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An English & Australian companionship – Venison & Yalumba

November 28, 2019

Roast haunch of venison, braised Savoy cabbage, dried cherries & spätzle.

Roasted haunch of Fallow deer, from our Member Alan Mather’s estate, marinated in juniper and thyme, served with savoy cabbage braised in chicken stock and sour cherry jus with spätzle is the latest addition to our menu this week.

Spätzle is a type of noodle which is poached in boiling water before being pan-fried in foaming butter. It is commonly served in Austria and Germany to accompany game, and really brings out the meatiness and richness of this succulent venison.

Our sommeliers would pair this with a glass of 2013 ‘The Caley’, Yalumba, South Australia.

The legacy of Yalumba started in 1849 when English settlers planted the first vines in Angaston, Barossa Valley. Yalumba is part of Australia’s first families who make exquisite wines, and who has pioneered and developed sustainability in their vineyards and also at the winery.

Powerful and intensely flavoured, The Calley is a blend of Cabernet Sauvignon and Shiraz from two of the most iconic wine regions in Australia, Coonawarra and Barossa Valley. The wine has been aged for 20 months in new and old French oak before being cellared for 36 months before release.

This full bodied and robust wine is showing a lot of ripe black fruits such as blackberries and blackcurrants along with elegant and fresh notes of eucalyptus and red liquorice. The wine is also showing savouriness, with smoked bacon and spiciness, complimenting the gamey flavours found in the venison perfectly. The wine balances the juniper marinade, rounding off this excellent pairing.

Do join us in the Club to have a taste of either side of the planet…