St. John Claret

Description

The owners of St. John in London have it all: three restaurants, a bakery, and a winery. St. John was opened in October of 1994 by Trevor Gulliver, Fergus Henderson, and Jon Spiteri on the premises of a former bacon smoke-house. Under Henderson's guidance, St. John specializes in "nose to tail" eating with a devotion to offal and other cuts of meat rarely seen in other restaurants. This group has quietly maintained their Michelin Star since they were awarded it in 2009. It was natural that the group expanded and created a wine company, and they make wine yearly in France. They are most famous for their house labels: wines that best represent the region that they hail from. St. John Claret is the result of the strong relationships that they have with the growers that own and work the vineyards that they procure their fruit from. The St. John wine team work side by side with the vignerons to create the blends, which are unique to the company alone. St. John wines are all of a certain style-besides being typical of where they are from, they are also immediately accessible. They don’t need to be cellared to be enjoyed right away. For the Claret, St. John works exclusively with the Sichel house in Bordeaux, who have created this “Claret” blend for over 20 years.

Pairing

Beef cheeks with ragu, Mimolette cheese, and roast lamb