Yalumba ‘Butcher, Baker & Winemaker’ dinner

Yalumba Dinner 1

Australian wine producer Yalumba were in London this week for their ‘Butcher, Baker and Winemaker’ dinner, and I was one of those lucky enough to have tickets. Bringing a touch of Barossa magic (and sunshine, as it happens) to Maida Vale gastropub The Truscott Arms, was Yalumba winemaker Louisa Rose, who has worked for the company for 22 years and has been chief winemaker since 2006.

The evening was scheduled to begin with canapés in the private garden terrace but, due to the waiters focusing on serving the Yalumba Y Series 2014 Riesling (no problems for me here!) and the growing number of people arriving (there were circa 40 in total) the goats cheese nibbles had only just arrived by the time we were all to be seated in their first floor private dining area.

Following greetings from Andrew Fishwick (owner of the Truscott Arms), Head Chef Aidan McGee (who regaled us with a strangely bizarre lecture on creating authentic bread), Louisa welcomed us to the evening, gave us an overview of Yalumba, and also provided an on-going rundown of the wines that were being poured for us. As an aside, I’ve written about Yalumba wines recently following a tasting panel, which you can find here.

The dinner itself consisted of 4 courses and 6 further wines to try. First up was a charcuterie plate (image, below left) consisting of pressed pork, potted duck, smoked pork, cured beef, celeriac, gherkins, capers and crispy sourdough. With this we were served a white wine and a red wine – respectively Eden Valley Viognier 2013 and Old Bush Vine Grenache 2013. Due to the sheer amount of different foods to be matched either with the white or the red wine, and trying to remain in the conversation with other guests, I must admit my tasting notes rather escaped me at this early point. Louisa was also still giving us an on-going dialogue, but what I do recall is her commenting on how Viognier is a great food wine, and that there isn’t really a bad pairing for it. Judging by the myriad of food that was quickly cleared from my plate, I’d have to agree.

Yalumba Dinner 2

It was then quickly on to the fish course (image above right, sorry – I started before I remembered to take a photo), and we were served Halibut in a Yalumba Roussanne reduction, with grapes, spinach and salsify. Naturally the wine served here was the Eden Valley Roussanne 2013. Like the Riesling and Viognier before it, the colour of the Roussanne was a vibrant green and yellow, almost luminous. The palate here was creamy fleshy green fruit, with a spice that really perked up the fish, and a great length. It’s lucky that I enjoyed the pairing, as my +1 sprang on me that they didn’t eat fish and so I ended up with two portions.

Yalumba Dinner 3

Next up was the main course (image, above left) of Beef cheek, carrots, spring greens and smoked mash. Paired with this we had two red wines; the Patchwork Barossa Shiraz 2013 and the Signature Cabernet Sauvignon Shiraz 2010. There were two standout food and wine pairings in the evening for me, and the Beef cheek, smoked mash and Cabernet Sauvignon was the first of these. The cheek was cooked to perfection and the creamy mash melded with both to create a rich and textured whole. On its own, this was the best wine of the evening (and probably not coincidentally, the most expensive at £30 a bottle)

The final course of the evening (image, above right) was English strawberries, lemon verbena curd, strawberry jam and ice cream. Paired with this we had the FSW8b Botrytis Viognier 2014 (FSW stands for Fine Sweet Wine). This was the second excellent food-wine match of the night for me, and the strawberries worked amazingly well with the luscious tropical sweetness. I was slightly miffed to see that our table mat (if you like) was a fill-in-form to be able to order any of the wines featured in the evening, which for me commercialises what is meant to be a social gathering, but it was extremely hard not to fill it in and buy some of this luscious sticky.

Although there were too many people in attendance to make this an intimate affair, the sheer unknown of your dinner companions was actually a great element, and I spent the evening happily chatting away with two chaps who worked behind the scenes at Majestic wine, learning a few things, and passing other knowledge back. Louisa did ask the gathered crowd on several occasions if they had any questions, but as is typical, very few put themselves out there to ask anything in front of that many people, and I did come away missing the one-on-one winemaker aspect that I felt this dinner had promised. That said, once dinner was over our hosts invited everyone downstairs to the main bar area to continue the drinking, but alas, my carriage awaited and I had to leave.

All in all a memorable night with great food, great wine and great company.

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