Epicurean
Newsletter about Wine, Art, and Food!
December
07 | Volume 9
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I
like this feeling of Christmas upon us! Christmas has always been
the greatest family time to me: when we can all share some good
moments together, and celebrate and have fun with good food and
good wine. I do not expect Christmas presents anymore... but just
the pleasure of enjoying these precious times together!
And fine food has always
been very important to us at our events. Naturally lots
of potential customers always ask how the food is like at Crimson
Aroma’s events so we thought we would show you how
it does look at least! We had a photographer in at a
recent event who took fine pictures of the different dishes on
that particular event which are now displayed on our website.
Our monthly interview is with Maggie Bollaert from Plus
One Gallery on Pimlico Road, and finally we provide you
with a usefull chart matching wines with Christmas food.
Have a great Christmas!
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Part
1: Our Food: Pictures from a recent event....
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Our
food is cooked on site by our Michelin-Restaurants-Experienced-Chefs.
How about some Lobster, Red Pepper Bavarois, Lobster Reduction?
Or
some Foie Gras Terrine? followed by a
Civet of Mushrooms?
Would like
some Venaison, Red Wine Sauce, Mash Celeriac?
Could
you resist the Chocolate Croquant, Soft Caramel?
More
pictures here...
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Part
2: Interview: Maggie Bollaert - Plus One Gallery
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 London
is one of the most renown Art Scene in the world,
with so much diversity and specialisation amongst
the galleries. This month we spoke with Maggie Bollaert
who runs Plus One Gallery on Pimlico Road as her gem
gallery is specialised in Photo Realism.
Maggie is a very
busy person, but also a very kind person and provided
us with some of her precious time between 2 exhibitions.....
Read
the interview here...
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Part 3: Wine
& Food Tips: Christmas Combinations
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Foie
gras
Sweet white wine from botrytised grapes (Jurancon, Sauternes,
Coteau du Layon) or young and acidic cabernet sauvignon from
old world.
Oysters
Non oaked Chardonnay from cooler climate (Chablis in France,
Adelaide Hills in Australia).
Lobster
White blend Semillon/sauvignon from Left bank Bordeaux (Pessac-Leognan),
Champagne, Sauvignon blanc from cooler climate.
Crayfish
Champagne, Sauvignon blanc from cooler climate.
Roast Turkey
Pinot Noir from New Zealand or Burgundy.
Duck filet
Malbec from Argentina or Cahors from France (Malbec grape variety).
Pheasant or Venison
Complex, intense and tannic dry rather OLD red wine: Syrah/Viognier
from Cote Rotie (Northern Rhone), Pinot Noir from Cote de Beaune
Burgundy, Mourvedre from Bandol (Provence).
Blue Cheese
Sweet white wine from white botrytised grapes. (Sauternes from
Bordeaux region, Tokay from Hungary).
Chocolate cake or Christmas Pudding
Red fortified wine: Port, Maury, Banyuls, Rivesaltes.
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