Throughout the centuries wine and food have been inseparable partners. We have always tried to respect this marriage in making wines that have an ability to interplay with food rather than dominate.
It is like the difference between a conversation that all enjoy and partake in and the one where there is that one individual that is always just a bit louder and more opinionated than the rest. Yes we have all been there, and the current trend toward bigger, fruitier, oakier and more tannic wine can stifle the interplay between those divine moments created in the kitchen by a caring partner or a chef.
On this following page we celebrate some of the marriages created by our favourite chefs in our annual degustation dinners.