MW banquet: the wines and food consumed
Masters of Wine from around the world gathered in London last night for a sixtieth anniversary banquet where they enjoyed wines from Austria, Burgundy and Bordeaux.
As many as 300 people, including 150 MWs, attended a dinner at the Banqueting House in Whitehall, which was held to celebrate 60 years since the Institute of Masters of Wine was founded.
Attendees enjoyed Bollinger from magnums with canapés, before sitting down to a feast starting with Salcombe Bay crab accompanied by Grüner Veltliner and Meursault.
They were then treated to British beef with first and second growth Bordeaux, as well as Cabernet from Napa Valley.
A pudding of crème brûlée followed, served with late harvest Gewürztraminer, before diners were given a selection of English cheeses with vintage Port and aged Oloroso.
The full menu including the exact wines served can be viewed on the following page.
The wines served at the banquet:
With canapés: Bollinger Special Cuvée Magnum
With starter: Grüner Veltliner, Loimer 2008 Magnum , Meursault Charmes, Louis Jadot 2006
With main course: Château Margaux 1999 , Ridge Monte Bello 1990 Magnum, Château Pichon-Longueville Baron 1988 Magnum
With pudding: Gewürztraminer Hengst GC, Vendange Tardive 1989 Magnum
With cheese: Cockburn’s 1955, Matusalem 30-year old Oloroso
Smoked salmon bonbon filled with truffled curd cheese and topped with black caviar
Pressed foie gras on brioche with plum jelly and nibbed almonds
Gilded quails eggs with homemade celery salt (v)
Scottish smoked salmon on beetroot toast with sour cream and fennel fronds
Salcombe Bay crab with celeriac mayonnaise, samphire, English prosciutto and parsley cress
Charred baby leeks with beetroot, crumbled Ragstone, rarebit crumbs, kale crisps and beer mustard vinaigrette (v)
Served with fresh bread and unsalted butter
Rare roasted sirloin of British beef with buttery mash topped Scotch pie, wilted spinach, parsley and garlic buttered wild mushrooms, confit parsnip and ale reduction
Butternut, spinach and chestnut wellington with buttery mash topped mushroom Scotch pie, wilted spinach, parsley and garlic buttered wild mushrooms, confit parsnip and rosemary cream sauce (v)
Mango brûlée with roasted pineapple, mango marinated in passion fruit vanilla syrup and honey cress
Colston Bassett Stilton Keen’s cheddar Golden Cross goat’s cheese served with a selection of crackers, fruit and preserves
Tea, coffee and white and dark chocolate truffle petit fours.