Dry Aged, Wine & Whisky

Ageing!

We're all older, hopefully wiser and I - for one - definitely have more grey in my beard.

For food, wine and whisky, aging can mean richer flavours, mellower notes and increased tenderness. So this important process is the theme for all dinners in the 2024 series of tastings at the Meat & Wine Co. 

We start with “Dry-Aged Rib Eye, Wine & Whisky on 20th Feb and 13th March”.

The meat has been hanging for 6 weeks and YOU will be the first to taste the New Season’s, dry-aged, on the bone Rib-Eye. It has also been infused with porchini and encased in artisan wagyu butter. I can't think of a better way to start a series than with this level of decadence.

When it comes to wine, does aging mean Grand Cru to you? Robin - Head Sommelier of MWC - will take you through process of wine aging, in the cask and bottle. You will be treated to a Grand Cru of Robin’s choice. Let’s see if you can pick it out from the selection!

Your three drams are rare and collectable whiskies - one is an 18yr old limited edition, specifically selected for this exclusive event.

“Dry Aged Rib Eye, Wine & Whisky on 20th Feb and 13th March”.

A blind wine and whisky tastings followed by dinner of The New Season’s Dry Aged Rib-Eye
3 Wines
3 Whiskies
2 Course dinner 

Arrive at 6.15pm to start at 6.30, our venue is: Meat & Wine Co, 17C Curzon Street, London, W1J 5HU

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