Steve Daniel – head buyer from our brand partners, Hallgarten Druitt and Novum Wines – had chosen a selection of wines from around the world. However, the ten selected – five white and five red – had one thing in common; the grapes used for their production were all grown at altitude, ranging from seven hundred to thirteen hundred metres.

Joining the panel on this occasion were chefs Michel Roux Jr., Francesco Mazzei and Antonio ‘Lello’ Favuzzi from L’Anima, and chef and food writer Nina Parker. It was noted how much things had changed over the years that they had been running restaurants. In the past, wine selection was left mainly to the sommelier, but nowadays it was vital they had a say when choosing wines for their establishments.

Although they will always keep the classic choices in stock, it is now doubly important that wines chosen for their list perfectly match particular dishes from their menu. In that way their diners are guaranteed a rounded experience, whatever they decide to eat.

WHITE’S

Tandem, Inmácula, Navarra, Viognier Viura
A Viura, Chardonnay Viognier blend, liked by all. Francesco commented that it would be a great accompaniment to white fish, with Michel heartily agreed, adding that it was a perfect partner for salt cod – and he knows a bit about these things!

Kyperounda Winery, Petritis, Troodos Mountains
One hundred per cent Xynisteri grapes from the highest vineyards in Europe. Petritis means ‘from stones’. The stony soils impart a real mineral twist to this wine. Once again a real surprise – and very much liked by the panel.

Grace Winery, Koshu Kayagatake, Yamanashi
Grown from the Koshu grape, unique to Japan. The vineyard is on the slopes of Mount Fuji, which gives a distinct volcanic influence to the wine – with a steely length and intensity. Difficult to appreciate unaccompanied, but comes into its own with sashimi and sushi, where a delicate but assertive wine is required. As ten million Japanese can’t be wrong, certainly one to try.

Tramin, Stoan, Alto Adige
From high up in the dolomites a unique blend of barrel fermented Pinot Bianco and Chardonnay and steel fermented Gewurtztraminer and Sauvignon big rich textured with a hint of smoke and Vanilla and a tell tale of exotic spice of Gewurtz. An excellent choice that developed in the glass would work well with spicy dishes. Liked by most but loved by Francesco and the team from L’Anima.

Tramin, Nussbaumer, Alto Adige, Gewurztraminer
Three bicchieri – the highest rating is three glasses (‘Tre Bicchieri’) – wines which are recognised as “above average” from the Gambero Rosso. Concentrated intense Gewurtz with minerality and zip. Universally applauded. The best white of the tasting. It was noticed that, rather than tipping the remainder away, Michel hung on to his glass.

RED’S

Andeluna, 1300, Uco Valley, Malbec
From the Tupungato area, with grapes grown at thirteen hundred metres – a lot higher than a typical Argentine Malbec the panel loved the intensity, drink-ability and affordability of this wine.

Alpha Estate, Single Vineyard Hedgehog, Amyndeo, Xinomavro
Intensely perfumed red wine from Amyndeo, the coolest growing area of Greece. Hints of strawberry, tobacco and sun-dried tomatoes. High tannin and acidity, needing to be partnered with hearty meat dishes. Don’t look any further for something to accompany a medium rare rib of beef, crispy roasties and Yorkshire pudding.

Tandem, Mácula, Navarra, Cabernet Sauvignon Merlot
Merlot Cabernet blend from the cool Yerri valley. Very intense brooding Mediterranean Claret. Needs decanting and allowed to breath. Tapenade and mountain herbs. Francesco said it would be great with any lamb recipe.

Alpha Estate, Amyndeo, Reserve Vielles Vignes Single Block Barba Yannis, Xinomavro
A massive wine with the structure of Barolo from the north of Greece. Classy and would work well with red meats and game. Should any partridge or pheasant be reading this, keep your heads down!

Andeluna, Pasionado, Uco Valley, Cabernet Franc
A massive but beautifully balanced wine from the cool Andean vineyards of Tupungato. A classic blend of Malbec, Merlot, Cabernet Sauvignon and Cabernet Franc that scored highly with the panel – universally liked and agreed to be the best red of the tasting. No names, but someone of Italian heritage spirited away the spare bottle!

All the wines showcased in this feature are available to purchase from Seasoned by Chefs Wine Club via Marketplace.