Meet the Winemaker :
Vilarnau Cava with Eva Plaza

7.30 – 9.45 / 10.00 PM

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Vilarnau made its first aged cavas in the town of Sant Sadurni d’Anoia in 1949. Sixty years later, the wines are now made in a state of the art winery, whose sleek minimalist design couldn’t be further removed from the fortified Romanesque house from which the company takes its name. The estate lies at approximately 250 metres above sea level, and specialises in long-aged cavas, stored in temperature controlled cellars to ensure consistency of style and quality year after year.

Eva, Vilarnau’s winemaker has been working with the company since 1996.

The Galley is one of our favourite venues, offering great food. Uğur Vata, cleverly incorporates both local ingredients, with those from his native Turkey.

This format really adds another dimension to wine appreciation and enjoyment. Two wines are tasted with each course — starter / main-course / cheese / dessert, giving you the opportunity to compare & contrast.”


Tutor — Eva Plazas & Richard Witter (Gonzalez Byass UK)

Book Now

£ 45.00 pp — fully-inclusive of tuition, a minimum of seven wines for tasting and a four course dinner

Wine & Dine : Wines of Tuscany & Umbria

7.30 – 9.45 / 10.00 PM

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Located in the picturesque heart of Italy, Tuscany is known for its stunning scenery and for producing some of the world’s best wines. Many Tuscan wineries are located in the central hills around Florence and Siena, extending east towards the Mediterranean coast and although Chianti is its most famous wine — Tuscany is home to some lesser-known appellations too.

Umbria, in central Italy, is a region of lush rolling hills, hilltop villages and iconic, historic towns (exemplified by Orvieto and Assisi). Its annual wine production of around one million hl is less than one third that of neighbouring Tuscany and makes it the country’s fourth-smallest wine-producing region by volume. Located at the very heart of the Italian Peninsula, and is in fact the only Italian region with neither a coastline nor an international border.

The Galley is one of our favourite venues, offering great food. Uğur Vata, cleverly incorporates both local ingredients, with those from his native Turkey.

This format really adds another dimension to wine appreciation and enjoyment. Two wines are tasted with each course — starter / main-course / cheese / dessert, giving you the opportunity to compare & contrast.

Join me to taste eight wines chosen to accompany a four course dinner designed by Uğur Vata at The Galley — dishes that show the individuality and flair which is associated with Uğur’s imaginative cooking.”


Tutor — Neil Courtier Grape Sense

Book Now

£ 45.00 pp — fully-inclusive of tuition, a minimum of eight wines for tasting and a four course dinner

Wine & Dine : Wines of Portugal
Discover the diversity

7.30 – 9.45 / 10.00 PM

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From Algarve beaches to the breathtaking mountains of the north, Portugal is a land of contrasts. In between lie verdant flood-plains, rolling plains and cork forests.

Portugal’s winemakers have been equally conservative in one respect – keeping faith with their grapes. And no wonder! Portugal’s varieties are unique, with thrillingly different flavours. Yet quality-wise there has been no resting on traditional laurels. A quarter-century of investment, education, open-mindedness and flair has meant explosive change. Choice has multiplied too. Alongside co-ops and large companies, myriad estates now make their own distinctive wines.

Terroir is so diverse. From north to south, from east to west, from mountain to maritime vineyards, hot and dry or cool and green. In every style, from fizz to port, from crisp dry whites to elegant reds, in so many diverse ways, Portuguese wines are unique.

The Galley is one of our favourite venues, offering great food. Uğur Vata, cleverly incorporates both local ingredients, with those from his native Turkey.

This format really adds another dimension to wine appreciation and enjoyment. Two wines are tasted with each course — starter / main-course / cheese / dessert, giving you the opportunity to compare & contrast.

Join me to taste eight wines chosen to accompany a four course dinner designed by Uğur Vata at The Galley — dishes that show the individuality and flair which is associated with Uğur’s imaginative cooking.”


Tutor — Richard Witter Grape Sense
Book Now
£ 45.00 pp — fully-inclusive of tuition, a minimum of eight wines for tasting and a four course dinner

Wine & Dine : Casablanca meets Aconcagua

7.30 – 9.45 / 10.00 PM



Valle de Casablanca has a clear maritime influence; Chile’s first cool-climate wine region has produced crisp white Sauvignon and Chardonnay since the mid-1980s. Early-morning fog keeps temperatures low and adds moisture in an otherwise dry terrain. Mid-day breezes clear the fog, allowing radiant sunshine to reach the vines and the temperatures to rise steadily throughout the afternoon.

The Aconcagua valley lies in the shelter of the high mountain, after which it is named, on a narrow strip of land, about 300km south of the Coquimbo vineyard regions of Limari and Elqui, and only 70km north of Santiago. The Aconcagua mountain is the highest in the Americas and towers over the region, offering not only scenic beauty, but protection to the vineyards, irrigation from the melting snow, and the altitude in the lower slopes to grow grapes that will benefit from the higher land, the cool night temperatures and the influence of the ocean breezes. This is where one of the pioneers of the Chilean wine industry, Don Maximiliano Errazuriz brought French vines to Chile and the classic varieties of Cabernet Sauvignon, Merlot and Syrah dominate and perform superbly here, with the high altitude of the vineyards close to the mountain and the ever-present influence of the cooling Pacific.

The Galley is one of our favourite venues, offering great food. Uğur Vata, cleverly incorporates both local ingredients, with those from his native Turkey.

