The wine list at Swinton Park offers an extensive range of wines, both in terms of grape and region, including a good selection of wines by the glass.
Download the Swinton Park Winelist November 2013 (PDF, 176 Kb)
Our sommelier, David Borwick, has been refreshing the list to provide interesting, flavourful wines at all price levels. The joy of having an experienced sommelier on hand is the opportunity to try something new or different from your usual favourites. Please tell us what sort of wines you like and David will be delighted to suggest some wines for you.
Here are David’s thoughts on wines for the Game Season.
The game season is the peak of Swinton Park’s dining year, as the grouse, pheasant, partridge and venison of the estate find their way into Simon Crannage’s kitchen. This also the highlight of the wine lover’s calendar, as few dishes show off fine wine better than game. Traditionally game was well hung and well cooked, but modern chefs prefer more tender cuts from younger birds and beasts, which will often work better with subtler wines.
The old maxim of Pinot Noir for feathers and Syrah for fur has much to offer. Younger grouse, pheasant and partridge are well matched with Burgundy, especially wines with ten years or more in the cellar which have started to develop the leaf-mould and mushroom character of mature wines. We suggest a 2002 Gevrey Chambertin, from a riper vintage and offering the traditional power of the village; or a 1999 Chambolle Musigny, a more delicate and perfumed wine.
As we move from the late summer days of September into the misty autumn and snowy winter; as the foraged sauces move from fresh redcurrants, through bramble jus, to wild mushrooms and as the birds become more intensely flavoured and are joined by venison; more robust wines come into play. Syrah from the Northern Rhone, or from the cooler parts of the New World such as western Victoria, offers a lifted, peppery quality and a fresher palate which is much more appropriate to game than jammy Shiraz. From Faugeres we have a Syrah with a dash of leathery Mourvedre, perfect as the nights draw in; while our Brunello di Montalcino from Tuscany balances autumn fruits with some tobacco and clove spice.
David is also running a series of Wine Appreciation Lunches through the year which provide an opportunity to try some new wines and discuss topical issues in the wine world. Each lunch has a theme and includes a tasting followed by a two course lunch. Full details of these and other themed lunch and dining experiences can be found on our Themed Lunch and Dining Experiences page.
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With lavish decorations, roaring log fires and excellent cuisine, few venues can match the elegant splendour and style of Swinton Park at Christmas. Come and celebrate the Festive season with one of our Festive Events.
We have Christmas Lunches in Samuel’s restaurant, Festive Afternoon Teas, Christmas Chef’s Tables for lunch as well as dinner and Christmas Pamper Afternoons in the Spa. We are also running Festive Cookery Courses, for those seeking some new inspiration for Christmas entertaining at home. Please click Festive Events for more details.
Please click here to see our 2013/4 Events and Activities Brochure which provides details about our forthcoming cookery courses and themed lunches and dinners. These include our inspirational Wine Appreciation Lunches preceded by an informal tastings with wine experts, Estate Produce Lunches featuring seasonal produce from the Swinton Estate and Chef’s Table demonstration dining experiences with Michelin-trained chef Stephen Bulmer.