Summary Wines from Around the World with Amelia Singer

£100.00

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Join us for a fun, interactive day of diving into the Old and New Worlds of wine.

Leiths has created a menu which Amelia has matched wines to; a Leiths teacher will be cooking dishes in the background, which are then served and tasted alongside the wines.

Our March class will feature wines specially selected from female winemakers across the globe.

Menu:

Canapé - Thyme cracker rare roast beef horseradish and caper dressing

Starter - Smoked haddock soufflé tomato, pepper and olive sauce

Main - Roasted lamb rump with salsify pumpkin and sweet potato puree, parsnip crisp and buttered kale

Dessert - Apple cake blackberry and apple compote cinnamon ice cream

The Old World wine-growing regions of France, Italy, Spain, Germany will be pitted against the New World areas of California, Australia, South Africa and Chile.

Old World wines, generally lighter-bodied with herbal, mineral and floral components, will be closely compared to the wines of the New World, which are generally full-bodied, fruity and higher in alcohol thanks to warmer climates.

Continuity, history and tradition vs. technology and science - but which world should prevail? Join us on November 23rd and decide for yourself.

Amelia completed the prestigious WSET Wine Diploma and worked in wineries all around the world before launching her career as a TV presenter and video blogger for Jamie Oliver.

She’s on a mission to demystify wine, eliminate snobbery and empower everybody to make great wine choices.

Previous menus have included:

Canapé

Broad bean and avocado puree with maple bacon on spelt and fig crackers

Starter

Cod with wild garlic puree and barbecued asparagus

Main

Boned quail with chorizo, spinach and pedro ximinez sauce, marcona almonds and red grapes

Warm jersey royals with herb butter

Dessert

Alpine strawberry Eton mess cheese cake

Example of past menu: October-inspired dishes created by Leiths chef Jane Montgomery and matched with wines chosen by Amelia. These plates capture the textures, colours and flavours of the season.

• Farinata with tomatoes, squash and rocket
• King oyster mushroom with samphire, cauliflower puree, and raisin and caper vinaigrette
• Braised pork cheeks with buttermilk & roasted garlic pomme puree and beetroot
• Profiteroles filled with damson crème patisserie, hazelnut praline and chocolate sauce

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