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Discover a summit meeting between tea and wine
The worlds of tea and wine both have great crus whose expression is as complex as it is virtuous.
In the same way as for wines, teas are approached as true gastronomic objects, which come to pair with the most refined savoury and sweet dishes.
Less well known than wine for accompanying a meal, tea is nevertheless an ideal gastronomic alternative for alcohol-free pairings.
As such, more and more prestigious chefs are incorporating these beverages into their culinary creations, as fully-fledged ingredients or as accompaniments.
From terroir to glass or to cup, teas and wines present many points of convergence even before their combination as finished products.
• They both come from the resources of the earth and the talent and know-how of people.
• Their typicity and their quality find their origins in the varietal (or “cultivar” for tea), in the richness of the soils, through the climate, the exposure, in the quality of the harvests, and then in the processing and ageing of the teas and wines themselves.
• The rituals of preparation and service are also key in both worlds to obtain the best elevation of aromas and the richest possible exaltation of the senses.
• Finally, the approach to tasting is identical for a wine and for a tea; in both cases, experts focus on the aromatic palette, the nuances of textures and colours, the tannins, the complexity of the taste expression, etc.
Aware of all this richness and gustatory interest that the joint exploration of these two worlds represents, we are happy to partner with the renowned sommelier Fabrice Sommier*, in order to bring these two worlds closer, to create and discover new pairings — food, teas and wines — alongside gastronomy professionals.
Drawing on their knowledge in their respective fields, Fabrice Sommier and Carine Baudry, our tea expert, focus on the way wines and teas can pair with each other as well as with various dishes.
For this meeting, it was at the Relais & Châteaux-listed restaurant La Pyramide – Patrick Henriroux that Carine and Fabrice went to develop wine and tea pairings with the excellent cuisine of the starred chef Patrick Henriroux. We invite you to discover them… and why not travel, through reading these pairings!
Wine: Saint Joseph white 2016 “Saut de l’ange” Pierre Jean Villa
The colour of this wine is yellow with luminous, golden reflections.
The nose is rich and intense with notes of spices such as cardamom.
The palate is rich with tints of white and yellow fruits such as peach and mirabelle plum. An elegant finish, all in balance between power and substance.
Serve at 11°C in a Psyché glass from the Fabrice Sommier by Lehmann Reims France collection.
Tea: Anxi Tie Guan Yin, oolong from China, Fujian, Anxi region
The liquor is golden, limpid and bright. Its nose is floral and indulgent. The palate is unctuous with notes of white flower, coconut milk, melted butter and a livelier, fresher finish with a bouquet at once fresh-vegetal and grapefruit-zesty.
The tea reinforces the richness of the salmon flesh, its floral and buttery notes. A pairing full of elegance.
Prepare with lightly mineralised water at 90°C with a steeping time of 6 minutes.
Serve warm or iced in a Hadrien cup or glass from the Fabrice Sommier by Lehmann Reims France collection.
Wine: Condrieu 2017 “Grand Vallon” François Villard
The colour is golden yellow with golden reflections and rich legs.
The nose is frank and clean on notes of candied fruits and vanilla with a brioche finish.
The palate is dense and well balanced with a lovely acidity. An indulgent success.
Serve at 10°C in a Psyché glass from the Fabrice Sommier by Lehmann Reims France collection.
Tea: Jasbire Awakening, black tea from Nepal, Ilam region, village of Jasbire
The liquor is coppery with amber reflections.
The nose is frank on very, very honeyed notes, stewed fruits, waxed wood.
The palate is intense. The notes follow one another very harmoniously, leaving a honeyed and delicately rosy finish.
The tea embraces the fish, responds to the mushroom and rounds off the spinach. It perfumes the dish and brings it substance while respecting its immense precision.
Prepare with lightly mineralised water at 90°C with a steeping time of 4 minutes.
Serve warm or iced in a Hadrien cup or glass from the Fabrice Sommier by Lehmann Reims France collection.
Wine: Condrieu 2017 “Grand Vallon” François Villard
The colour is golden yellow with golden reflections and rich legs.
The nose is frank and clean on notes of candied fruits and vanilla with a brioche finish.
The palate is dense and well balanced with a lovely acidity. An indulgent success.
Serve at 10°C in a Psyché glass from the Fabrice Sommier by Lehmann Reims France collection.
Tea: Long Jing Premium, green tea from China, pre-Qingming harvest
The colour is pale green with golden reflections.
The nose is intense on vegetal, nutty, slightly roasted notes.
A fine astringency develops on the palate, bringing presence and length. The vegetal, nutty and mineral bouquet is complemented by citrus, fruity and flowery nuances.
A dense pairing, between richness and power. The tea expresses an intense citrus bouquet that blends perfectly with the dish.
Prepare with lightly mineralised water at 75°C with a steeping time of 4 minutes.
Serve warm or iced in a Hadrien cup or glass from the Fabrice Sommier by Lehmann Reims France collection.
Wine: Côte Rôtie 2016 Graeme and Julie Bott
Ruby colour with intense, limpid reflections and a lovely brilliance and imposing tears.
The nose is concentrated with black fruits, mainly cherry, blackcurrant and blackberry, spices and vanilla.
A rich attack with the same olfactory touches and, in addition, a liquorice note with a finish rich in powerful tannins.
Serve at 15°C in an Ariane glass from the Fabrice Sommier by Lehmann Reims France collection.
Tea: Jasbire Awakening, black tea from Nepal, Ilam region, village of Jasbire
The liquor is coppery with amber reflections.
The nose is frank on very, very honeyed notes, stewed fruits, waxed wood.
The palate is intense. The notes follow one another very harmoniously, leaving a honeyed and delicately rosy finish.
An intense, indulgent pairing where the notes melt between the tea and the dish. A very lovely note of red fruits emerges in this pairing.
Prepare with lightly mineralised water at 90°C with a steeping time of 4 minutes.
Serve warm or iced in a Hadrien cup or glass from the Fabrice Sommier by Lehmann Reims France collection.
Wine: Jurançon 2016 Domaine de Souch, Yvonne Hegoburu
Yvonne Hegoburu’s Jurançon has a very special character.
Lovely straw-yellow colour with green reflections. It offers a very pleasant nose of white fruits with a lot of power and substance.
The palate is rich while being round and sharp with a tangy finish.
Serve at 10°C in a Clément glass from the Fabrice Sommier by Lehmann Reims France collection.
Tea: Écaille de Dragon, white tea from wild buds of northern Vietnam
A very lovely pale-yellow liquor, limpid and bright.
A magnificent nose and palate with notes of rose and lychee, combined with a vanilla softness.
A pairing that sparkles while keeping a wonderful balance. The tea pairs perfectly with both the strawberry and the citrus.
Prepare with lightly mineralised water at 90°C with a steeping time of 5 minutes.
Serve warm or iced in a Hadrien glass from the Fabrice Sommier by Lehmann Reims France collection.
*Fabrice Sommier: Meilleur Ouvrier de France Sommellerie 2007, Master of Port 2010, Master Sommelier of the Union de la Sommellerie Française, international laureate of the best cigar-and-drinks pairing in 2013 & 2014.