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A word about wine
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By Jane Rawlings
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I am very excited about the wine of the month this time as it is not only a great tasting Pinot Noir (well, Pinot Nero) but is from an up and coming area of Italy and is sealed with a glass stopper - something I had not seen before, but more about that later.
'Tis the season to indulge a bit so time to turn our attention to desserts! Dessert wines are often forgotten or written off as too sweet and cloying, but this really doesn't do justice to the large range of styles and flavours available. We have a small but varied selection from light, gently sparkling whites, sweet yet refreshing reds through to the classic partner for cheese ~ port.
However, the star of the Christmas Season for me has to be the rich, dark, decadent Pedro Ximenez, which rivals mulled wine for summing up Christmas in a glass. The rich, dried fruit flavours are fantastic alongside mince pies, Christmas pudding and our pear dessert, or even contrast nicely against tangy hard cheeses offering a nice alternative to Port (or you could just pour it straight over ice cream!).
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Wine of the month:
2008 ~Pinot Nero, Blauburgunder, Alto Adige, Italy
£24.99 per bottle
This wine is much lighter than the previous Pinot Noir we had on the menu and is a beautiful ruby red colour, with a tinge of purple around the rim.
It is smooth, light and fruity with a bouquet of raspberries and vanilla, and a hint of light herbs on the finish.
It has made a stunning accompianment to our woodpigeon Wellington and roast goose alike, but works very well with lighter dishes such as chicken and even some of our fish dishes such as the grey Mullet.
The Alto Adige region is was cited as one of four regions in Italy growing Pinot Nero as far back as 1894. Although much of the Pinot Nero grown in Italy is used in sparkling wines, this region produces elegant, velvety reds with the overall structure and characters of traditional Pinot Noirs from Burgundy, which the other regions in Italy have struggled to achieve.
The wine also uses an innovative glass stopper called Vino Seal which eliminates the risk of cork taint, improves the aging potential of wines and allows wines to be aged standing up. These stoppers are mostly being used in Germany, but have also been adopted by some high end wineries in California to use on their premium wines where asthestics and elimination of the risk of cork taint are of high importance.
The design of the stopper has also won a "Worldstar Award for Packaging Excellence" from the World Packaging Organisation.
We are big fans here at Albert's Table, but mostly because the wine itself is delicious!
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Food & Wine tasting evening
Wednesday 13th January ~ 7.30pm
Our next wine tasting evening will be held in mid January and we are very excited to announce our special guest joining us for the evening, alongside our regular host, Tim McLaughlin Green from Sommeliers' Choice
Our guest will be Jerome Garnier from Domaine Garnier in Chablis.
The Garnier family were farmers for many generations until they started making wine in the Denomination of Chablis in 1985 under the supervision of Xavier Garnier.
Today Garnier wines are respected around the world winning many awards, and have been popular with customers at Albert's Table since we opened.
We shall also be serving a 4 course dinner to complement the wines. The price of the evening will be £59 per person which includes a 4 course dinner with 6 glasses of wine.
If you would like to make a booking for the evening, please call us on 0208 6802010 or email reservations@albertstable.co.uk.
We require a £30 deposit per person to secure the booking.
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~ Christmas Day Menu ~
Served between 12 midday to 5pm on December 25th
£60 per person including 4 courses, Champagne, coffee and mince pies
Glass of Louis Barthelemy Amethyste Brut Champagne
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Jerusalem artichoke velouté with roasted hand dived scallops and chives
(with or without scallops)
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Confit Goosnagh duck leg terrine with pistachios, celeriac and fig chutney
Organic smoked salmon & fresh crab paupiette, lemon mayonnaise and dill
Endive, golden beetroot & Cashel blue cheese salad
with orange and thyme dressing
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Roast breast and leg of Goose, potato gratin, red cabbage, honey roast carrots, parsnips, Brussels sprouts and cranberry sauce
Truffle crusted loin of Atlantic cod with leek lasagne,
Gloucester Old Spot bacon and parsley purée
Lightly spiced potato & butternut squash cake with butter roast winter vegetables, chestnuts, apples & pears, finished with rosemary & sherry juices
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Christmas pudding with brandy butter
Jam roly poly and custard
Bitter chocolate tart with almond topping and malt ice cream
Selection of British cheese from Neal’s Yard served with
grapes, walnuts, piccalilli and fig chutney (£3 supplement)
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Coffee & mince pies
A deposit of £30 per person is required in order to confirm your reservation. Please let us know of any special dietary requirements when making your reservation. We shall be serving Christmas lunch between midday and 5pm on the 25th December. VAT is included. A discretionary service charge of 10% will be added to your bill.
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~ Boxing Day Menu ~
Served between 12 midday to 5pm on December 25th
£35 per person including 3 courses, mulled wine, coffee and petit fours
Mulled wine
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Baked English onion soup with gratinated crumpet
Risotto of saffron and mussels
Warm mackerel fillet, tart fine of onions and mustard, aioli and parsley
Home cured ham, pickles and toast
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Chicken roast with lemon thyme, fondant potato, cabbage
and trompette mushrooms, truffle and sherry sauce
Roast loin of beef, hand cut chips, bone marrow and Burgundy sauce
Roast monkfish and home smoked ham, cauliflower cheese
and sauce of langoustine
Beetroot and potato agnolotti, purple broccoli, roast onions and ceps,
warm walnut, raisin and mustard seed dressing
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Rhubarb and ginger trifle with shortbread
Baked apples, calvados custard and rum & raisin ice cream
Chocolate fondant with caramel ice cream
Selection of British cheese from Neal’s Yard served with
grapes, walnuts, piccalilli and fig chutney
(£3 supplement)
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Coffee and petit fours
A deposit of £15 per person is required in order to confirm your reservation.
Please let us know of any special dietary requirements when making your reservation, including any vegetarians in your party.
We shall be serving lunch between midday and 5pm on the 26th December.
VAT is included. A discretionary service charge of 10% will be added to your bill.
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~ New Year's Eve Menu ~
£60 per person or £90 to include specially selected wines
Champagne and canapés
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Warm violet artichoke vinaigrette with kilamatar olives, capers and parsley
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Wild sea bass and fresh crab ravioli with a clear, spiced crab broth
OR
Croquette of Jerusalem artichoke
with roast butternut squash, salsify and soca niçoise
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Roast loin of local beef with ox tail stuffed cabbage, fondant potato,
wild mushrooms and Madeira sauce
OR
Gratinated truffle macaroni with white onion, parsnip and a pesto sauce
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Apple tart tatin with vanilla ice cream
OR
Glazed lemon tart
OR
Selection of British cheese from Neal’s Yard served with
grapes, walnuts, piccalilli and fig chutney
(£3 supplement)
***
Coffee and petit fours
A deposit of £30 per person is required in order to confirm your reservation.
Please let us know of any special dietary requirements when making your reservation, including any vegetarians in your party.
VAT is included. A discretionary service charge of 10% will be added to your bill.
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