Hosting a magical gathering?
Master the art of exceptional hosting right at your home.
Our SelectionHosting a magical gathering?
Food Pairing Unveiled
We handpicked the perfect bottle to harmonize with your culinary creation.
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Beef Wellington
Recommended Bottle -
Duck breast, beetroot, red fruit pickle, seasoned meat juice and Kasha.
Recommended Bottle -
Lobster, hibiscus peach and beurre blanc
Recommended Bottle -
Scallops with buttermilk, dill and lime.
Recommended Bottle -
Exotic fruit pavlova
Recommended Bottle
Serving Suggestion
Tips to host a perfect gathering
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Elegant Tablescapes
A stylishly decorated table can set the scene for the whole occasion. There are so many ways to create an impressive effect. Here are just a few ideas.
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Perfect YOUR Wine Serve
Since you have chosen your wine with great care, it only makes sense to put the same care into its serving. Here are a few suggestions.
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Perfect YOUR Champagne Serve
Opening a bottle of champagne makes any moment an occasion. Here’s how to do it with style.
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Exquisite Wines
To elevate every gathering
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Cloudy Bay Te Koko
2019CLOUDY BAY TE KOKO 2019
Bottle - 75 cLL
£49.50
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Terrazas
De LosAndes
MalbecTERRAZAS DE LOS ANDES MALBEC 2021
Bottle - 75 cLL
£16.25
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Bodega
Numanthia2014-BODEGA NUMANTHIA TERMANTHIA 2014
Bottle - 75 cL
£226.00
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RuinartSecond
SkinRUINART SECOND SKIN BLANC DE BLANCS PACKAGING
Bottle with gift box - 75 cL
£85.00
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Möet & ChandonGrand Vintage
MOËT & CHANDON GRAND VINTAGE 2015
Gift box with bottle – 75 cL
£62.00
Find the perfect match
Allow us to suggest some excellent wines to suit your occasion.
Accessories
Exceptional wines and spirits deserve exceptional presentation. Discover our range of accessories that allow you to serve them in style.
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BELVEDERE SIGNATUREROCKS GLASS
£12.00
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CHANDON GARDEN SPRITZGLASSES
£90.00
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CLOUDY BAYICE BUCKET
£70.00
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CHANDONICE BUCKET
£60.00
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VEUVE CLICQUOT YELLOWACRYLIC GLASSES
£90.00
Our Picks For You
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Top choice
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Elegant Tablescapes
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A scene with a theme
If you have a particular reason for celebrating, give some thought to how your whole décor can reflect this central theme. A well-set scene can easily elevate any evening into something unforgettable.
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Play with patterns
Not everything has to be perfectly coordinated. By mixing and matching patterns, you create a sense of spontaneity. You can also play with the different materials, from porcelain, to crystal, to copper to earthenware.
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Let the evening glow
Not everything has to be perfectly coordinated. By mixing and matching patterns, you create a sense of spontaneity. You can also play with the different materials, from porcelain, to crystal, to copper to earthenware.
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Personalise each setting
Make your guests feel extra welcome by giving them a place especially for them.A personalised name card allows each person find their place with ease. Or, for even more fun, make playful references to each person, and let your guests work it out.
Perfect your wine serve
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The right temperature for each wine
For the best tasting experience, your wine should not be served too cold, or just as importantly, too warm. Each wine has its own ideal temperature, from 6 to 8°C for sweet white wines to 17 to 18°C for the finest mature grand cru red wines.
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Correct opening
You can open young bottles with any corkscrew. However, for mature wines that may have a fragile cork, consider a lever corkscrew or a two-prong wine opener to ensure that the cork remains undamaged.
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Why decant?
Decanting is the act of separating the wine from the sediment that may remain at the bottom of the bottle of more mature wines. To do this, pour it delicately into the decanter, making sure that the sediment does not reach the neck of the bottle. Decanting also allows for aeration which enhances the natural flavours of the wine.
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Which glass?
To concentrate all the bouquet of flavours and aromas at nose and lip level, a larger long-stemmed wine glass with a rounded bottom is ideal.
Perfect your champagne serve
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The right temperature
Champagne is delicate and deserves to be chilled correctly. While non-vintage bruts suit a temperature of 8°C, mature cuvées are typically best enjoyed slightly warmer. Too cold, and they lose flavour. Too warm, and they lose finesse.
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Correct opening
After tearing the tab carefully, loosen the champagne wire while holding the cork in place with your thumb. Now holding the cork firmly in one hand, turn the bottle rather than the cork until it pops.
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What glasses?
Flute glasses are designed to maximise the visual effect of the rising bubbles. However, many connoisseurs prefer a tall tulip glass with a narrow top to better appreciate the aromas as well as the bubbles.
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How to pour
Hold the bottle directly over the glass, pouring carefully to encourage the bubbles to form a ring around the sides and prevent excessive foaming. To allow bubbles to subside, you may pour a small amount into several glasses, then continue filling by stages.
Our Recommendation
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Terrazas De LosAndes Malbec
TERRAZAS DE LOS ANDES MALBEC 2021
£16.25
Why we recommend it?
The mouthfeel is polished and layered with a pleasing tension and length. Intense contrast of dark and red fruits with the aromas of violet, blackberry and plum paired with deep strawberry.
Recipe
Beef Wellington

