citrus flavour which deepens as it ages to reveal almond and red fruit notes. Its creamy, mousse-like texture works extremely well with the strawberry notes of our Signature Rose 2018 – the wine’s layers of citrus fruit cut through the rich and tangy nature of the cheese.

Charcuterie

The United Kingdom is producing more local, artisanal charcuterie and salumi than ever before – Saucisson, lardo, Bresaola, and coppa are some of the styles that pair best with our sparkling wines.

The sweet, fattiness Westcombe Dairy’s saucisson is cut with the round acidity of our Hundred Hills 2019 Blanc de Noirs, with the palate of rich stone fruits that hold up to the savoury saltiness.