A perfect meal always has that touch of a little extra…

An aperitif to set the tone, digestif or dessert wine to take the final notes to a whole ‘nother level… In the eyes of Dhall & Nash the elements that make a wine list great are; The wine being internationally known and critically acclaimed, of optimal drinking age and referenced on internationally acclaimed lists.

Aperitif – Fernando de Castilla Oloroso Antique

With a history dating back to 1837 and every drop being agged for at least 20 years this Sherry is a highly sought after treat.  Following the ancient traditions of the region, this sherry is unfined and meticulously nurtured. It’s so good it’s been a staple on the list at The Ritz for years.   “The NV Antique Oloroso is open and expressive in the nose, with a predominant note of hazelnuts and varnished wood, a sweet touch of spices, brandy filled chocolates and orange rind. The perfectly balanced palate shows intense, clean, pure flavors and great length. 5,000 bottles produced yearly. Drink 2013-2016” –Luis Gutierrez 95 pt (Robert Parker’s Wine Advocate)

Digestif – Chambers Rutherglen Grand Muscat

Set in the spiritual home of fortified wines in Australia – Chambers is one the big dogs. This nuanced Muscat is dark spicy and richly sweet; think espresso, candied orange zest and cherry pie. This rare treat is sought by somms the world over. From Rockpool, Sydney to The Grand Hotel Stockholm this wine is revered.  “Deep mahogany. Dried fig and black tea on the nose, then concentrated mocha and molasses flavours, enlivened by candied orange zest. Full, rich and sweet, but surprisingly drinkable, with terrific intensity and length.” – JOE CZERWINSKI 97 pt (Wine Enthusiast)

Noble Wines- 1998 Château d’Yquem Sauternes

This is the pinnacle of dessert-style wines, d’Yquem needs little introduction.  Thomas Jefferson purchased 250 bottles of the 1784 vintage stating “Sauternes, This is the best white wine of France and the best of it is made by Monsieur de Lur-Saluces”. The wine’s balance of acidity and sugar means its ageing potential is amazing, Robert Parker scored the 1811 vintage 100 points in 1996, well over a century since the grapes were harvested.  The ‘98 is elegant and refined; sweet aromas of creme brulee, pineapples, apricots, and white flowers. Medium to full-bodied with a firm nutty complex finish. No amazing restaurant can be without this wine for ages.  “Pale gold. Knockout aromas of creme brulee, coconut, vanilla bean, honey and orange peel. Lush and seductively silky in the mouth; its creamy, seamless texture makes it seem deceptively accessible today but sound acid structure should keep it going for 20 years or more. Not hugely sweet or tropical but very complex and fine. Firm, hazelnutty finish offers great length…” – 95 pt Stephen Tanzer’s International Wine Cellar