Serves 4.
Brown 900 g of beef fillet on all sides in a hot pan. Set aside. Lay thin slices of cured ham (enough to go all the way round the beef) onto clingfilm, then pan-dry a duxelles of 500 g of button mushrooms, 200g of chanterelles and porcini mushrooms and 1/2 a shallot.
Place the fillet of beef on top, roll up tightly, close and set aside in the fridge for 20 minutes before wrapping the whole thing (after removing the plastic, of course) in a disc of puff pastry. Seal tightly.
After coating with egg yolk, place the Wellington in the oven for about 30 minutes at 180°C. Cook 400 g of green beans for about 5 minutes in boiling water, separate them lengthways into 2 pieces and briefly fry in butter, salt and pepper.
Slice the beef Wellington with a bread knife, place a thick slice onto the plate, drizzle over some of the reduced meat juices and neatly arrange a few slices of the green beans.
Our Recommendation
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BodegaTerman- thia
BODEGA NUMANTHIA TERMANTHIA 2014
£226.00
Why we recommend it?
A complex, stimulating nose which harmonises black fruits and cassis with notes of tobacco and aromatic spices. A long and delicate finish with a rich and smokey taste.
Recipe
Duck breast, beetroot, red fruit pickle, seasoned meat juice and Kasha.

Serves 6.
Ingredients:
3 duck breasts. 2 cooked beetroots. 1 small boiled potato. 1 Chioggia
beetroot, blue meat and red meat radishes, blackcurrants, blackberries,
blueberries or redcurrants (2-3 per plate), kasha (toasted buckwheat),
50 g sugar. 15 cl cider vinegar. 1 tbsp balsamic vinegar, meat juices
(duck or beef).
Pickles:
Mix the red berries with the cider vinegar, water and the sugar. Leave
to steep in the fridge for 24 hours.
Beetroot purée:
Blend the cooked beetroot, potato and balsamic until very smooth.
Beetroot/radish
vinaigrette:
mix walnut oil, balsamic vinegar, salt and pepper.
Duck breast:
Score the fat. Cook in a pan over a medium heat for 5 minutes, then 2
minutes on the flesh side. Finish in the oven at 180°C for 7-8 minutes.
Leave to rest.
Puffed kasha:
Fry the buckwheat grains in olive oil over a medium heat until they pop
(approx. 5 minutes).
Presentation:
Cut the vegetables into small circles and arrange them on the plate,
coated with the vinaigrette. Add a few red fruit pickles. Make a thin
circle of beetroot purée, pour the hot juice into it and finish with
half a duck breast. Sprinkle the duck with puffed kasha and fleur de
sel.
Our Recommendation
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Cloudy BayTe Koko
CLOUDY BAY TE KOKO 2019
£49.50
Why we recommend it?
The mouthfeel is elegant, refined, silky and luxuriously simple. The finish is dominated by a deep salinity.
Recipe
Lobster, hibiscus peach and beurre blanc.

