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We opened a Gran Reserva Rioja wine bottle using a classic waiter’s corkscrew with the typical aromas of vanilla, hazelnut, black pepper, dried papaya, sultanas and slightly burnt blackcurrant jam. On the palate the jam was infused with lavender next to French toast coated in icing sugar and in the finish a certain dryness and spiciness of Pfeffernüsse (German iced pepper spiced cookies). After reduction, the scent of clotted cream fudge, bourbon biscuits and candied fennel seeds appeared before we bit into a burnt chocolate cherry brownie. Still a spiciness apparent like that of pears dipped in red wine sauce with cracked black pepper.