00:00Hello afternoon everyone. Welcome to our latest edition at the Peak Hedge Hotel
00:04Red Lion Restaurant. My name is Adrian, the food and beverage manager here. I would
00:08like to introduce you to our wine room today. So the latest project came about
00:13with a lot of help from Mr. Steve Perez, the owner here, who noted that our wine
00:19program is doing fairly well, well exceeding really, and it was one of his
00:23dreams for a while to build one of these custom wine rooms, just to allow us to
00:28showcase what we do. We offer a wide range of wines, you know, obviously white, rosé,
00:34sparkling, stills, desserts, and of course reds, and this room is actually divided in
00:39two. So we've got the cold room where you have ready to serve white wine, sparklings
00:46and roses, dessert wines, and then the red wine side, which is slightly higher
00:50temperature, all humidity controlled, and again it allows us to store red wine as
00:54well laid down for a longer period of time. This of course has allowed us to get
00:59some high-end labels, like the Chateau Petrus or the Lafitte Froschild. We also have some
01:08lovely Vega Sicilia Unico from Spain, the Chateauneuf-du-Pape, Formage de Jacques Perrin, and so on and so forth.
01:15But we do of course also offer a wide range of more accessible wine because we are quite a large value,
01:21with quite a lot of footfalls, so we get a diverse crowd, as you can imagine.
01:26We have the Columbard, which is from South Africa, from the Western Cape, sadly not available for much longer,
01:34but it's one of those grapes which is a bit offbeat, if you will, but really nice and a really nice alternative,
01:40to say Sauvignon Blanc, if you will, but really it's off the beaten path, if you will. And then a dessert wine,
01:47and we were quite lucky to be able to acquire this, through one of our lovely suppliers.
01:52So we've got the 1953 Chateau d'Oiseidien, which is of course higher-end, by no means entry-level,
02:00but quite the experience, if you wish to try something different, I'll say.
02:05So also, and it is my favourite grape, Riesling, from Germany, so we've got the Battenfeldt Spanier,
02:11which is called CO Steinlinden, super high and super nice mineral wine, so one of my favourites for sure.
02:21Something very dear to us would be the sparkling wines from Roebuck Estates,
02:27which we stumbled across about two years ago, when we did a fundraiser for the Ukraine,
02:31they were so kind, sponsored the event, with a lot of their lovely rose wine,
02:36and this would be their Rare Expressions number 19 edition. So, really, really interesting project
02:41from Sussex. So we also like, of course, to offer perky wines in our Coravin system,
02:47and this is a Saint-Saëns, from Nathé Vallée in South Africa. Again, a really, really, really light
02:54red wine, summery, can be served lightly chilled, great alternative to Pinot Noir, and again,
03:00fairly affordable for what it is, great wine. And then, of course, last but not least,
03:05we also have managed to acquire two bottles of the legendary Petrus, and we have the 2006 vintage.
03:13So, obviously, you've got a great range of wines here. Just tell us a little bit about
03:17the different grapes, and what people need to think about when they're coming for a meal, and
03:22choosing a wine to go with it. Obviously, a great restaurant's going to have sommeliers in it,
03:25and have some advice, but if you're looking at a wine list,
03:28how would you advise people to choose what to drink with what they're eating?
03:32Of course. My personal opinion is our customers would be open-minded, or should be open-minded.
03:38We've got, obviously, the entry-level wines, which are all good quality, great quality,
03:42but then, if you turn that page away from the buy the glass stuff, you obviously enter
03:47the territory of interest, if you will. So, being an open-minded customer is great for us. We are
03:55trained, to a certain extent, in wine service, you know, so we should be able to guide you
04:01whilst you are dining with us, or you're just in for a drink. And just on that note, we've got a couple
04:07of examples here. They are both wines from our Coravin selection. One is the Langpap Columbard from
04:14Iain O'Dea, South Africa, Western Cape. So, it's a wine that's influenced by the ocean, which is nearby,
04:21so it's quite briny and saline. It's got sort of a slightly sweet rhubarb, green rhubarb note to it,
04:27but very good culinary wine. So, think seafood, think as an aperitif. In fact, we offer it with
04:33our oysters as a pairing. So, really nice and interesting, quite quirky, but great value.
04:40And then, a slightly higher-end Shiraz, which is normally a crowd-pleaser, a bit of a fruit bomb,
04:46if you will, in senses, from Australia, from the Barossa Valley. So, this is the Amon-Ra 2008,
04:53which is powerful wine. Obviously, with having all the age on it, it's sort of developing what we
04:58call tertiary aroma. So, it's sort of, it's got the fruit, it's got the spices, what you expect from
05:03a Shiraz, but it's going into a sort of slightly mushroomy, leathery territory, if you will.
05:09I personally drink a lot of Malbec. I like kind of full-bodied wines. If someone like me came in and,
05:15but maybe wanted to try something a little bit different to just get out of that kind of
05:18hamster glove, just going for the same safe choice, what sort of thing would you recommend?
05:23Plenty of options, you know. Obviously, here is one right there in front of us. I know it's Shiraz,
05:27but it's got the age, which you don't normally find in the supermarket, let's say. We've got
05:32interesting wines from the Priorat in Spain, which can be quite big, bold, and out there,
05:37you know, quite, they've got their own character. So, there's plenty of choice. You know, we've got
05:42Pinotage from South Africa, which can be quite divisive, actually, as a wine and a style and a grape,
05:48but it's a really good quality one. Plenty of choice, as I say, you know. Numerous wines, aren't there?
05:54And the obvious question to ask the expert is, what would you drink if you had a free run of the
06:00wine cellar? What would be your go-to? Sadly, loads of freezling. But no, I mean, as I say,
06:07this is something I think the Langpader Colomb are great value, you know, and I find a lot of the times,
06:12whilst you are able to store a lot of iron stuff, it's that sort of up to 80 pounds where you will
06:18find a really interesting and out there, you know, good quality wine. Small producers, of course,
06:23you know, unknown and hidden. So, that's what I would drink, a lot of that. I'd give it a go.
06:29I'd give it a go.
06:38There we go.
06:40There we go.
06:41There we go.
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