Serves 4.
Cook 4 lobster tails in boiling water for 3-4 minutes, then leave them to cool and remove the shells. Make a beurre blanc by reducing 30 cl of white wine, adding 2 chopped shallots and 1 bay leaf. When there is not much liquid left, strain the shallots and gradually whisk in the chunks of cold butter, 1 at a time. Season with salt and pepper to taste.
Pit 2 vine peaches and cut them into slices the same size as the lobster tails, then steep in a mixture of cider vinegar (15 cl), water (15 cl), sugar (1 cube) and dried hibiscus flowers (about ten).
Lightly brown the lobster tails in a pan with a knob of butter, season with salt and pepper, then cut each into 3 pieces. Spread a circle of beurre blanc on the plate, then alternate pieces of lobster and sections of peach in the middle of the same circle. Garnish with young shoots and small edible flowers.
Our Recommendation
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Möet & ChandonGrand Vintage
MOËT & CHANDON GRAND VINTAGE 2015
£62.00
Why we recommend it?
Notes of soft brioche and almonds with the aroma of sweet white peach and elderflower envelops the palette with a finish that has a lingering lightness and freshness.
Recipe
Exotic fruit pavlova

Meringue:
Preheat the oven to 100°C. Beat 100 g of egg whites with a mixer and add 25
g of caster sugar and 100 g of icing sugar. Spread the mixture as thinly as
possible on a baking tray lined with baking parchment.
Cook for an hour
and a half, then leave to air dry.
Vanilla Chantilly cream:
Whip 50 cl of single cream and 120 g of cold mascarpone in the bowl of a
mixer with 200 g of icing sugar and the seeds of a vanilla pod.
Set
aside in the fridge.
Fruits:
Peel and dice 1/2 a pineapple, 1 mango and 2 kiwis, then squeeze out the
juice and passion fruit seeds. Place them in a salad bowl.
Using a
microplane, add the zest of one lime.
Presentation:
On a serving plate, place 2 large quenelles of Chantilly cream and pour the
exotic fruit salad over the top. Place the meringue "sheets" evenly on
top.
Enjoy!
Our Recommendation
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Ruinart Second Skin
View DetailsRUINART SECOND SKIN BLANC DE BLANCS PACKAGING
£85.00
Why we recommend it?
Brightens the palette with the aroma of pure citrus, sweet fruits and subtle notes of jasmine. It provides a refreshing and clean finish.
Recipe
Scallops with buttermilk, dill and lime.

Serves 6.
4 scallops per person. 40 cl buttermilk, 2 dill sprigs. The juice of 2 limes. 1 finger lime. Oyster leaves. Samphire. 1 parsley, basil. 1 g xanthan gum. 1 g soya lecithin. Neutral oil. Olive oil, salt and pepper.
Marinate the scallops, roughly carved into carpaccio, in the buttermilk, salt and pepper. Blend the lime juice and xanthan gum to make a gel.
Blend half the parsley and 1 bunch of dill with 15 cl of neutral oil, then
strain through a cheesecloth. Do the same with the rest of the parsley, dill
and basil, but with water and a splash of white balsamic vinegar.
Add a
pinch of soya lecithin and blend until it forms a stable mousse.
Arrange the scallops in a circle, top with a few samphire and oyster leaves, a little gel, a few grains of finger lime, a little dill oil and finish with a generous spoonful of herb foam on the side of the circle.