SPANISH AND PORTUGUESE WINE TASTING WITH CHEESE PAIRING

THURSDAY 23RD JANUARY

6PM ARRIVAL

PAPA FIGOS’ BRANCO, CASA FERREIRINHA, DOURO, PORTUGAL

aromatic tropical fruit & herbs with subtle mineral tones

BATH SOFT COWS CHEESE, BATH, ENGLAND

soft and yielding with a white bloomy rind, creamy with a hint of lemons

 

’O ROSAL’SANTIAGO RUIZ, RIAS BAIXAS, SPAIN

blossom, pear, apple, aniseed & some subtle spicy notes 

INNES UNPASTUREISED GOATS CURD, STAFFORDSHIRE, ENGLAND

light and lemony made from raw goat’s milk

 

RIOJA CRIANZA, GRAN DOMINIO, RIOJA, SPAIN

blackberry, cherry & vanilla with soft, pleasant tannins

WYFE OF BATH COWS CHEESE, BATH, ENGLAND

succulent, nutty and creamy, this semi-hard cheese is redolent of

summer meadows and has a soft light caramel colour

 

RIOJA RESERVA, BODEGAS LAN, RIOJA, SPAIN

aromas of crystallised red fruits combined with vanilla and spice hints

1605 MANCHEGO, HERENCIA, CIUDAD REAL, SPAIN

raw milk goat’s milk, the flavours are gently spicy, leathery and nutty

 

VINHA GRANDE’ DOURO TINTO, CASA FERREIRINHA, PORTUGAL

beautifully balanced with velvety tannins & restrained fruit

OLD WINCHESTER COWS CHEESE, WILTSHIRE, ENGLAND

gouda style cheese, caramelised and smoky with crystalline crunches

 

NV 10 YEAR OLD TAWNY PORT, SANDEMAN, DOURO, PORTUGAL

ripe fruit, jam & nuts, with hints of vanilla & raisins

COMTE, JURA MASSIF, FRANCE

raw cow’s milk, with fruity, nutty, smoky sweet flavours

 

NV PEDRO XIMÉNEZ ‘EL CANDADO’, VALDESPINO, ANDALUCIA, SPAIN

dried fruit, fig, chocolate, vanilla & coffee

PERL LAS BLUE COWS CHEESE, CARMARTHENSHIRE, WALES

delicately salty & creamy with a lingering blue aftertaste

 

6PM ARRIVAL | 29.50 PER PERSON

VISIT US

10 ST JOHN STREET

ASHBOURNE

DERBYSHIRE

DE6 1GH

OPENING HOURS

BAR OPENING HOURS

MONDAY - CLOSED

TUESDAY - FRIDAY   4.00 til close

SATURDAY - SUNDAY   12.00 - close

RESTAURANT OPENING HOURS

MONDAY - CLOSED

TUESDAY - WEDNESDAY    from 5.00

THURSDAY - SATURDAY    from 6.00

SUNDAY LUNCH    from 12.00

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Funding assisted in renovating the kitchen area of The Greenman Public House

It is part funded by the European Agricultural Fund for Rural Development