The Cellar

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


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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.

Wine flights

To add to your experience we have introduced a wonderful selection of wine flights to enhance your visit.

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 reflections
Fragrance: spiced with undertones of cherry perfumes
austere 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.

Food matching:

I recommend you try the 2004 Valpolicella Classico Superiore DOC with the following dishes...

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, blackberry

Poached and roasted poussin, confit leg, potato and truffle, roasted salsify,boudin blanc, grelot onion, “hen of the woods” mushrooms

Greater Expectations

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

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The Cellar

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