Red Carnation Hotels

WINE DINNERS

Each month in 2008 the skills of Chef Steven Titman are married to the extraordinary knowledge and experience of Sommelier Eric Zwiebel in the now famous Summer Lodge Wine Dinners.

Focusing on a selected house or style, with a guest speaker to inform and entertain diners, these special evenings begin at 7.00 pm with an introduction to the selected wines. The following dinner includes a delicious 4-course menu specially created by Steven Titman to complement the 5 different wines (including apéritifs) showcased during the evening.

Each evening begins at 7.00 pm with aperitifs. Dinner is served from 7.30 pm.
The menu consists of 4 courses and 5 different wines (including aperitifs).
To make reservations, please call 01935 482000 or contact us.
Reservations must be paid in full in advance.
To view our accommodation package for these events click here

August 5th, 5 Sommeliers Dinner £90.00
Join five of the best and most highly trained palates in the country for an evening of fun and laughter, education and interest, with Eric and his friends-in-wine. 

September 2nd, Ben Glaetzer Australia  £85.00
Winemaking patriarch Colin Glaetzer established his own label to create wines he's passionate about - limited quantities of benchmark Barossa Valley reds. It is the pinnacle of Colin's 30-year career with achievements such as his creation of the revered Barossa Valley Estates E & E Black Pepper Shiraz. Colin and his winemaker son Ben have created a small, focused portfolio - limited quantities of classic Barossa reds which are an expression of traditional Barossa viticulture and viniculture. Exceptional fruit from a loyal group of third and fourth generation Barossa grape growers is the backbone of Glaetzer wines. With minimal intervention, Colin and Ben make the unique, elegant wines that are regarded as classics and unmistakably Barossa Valley.

Ben Glaetzer has teamed up with some of Australia's leading names - Geoff Hardy, Scott Collet and Grant Tillbrook, with the aim of producing great value Southern Australian wines under the Heartland label. To do this they established their own vineyards in the Langhorne Creek, just east of Adelaide, and Limestone Coast, which shares many of the characteristics of its famous, slightly cooler neighbour, Coonawarra. Grapes are hand harvested and transported at night to Barossa Vintners, where Ben oversees all winemaking. This is a selection of distinctive wines at great prices.

October 7th, Charvin & Ferrand Chateauneuf du Pape £95.00
Vine Trail are specialists in wines made by the best small family-owned domaines. Tonight, their director, Nick Brookes will be presenting wines from 3 of Châteauneuf-du-Pape’s leading domaines. Wine critic Robert Parker has rated Domaine Charvin and Domaine de Ferrand amongst the top 10 domaines in Châteauneuf. Jacqueline André’s father converted to organic viticulture back in the sixties and she now runs Domaine Pierre André on impeccable bio-dynamic principles. All 3 domaines show why Châteauneuf-du-Pape is one of France’s finest appellations.

November 4th, Basserman Jordan Germany  £85.00
This Pfalz estate, founded in 1718, is one of the great monuments of German wine culture. In contrast, its winemaker, Ulrich Mell, is refreshing and dynamic. Basserman-Jordan wines, as a result, have been the classic examples of traditional Palatinate Rieslings for decades. Considerable investment has enabled them to carefully broaden the spectrum of aroma and taste in their Rieslings. Along with the wooden cask classics, fruity wines that have matured in stainless steel vats successfully, show the range of their wines. Since 1996, they have been placing emphasis on propagation techniques, and in 1997, other grape varieties were planted for the first time – Chardonnay, Pinot Blanc, Pinot Gris, Pinot Noir and Merlot joined the famous range of Rieslings.

December 2nd, Jacquesson  Champagne  £100.00
It was in 1798, following in the footsteps of his father Claude, that Memmie Jacquesson founded the house that today, more than two hundred years later, still bears his name. The business flourished immediately due to the high quality of the wines that Memmie produced; indeed, the Champagnes became a favourite of Napoleon who, in 1810, personally bestowed on the house a gold medal, the highest Imperial accolade.

One of the methods employed by Jacquesson in their quest for quality, is that of forcing the vine to suffer, encouraging it to search deeper for the minerals that are an essential characteristic of their wines. The crucial step of extracting the juice from the berries is something that is, rather unusually, done in-house, using vertical presses. Their configuration reduces to the bare minimum the movement of the bunches and results in a juice that is finer, less coloured and perfectly clear. This purity leads to a very gentle sedimentation process, and wines that we know you will enjoy very much.

Click here to download a copy of our Wine Dinner e-brochure