SORREL RESTAURANT WINE LIST IN DORKING (STEVE DRAKE CHEF)
- Adress: 77 South Street. Dorking (England)
- Phone: +44 1306 889414
- Email: info@sorrelrestaurant.co.uk
- Web: www: sorrelrestaurant.co.uk
- Sorrel Restaurant in Dorking: Steve Drake returns to the restaurant scene, offering uniquely creative, seasonal British food from a beautiful and historic building in the heart of Dorking. This new modern fine dining restaurant is call Sorrel and it is located near the Surrey Hills and implicity inspired by discovery. At Sorrel, Steve is exploring some new ideas, both inside and outside of the kitchen. He’s a firm believer in the open kitchen philosophy, and guests at Sorrel will be able to chat with chefs on the pass about the inspiration behind the food, as well as watching it being prepared. That philosophy stretches outside of the kitchen too, Steve gives encourages his team to explore their own creativity and ideas.
Inspired by simplicity, discovery and the ingredients themselves, Sorrel’s menus constantly evolve to follow and reflect of the seasons. Steve also believes passionately in their open kitchen philosophy meaning that the talented young chefs, should share their ideas and creative process with their guests. The restaurant's kitchen is set inside a glass cube, housed within a beautiful 300-year-old, Grade II listed building in the heart of Dorking. On top of that, groups of up to ten guests can phone ahead and book Sorrel’s private dining room.
- Steve Drake Chef: Steve Drake has worked in some of Europe’s best kitchens (Chez Nico at Ninety Park Lane, the Oak Room with Marco Pierre White, Pied a Terre, Aubergine, as well as short stints at L’Arpège in Paris and L’Auberge de l’Eridan, Annecy). In 2001, he first rose to prominence when he won the Roux Scholarship (widely considered the most prestigious, and technically challenging, competition in the UK) and continues to be closely involved with the Roux family and his fellow scholars to promote their aim of inspiring and enabling a new generation of British chefs.
Following his win, Steve went on to gain his first Michelin star at Drake’s on the Pond in Abinger Hammer. He then opened Drake’s in Ripley where he held a star for a further 14 years. In 2013, Steve purchased The Anchor Pub in Ripley, recently awarded a Michelin Bib Gourmand. Steve left Drake’s in 2016, but when one door closes, another door opens, and Steve’s new venture is Sorrel a seasonal British restaurant in the heart of Dorking. Today Sorrel represents Steve’s 25 years of insight and experience from working alongside some of the most acclaimed chefs, and running his own kitchens.
- Steve Drake Cusine: Though the location may have changed, Steve’s food remains as enticing as ever. The menu at Sorrel focuses on amazing, seasonal British produce, but enhanced by Steve’s unique creative process. Steve Drake's food is artisanal in many ways, with the chef himself admitting he likes to dazzle guests with certain techniques and impressive presentation. While some of his recipes, such as the rich Duck with tamarind and cauliflower dish or vibrant Lamb sweetbreads, can be somewhat challenging to tackle at home, his collections offers several recipes that are perfectly accessible to the home cook.
A beautiful twenty-one-day-aged venison carpaccio comes with bitter orange, dried watercress, anchovy and smoked egg yolk, whilst duck from nearby Etherley Farm is paired with mushroom couscous, ras el hanout, golden broth and liver toast. There is also a real emphasis on vegetarian food as well, with warm pumpkin mousse, Bosworth Ash goat’s cheese with salt-baked beetroot and chicory, bitter orange, poppy, samphire and warm gribiche sauce all featuring on the menu. It’s a menu that’s peppered with intriguing ideas and flavour combinations, changing regularly as ingredients come in and out of season. Guests have a choice of a five or nine-course tasting menu at lunch and dinner, as well as a special three-course lunch menu, alongside a fantastic wine list.
Some of Steve Drake best dishes:
- Grey mullet with pearl barley pudding, black garlic and spring onion: Grey mullet is served on a bed of pearl barley and supported by a black garlic purée in this stunning recipe. A Jerusalem artichoke purée gives the pearl barley pudding its creamy edge, providing a nice counterpoint to the unctuous fish.
- Chicory braised in IPA with pickled peach: An inventive chicory recipe carefully balances a range of surprising flavours with aplomb. The chicory is braised in pale ale, then served with pickled peaches, a peach and hazelnut dressing, Monmouthshire ham and a grating of Gruyère for good measure.
- Truffle explosion: The combination of fresh truffle and warm truffle ravioli provides a rich explosion of flavour in this recipe. To make it vegetarian use vegetable stock instead of chicken stock, replace the gelatine with extra agar agar and omit the Parmesan.
