The University of Manchester Wine Club

Wednesday, 5th November, 2014


"Through the meal" by Dick and Elizabeth Parish 


Apéro Mystère: Choice of white or Rosé - to be identified after consumption


Apéro Traditionnel: Clairette de Die, Poulet et Flis, Quartier "La Chapelle", Potaix 75%, Muscat 25% Alc 8% €7.50

The next 4 wines all come from the Terres d'Avignon


Blanc #1: 2012 C ôtes du Rh ône Villages, Camps des Revès, Viognier, Grenache, Clairette. Alc 13% €7.90


Blanc #2: 2013 C ôtes du Rh ône, Réserves des Armories, Silver Medal, Avignon, Grenache, Viognier, Bourbelenc, Roussane. Alc 13% €5.30


Rosé #1: 2013 C ôtes du Rh ône, Réserves des Armories, Silver Medal, Paris, Grenache, Cinsault, Syrah. Alc 13.5% €5.30


Rosé #2: 2013 C ôtes du Rh ône, La Grange des Filles, Grenache, Syrah, Viognier. Alc 13.5% €6.65


Rouge #1: 2012 C ôtes du Rh ône, Domaine Les Bastides, Visan 60%, Syrah 20%, Grenache 20% Carignan. Alc 13% £8.99 (from Avery)


Rouge #2: 2013 Domaine de la Souco Papale, Châteauneuf du Pape, Grenache, Syrah, Cinsault, Mouvèdre (probably). Alc 14% €13.00


Dessert/Digestif: 2010 La Gourgeonne, Vignerons de Balma Venita (Baumes de Venise), Muscat blanc petit grains. Alc 15% €8.50

Tasters, and Other Suggestions  






Apéro Mystère 

Used as a ‘taster’ itself - don’t muddle yourself with nibbles as well! 

Clairette de Die, Tradition 

amuse-bouches: tapenade, hummus, chopped tomatoes, 


Whatever you personally like as nibbles - from Bombay mix to vegetable crisps! 

Côtes du Rhône Villages, 

Camp des Revès 

Crab & avocado salad: 

tomato granita & salad* [1] 

Chilled, as apéritif, 

salads & roast vegetables, 

simple grilled or poached fish; quiches, chicken, duckling, Chinese, and some Indian meals 

Côtes du Rhône, Réserve des Armories 

minted pea soup 

Côtes du Rhône, Réserve des Armories,  Rose 

fennel tagliatelli & walnuts 

as above, but also useful with fish-in-sauce, pork, veal, some lamb dishes & curry. Good with risotto & pastas 

Côtes du Rhône, La Grange des Filles, Rose 

lamb noisettes & salpicon* [2] 

Côtes du Rhône, Domaine les Bastides, Visan 

roast guinea-fowl & prunes, with fondant potatoes 

Most red meats and game: duck, spicy dishes and cheeses 

Domaine de la Souco Papale, Châteauneuf du Pape 

Cheeses: hard, soft, blue; 

just a sliver of each with a couple of biscuits. 

La Gorgeonne, Muscat 

mousse au chocolat or 

red fruit short-bread 

Chocolate, and sweet puddings of choice; in crème brulée or with ice-cream. (We often chill it as an apéritif or use it in Galia melon halves as a starter.) 




Drink anything with anything, these days. 

Duck, red or white? 


Taster menus - Michael Caine’s, the Aumbry, +/- accompanying wines - 

this is such a menu. 

Size of portions 

+ other suggestions for mains 


Presented in different ways - try egg-cups or tiny candle-holders 

There isn’t usually a choice on t. ms, but they do ask about allergies, and dislikes, hence the 2nd option. 


The traditional version is ‘soup and then fish’ but this is a nice fresh soup. Try tea-cups or small dessert-sized dishes. 


The fennel is chopped into a light cream sauce. Serve in the centre of a pretty soup plate. 


Salpicon often includes chopped chicken or ham - but you only need a very little 


Red wine also complements game, so if you like venison..... 


Cheese before dessert means you can carry over the red wine, if your guests are driving .... 

We took the tram after the tasters we tried!

[1]In case of allergies

[2]Essentially, finely shredded, warm salad