Exton Park Vineyard

Exton Park Vineyard

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March | 2017 | Exton Park Vineyard

Exton Park Vineyard

Archives: March 2017

Exton Park ‘Firsts’

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The regular Gourmet Wine Dinners at the magnificent 5 star country house hotel Luton Hoo on the borders of Bedfordshire and Hertfordshire – with its Manor House dating back to 1601 and gardens designed by Capability Brown – are one of the highlights of their popular fine dining calendar.

However, earlier this month, there were some ‘firsts’ to celebrate.  First of all, it was the first time that their traditional March Champagne Dinner was devoted to an English Sparkling Wine – the ‘rising star’ Exton Park. That’s Us.  And it was the first time, too, that Exton Park had teamed with a top hotel venue to show their elegant wines to a gourmet audience of discerning diners.

 

 

Working closely with Exton Park,  Head Chef Aimee Reddick created a special menu that not only heralded in early spring, but also brought out the best partnerships with our award-winning range of sparkling wines – all produced from our large 55acre vineyard on the prized chalk slopes of Hampshire’s South Downs.  And all created by our talented winemaker Corinne Seely, who has been making wines at Exton since 2011

Corinne herself was at this intimate wine dinner on March 16th to introduce Exton Park to Luton Hoo’s discerning diners – meeting the guests, presenting her wines, and explaining the connections with each dish.

‘Every wine shown was a fantastic ambassador of Exton Park’s unique terroir, and I felt that our guests really understood what can be achieved from our amazing chalk slopes above the West Meon Valley’ commented Corinne after the dinner.’ It was a very special evening indeed’.

An excellent write-up about the evening by the journalist John Mobbs can be found here:

http://www.greatbritishwine.com/tastingevents/english-sparkling-fine-dining-part-1/

 

MENU 

Canapes – served with Exton Park Brut Reserve NV & Exton Park Rosé Brut NV:

Crab beignet, mango, coriander

Foie gras, poppy seeds, croissant

Oysters with traditional accompaniments

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Starter – Served with Exton Park Pinot Meunier Rose:

Wild mushroom tortellini

wilted spinach, garlic cream sauce 

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Main – Served with Exton Park Blanc de Blancs 2011:

Rack of lamb, roast loin, slow cooked shoulder, thyme reduction 

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Dessert – Served with Exton Park Rosé 2011:

Rosary Goats cheese mousse

Pistachios and Raspberry Textures

 

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