- Grilled leek, aubergine and mushrooms: This leek recipe uses mushrooms and also calls for burnt aubergine, achieved by cooking on an open flame. This gives the vegetable a wonderful smokiness, and a similar technique is employed for making baba ghanoush. Replace the chicken stock with vegetable stock to make this magnificent dish vegetarian.
- Sous vide lamb sweetbreads with shiitake and peas: For a truly divine sous vide lamb sweetbreads recipe, look no further than this incomparable creation. Uses sweetbreads which are white-pink, plump and firm. With the savoury pea 'square', the dried shiitake mushroom dust and salty, crunchy jamón Ibérico, this is a wonderfully well-balanced dish.
- Tamarind duck with fried cauliflower: This is an exquisite duck leg recipe. Tamarind is usually sweetened with sugar to balance the tartness. The sweet and sour flavour compliments the richness of the duck and the fried cauliflower balances the dish with earthy, nutty notes.
- Chocolate with coriander and poached pear: The fragrance of coriander is paired with the floral notes of pear to create an adventurous chocolate dessert. Using fresh coriander leaves or coriander cress to garnish this impressive chocolatey dessert.
The Team of Passionate:
- Richard Giles (Head Chef)
- Winnie Eckardt (Restaurant Manager)
- Sazan Aljija (Sommelier)
- Hilary Perryman (Reservations Manager)
- Sommelier: Traditionally, any connoisseur in wines who suggests to customers the appropiate ones for each course a the restaurant (food pairing) and serves them (carrying in many cases a tastevin). For quite a long time, it was a de-facto occupation, which had no certification whatsoever except for years of experience. At present, there are credited schools, providing sommelier education which ecompases aspects of viticulture, oenology and, particularly, tasting and wine serving (and not only of wines but also of many other foodstuffs cuch as tea, spirits, beers, coffee, etc.). Besides working in the on-trade channel, many sommeliers lend their services as wine critics, writers, educators, juries at competitions and consultants, given the extensive knowledge and experience they gather. In the world the most important sommelier worldwide competitions are organised by de ASI (Association de la Sommellerie Internationale) and the WSA (Worldwide Sommelier Association). The latest winers of the World titles were respectively the Swede Andreas Larsson (ASI, in year 2007) and the Austrian Aldo Sohn (WSA, in 2008).
List of honor of the best Sommeliers of the World:
- 1969 Bruselas: Armand Melkonian (France)
- 1971 Milán: Piero Sattanino (Italy)
- 1978 Estoril: Giuseppe Vaccarini (Italy)
- 1983 Bruselas: Jean-Luc Pouteau (France)
- 1992 Río de Janeiro: Philippe Faure-Brac (France)
- 1995 Tokio: Shinya Tasaki (Japan)
- 1998 Viena: Markus Del Monego (Germany)
- 2000 Montreal: Oliver Poussier (France)
- 2004 Atenas: Enrico Bernardo (Italy)
- 2007 Rodas: Andreas Larsson (Sweden)
- 2010 Chile: Gerard Basset (France)
- 2013 Tokio: Paolo Basso (Switzerland)
- Wine List: A written and ordered array of wines, usually sorted by appellation of origin, types and prices, which is made available to the end consumer so he or she may pick one or some for consumption within the establishments of the on-trade channel accounts. A sommelier may assist the client during the process of choosing the wine, depending on the availabe budget, de desired food, the winegrowing area, etc. Italian Sazan Aljija, formerly of two Michelin-starred La Trota and Uliassi, is the head sommelier and in charge of the sorrel restaurant wine list. A highly professional and seasoned practitioner, experienced in all aspects of event management in both hotels and private member clubs, as well as holding the status of a fully accredited sommelier.
ORGANIZATION OF A WINE LIST
A wine list is typically organized into sections. A restaurant offering few selections may organize its list in two groups (red wine and white wine) whereas a larger wine list may have several sections, including any of the following:
- White Wines: Is a wine whose colour can be straw-yellow, yellow-green, or yellow-gold. It is produced by the alcoholic fermentation of the non-coloured pulp of grapes, which may have a skin of any colour. White wine has existed for at least 2500 years. The wide variety of white wines comes from the large number of varieties, methods of winemaking, and ratios of residual sugar. White wine is mainly from "white" grapes, which are green or yellow in colour, such as the Chardonnay, Sauvignon, and Riesling. Some white wine is also made from grapes with coloured skin, provided that the obtained wort is not stained. Pinot noir, for example, is commonly used to produce champagne.
