Smith apple’ – matched with Nielson by Byron ‘Santa Maria valley’
Pinot Noir (2014)
Wine – seductive; ripe red/ wild fruit; vanilla, a hint of spice and a touch
of earth; beautifully proportioned; seductive; stunning and beautiful.
Food – all I can say is that we are a world away, here, from your usual
cheese board (and no grapes)!
‘Dark chocolate torte with praline crunch, mango gel, caramel
popcorn & passion fruit foam’ – matched with Cline Cellars ‘Late
Harvest’ Mourvedre (2016)
Wine – very fruity and rich; prunes, plum and a touch of chocolate;
luscious; moreish; very finely balanced and lovely tannins. Wonderful
stuff. Food – where do you start? As with every dish on the evenings
menu we have a plate full of flavours, but again no one flavour
overpowers any of the others. The torte was beautifully dark and dense,
but was not so rich that it defeated you (as some can). This was coupled
with the fragrant sweetness of the mango gel, the slight creaminess,
saltiness and sweetness provided by the praline and caramel popcorn
and was finished off with a refreshing edge provided by the passion fruit.
The best food and wine match? Almost impossible to answer, but by the
shortest of heads the soufflé and ‘Santa Maria Valley’ Chardonnay. As
to the food and wines tasted, keep an eye out for them on both the Art
Schools various menu’s this spring and on its fabulous wine list. Without
exception, they are a perfect match. So, when you visit, give them a go.
THE ‘REAL DEAL’
Whatever language you speak, and whatever language you want to say
it in, the Art School in Liverpool is the ‘real deal’ these days. This is an
observation which is not solely based on my attendance at the Wine
Maker’s Dinner a few weeks ago (although it could be) but is based on
a number of visits to the restaurant in the recent past. Why is it the ‘real
deal’? Three simple reasons:
1. The food is truly outstanding. It spans a number of different menus
(including a vegetarian and vegan menu) and there is a strong emphasis
on the use of locally or regionally sourced produce. With the Art Schools
sensational ingredients, and the culinary talent on show, it delivers big
time when it comes to the food.
2. A huge amount of time and effort is put into matching what you are
eating with what you can or should be drinking with it. Matching food
with wine is important in this establishment. The wine list is extensive
and covers all bases and tastes. If in doubt, ask your sommelier to help
you find the perfect match.
3. The level and quality of service from every member of staff, from
when you arrive to when you depart, is second to none. Smartly dressed,
competent, knowledgeable and friendly staff everywhere. All this in a
smart, contemporary, setting. Classy!
THE CONCLUSION
This can be simply stated. The Art School is not just about going out for
a bite to eat. It is not just about a few plates of decent food with friends
or family. It is a dining experience. It is a dining experience at the very
highest of levels.
I have attended, over many years, a number of wine tasting dinners
where I have had the opportunity to taste many fine wines, alongside
fine food. Some of these events have taken place in top end restaurants
(including in London), with the food cooked by renowned chefs. The
Wine Maker’s Dinner at the Art School, a few weeks ago, ranks up there
with some of the very best.
My fellow wine taster and foodie, whom I took along with me to the
Art School, summed the evening up thus: “You can always tell how
good an evening you are in for by the quality of the canapés. Tonight
they were superb. The rest of the evening followed suit. What really stood
out was the pairing of the food with the wine. On many occasions, when
attending similar events, the food and the wine almost vie for supremacy,
one against the other. Not tonight. This was food and wine pairing at its
absolute best”.
Finally - credit for the photographs in this article must go to Brian
Roberts. I am sure you would agree, as you were sat next to me at the
dinner Brian, that the food and wine tasted as good as it looks in your
photographs? “Y fargen go iawn” as they would say in Wales.
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