‘The Art of Wine Pairing’ at The Orangery at Blenheim Palace

Blenheim Palace

Woodstock

Oxfordshire

OX20 1PS

Home to the Dukes of Marlborough, Blenheim Palace has stood as a stately home since 1705. Situated in Woodstock, Oxfordshire, the monumental country home is not only rich in historical treasures, but also rich in culinary delights. The Gourmet Girls were fortunate enough to receive an invitation to experience the new spring menu and wine pairing at The Orangery, a restaurant within the grounds of the palace.



Those who have been fortunate enough to have visited Blenheim Palace would know of it's unrivalled beauty and tranquil setting. Upon arrival we walked the garden path, dotted by pheasants, as the sun was setting over a glistening lake. Capability Brown designed the grounds to surprise the visitor who would not have expected such beauty behind a plain, stone entrance. In similar fashion, the 3-course spring sampling menu at The Orangery was designed to delight the palette, as each dish was paired by a wine chosen to compliment the food.



To start, we were offered a choice of salmon, compressed watermelon and pickled cucumber or confit of rabbit with rainbow carrots and a mustard tarragon dressing. I chose the rabbit, this was paired with glass of Moulin-a-Vent, Chateau de Jacques from Louis Jadot. Wine pairing specialist John Ferguson-Smith selected a range of unusual wines to pair perfectly to the flavours of each dish carefully designed by Searcys Head Chef Billy Bush. The rabbit was tender and it's flavours enhanced by the dressing and vegetables. I was hesitant to try rabbit but it's preparation did not disappoint.



Next, we were asked to choose our mains: braised loin of cod or duo of spring lamb was offered. I selected the lamb, which was the highlight of the meal. The lamb was cooked to tender perfection, accompanied by roasted potato, crispy parmesean polenta, roasted fennel and a rosemary jus. It was paired with red Crozes Hemitage from Rhone, France. Although white wine and lamb are not traditionally matched, I preferred the Te Awa Left Field Albarino from New Zealand that accompanied the cod. It was fresh, sweeter, and more suited my palette. Sommalier John was very helpful and informative regarding wine knowledge, and would talk guests through his unusual pairing choices and why they provided an interesting culinary match.


To finish the meal, we were asked to decide on pudding. Between rhubarb fool and warm chocolate tart with pistachio ice cream, the tart was an easy choice, paired with a sweet Riesling dessert wine from Marlborough, New Zealand. Once broken with a spoon, the tart erupted in molten chocolate lava, slightly melting the ice cream and creating a deliciously sweet liquid that glazed the pastry. At the end of the evening, guests were asked to score their favourite dishes and write their details down on a score sheet. A raffle then ensued where two lucky patrons won cases of champagne. I wish I could say I won, but the evening's culinary delights were winning in themselves.

Click here to make a reservation at The Orangery Restaurant at Blenheim Palace