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Tutored Wine Tasting and Supper – Thurs 11th June 2015

The latest in our series of wine tastings and suppers with Tim Hart in Hart’s Upstairs.

‘Worthwhile Claret costing less than £20 per bottle’

Harts Upstairs Tasting and Supper hosted by Tim Hart and Dominique Baduel (sommelier at Hambleton Hall)
Thursday June 11th
£60 per person

Is inspired by some soul searching as a result of difficulty in finding claret that we want to drink that seems reasonably priced in comparison with world wide competition.

We have not been looking for blockbusters in the Parker mould because we honestly believe that big fruity alcoholic wines are well provided by Australia, South Africa, and California.  The special contribution of Bordeaux at its best is in the realm of subtlety, aromatic quality and complexity.  We think that we have found some wines that tick the box and hope you will agree.

Tasting wines:

2011 L’Aurage  Côtes de Castillon

2010 Ch. Sénéjac , Cru Bourgeois, Haut Medoc

2008 Ch. Coucheroy  Pessac Léognan

2008 Ch.Carignan premières Côtes de Bordeaux

2006 Ch Meyney St. Estephe

2007 Clos René Pomerol

1998 Haut Bergey, Pessac Léognan

2011 Baron de Brane Margaux

Menu:

Smoked Salmon with Buckwheat blini and Colwick Cheese.

Poached Lamb fillet with spinach and new potatoes

Southwell strawberries, Vanilla ice and shortbread biscuits

Wines with supper:

2013 Tour des Gendres, Bergerac, Cuvée du Conti

2009 Chateau du Gazin , Fronsac

 

Why not buy a Hart’s gift voucher – these can be for any amount or for any Hart’s event. 

To make a booking telephone: 0115 9881900 or email ask@hartsnottingham.co.uk

Please note seating is ideally on shared tables of 8. Please let us know on booking if you have any seating preferences or dietary requirements.

For a video of one of our  Wine Tastings -see our facebook page. or click here

For a guest review of one of our  Tutored Wine Tastings please click here.

All allergen information is contained within the Restaurant Allergen menu.  Please call 0115 9881900 and talk to the Restaurant Manager who will be able to provide this information for you.

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