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  • 01 Dec

    LAN Wine Dinner

    Posted by Carlee Wilson

    Brian and the Team Welcome Trinidad Villegas of

    Bodegas LAN Winery

    On arrival, guests enjoyed a glass of Cava, abundant in pettilance, low in alcohol and proving to be the perfect palate-refreshing start to the evening.  A range of fine wines from the LAN portfolio ensued, matched with a selection of dishes carefully designed by our award-winning Chef Brian Maule.

    Bodegas LAN is revered among wine experts as a consistent producer of top-class Rioja, in both traditional and modern styles. The name LAN comes from an acronym based on the initials of the three provinces that form the DOCa Rioja; Logroño, Alava and Navarra. Since the winery’s inception in 1972, honesty has been the foundation of their winemaking ethos; with each wine produced to reflect, honour and respect the land it comes from.

    First Course

    Our first course; tempura and garlic prawns with fresh tomato salsa and sauce aoili was served, matched with the 2017 Duquesa Verdejo "vurr-day-ho". This delightful wine turned out to be very popular among our guests.  Grown in the Rueda region in soils that consist of gravel and organic matter with poor water retention. The soil type comes out in the nose of this wine presenting herbal qualities of hay and excellent mineral notes.  Grapes are picked at night so that maximum freshness is maintained. The grapes are then de-stemmed and lightly crushed allowing for the maximum aromatic character to come through. This is evident on the palate with flavours of white blossom and pineapple coming through. Ending with a mouth-watering acidic kick that balances and rounds off the mouthfeel of this wine exquisitely.

    A perfect match for any seafood dish, Brian's tempura and garlic prawn dish was an outstanding marriage. The garlic prawns were nicely accentuated by the fruit character while the acidity was perfect to complement the light tempura batter.  Herbaceous notes were emphasised by the fresh tomato salsa. In all, the ideal start to the evening.

     Tempura Prawn Starter With Verdejo (1)

    Mid Course

    For many of our guests the next wine, the 2015 LAN D12 Rioja, was the standout wine of the evening.  This was matched to Brian's confit duck pastilla with softly smoked succulent duck breast and compote of spiced plums.

    Tempranillo and Manzuelo grapes are hand-picked from vines that boast an average age of 30-40years.  The 2015 vintage saw a wet winter followed by a hot summer which dictated an early harvest.

    The primary fermentation takes place in temperature controlled steel tanks.  This preserves maximum aromatic quality and aids in the extraction of colour. Malolactic conversion is adopted to balance the acidity of the wine and create a soft and round mouthfeel. Aged then in American and French oak for 12 months followed by a year in bottle before release.

    The outcome of this meticulous vinification is nothing short of outstanding.  Presenting fabulous deep cherry colour with purple hues and smelling of violet and liquorice-laced red fruit. On the palate classic features of black pepper and red fruits prevail, marrying perfectly with the spiced plum compote.

    The pastry on the duck pastilla highlights the beautiful round savoury notes of this wine while the red fruit qualities bring out the juicy flavour of the smoked breast. A delightful dish match to this outstanding red.


    Main Course

    Roast venison was served as the main course and matched with the outstanding 2014 LAN A Mano Rioja. Comprised again of Rioja's primary grape Tempranillo with Manzuelo and Graciano too.  Entirely hand harvest and hand sorted then matured in new French oak and then small Russian oak barrels.

    Decanted an hour before our guests arrived this delicious wine displayed an inky and bold colour in the glass. Black fruits and a hint of milk chocolate on the nose.

    Our main course featured pan-seared venison served beautifully pink.  The unique flavour of the venison playing delightfully into the hands of this compelling wine.

    Weighty and powerful on palate yet silky and soft tannins help highlight the brilliant fruit quality and excellent minerality of the wine.

    This wine is a real benchmark of its entire region.

    Venison Main With Lan A Mano (1)

    Final Course

    Monte Enebro, Mahon with walnut, celery salad and quince jelly was served alongside the 2016 LAN Duquesa Burgos Roble Ribera del Duero. Ripe red fruit and berries on the nose with a subtle hint of violet. Bottled at 14% ABV, you expect power from the's persistent and apparent. What's remarkable is the freshness that comes through these flavours which lighten the palate feel and make the varied tastes and textures of the cheeses shine through.

    Cheese And Burgos (1)
    Brian and the team at Le Chardon d’Or are honoured to announce our upcoming Wine Dinner for Wednesday 22nd of May. We welcome host Louise Höpler of the Austrian, family owned, winery Höpler, to showcase a selection of wine from their multi-award-winning portfolio.

    If you would like to attend our special events and wine dinners, join our mailing list by filling out the contact form below and make sure you're the first to know about our planned dates. We hope we can welcome you all very soon!

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