Head chef Scott Davies and Sommelier Petri Pentikainen are part of the professional team at the Three Chimneys on the Isle of Skye, a restaurant famous throughout Scotland for being at the forefront of innovation and culinary excellence and its legacy.
Their starter is a traditional and wholesome dish of Roasted Veal Bone Marrow with Sherry Beurre, Monte Poached Langoustine, Crispy Sweetbreads, Sea Herbs, which they have matched with Fino Inocente from Bodegas Valdespino. They describe this Sherry as being a perfect partner for the rich and fatty bone marrow and sweetbreads thanks to its refreshing minerality and saltiness which also echoes in the plate in the form of oyster leaf and samphire. Also the richness and creamy texture of the bone marrow and the sweetbreads we have chosen this more full bodied and richer style of a fino sherry. Finally, the creamy texture of the sherry will blend together with the creamy quail egg and the sweetness of the langoustine tail.
The main course - Mallard Duck, Last Year & New Season Autumn Chanterelle’s, Jerusalem Artichoke, Autumn Truffle – is paired with Bodegas Rey Fernando de Castillo, Antique Oloroso. A brilliant pairing for the mallard duck which is more richly and gamey flavoured than farmed duck the dish needs a wine with high intensity of flavours. The herbal and smoky flavours add an extra layer of flavours to the duck and marry perfectly with the earthiness of mushrooms and autumn truffles.
Finally, a Bitter Chocolate Cream with Salted Carmel Mousse, Chocolate Crumb, Pistachio, Salted Milk Sorbet is matched with Bodegas Tradicion, Cream VOS. The wine it is the perfect partner for bitter dark chocolate, especially the 70% Columbian Huila used in the recipe that shows fruity and floral flavours such as blackcurrants that are also easily recognisable in the wine. Yet the freshness and richness of the Oloroso base provides a contrasting balance to the richness of the chocolate and cream in the dessert, while the saltiness in the caramel mousse and in the milk sorbet increases the perception of the toasted salted almond character in the sherry.
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01 September 2016