 On Wednesday 7th June @7pm Tailend played host to 27 wine connasuers. This event has been in the planning since last september and we are pleased to say everything went just as planned. The evening was hosted by Matthew Horsley, who ran the evening without fault. Limitless knowledge and the passion he has for the items he was talking about really engaged everyone at this event including our staff. Matthew seamlessly managed to teach all of us about the heritage and the creation of the different champagnes and tell individual stories. He really was a (Champagne) fountain of knowledge. We created a menu that paired perfectly with an array of different champagnes. Some of the champagnes being vintage from 1989, older than some of the staff who were serving them! Menu
 Charles Heidseick is one of the most awarded Champagnes in tasting competitions and deservedly so. With a high percentage of reserve wine (dating back 10 years), this is a profound, sophisticated and harmonious style with rich biscuity flavour and complexity. This champagne works perfectly to balance the sweet, delicate salmon sashimi starter dish. This is a gorgeous full-flavoured dry pink Champagne from Benoit Marguet which has been re-branded ‘Shaman'. The chardonnay comes from grand cru vineyards on the Côte des Blancs and the pinot from Bouzy and Ambonnay. The dry champagne works to balance the sweetness found from the scallop and the carrot puree. The haggis crumb adds the right amount of spice to the dish without becoming to overpowering.    Champagne is a perfect pairing for fish and chips as the refreshing sparkling wine works well with the richness of the dish and the bubbles break down the starch giving a lighter crispier taste to the fish and chips. Champagne pairs beautifully with fish and deep fried foods, so it’s an obvious choice to go with fish and chips. Even when the batter is as light as ours. The fine bubbles are quick to rise to a full mousse. The initial nose has discrete notes of grapefruit and white flowers. It is followed by a slight smoky tinge. This champagne has quite a high acidity which helps cut to cut through the fat from the fried fish.  And of course we couldn't hold a wine night without a cheese board. Who better to create a beautiful variety of cheeses than I.J Mellis of St Andrews? They have a fantastic offering of cheese available everyday. You can find them on Market Street if you would like to sample some of their great produce. Boizel Joy de France is a complex, fully mature 1989, a blend of 65% pinot noir and 35% chardonnay, is integrated and smooth with intricate notes of nuts, toast and honey. This champagne accentuates the mild sweetness found in some of the cheese and can also contrast with salt such as the European custom of matching salty Stilton cheese with the pinot noir found in this champagne.   If you are a member of a society or just looking for a venue to host an event, Tailend St Andrews can offer a wide variety of options for you. We can offer exclusive use of our recently renovated conservatory or full exclusivity of the restaurant. Minimum spend may apply* We offer bespoke menus, created to your needs and wants for the evening. We can also offer designed pairings, roaming canapés & bubbles on arrival. Call or email for more information. These can be held in either or St Andrews or Dundee venues. T: 01334 474 070 E: eat@thetailend.co.uk
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