Top pairing
Harpers’ 2024 Top 50 Sommelier nominees Zoe Donadio and Nikos Emner share their favourite Roussillon wine and food match.
Zoe Donadio, Assistant Restaurant Manager, Apricity
Zoé leads the drinks program at Apricity, where she focuses on curating organic and biodynamic selections that highlight terroir and sustainability. Her work is driven by a commitment to showcasing wines and cocktails that are both environmentally conscious and reflective of their origins.
She has just won the Copa Jerez UK 2024, with chef Will Stoyle, and they will represent the UK at the International Final in Jerez next year.
Zoe’s pairing
The Banyuls Rimage from Domaine Valcros is a remarkable Vin Doux Naturel, produced biodynamically.
This rich, opulent dessert wine is grown following biodynamic principles for a purer expression of Domaine Valcros’ Mediterranean terroir. Deeply concentrated, with luscious flavors of black cherry, fig, and dark chocolate, it also has a touch of spice and a silky texture that speaks to its traditional Rimage style.
On the palate, it is decadent yet balanced, with a fresh finish that complements its sweetness. A perfect choice to pair with blue cheeses, chocolate desserts, or even with some rich dishes like grilled duck or a Thai red curry.
The combination of ripe fruit, depth, and structure makes it a standout for anyone seeking a refined, biodynamic dessert wine.
Nikos Emner, Head Sommelier, Coworth Park
In September this year, Nikos joined Coworth Park as head sommelier, bringing with him extensive expertise gained from a distinguished career in prominent wine bars and Michelin-starred restaurants. Before joining the Dorchester Collection, Nikos served as Assistant Wine Director at Mandarin Oriental Hyde Park, where he focused much of his time on the Michelin-starred restaurant Dinner by Heston Blumenthal. Prior to that, he spent two years at the three-Michelin-starred restaurant The Fat Duck in Bray, following his move to the UK from Greece.
Nikos’ pairing
AOP Maury Mas Amiel 1969, a historic wine from the Roussillon region, offers a distinctive and complex tasting experience with its rich notes of dried fruits, nuts, caramel, and spices. Its unique production method, involving outdoor ageing in glass demi-johns and subsequent oak barrel ageing, brings an oxidized, layered profile to the wine.
At Woven by Adam Smith, we celebrate British heritage cheeses and Mas Amiel 1969 provides an exceptional pairing with several from our cheese cellar:
Rachel – White Lake Cheese, Somerset
Rachel is a washed-rind goat’s cheese with a subtle sweetness and nutty, lingering flavours. The wine’s dried fruit and caramel notes enhance the nutty sweetness of Rachel, while the rich texture of the cheese balances the wine’s complexity.
Shropshire Blue – Cropwell Bishop, Nottinghamshire
Creamy in texture with a savoury taste and a peppery finish. The bold, savoury character and creamy richness of Shropshire Blue complement the sweet, spiced profile of Mas Amiel. The peppery finish contrasts beautifully with the wine’s sweetness.
Montgomery Cheddar – North Cadbury, Somerset
An intense, rich cheddar with deep savoury and nutty flavours. The savoury, umami depth of Montgomery Cheddar enhances the nuttiness and caramel elements in the wine. The robust flavours of the cheese hold up well to the complexity of Mas Amiel 1969.
Cornish Gouda – Talvan Farm, Cornwall
Creamy and nutty with a touch of caramel. The creamy, caramelized flavours in Cornish Gouda resonate with the wine’s own notes of dried fruits and caramel, creating a harmonious pairing.
These cheeses, with their diverse textures and flavour profiles, are perfect matches for Mas Amiel 1969, offering a rich and memorable tasting experience that balances sweetness, saltiness, and depth.
