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Event Planner | Plan a candlelit dinner for 12 guests | Clos19 UK

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You are on our UK site. To change country, please do so via the menu. Complimentary nominated day delivery on orders over £140.

More details on this Clos19 event package

Ruinart Blanc de Blancs

Intensely aromatic and fresh, Ruinart Blanc de Blancs is the maison’s signature champagne, created with 100% chardonnay from terroirs in the Côte des Blancs and Montagne de Reims.

Food pairing:
Pair with fresh, zesty foods with a salty and citrus zing


With a superbly refreshing flavour, Ruinart Blanc de Blancs makes the perfect partner to a first course of crayfish with lemon and fennel.


Marry this luminous champagne with tartare of sea bream and a spritz of lemon. Also perfect with a delicate sashimi.


Highly aromatic, this blend is a delightful companion to a lemon tart or grapefruit granita.

Cheval des andes 2012

This iconic Argentinian red, a blend of malbec and Bordeaux varietals, is crafted in one of the best Mendoza terroirs. Elegant and structured, its aromatic freshness is typical of 2012 vintages.

Food pairing:
Requires strength – pair with red meats and spicy dishes


Begin with an assortment of charcuterie that includes a dry-cured salami or smoky chorizo.


Seared steak served rare with salsa verde, or pork ribs and salsa criolla, will stand up to the robust flavours of this vintage.


This wine works best with savoury foods – for dessert, pair with an aged goat cheese.

Cloudy Bay Chardonnay 2014

Cloudy Bay’s Chardonnay 2014 finds a harmonious balance between fresh and rich, elegant and bold. This deliciously savoury wine gains further complexity from wild-yeast fermentation and ageing in oak.

Food pairing:
Enhance savoury dishes with this chardonnay’s freshness


A dish of pumpkin and ricotta gnocchi drizzled with sage brown-butter sauce, or shiitake and bok choy dumplings will match the wine’s elegant aromas. Or simply serve with oysters.


The floral, buttery notes of the wine complement fish perfectly. Serve with crab ravioli with lemon butter, grilled halibut with tarragon beurre blanc and asparagus, or classic sole meunière.