Among the many types of white wine, dry white wine is the most common. More or less aromatic and tangy, it is derived from the complete fermentation of the wort. Sweet wines, on the other hand, are produced by interrupting the fermentation before all the grape sugars are converted into alcohol. This is called Mutage or fortification. The methods of enriching wort with sugar are multiple: on-ripening on the vine, passerillage (straining), or the use of Noble rot.
Sparkling wines, which are mostly white, are wines where the carbon dioxide from the fermentation is kept dissolved in the wine and becomes gas when the bottle is opened. White wines are often used as an Apéritif during the meal, with dessert, or as a refreshing drink between meals. They are often considered more refreshing, and lighter in both style and taste than the majority of their red wine counterparts. In addition, due to their acidity, aroma, and ability to soften meat and deglaze cooking juices, white wines are often used in cooking.
- Red Wines: Is a type of wine made from dark-colored (black) grape varieties. The actual color of the wine can range from intense violet, typical of young wines, through to brick red for mature wines and brown for older red wines. The juice from most purple grapes is greenish-white. The red color comes from anthocyan pigments (also called anthocyanins) present in the skin of the grape. Exceptions are the relatively uncommon teinturier varieties, which produce a red colored juice. Much of the red-wine production process therefore involves extraction of color and flavor components from the grape skin.
- Rosé Wines: A rosé (from French rosé, also known as rosada in Portugal and rosado in Spanish-speaking countries and rosato in Italy) is a type of wine that incorporates some of the color from the grape skins, but not enough to qualify it as a red wine. It may be the oldest known type of wine, as it is the most straightforward to make with the skin contact method. The pink color can range from a pale "onion-skin" orange to a vivid near-purple, depending on the varietals used and winemaking techniques.
There are three major ways to produce rosé wine: skin contact, saignée, and blending. Rosé wines can be made still, semi-sparkling or sparkling and with a wide range of sweetness levels from highly dry Provençal rosé to sweet White Zinfandels and blushes. Rosé wines are made from a wide variety of grapes and can be found all around the globe.
When rosé wine is the primary product, it is produced with the skin contact method. Black-skinned grapes are crushed and the skins are allowed to remain in contact with the juice for a short period, typically one to three days. The must is then pressed, and the skins are discarded rather than left in contact throughout fermentation (as with red wine making). The longer that the skins are left in contact with the juice, the more intense the color of the final wine.
When a winemaker desires to impart more tannin and color to a red wine, some of the pink juice from the must can be removed at an early stage in what is known as the Saignée (from French bleeding) method. The red wine remaining in the vats is intensified as a result of the bleeding, because the volume of juice in the must is reduced, and the must involved in the maceration becomes more concentrated. The pink juice that is removed can be fermented separately to produce rosé.
In other parts of the world, blending, the simple mixing of red wine to a white to impart color, is uncommon. This method is discouraged in most wine growing regions, especially in France, where it is forbidden by law, except for Champagne. Even in Champagne, several high-end producers do not use this method but rather the saignée method.
- Dessert Wines: Sometimes called pudding wines, are sweet wines typically served with dessert. There is no simple definition of a dessert wine. In the UK, a dessert wine is considered to be any sweet wine drunk with a meal, as opposed to the white fortified wines (fino and amontillado sherry) drunk before the meal, and the red fortified wines (port and madeira) drunk after it. Thus, most fortified wines are regarded as distinct from dessert wines, but some of the less strong fortified white wines, such as Pedro Ximénez sherry and Muscat de Beaumes-de-Venise, are regarded as honorary dessert wines.
In the United States, by contrast, a dessert wine is legally defined as any wine over 14% alcohol by volume, which includes all fortified wines and is taxed more highly as a result. This dates back to a time when the US wine industry only made dessert wines by fortification, but such a classification is outdated now that modern yeast and viticulture can produce dry wines over 15% without fortification, yet German dessert wines can contain half that amount of alcohol. Examples include Sauternes and Tokaji Aszú.
- Sections or subcategories by varietal: A varietal wine is a wine made primarily from a single named grape variety, and which typically displays the name of that variety on the wine label. Examples of grape varieties commonly used in varietal wines are Cabernet Sauvignon, Chardonnay and Merlot. Wines that display the name of two or more varieties on their label, such as a Chardonnay-Viognier, are blends and not varietal wines. The term is frequently misused in place of vine variety. The term variety refers to the vine or grape while varietal refers to the wine produced by a variety.
