Nick Seymour

Nick Seymour


What is your most memorable wine experience? 

Travelling over to Alsace a number of years ago, based ourselves in Riquewihr and cycled round this faboulous wine region and its villages and were fortunate to have numerous visits arranged for us. To sample a 1976 Gewurztraminer SGN from Hugel, was very special.

If you could choose any wine from the CV Top 100, which one would you pick and why? 

Again I am very fortunate to have had the opportunity top taste 1978 Cote Rotie La Mouline Guigal, to sample a wine of this quality and rarity does not come round very often.

 You’re throwing a dinner party and can invite anyone, dead or alive. Who do you invite and what would be your signature food and wine pairing? 

Having been a season ticket holder of Harlequins, l would certainly invite two legions of the club – Jason Leonard and Chris Sheasby.

As regards food, more than likely Oysters to start alongside one of the great Champagnes ever produced – a bottle Krug 1988,  and considering the company I will be keeping we will very swiftly move onto, a very decent steak – both in terms of quality and size! Needless to say this must be accompanied by a top class but often overlooked claret – 1982 Ch Certan de May. We will round out the night with cheese and a 1970 Taylor Vintage port, another wine of impeccable quality.



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