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Hundred Hills is being served at over twenty Michelin-starred restaurants, often featuring on the wine pairing in restaurants like Le Manoir aux Quat’Saisons, The Fat Duck, Alain Ducasse at the Dorchester, and the Hand and Flowers.
The sparkling wines of Hundred Hills are incredibly versatile for pairing with food due to their intense fruit aromas and bright acidity. Creamy, fatty and salty foods work so well in combination with our wines, as it is the acidity that cuts through the fat and sings with salt on any dish.
On The Pass is our way to highlight some of the incredible dishes and ingredients that pair so well with our wines, as well as the talented sommeliers and chefs pushing the boundaries on pairing.
Head Sommelier Vincenzo Arnese of Alain Ducasse at The Dorchester selected to pair our 2018 Signature Rosé and 2018 Rosé de Saignée with the lobster medallion dish which features chicken quenelles, truffle and shimeji mushrooms arranged around a fold of homemade flat semolina pasta creating a unique and exciting flavour experience and highlighting the two radically different rosé styles.
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!
Head of wine Emma Denney of St. Barts restaurant has selected our 2018 Signature Rose to be served alongside their Yoghurt & Rhubarb dessert – which consists of a yoghurt sorbet sitting on top of a milk powder crumb with a Yorkshire rhubarb compote alongside a brown butter cake with a rhubarb and whey gel. Emma says “I decided to pair the Rose with this dish due to it not being overly sweet. The bubbles help to cleanse the palate after the sticky brown butter cake and the aromas of the wine pair beautifully with the tartness of the rhubarb and yoghurt.”
English wine specialists The George in Fitzrovia have paired our 2016 First Edition with their scallop and hazelnut dish. The sweet and delicate saltiness from the scallops is cut with the structured and pure acidity before juicy nectarine and subtle almond pâtisserie notes of the wine blend perfectly with the toasted hazelnuts from the dish. Some of the world’s best Scallops are produced off our coasts, so it only seems fitting to pair such decadent seafood with one of our exceptional First Edition wines.
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!
A classic combination, and with the UK producing some of the world’s finest Oysters, it seems fitting to pair them with our mineral 2018 Blanc de Blancs. This pairing works perfectly due to the notable umami synergy between lees aged wines and oysters. The bright acidity and complex layers of citrus notes also elevate the fresh saltiness of the oyster. If you haven’t yet tried it, we recommend pouring a splash directly into the oyster shell itself. The team have most recently been enjoying Carlingford Lough oysters farmed by the Rooney family on the Northern Irish coast.
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.
We have had some excellent sommeliers pairing our Preamble No.2 with pumpkin and squash dishes, due to our wines rich notes of nectarine and yellow plum which hold up perfectly to roasted squash, with the aromas of blood orange cutting through the sweetness.
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.