518. GULP Collaboration With1485 Wines, Again.

 

  Once more, with much delicious anticipation, to Kay Winwood’s GULP, quietly nestled as it is among the jewellery factories on Spencer Street and this particular evening proving to be a warm and welcome haven from a monstrous downpour which had gone on all day, its nasty behaviour softened by it having been given a woman’s name - I forgot what it was - Deirdre perhaps, or Rebecca or Judith or anything really but whatever it was called it had the wrath of one who had been spurned, as the saying goes.(See Blog 512). Drenched but unbowed, I once more climbed the steep, ancient staircase up to the lovely dining room and was warmly greeted by both Kay and her dining room. and a couple of old faces frequently met at these special dining occasions.

  Tonight, once more, it was a dramatically kindly priced wine and dinner collaboration between GULP and 1485 Wines with the featured wines being those from the Moscone Winery in Dolcetto d’Alba. This turned out to be a very good evening. The meal started with the always welcome selection of salumi   A lovely choice of meats paired with enjoyable focaccia. Then on to a truly tasty plate of open ravioli stuffed with pea and ricotta - a freshness and deliciousness more of spring than of a grim autumn evening and very moreish.

  As we went along the representative of Moscone Winery presented the accompanying wines. I particularly enjoyed the Reblanc Langhi DOC which was paired with the dish that followed the next course - well roasted sweet squash enlivened by thyme and given texture by crunchy hazelnuts. This was a fine vegetarian dish - our chef was on the top of her game.

  Then, one of my favourite dishes of the year - superbly and perfectly cooked braised chicken - moist and tender - a triumph of chicken cookery and served beautifully alongside  green beans cooked absolutely spot on and again, for well-calculated texture - almonds as well as sorrel.

  Next, shifting to the food which was paired with the red wines, a slow-cooked beef ragu which was a little dry, I thought, though the accompanying pasta and cheese helped one to not dwell too much on that. In all, an enjoyable dish despite that one fault.

  We were well satiated and very impressed with the food we had been served. The meal was rounded off with a sharing plate of  frozen grapes - deliciously sweet - paired with squares of not fine overly aggressive chocolate, edible flowers and cheeses. A simple enough dessert I suppose but very welcome at the end of this very pleasing dinner.

  As I polished off the remainder of my final wine, I admired the table decorations and nosily watched what was going on in the factory next door and it took me back to when I was teenager and worked as an office boy in my summer holidays in one of the many Jewellery Quarter factories such as this. No-one then would ever have imagined that the Jewellery Quarter would become so gentrified and one of Birmingham’s centres of fine dining. 

Que sera sera

Whatever will be will be

The Future’s not our’s to see 

Que sera sera

What will will be .

To be honest, I did indeed know what my immediate future was - stepping out into the bleak wet night having summoned my Uber. And so, it came to pass.