This format really adds another dimension to wine appreciation and enjoyment. Two wines are tasted with each course — starter / main-course / cheese / dessert, giving you the opportunity to compare & contrast.

Join me to taste eight wines chosen to accompany a four course dinner designed by Uğur Vata at
The Galley — dishes that show the individuality and flair which is associated with Uğur's imaginative cooking.”

Tutor — Richard Witter
Grape Sense


Book Now

£ 45.00 pp — fully-inclusive of tuition, a minimum of eight wines for tasting and a four course dinner

Wine & Dine : Sherries from Gonzalez Byass

7.30 – 9.45 / 10.00 PM

gonzalez byass

Sherry has run though the veins of five generations of the Gonzalez family since 1835 when the pioneering 23 year old Manuel Maria Gonzalez left his banking career for more noble pursuits. His legacy to sherry? A beautiful and historic bodega packed with barrels in every corner, floor to ceiling, representing the diversity of this great wine: young Finos destined to bring joy to tapas’ feasts and star in cocktail creations, exceptional Rare Old Soleras and majestic vintage Olorosos and Palo Cortados. His legacy to us? Our home in Jerez, the birth place of our company and a very, special winery that never fails to inspire those lucky enough to visit it.

Discover more about sherry in the Pillars of Jerez YouTube series, featuring our legendary Master Blender Antonio Flores and Gonzalez Byass’ Christopher Canale-Parola.

The Galley is one of our favourite venues, offering great food. Uğur Vata, cleverly incorporates both local ingredients, with those from his native Turkey.

This format really adds another dimension to wine appreciation and enjoyment. Two wines are tasted with each course — starter / main-course / cheese / dessert, giving you the opportunity to compare & contrast.

Join me to taste eight wines from Gonzalez Byass chosen to accompany a four course dinner designed by Uğur Vata at
The Galley — dishes that show the individuality and flair which is associated with Uğur's imaginative cooking.”

Tutor — Richard Witter
Grape Sense


Book Now

£ 45.00 pp — fully-inclusive of tuition, a minimum of eight wines for tasting and a four course dinner

Wine & Dine : A picture of Burgundy & Beaujolais', from Louis Jadot

7.30 – 9.45 / 10.00 PM

louis jadot

From the tip of Chablis to the toe of Beaujolais, from regional, village, 1er Cru and Grand Cru wines Louis Jadot produces Burgundy and nothing but Burgundy. The familiar Bacchus head label has become the reliable stamp of quality and consistency from what can often be a confusing region.

Louis Henry Denis Jadot founded the business in 1859. His vision was to build a business with a high quality reputation. One of his key aims, as well as to make top wines, was to build a significant vineyard base. This vision remains core to the business today.

Today the business is headed up by Pierre Henry Gagey, who is a passionate believer in terroir, allowing the wines to present the very essence of Burgundy.

The Galley is one of our favourite venues, offering great food. Uğur Vata, cleverly incorporates both local ingredients, with those from his native Turkey.

This format really adds another dimension to wine appreciation and enjoyment. Two wines are tasted with each course — starter / main-course / cheese / dessert, giving you the opportunity to compare & contrast.

Join me to taste eight wines from Burgundy & Beaujolais chosen to accompany a four course dinner designed by Uğur Vata at
The Galley — dishes that show the individuality and flair which is associated with Uğur's imaginative cooking.”

Tutor — Neil Courtier
Grape Sense
Member of The Association of WINE Educators

Book Now

£ 45.00 pp — fully-inclusive of tuition, a minimum of eight wines for tasting and a four course dinner

Wine & Dine : Chateau Musar

7.30 – 10.00 PM

fully-booked

We are excited to announce that Jane Sowter is returning to The Galley to present another special wine and dine evening — places are limited so please book now to guarantee your chance to experience and learn about the unique wines of Chateau Musar.

Chateau Musar

Chateau Musar was established in 1930 by Gaston Hochar at the tender age of 20. His inspiration was both the 6,000-year wine-making history of Lebanon’s Bekaa Valley and also his time in Bordeaux – a connection which was strengthened during the Second World War when he befriended Major Ronald Barton of Château Langoa-Barton while he was stationed in Lebanon. In 1959 he graciously stepped aside for his two eager sons Serge and Ronald. Serge, who sadly passed away in 2014, was the better known of the pair, having travelled extensively to promote the wines. Ronald, however, has been instrumental in running the business side of things, and his huge contribution includes keeping the winery open against all odds throughout the civil war. This is especially shocking given that in 1989 the winery and the Hochar family home were directly hit by shelling, but the Hochar brothers did more than stand their ground: for a short time they even used the cellars as a bomb shelter to give local people refuge.

Today it is overseen by the third generation: like their father and uncle, Serge’s eldest son Gaston now manages the day-to-day operation of the winery whereas his younger son Marc helps to control the commercial aspects. Chateau Musar has been described by many as one of the great wines of the world, and it is certainly eccentric and intriguing in style. The third generation continues to build on Serge Hochar’s artistic craftsmanship. He has been quoted as saying “I once produced a wine that was technically perfect but it lacked the charms of imperfection”, and the ultimate aim is still to make Musar in the most natural and authentic way, but with a touch of fascinating volatility.

Join us to taste eight wines specially selected from Chateau Musar's amazing range and chosen to accompany a four course dinner designed by Uğur Vata at The Galley.
Dishes that show the individuality & flair which is associated with Uğur's imaginative cooking.

Tutor: Jane Sowter – Chateau Musar UK

£60pp fully-inclusive of tuition, a minimum of eight wines for tasting / to accompany a four course dinner