When love is on the menu, luxury is a key ingredient. For a romantic, sumptuous lunch or dinner, we suggest embracing two of our favourite things: cheese and wine. A decadent, versatile match. Gusbourne Blanc de Blancs 2016 with its natural minerality, fine mousse and classic Chardonnay aromas. Think green apple, citrus and buttered toast – a fine companion for a feast of fromages.
Fondue for two
Not just for the slopes. A silky cheese fondue is a simple luxury that evokes the romance of the mountains. Classic Swiss-style recipes use a mix of Gruyère and Emmental, with a little garlic, white wine, kirsch and a dusting of grated nutmeg. Make it even more luxurious: substitute still wine for sparkling, shave a little winter truffle over and serve with chunks of crusty sourdough, tart gherkins and crunchy crudités. Candlelight and knitwear essential.
Soufflé to share
Deceptively easy, devilishly impressive. The secret to a successful soufflé is in the prep, not the production. Choose the best eggs, the best butter, the best cheese – Gruyère works well in soufflés, likewise Parmesan and Cheddar – and start with everything at room temperature. Seasoning is key (so is a strong hand with the egg whites). Make it extra impressive: fold in fresh and flaky white crab meat and a little paprika. And if your lovingly made soufflé happens to fall after all, your efforts won’t have gone unnoticed.
The ultimate luxury convenience food? Take a gooey soft-rind cow’s cheese like a seasonal, spruce-wrapped Vacherin or a British Tunworth. Stud the rind with slivers of garlic and fragrant rosemary sprigs then bake in the oven at around 180C until it’s bubbling and ready for scooping out with warmed-through crusty bread. Or whip up a simple yet moreish baked goat’s cheese tart drizzled with honey and herbs on a puff pastry base – notes that pair beautifully with the pastry notes of Blanc de Blancs. A pairing masterclass.
Pure, simple pleasure. When comfort is your craving, mac cheese is there for you. It’s cheesy, it’s creamy, it’s satisfying, it’s impossible not to love. Start with a classic béchamel, add your cheeses of choice and then take your lead from the street-food pioneers: add lobster or bacon, sundried tomatoes or truffle oil for an umami flourish. For something with this kind of punch, reach instead for Gusbourne Brut Reserve 2017, which has the backbone, body and fruity balance this dish needs.
Whether you’re opening a bottle together or sending a surprise, all our wines are beautifully gift packaged. Find your perfect match.
You may also like...
Sparkling Rosé: Winter’s hidden-gem wine
It might seem counter-intuitive to reach for a summer fruit driven rosé at this time of year – but, says Laura Rhys MS, it’s just the thing to partner February’s bold, earthy ingredients.
Discover English Sparkling: tips and advice from Laura Rhys, Master Sommelier
One of the many glorious things about wine is that you need know nothing about it to enjoy it. But if you’re inclined to explore a little further, then learning about wine is unbelievably rewarding. The more you discover, the more potential for pleasure there is in every glass.