We’ll raise a glass or two
David Morgan-Hewitt, managing director, The Goring
Christmas lunch
I’m very lucky as I live right next to Wells Cathedral, so will head next door for the morning service—it’s the perfect way to run up an appetite and a thirst. This year, we’re going to serve a red I found at the bottom of the wine rack. It’s a very special claret that was given to me by George Goring, one of London’s most famous hoteliers: Château Cos d’Estournel 1985. George sadly passed away earlier this year, but it was he who, 30 years ago this December, appointed me as the restaurant manager at The Goring. It seems only fitting that we raise our glasses to his memory. Bottoms up, George!
Pre-prandial fizz
There have been few occasions this year when the drinking of Champagne has felt appropriate, especially if you work in the decimated hospitality sector, but we’ve decided this is one acceptable time. At The Goring, Bollinger is our house Champagne and is quite the most wonderful glass of bubbles, with a rich flavour that is perfect for the English palate. We’ve dusted down a bottle of La Grande Année Rosé 2005 to serve before luncheon (2007, £105, Waitrose Cellar).
Pudding wine
About 15 years ago, I went to South Africa and visited the Klein Constantia Estate. There, I tasted its Vin de Constance (2013, £56, Majestic). This
