A perfectly matched seasonal menu paired with six outstanding wines to bring to life every summer occasion …
As part of THE GLOSS and The Merrion’s Wine Dinner programme of gastronomic evenings at The Garden Room, this special occasion on May 13 was a sensory experience. Executive Chef Ed Cooney, with THE GLOSS Wine Editor and sommelier Julie Dupouy, strike the balance between presenting bold flavours while allowing the wine to shine. Their insights are just the inspiration you need for summer entertaining.
Inspired by the luxury, refinement and all-terrain capability of Range Rover, Julie selected artisan-produced wines sourced by Jérémy Delannoy of online wine merchant SIYPS.
More than a hundred guests who managed to secure tickets for this sold-out annual event were welcomed by THE GLOSS Editor Jen Stevens. Canapés including Goatsbridge trout tartre with Yuzu ponzu, Iberico ham on focaccia crostini with overnight datterini tomatoes and gougeres with tomme de savoie were served with Cremant de Savoie “Brut Alpin”, Domaine Blard & Fils, France, NV (organic) – a fresh and refined sparkling wine with delicate notes of white flowers, bergamot, almonds and a crisp mineral finish.
The starter of citrus braised octopus with anchovies, olives, orange fillets, and salad and herbs was accompanied by Ucles, Celadon Verdejo/Sauvignon Blanc, Bodegas Fontana, Spain, 2024 (organic). Crisp and lively, this wine is defined by clarity and precision, with restrained aromas of citrus, fresh grass and subtle exotic fruit.
Moving on to the fish course, pan-seared Kimore Quay cod fillet with samphire and a Florence fennel sauce was paired with Muscadet Sevre-et-Maine sur lie, Clos Joubert, Domaine Fevrie, France, 2023 (biodynamic). A superb expression of Muscadet from old-vine Melon de Bourgogne, it combines striking minerality with savoury depth.
The main course of tapenade crusted rump of lamb with petit ratatouille, pommes dauphinois and jus was complemented by Cotes du Rhone “La Borde”, Le Plan des Moines, Spain, 2023 (organic). Medium-bodied and fresh, this Rhone blend reveals red berries, pepper, and Provencal herbs with fine tannins and vibrant acidity.
We observed the French custom of serving cheese before dessert, in this case Boyne Valley bán goat’s cheese, a favourite of Julie’s. Although many assume that red wine is a more obvious match for cheese, Julie rejected this antiquated idea. Her choice of IGP d’Oc, Peche Coquin Rosé, Domaine de la Provenquiere, France, 2024, reveals vibrant notes of raspberry, strawberry and citrus zest in an irresistibly gourmand style.
The pièce de résistance – a peach with honey sabayon, vanilla sable and peach sorbet – cleansed the palate with Jurancon Moelleux, Le grain des Copain, Camin Larredya, France, 2024. Made from late-harvest Petit Manseng, this refined Jurancon uncovers notes of mango, pineapple, apricot and acacia honey, balanced by a long, elegant finish.
As our wine partner SIYPS specialises in wines that are produced with less chemicals, many of them organic or biodynamic, guests likely avoided any hangover!
THE GLOSS and The Merrion Wine Dinners experience is about appreciation of culinary culture and enjoyment at an exclusive level. Thank you to all and to our partners, Range Rover.
Click into the gallery to see some of the guests in attendance.
Photographer: Conor Healy, @pictureitpix
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