The Michael Wignall at The
Latymer wine list represents a selection of fine wines from
all over the world. Every dish on our menu has been expertly
matched to a complementing wine intended to enhance your
experience. Details of these can be found within our menus;
alternatively our sommelier will be delighted to guide you through
your choice of wine.
Call us on 01276 486156
book a table online
MEET the man behind the wine list
Head Sommelier, Ali Rasouli Nia has been a
sommelier since 2007.
“My specialities are Italian but I really
love natural wines, a totally new style of wine making. I’m
fortunate to be familiar with many winemakers around the world
which gives me a real depth of knowledge. Having grown up in
Germany, I also have passion for German wines!
I’m thoroughly enjoying my time here at
Pennyhill Park and am particularly excited to be working with
Michael Wignall and his extraordinary food. I intend to bring my
own style as a sommelier, encouraging guests to experience wines
they may not normally choose.
To add to your experience we have
introduced a wonderful selection of wine flights to enhance your
Offering the opportunity to journey through
varying vintages (vertical or horizontal - for all wine buffs),
grapes and regions spanning all four corners of the earth to
expertly complement your food.
For details of our wine flights, please feel
free to ask your sommelier who will enthusiastically assist
Wine of the season by ALI RASOULI NIA
The wine: 2004 Valpolicella Classico Superiore
DOC, Giuseppe Quintarelli, Veneto, Italy
The grapes: 55% Corvina e Corvinone, 30%
Rondinella, 15% Cabernet, Nebbiolo, Croatina and Sangiovese
Date of harvest: from mid September
Colour: medium intense ruby red with garnet
with undertones of cherry perfumes
with traditional definition, well balanced. The flavour is dry with
pleasant bitter undertones.
As soon as the grapes are picked, they are taken in wooden boxes
to the cellar to be pressed. After about three or four days of
maceration, the alcoholic fermentation takes place through
indigenous yeasts. This process lasts between seven to eight days.
Finally the raking and after decanting two or three times the
Valpolicella reposes until the end of February. Then comes the
moment of “ripasso”, which gives the wine more complexity, colour
and structure. At this point comes the racking of the Amarone, and
the Valpolicella is added to the marc. A second alcoholic
fermentation spontaneously starts at the end of which it is racked
from the vat. The product obtained is put in medium – large
Slavonian oak barrels where it remains for about seven years until
maturation is reached.
The winery: the Giuseppe Quintarelli winery is
my favourite in Italy, belonging to the best five wineries there -
I try to vist them two to three times a year. They are also very
famous for the Amarone.
I recommend you try
the 2004 Valpolicella Classico Superiore DOC with the
Roasted Lakeland roe deer, juniper
scented calves sweetbread, black pudding crumble roasted “hen of
the woods” mushrooms, salt baked white carrot
Poached Yorkshire grouse, confit leg,
parsnip “bark”, parsley sponge, bread and bay, parsnip hash,
Poached and roasted poussin, confit leg, potato and truffle,
roasted salsify,boudin blanc, grelot onion, “hen of the woods”
To broaden the opportunity of trying some
of the world's finest and rarest wines, we have created a company
policy to 'cap' margins at the higher level of the wine
list. Wine aficionados will survey a
comprehensive and well thought out list, with some tantalising and
unexpected wines but will be equally astounded to see
them presented at such agreeable pricing.
Book now! Call us on 01276 486156
book a table online