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WINE

(^) +
(^) VINE
cod fish with beetroot, crispy skin,
smoked bacon & ponzu paired with
2004 Dom Ruinart
2004 Dom Ruinart, a vintage blanc de blancs made
of chardonnay grapes from grand cru vineyards
and aged for a decade, has a richness and full body
which harmonises nicely with the creaminess of
the cod fsh and the sweetness of the caramelised
beet. Its intense, smoky, and toasty brioche scent
is alluring on its own, and even better when paired
with a garnish of eight-week smoked bacon.
thinly-sliced scallop with cream of
langoustine & caviar paired with
2015 Santa Margherita Pinot
Grigio Valdadige DOC
2015 Santa Margherita Pinot Grigio Valdadige DOC
comes from the frs t winery to vinify pink pinot
grigio grapes as a white wine. The scent of apples
and clean acidity enhance the natural sweetness
of the scallops, while its minerality complements
the richness of the cream of langoustine and the
saltiness of the caviar.
lobster with naturally spicy vegetable
paired with Ruinart Blanc de Blanc
Ruinart Blanc de Blanc, made from chardonnay,
is fruit-driven, with notes of apples, lemon zest,
jasmine, and white peaches that pick up the
natural sweetness of the lobster. Its fnish of pink
peppercorns echoes the notes of spice in the
ginger, red radish, and arugula.
The beauty of pairing food
and wine is, you always
have a discussion.
Jarno Eggen

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herring with apple, puffed pork skin

with pork sausage, red beet with

veal liver cream & cabbage paired with

Ruinart Champagne Brut

Ruinart Champagne Brut, featuring chardonnay,

pinot noir, and pinot meunier, has a liveliness

that brings freshness between bites of the bold-

flavoured canapés, and a weightiness that matches

the richness of the pork sausage, herring, and

veal liver cream. The notes of white pear, white

blossoms, hazelnuts, and butter brioche lend a

delicateness and roundness to the morsels.