I’d like to think that my near permanent thirst for wine is somehow matched by my equally persistent thirst for more knowledge about it. I am, as a result, wont to indulge in research at every opportunity – you know, the kind of research that involves drinking the stuff.
So, when I was invited recently to not only sample a selection of wines from Cloudy Bay, but to meet their viticulturist Siobán Harnett, I was hardly going to say no. The fact that this invitation also involved eating in Michelin-starred Guilbaud’s again was, er, a bonus – admittedly one that you might actually sell your granny for. None of your fried dandelions on the menu here, no sirree. Instead a range of delicate and impressive eats, designed to complement the ever elegant liquids of Cloudy Bay.
On the Guilbaud's Cloudy Bay lunch menu:
Stewed Basque Pepper Terrine, Croustillant of Dublin Bay Prawns (yeah, I had to look it up too - they're crispy, in other words), Fillet of Charolais Beef, Rhubarb Cheese Cake (with an eminently edible candy-striped white chocolate surround)
Whaddya Sayin’?