The Cinnamon Club has always been a connoisseur when it comes to selecting the cream of the crop for its hugely successful wine pairing dinners, Wine & Spice. This autumn is no exception, with wine dinners from two prestigious wineries: Brokenwood Hunter Valley Australia and Mas de Daumas Gassac. Ever popular, you'll need to book quickly to reserve your place.
27th September – Brokenwood Hunter Valley Australia
It's time for wining and dining as Ian Riggs from Brokenwood Hunter Valley Australia hosts a five-course pairing dinner at The Cinnamon Club. As managing director, chief winemaker and part-owner, nobody knows the vine better and Ian has taken Brokenwood from the self-professed 'hobby' wine-maker it was into the reputable, international label it is today. Starting at 6.30pm in private dining room, the dinner — cooked up by head chef Rakesh Ravindran — will pair the label's best with dishes such as chargrilled halibut with carom seeds and curried yohurt, and smoked saddle of Romney Marsh lamb with rich onion sauce. With talks between courses by Ian himself, it's the perfect time to ask everything you've ever wanted to know about pairing wine and spice. VIEW MENU
26th October — Wine & Spice Dinner with Mas de Daumas Gassac
Called 'one of the 10 best wines in the world' by British wine critic Michael Broadbent, places for the five-course Mas de Daumas Gassac pairing dinner are sure to go fast. Hosting the dinner will be The Cinnamon Club's very own head chef Rakesh Ravindran and wine consultant Laurent Chaniac, explaining pairings such as chargrilled king prawns with fennel seeds, apple and fennel salad with Made de Daumas Gassac Blanc 2011 and Tandoori Welsh lamb fillet with pickling spices and Mas de Daumas Gassac Rouge 2010. Starting at 6.30pm in the private dining room, tickets are sure to go fast. To book either of the dinners, email firstname.lastname@example.org or call 02072222555.VIEW MENU