RSM Fine Wine Tasting and Dinner - Drinking in Georgian and Victorian Britain

Join us for our Wine tasting & dinner experience in September 2026 – An elegant evening exploring wine drinking in Georgian and Victorian Britain, combining historical insight with a refined tasting and dinner experience.

We will begin with a 7.00pm arrival, where guests will enjoy a reception with canapés before moving into the tasting and dinner at 7.30pm. The tasting will showcase a curated selection of European wines, followed by a dinner paired to complement the wines. Menu and wines to be confirmed. 

This experience will include:

• Reception canapés - chilled Amontillado Sherry (Amontillado Mira La Mar) and Layton's Champagne served alongside cheese straws, olives and cubes of Manchego
• A selection of Wines from Georgian and Victorian Britain 
• A dinner paired to compliment the wines 
• Coffee and chocolate

This tasting explores the evolution of fine dining from the Georgian to the Victorian era, showcasing the elaborate dishes that would have graced tables at special occasions, alongside the wines that were widely enjoyed at the time. Georgian dining was characterised by abundance and display, with grand tables often presenting up to twenty dishes simultaneously. By contrast, the Victorian period introduced a greater sense of order and refinement, with courses served individually and meals following a more structured progression. The wines available during these periods were shaped by the availabilities of transport, trade, war and the limited knowledge of many wine-producing regions. Tastes were also markedly different from today, with sweeter wines being preferred. While Georgian entertaining was largely about impressing guests through extravagance, Victorian dining placed greater emphasis on elegance and refinement. 

The tasting is peppered with historical stories, explanations of what food and wine would have tasted like and how things have finally developed into what we eat and drink today, all whilst eating and drinking the modern day equivalents from these eras.

Dinner menu: 

Starter: Salmon rillette, served with fennel, radish and dill salad. Paired with a Chablis 1er Cru Louis Moreau 2023

Main: Fillet of beef, served with cocotte potatoes, pea puree, roasted root vegetables and a red wine sauce. Paired with a Chateau Cantermerle 2015

Dessert: Sherry and fresh berry trifle. Paired with a Le 2 De Romer Du Hayot Sauternes 2018

Cheese board: A plate of mature cheddar, served with accompaniments. Paired with Port-Taylors LBV

Please note: The dress code for this event is jacket and tie/cocktail dress.

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