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March 27, 2016updated 02 Nov 2022 10:17am

One Dish, One Wine

This month, London’s Fera at Claridge’s, a three star winner in the World’s Best Wine Lists 2015, shares its current favorite pairing.

The Wine and Restaurant Director, Raphaël Rodriguez chose Eden Valley Riesling ‘Didier’, Tom Shobbrook, 2013, Australia, to pair with Executive Head Chef Dan Cox’s current favorite dish: raw veal with oyster, apple, kohlrabi and marigold.

Dan Cox, Executive Head Chef:

“One of my favorite dishes is the raw veal with oyster, apple, kohlrabi and marigold. It’s our version of a veal tartar. The raw veal diced and dressed with rapeseed oil, salt and Tabasco and wrapped in sheets of pickled kohlrabi with poached oyster and raw oyster emulsion – is served with a sweet and acidic juice of kohlrabi and apple, and shoots of apple marigold and oil of larger leaves. This dish is all about natural minerality and acidity with an intense freshness.
Perfect for the coming of spring!”

Raphaël Rodriguez, Wine and Restaurant Director:

“A raw and natural dish calls a wine made from biodynamic farming and non-interventionist winemaking. Tom ‘The Hug’ Shobbrook makes intense and uncompromising wines from the Adelaide Hills in South Australia. His Riesling ‘Didier’ comes from sixty years old vines nestled in the Eden Valley. The grapes are fermented in clay eggs with a large proportion remaining on skins, contributing to the complexity and sheer power of this wine. It is a bone dry Riesling with biting acidity, that will cut through the raw veal texture and trigger an amazing burst of flavors!”

Click here to read more about Fera at Claridge’s

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