Past tastings

Founded in Hungary in 1990 following the privatization of the state wine company Royal Tokaji has lead the renaissance of Hungarian wines. Tokaji Aszu wines were Europe’s original sweet whites – a mainstay of royal courts for centuries. In fact, Tokaji was Europe’s first classified wine region with classification completed by end of the 17th century, well before that of Bordeaux! Come experience the many styles of this legendary region, from dry Furmint to the almost syrup-like Essencia, under the guidance of Christopher Donaldson MW.

We are pleased to announce the details for our long-awaited Champagne Spring Dinner! Our special guest will be Simon Stockton, the U.K. Brand Ambassador of Piper-Heidsieck. Prepare to be dazzled by the Champagne of the Oscars paired with a sumptuous five course meal served in the spectacular Dining Hall of John’s College!

We will taste the full range of PH Champagne from the classic N.V to their signature prestige cuvée – Rare. Rare pays homage to the cuvée presented by Florens-Louis Heidsieck to Marie Antoinette, which left such an impression upon the Queen so as to lead her to become the first ambassador for the brand. It has been produced only nine times in the entire history of the house, starting with the exceptionally challenging hot-weather vintage of 1976. Simon has managed to secure for us two vintages that are in their drinking prime: 1998 – “sophisticated and seductive” and 2002 – “classical and prestigious” so get excited!

Piper-Heidsieck will also be raffling off a Magnum of the 1998 Rare, you can find the details here. Please note this offer is only open to those attending the dinner.

Dress Code: Black tie preferred (Oscars attire welcome).

Menu

(food subject to alterations, vegetarian options to come):

– Piper-Heidsieck Essentiel Extra Brut N.V. –

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– Piper-Heidsieck Rare 1998 –

Scallops with brown butter vinaigrette, wakame, quinoa and  crisp spinach leaves.

(V) Spinach parcel with coconut harissa sauce and kale and pomegranate salad.

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– Piper-Heidsieck Vintage 2008 –

Grilled red mullet with samphire, crushes potatoes and spring onion butter sauce.

(V) Squash Wellington layered with spinach and mushrooms and puy lentil sauce.

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– Piper-Heidsieck Rose Sauvage N.V. –

Roasted Gressingham duck supreme with roaster aubergine, citrus and red onion, orange sauce and samosa of its leg, Lorette potatoes, Glazed whole butter Chantenay carrots with parsley, Cauliflower with harissa.

(V) Spinach, Lentil and Courgette Shepard’s Pie topped with creamy potatoes and Somerset Cheddar and served with braised spiced chickpeas.

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– Piper-Heidsieck Rare 2002 –

Artisan French cheese: aged comte, soft and blue Auvergne with peeled celery, grapes and wheat wafers.

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– Piper-Heidsieck Demi-Sec N.V. –

Bayleaf ice-cream with rum marinade, warm grilled pineapple, pineapple syrup, passion fruit jellies and lemon meringues.

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Illy coffee or Estate hand picked tea with chocolate truffles.

To complement our Spring Champagne Dinner, Piper-Heidsieck will be raffling off a Magnum of 1998 Rare as well as a bottle of 2002 Rare! The raffle is only open those attending the dinner. The raffle is now open to all!

Rare is the prestige cuvée Piper-Heidsieck  produce only in exceptional years. It pays homage to the bottle presented to Marie Antoinette in 1785 which was the key that opened the doors of royal and imperial courts around the world to the champagne house.

1998 is described as a ‘Sophisticated and Seductive’ vintage, with 70% Chardonnay and 30% Pinot Noir. It is a blend of 10 Crus including Oger, Villers-Marmery. Avize, Trépail and Chouilly for the Charonnays and Verzy, Ambonnay and Ludes for the Pinot Noirs.

2002 on the other hand is a ‘Prestigious and Classical’ vintage, with 70% Chardonnay and 30% Pinot Noir. It is a blend of 8 Crus including Oger, Villers-Marmery and Avize for the Charonnays and Verzy for the Pinot Noirs.

You can read more about Rare and the 1998 and 2002 vintages on the Piper-Heidsieck website.

The winner will be announced at the dinner, and by email shortly afterwards.

To finish the term with a bang CUWS once again invites you to a drop-in tasting with Cambridge Wine Merchants at the University Centre wine bar on Saturday 17th of March, from 3 till 6pm.

Our theme is ‘The Weird and the Wonderful’ and we will be exploring the most unusual wines we can find at CWM!

The wine bar is on the Ground floor of the University Centre which is by Scudamore’s punts near Queens’. The entrance to the Unirsity Centre is close the Doubletree Hilton hotel. https://map.cam.ac.uk/University+Centre#52.201128,0.116362,18

Annual Dinner

SOLD OUT!

As you all know, wine is serious business and when producers hit a slump, sometimes an injection of creative vision is in order. The job of Christian Seely is simple – to use the financial resources AXA, of one of the largest insurance providers in the world, to restore the quality and status of these struggling producers. Himself a graduate of Cambridge, Christian Seely returns to present the fruits of his labour from producers as disparate as Château Pichon Longueville Baron (Pichon Baron) (2eme Grand Cru Classe), Quinta do Noval (Porto), and Disznókő (Tokaj). Join us for an unforgettable evening with a master of the trade.

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Pre-prandial Sparkling Reception

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– Grilled Scallops served with Cumin Roasted Cauliflower and Lemon
– (V) Grilled Celery Root Fondant with Cumin Roasted Cauliflower and Lemon

= S de Suduiraut 2016 =

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– Confit Duck Rillette with Chicory Salad, Red Onion and Warm Brioche
– (V) Courgette and Ricotta Rillette with Chicory Salad, Red Onion and Warm Brioche

= Quinta da Romaneira Petit Verdot 2015 =
= Quinta do Noval Touriga Nacional 2015 =

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– Classic Tournedos Rossini served with Purple Sprouting, Parsley Mash with Forest Mushrooms
– (V) King Oyster Mushrooms, Purple Sprouting, Parmesan Pearl Barley served with Truffle and Madeira Butter Sauce

= Château Pichon Baron 2011 =
= Château Pichon Baron 2007 =

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-Passion-Fruit Pavlova with Blood Orange Posset

= Château Suduiraut, vintage tbc Disznókő Tokaji Aszu 6 puttonyos, vintage tbc =

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– Selection of Hand-Picked Cheeses

= Quinta do Noval Colheita Port 2003 =
= Quinta do Noval Vintage Port 2003 =

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Coffee, Infusions and Chocolate Truffles