{"id":10136,"date":"2022-05-20T13:42:55","date_gmt":"2022-05-20T12:42:55","guid":{"rendered":"https:\/\/oxfordwine.co.uk\/owc\/?p=10136"},"modified":"2022-05-24T14:05:42","modified_gmt":"2022-05-24T13:05:42","slug":"10136-2","status":"publish","type":"post","link":"https:\/\/oxfordwine.co.uk\/owc\/10136-2\/","title":{"rendered":"Table 13 x OWC &#8211; Vegan wines &#038; canap\u00e9s"},"content":{"rendered":"<section class=\"l-section wpb_row height_medium\"><div class=\"l-section-h i-cf\"><div class=\"g-cols vc_row via_flex valign_top type_default stacking_default\"><div class=\"vc_col-sm-12 wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><time class=\"w-post-elm post_date entry-date published\" datetime=\"2022-05-20T13:42:55+01:00\" title=\"20 May 2022 at 13:42:55 Europe\/London\" itemprop=\"datePublished\">4 years ago<\/time><div class=\"w-separator size_small\"><\/div><div class=\"wpb_text_column\"><div class=\"wpb_wrapper\"><h2>Table 13 x OWC &#8211; Vegan wines and Canap\u00e9s<\/h2>\n<\/div><\/div><div class=\"w-separator size_small\"><\/div><div class=\"g-cols wpb_row via_flex valign_top type_default stacking_default\"><div class=\"vc_col-sm-3 wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"w-image align_none\"><div class=\"w-image-h\"><img decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/05\/t13-768x1024.jpg\" class=\"attachment-large size-large\" alt=\"Table 13 Tasting\" loading=\"lazy\" srcset=\"https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/05\/t13-768x1024.jpg 768w, https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/05\/t13-225x300.jpg 225w, https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/05\/t13.jpg 1536w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/div><\/div><\/div><\/div><\/div><div class=\"vc_col-sm-9 wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"wpb_text_column\"><div class=\"wpb_wrapper\"><p>We were delighted to host an evening of plant-based canap\u00e9s and vegan wines with\u00a0Georgia Gallacher,\u00a0Chef and Owner of supper club Table 13.\u00a0Many of you will have heard about \u2018nose-to-tail\u2019 cooking; at Table 13,\u00a0Georgia\u00a0cooks \u2018seed-to-stalk\u2019, using the whole plant: stems, leaves, pods and trimmings.<\/p>\n<p>During the evening, six\u00a0canap\u00e9s\u00a0were served alongside six vegan wines. In a unique twist to a traditional wine pairing, we selected the wines without knowledge of the food and Georgia creatively paired the food to match.<\/p>\n<p><a href=\"https:\/\/shop.oxfordwine.co.uk\/products\/txomin-etxaniz-txakoli-pays-basque\"><strong>Txomin <\/strong><strong>Etxaniz <\/strong><\/a><strong><a href=\"https:\/\/shop.oxfordwine.co.uk\/products\/txomin-etxaniz-txakoli-pays-basque\">Txakoli<\/a> x\u00a0Nori Cracker\u00a0with\u00a0pea pure, seaweed tartare sauce, and samphire<\/strong><\/p>\n<p>Our first wine,\u00a0Txomin Etxaniz Txakoli, clearly comes from the land of unpronounceable wines, the Basque\u00a0country.\u00a0\u00a0The local specialty is Txakoli a refreshing wine with a slight effervescence. Txakoli&#8217;s tense acidity cut beautifully through the salty sea flavours of the nori cracker,\u00a0an ode to Basque seafood pintxo.<\/p>\n<p><strong><a href=\"https:\/\/shop.oxfordwine.co.uk\/products\/hugel-fils-riesling-classic-alsace\">Hugel Classic Riesling<\/a> x Feuille de brick tart with curried carrot puree, pickled chili and spring onion<\/strong><\/p>\n<p>Perhaps Alsace&#8217;s most famous wine producers, Hugel is a master of late harvest wines. Their Classic Riesling is a ripe aromatic<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><div class=\"wpb_text_column\"><div class=\"wpb_wrapper\"><p>expression with notes of stone fruit, citrus and spice. The richness and spiciness of Alsatian Riesling paired perfectly with the curry spices.<\/p>\n<p><strong><a href=\"https:\/\/shop.oxfordwine.co.uk\/products\/baias-wine-tsistka-tsolikauri-krakhuna-qvevri\">Baia&#8217;s Tsitska-Tsolikouri-Krakhuna<\/a> x\u00a0<\/strong><strong>Falafel cracker\u00a0with\u00a0roasted garlic houmous, burnt lemon jam, and tomato skin togarashi\u00a0<\/strong><\/p>\n<p>Based in Georgia, Baia focuses on making wines from indigenous Georgian grapes. This skin fermented blend, vinified in amphora, has a light tannic grip and aromas of persimmon, apricot and citrus. Falafel spices and roast garlic called for a wine that could match and enhance the foods aromatic complexity.<\/p>\n<p><strong><a href=\"https:\/\/shop.oxfordwine.co.uk\/products\/domaine-desire-petit-trousseau-rouge-les-grandes-gardes-arbois\">Domaine D\u00e9sir\u00e9 Petit, Trousseau Rouge \u2018Les\u00a0Grandes Gardes\u2019<\/a> x\u00a0<\/strong><strong>Table 13 Sausage roll<\/strong><\/p>\n<p>D\u00e9sir\u00e9 makes a slightly gamey Trousseau with notes of red cherry fruit and bright acidity. The gamey quality of this wine brought out earthy spices in the plant-based sausage roll. The fresh crunchy cherry notes nice provided a nice foil to richness.<\/p>\n<p><strong>Kimera Garnatxa x Rosemary crackers\u00a0with\u00a0beetroot puree, whipped feta and chive<\/strong><\/p>\n<p>There are many different styles of Garnatxa in Spain. The Kimera Garnatxa, from winemaker Luis Moya, is a middle ground between the light red fruited version of say Sierra de Gredos and the bruising spicey blends of Priorat. Beet dishes can be difficult to pair with because of their combination of sweetness and earthiness. Appropriately, the Garnaxta exuberance of fruit and spice could handle the sweetness. Herbal nuances of the wine were further enhanced by the chives.