Glossip: The Season Of Sparkle Wine Dinner At The Merrion

THE GLOSS hosted a Season of Sparkle Wine Dinner in association with Moët Hennessy to celebrate the start of festive entertaining …

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As part of The Gloss Wine Dinner series at The Merrion, a programme of elegant gastronomic evenings, this very special festive occasion on December 4 was dedicated to a duo of divine champagnes, a Chardonnay and a Pinot Noir that would tick the box for Christmas lunch, dinner and beyond. A champion of the unexpected, The Gloss Wine Editor, Julie Dupouy added a wonderful Minuty Prestige Rosé, 2023, to the mix – it was absolutely delicious with the first course, and a reminder that rosé is not just for summer drinking.

Executive Chef Ed Cooney, The Merrion and Julie Dupouy, THE GLOSS Wine Editor

In The Garden Room at The Merrion, overlooking the pretty garden of the hotel, Peter MacCann, General Manager, welcomed guests before introducing Julie and explaining how, as an award-winning sommelier, Julie is described as having one of the finest palates in the world.

For this event, Julie and the chefs at The Merrion, led by Executive Chef Ed Cooney, created a perfectly matched seasonal menu of food and wine, choosing wines from the Moët Hennessy portfolio. Menu-planning had begun several weeks in advance of the dinner, with detailed notes from Julie to Ed about the wines she had chosen and the ingredients that would best complement them. Creating, tasting and tweaking, they refined the five-course menu.

The evening began with canapés (Butternut Squash Tartlet, Toonsbridge Ricotta on a Sourdough Croute and Cheese Straws) and an apéritif – a R de Ruinart Brut Champagne – setting the special tone for the evening. Julie described Ruinart as being the oldest champagne house in the world, dating back as far as 1729, at a pre-Pasteur time when fermentation was freighted with risk and danger.

An incredible first course of Goatsbridge Trout Tartare with Orange Fillets, Shaved Florence Fennel, Basil Oil and Basil Cress, was matched with the aforementioned Minuty Prestige Rosé, 2023; the orange and fennel a seasonal hint as to this wine’s Provence origins.

Next, the fish course of Steamed Smoked Haddock Fillet with Soft Boiled Hen’s Egg, Dill Beurre Blanc and Crispy Rice was accompanied by a Chardonnay, Terrazas de los Andes, 2023. Julie explained how the salinity of the wine complemented the intense flavour of the haddock and the distinctive dill element in the sauce.

The main course, the Irish Venison Wellington with a Plum Compôte, Roast Carrot and Fondant Potato, was introduced by Chef Ed. As well as explaining how this dish had been honed over many years to the perfection it is today, he treated guests to a historical account of the strong Wellington connections with The Merrion. The venison, which was cooked sous-vide to give an exceptionally tender texture, was paired with a lovely Cloudy Bay Pinot Noir, 2022. The latter, Julie said, would be ideal with turkey, as would the Chardonnay that was served with the previous course.

Paul Kelly, Pastry Chef at The Merrion, introduced dessert. Guests had already seen the gorgeous decorative gingerbread houses in The Merrion’s entrance hall and at the entrance to The Garden Room, taking guests on a nostalgic journey back to their childhoods. Continuing the gingerbread theme, Paul’s Vacherin Vanilla Meringue, Gingerbread, Cranberry gel, Orange Cream and Honeycomb Ice Cream was a seasonal affair, with tiny individual gingerbread men a testament to the skill of the pastry team. A showstopping Moet & Chandon Ice Imperial provided the perfect accompaniment: served over ice, it was a triumphant, refreshing finale to a wonderful wine dinner. Thank you to The Merrion, to Julie and to Moet & Hennessy. www.merrionhotel.com