Otto's Restaurant, site logo.

Wine Dinners

We arrange wine dinners hosted by Masters of Wine, Winemakers and Wine Enthusiasts.

 Join us for another great evening...  

Monday 3rd July 2017 

Hosted by

Owner and Winemaker Pascal Jolivet

&

Mark Bingley MW

Time: 6:30 pm for Aperitif; Dinner at 7 pm
Ticket Price: 
£120 per person (limited spaces)

  

Menu & Wines 

Attitude Sauvignon Blanc 2016 

-----

Sancerre Blanc 2015

Carpaccio d’Espadon à la Pêche et l’Orange Sanguine

Fresh Swordfish Carpaccio, Peach and Blood Orange Dressing

 ----- 

Pouilly Fumé ‘Indigène’ 2014

Raviole aux Légumes d’Eté et d’Artichaut aux Girolles

Summer Vegetable and Globe Artichoke Raviolo, Golden Chanterelle Mushrooms

----- 

Sancerre Rouge 2014

Sancerre Sauvages 2015

Agneau de Lait des Pyrénées au Romarin

Roast Milk-Fed Pyrenean Lamb, Seasonal Vegetables, Rosemary Jus

 ----- 

Sancerre Blanc ‘Le Chêne Marchand’ 2016

Crottin de Chavignol au Four et Pistou

Baked Chavignol Goat’s Cheese, Pistou

 ----- 

Café Gourmand

To book spaces, please contact us on

020 7713 0107

or email us at

[email protected]

Please note that full payment is required at time of booking

Pascal Jolivet, founded in 1987, is located in the heart of the Sancerre vineyard, where the distinctive types of soil; silex, calcareous and argilocalcareous, liberate the full expression of the Sauvignon Blanc and Pinot Noir varietal character. Pascal is a firm advocate and believe that the Loire is the home of Sauvignon Blanc.

“I do a kind of biodynamic vinification that takes time, but results in wines you can drink and enjoy without fatigue. My wines have finesse, elegance, and purity, with clean aromas and flavours. There is a paradox in the winery, because I use technology, but only to control fermentation, not to interfere. I make natural wines that are easy to drink, not ‘technical wines’ that are heavy and don’t go with food. I have a strong philosophy that our wine is meant to compliment food. We follow our own logical approach to respect the grapes and make Sauvignon Blanc wines that are fruity and vibrant” – Pascal Jolivet