<\/p>\n<p><strong><a href=\"https:\/\/shop.oxfordwine.co.uk\/products\/qupe-syrah-central-coast-california\">Qup\u00e9 Syrah<\/a> x Dark chocolate and cep ganache,\u00a0puff pastry shards, blackberry gel and red amaranth<\/strong><\/p>\n<p>Qup\u00e9, one of the many incredible US Syrah producers, are members of the Rhone Rangers, a Californian group formed in the late 1990s to educate the public on Rhone varietals grown in the US. This pairing is all about the savoury (almost meaty) quality of Syrah and Ceps. The intensity of Syrah&#8217;s fruit had no problem holding up with the chocolate&#8217;s sweetness.<\/p>\n<p>Thank you so much to Georgia and all our attendees for a wonderful evening of plant-based food and vegan wine!<\/p>\n<p>You can find out more about Table 13 here:\u00a0<a href=\"https:\/\/table13oxford.uk\/\">https:\/\/table13oxford.uk\/<\/a><\/p>\n<p>Take a look <a href=\"https:\/\/oxfordwine.co.uk\/owc\/events-calendar\/\">here<\/a> for our upcoming wine tastings.<\/p>\n<\/div><\/div><div class=\"w-separator size_small\"><\/div><div class=\"w-post-elm post_author vcard author color_link_inherit with_ava avapos_top\"><a href=\"https:\/\/oxfordwine.co.uk\/owc\/author\/owcandy\/\" class=\"fn\" aria-hidden=\"true\" tabindex=\"-1\"><div class=\"post-author-ava\" style=\"font-size:96px;\"><img loading=\"lazy\" decoding=\"async\" width=\"96\" height=\"96\" src=\"https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/04\/Staff-photos-colour-2-96x96.png\" class=\"avatar avatar-96 photo\" alt=\"\" srcset=\"https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/04\/Staff-photos-colour-2-96x96.png 96w, https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/04\/Staff-photos-colour-2-300x300.png 300w, https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/04\/Staff-photos-colour-2-1024x1024.png 1024w, https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/04\/Staff-photos-colour-2-150x150.png 150w, https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/04\/Staff-photos-colour-2-350x350.png 350w, https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/04\/Staff-photos-colour-2-600x600.png 600w, https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/04\/Staff-photos-colour-2-400x400.png 400w, https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/04\/Staff-photos-colour-2-24x24.png 24w, https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/04\/Staff-photos-colour-2-48x48.png 48w, https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/04\/Staff-photos-colour-2.png 1080w\" sizes=\"auto, (max-width: 96px) 100vw, 96px\" \/><\/div><\/a><div class=\"post-author-meta\"><a href=\"https:\/\/oxfordwine.co.uk\/owc\/author\/owcandy\/\" class=\"post-author-name fn\">Andy Hesketh<\/a><div class=\"post-author-info\">Andy grew up in freezing cold Edmonton, Canada. He studied professional communications in university before working in hospitality and restaurant management. An avid traveller, Andy eventually landed on moving to the UK and began working as a sommelier in London. Andy is taking wine education through the Court of Master Sommeliers. In the Spring of 2022, he moved to Oxford and joined the Oxford Wine Company. Andy works between the three Oxford shops.<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>\n","protected":false},"excerpt":{"rendered":"4 years agoTable 13 x OWC &#8211; Vegan wines and Canap\u00e9s We were delighted to host an evening of plant-based canap\u00e9s and vegan wines with\u00a0Georgia Gallacher,\u00a0Chef and Owner of supper...","protected":false},"author":22,"featured_media":10137,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[133],"tags":[],"class_list":["post-10136","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tasting-events"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Table 13 x OWC - Vegan wines &amp; canap\u00e9s - Oxford Wine Company<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/oxfordwine.co.uk\/owc\/10136-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Table 13 x OWC - Vegan wines &amp; canap\u00e9s - Oxford Wine Company\" \/>\n<meta property=\"og:url\" content=\"https:\/\/oxfordwine.co.uk\/owc\/10136-2\/\" \/>\n<meta property=\"og:site_name\" content=\"Oxford Wine Company\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/theoxfordwinecompany\" \/>\n<meta property=\"article:published_time\" content=\"2022-05-20T12:42:55+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-05-24T13:05:42+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/05\/t13.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1536\" \/>\n\t<meta property=\"og:image:height\" content=\"2048\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Andy Hesketh\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@TheOxfordWineCo\" \/>\n<meta name=\"twitter:site\" content=\"@TheOxfordWineCo\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Andy Hesketh\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/oxfordwine.co.uk\/owc\/10136-2\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/oxfordwine.co.uk\/owc\/10136-2\/\"},\"author\":{\"name\":\"Andy Hesketh\",\"@id\":\"https:\/\/oxfordwine.co.uk\/owc\/#\/schema\/person\/3eb9ce29ee871ca9336e71edd89d55b8\"},\"headline\":\"Table 13 x OWC &#8211; 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He studied professional communications in university before working in hospitality and restaurant management. An avid traveller, Andy eventually landed on moving to the UK and began working as a sommelier in London. Andy is taking wine education through the Court of Master Sommeliers. In the Spring of 2022, he moved to Oxford and joined the Oxford Wine Company. 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