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  • Writer's pictureMatt

Wine Flight & Cheeses

Wednesday 12th October – Sunday 16th October

We’ve decided to start serving “Weekly Wine Flights”. Every Thursday we’ll pick three wines – different every week – usually with a bit of a theme.

Why not try the flight with our £10 cheese plate, we try to pick wines that will match the cheeses each week. This week we have Langres (a rich, sumptuous, creamy, “washed-rind” cheese, brushed with brandy), Lincolnshire Poacher (a rich, nutty hard cheese that’s 14-16 months matured) and Fourme d’Ambert (one of France’s oldest blue cheeses, smooth, creamy textured, delicate Blue).

All cheeses are sourced from Artisan Cheesemonger Buchanans, Porchester Place.

The wines - £10 for three 75ml tasters

Wine 1: Krasna Hora “La Blanca”, Moravia, Czech Republic - £5.80 125ml glass

This is a Riesling-based Field Blend from Moravia in the Czech Republic, with a little barrel age and some skin contact. We’ve been so impressed by the quality from this ancient wine region that we’ve added a number on to our shop list recently. Exotic aromas with a touch of herbaceous, lemon peel character, this should match up really well to the richer style of the Langres.

Wine 2: Domaine Madeloc, 'Serral Rouge', Collioure, France - £5.90 125ml glass

Madeloc is set within the stunning region of Banyuls Sur Mer, right in the South of France near the Catalan border. Vines are planted on terraces on steeply sloped inland parcels. A blend Grenache, Syrah and Mourvedre, aged for 15 months in oak barrels, this is Opulent and juicy, with aromas of sweet spice, ripe red fruits and wild strawberry. Delicious on its own, but will taste even softer with the hard cheese.

Wine 3: Larry Cherubino “Laissez Faire” Field Blend, W. Australia - £6.20 125ml glass

Another Field blend, this time from the cooler region of Pemberton, a couple of hours drive south of Perth. Predominantly Gewurztraminer (with Pinot Gris, Riesling and Pinot Blanc), this is an aromatic, tropical, slightly off-dry style that should balance out the savoury, saltiness of the blue cheese beautifully.

As with the Krasna Hora, made with a “hands-off’ method, using minimal additions of any sort at the winery and in the vineyard.

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