New wine cellar at the Red Lion Stanage

Derbyshire Times

Step inside the newly unveiled wine cellar at the Red Lion Stanage!  From temperature control to aesthetic details, every aspect has been thoughtfully considered.  Explore how the new wine cellar enhances the overall dining experience at the Red Lion Stanage. Learn about the selection of fine wines and the ambiance created for discerning guests.  #WineCellar #RedLionStanage #WineStorage #FineWine

Transcript

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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