Chalk's Estate Menu Pairings

We sat down with Jo, our Assistant Manager, to talk through her carefully selected non-Wiston wine pairings for the Estate Dinner . Drawing on her knowledge of our cellar and a genuine passion for hospitality, Jo shares how each pairing has been chosen to complement, contrast and elevate the flavours on the plate.

 

Nivarius- Rioja Wine- Served in Chalk

nivarius

We began with a Rioja Blanco made from the indigenous Tempranillo Blanco grape variety, grown on a beautiful high-altitude, rocky site. The elevation and stony soils lend freshness and definition, giving the wine both vibrancy and structure.

Jo noted ripe apple and pear on the nose, lifted by zesty citrus and carried through to a long, mineral finish. There’s a lovely tension here – generous fruit balanced by bright acidity, making it an elegant and expressive way to open the Estate Dinner with one of our fish dishes.

Kershaw- Klein River

Kershaw- Klein River

The Klein River “GPS” Syrah is a special, small-parcel wine sourced from some of the very best fruit in the Klein River region. The “GPS” designation reflects careful site selection and a focus on precision.

Jo described it as top quality, elegant and nicely punchy. Layers of black fruit are threaded with notes of white peppercorn, giving both depth and lift. That subtle spice and freshness made it a natural partner for our duck breast dish — structured enough to stand up to the richness, yet refined enough to keep the pairing beautifully balanced.

Vin Santo del Chianti- Wine Served in Chalk

vin santo del chianto

To finish, Jo chose a traditional Vin Santo from Tuscany, made from Trebbiano and Malvasia grapes. Produced using the classic appassimento method, the grapes are dried for several months before fermentation, concentrating flavour, colour and acidity.

The result is richly nutty with generous dried fruit character, yet defined by a vibrant acidity that keeps it from feeling heavy. That freshness paired seamlessly with the root vegetable sweetness of the parsnip and the tang of the yogurt in our pre-dessert course.

All three wines were supplied by Hallgarten & Novum Wines.

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