In the absence of the lunch reviewer we have a brief description of the wine and food served at this wine lunch.

Nick Reynolds was CoTD for this final wine lunch of 2018.

Appetisers:

• All butter puff pastry dumplings with Italian sausage both hot and sweet (sweet = non-hot).
• Mini quiche Lorraine.

Main:

Fish soup (not bouillabaisse) with tomato and saffron plus prawns, mussels, cockles, and fish, both ling and redfish. This was served with sourdough croutons with rouille.

Cheese:

Will Studd selection Comte La Couronne.

Wine:

Appetiser - Wairau River Albarino 2017

Main –

• 2006 Leo Buring Leonay Riesling
• 2010 Henri Bourgeois Sancerre
• 2015 By Farr Viognier
• 2012 Cheron Vosne Romanee les Barreaux
• 2002 Torbreck Struie
• 1998 Lindemans Pyrus