As vintners and consumers have become aware of the characteristics of individual varieties of wine grapes, wines have also come to be identified by varietal names. The term was popularized in the US by Maynard Amerine at the University of California, Davis after Prohibition seeking to encourage growers to choose optimal vine varieties, and later promoted by Frank Schoonmaker in the 1950s and 1960s, ultimately becoming widespread during the California wine boom of the 1970s. Varietal wines are commonly associated with New World wines in general, but there is also a long-standing tradition of varietal labelling in Germany and other German-influenced wine regions including Austria, Alsace, and the Czech Republic.
- Sections organized by wine-producing region or country: This list of wine-producing regions catalogues significant growing regions where vineyards are planted. Wine grapes mostly grow between the 30th and the 50th degree of latitude, in both the Northern and Southern hemispheres. Grapes will sometimes grow beyond this range and minor amounts of wine are made in some very unexpected places. In 2009, the five largest producers of wine in the world were, in order, Italy, France, Spain, the United States and China.
- Locally produced or specialty wines: The United Kingdom is a major consumer but only a very minor producer of wine, with English and Welsh wine sales combined accounting for just 1% of the domestic market. Traditionally seen as struggling with an unhelpfully cold climate, the English and Welsh wine industry has been helped by warmer summers and global warming may encourage growth in the future. English sparkling wine has also started to emerge.
- Wine Styles: Traditionally, there are two ways to understand wines: by variety or by region. This approach is very accurate, but requires a lot of learning. Fortunately, you can start classifying grape varieties by styles which will make learning about the thousands of wine varieties and regions much easier. Most wines fit into 9 major categories that include all red, white, rosé, sparkling and dessert wines.
- Full-Bodied and Rich Red Wines: Full-bodied wines typically have more tannin, higher alcohol, and dark fruit flavors such as black currant. Since these wines have so much pigment, they are higher in anthocyanin which has shown positive benefits to cardiovascular health. As far as flavor, these wines are the biggest on the spectrum and thus, pair with equally bold-flavored food. Typically you’ll find them served in large-bowled wine glasses. Serving Temperature: Room Temperature (63-69 °F / 17-21 °C). Food Pairing Affinities: Barbecue, Mexican Foods, Smoked Meats, Red Meat & Steaks, Savory Mushroom Dishes, Black Pepper.
- Medium-Bodied and Textured Red Wines: In the middle of the gamut from light to full, medium-bodied reds are some of the best food-friendly wines. Classic examples of this style include varieties like Sangiovese and Merlot. Wines made from these varieties can be somewhat variable in style because of regional differences in growing and winemaking. For instance, a Merlot from a hillside estate on Spring Mountain in Napa Valley will have high tannin and darker fruit flavors whereas a Merlot from a large valley vineyard in Lombardy, Italy will probably exhibit fewer tannins and soft red fruit aromas. Serving Temperature: Room Temperature (63-69 °F / 17-21 °C). Food Pairing Affinities: Lasagna, Pizza with Red Sauce, Spiced and Roasted Meats, Hearty Vegetable Soups, Hamburgers, Roasted Vegetables, Strong flavored spices like Cinnamon, Fennel, Anise, Cumin, Rosemary, Chili Pepper, Allspice.
- Light-Bodied Red Wines: Delicately perfumed with very subtle flavors, light-bodied red wines are perfect for people who don’t want to get knocked upside the head with their wine. both collectors and beginners alike enjoy the approachable nature of these wines. Light red wines are known for having lighter tannin, bright acidity and slightly lower alcohol with red fruit flavors. They are classically served in a fish-bowl-type glass that collects the aromas. Serving Temperature: Cool Room Temperature (53-63 °F / 12-19 °C). Food Pairing Affinities: Mushroom Risotto, Coq au Vin, Cream Pasta with Chicken, Chicken & other Poultry.
- Rosé Wines: Rosé wines are the literal mid-point between white and red wine, however they tend to behave a lot more like a white wine. They are typically served chilled and many are dry (save for a few). This style of wine is frequently produced in the Mediterranean around the south of France, islands in the Mediterranean, the Spanish eastern coast and in Italy. Expect to spend anywhere from about $12-17 for a great-tasting rosé. Serving Temperature: Cool Room Temperature (53-63 °F / 12-19 °C). Food Pairing Affinities: Spice Route Dishes, Fried Chicken, Roast Pork, Mexican Food, Lebanese, Greek and Turkish Cuisine.
- Full-Bodied and Rich White: Full-bodied white wines have often been confused with red wines when served in black glassware. Rich white wines typically undergo similar treatments as red wines in the winery to achieve the bold flavor, and thus have some flavor similarities. Typically, many rich whites undergo oak aging, to add that classic vanilla or coconut note, as well as a process called “Malolactic Fermentation”, which changes the type of acid in the wine to make wine taste creamier. Many full-bodied white wines will age up to 10 years, although most are in their prime at around 3-4 years. Expect to spend about $17+ for a decent rich white wine. Serving Temperature: Cool (44-57 °F / 7-14 °C). Food Pairing Affinities: Crab & Lobster, Pasta with Cream Sauce, Tarragon Chicken, White Pizza, Cashew Cream, Soft Cheeses, Chicken & Other Poultry.
- Light-Bodied Dry White Wines: Like a lightning bolt in your mouth, whites in this style are the wine equivalent to a lager; they’re good because they’re refreshing. “Dry”, “Crisp” “Tart” and “Zippy” are all synonymous with “zesty”. They’re usually best enjoyed young, within a year or two of the vintage, to preserve the fresh fruity flavors and mouth-watering acidity. Of all the wine styles, dry and crisp whites often have the best bang for the buck, with great examples available for around $10 . Of course, you can find some extremely badass higher-end options, if this style is your thing. Serving Temperature: Cold (44-57 °F / 7-14 °C). Food Pairing Affinities: Seafood, Sushi, Green Salads, Pesto, Fried Foods (like French Fries and Fried Chicken), Chicken & other Poultry.
- Aromatic White Wines: Perfumed fruit and floral aromas fly out of your glass with these wines. They’re often (but not always) made in a style with some residual grape sugar. However, much like good lemonade, this sweetness is generally used to balance an aggressive acidity or bitterness in the wine. The sugar is there for balance, not just for the sweetness’s sake. Without retaining a little naturally-occurring grape sugar, many of these wines would be far too bitter or acidic for most drinkers. This style of wine is often referred to as, “harmoniously sweet”.
Remember, sweetness isn’t inherent to certain grapes, because leaving sugar in a wine is a wine-making decision, rather than a prerequisite of a given grape. Any type of grape can be made dry, including those you may generally associate with sweet styles. Riesling is the foremost example of this. You can’t smell sweetness. You can smell aromas you associate with sweet flavors, but until you take a sip, there’s no way to know whether the wine is sweet or dry. These grapes below are great to train your palate on the difference between sweetness (a taste) versus fruitiness (an aroma). Serving Temperature: Cold (44-57 °F / 7-14 °C). Food Pairing Affinities: Indian Cuisine, Thai Food, Citrus-driven Dishes, Pungent Cheeses, Cream Sauce, Cake, Ice Cream
- Dessert & Fortified Wines: In order to preserve the natural sweetness in fortified wines, the fermentation is stopped before the yeast gobbles up all the sugar. Typically when you do this, you’d be left with a lower alcohol wine but since fortified wines are allowed to add spirits (in the form of a neutral-tasting grape brandy) the wines are usually around 17-20% ABV. Because of the high alcohol and sugar content, dessert wines are precious and meant to be enjoyed in small amounts (about 2-3 ounces) in tiny glasses. Of course, there are many more options in the dessert wine category other than just fortified wines (i.e. Sherry, Madeira and Port. Sauternes). Tokaj, late-harvest Loire Valley Chenin Blanc and many more are what you would call “naturally sweet” dessert wines. Their sugars are usually concentrated by some sort of dehydration, rather than the addition of alcohol. Find out more about dessert wines. Serving Temperature: Varies. Food Pairing Affinities: Pungent Cheeses (like Blue), Caramel, Cakes, Chocolate, Fruit Pies.
- Champagne & Sparkling Wines: The secret to Champagne bubbles comes from the addition of a special mixture of sugar and yeast called the ‘liqueur de tirage’ to a dry, still base wine. The liqueur de tirage induces a second fermentation in the bottle. This makes the bubbles. Although, not all Sparkling wines are made in this way. Most notably Prosecco and Lambrusco are made by fermenting the wine in a tank under pressure and then bottling from there. Low-quality sparkling wines are often force-carbonated. Sparkling wines have bubbles and high acidity and range from white, rosé to red in color. Sparkling wines have been long associated as a celebratory beverage, but actually match with a wide variety of foods. Serving Temperature: Ice Cold (38-48 °F / 5-9 °C). Food Pairing Affinities: French Fries, Chili, Oysters, Salads, Fish Tacos, Salty Foods.