Whisky, wine and cocktails at Hotel du Vin
Wine tasting with our Head Sommelier Mike Harrison
Wine is the very lifeblood of our bistro, bar and hotel. It is the reason why we're here. Without it there is no du Vin, but we never want you to be mystified by the jargon and mumbo-jumbo that often surrounds the appreciation of wine. Let our Sommelier guide you through the great wines available in the world today. Mike will tailor make a wine tasting for you dependant on the number of wines and types of wine that you wish to taste. He can help you to develop your tasting further by adding a cheese tasting to your wine event or even a sit down dinner where wines can be matched to each course. For smaller groups (up to 8) a tour of our famous wine cellar can be included.
Cost – Dependant on quality and number of wines tasted and whether food is to be included.
Maximum / Minimum Numbers: Minimum 1, maximum 70
Length of time that should be allowed: from 45 minutes upwards depending on the activity and number of people attending
When it’s available – Anytime but needs to be pre-booked
Cocktail making with our Bar Manager Nicolas Stoffel
Whether a Moscow Mule or Mojito is your favourite tipple. Nicholas will create a cocktail master class based around the cocktails that you love best. Typically the session will begin with Nicholas giving a demonstration of how to make your chosen cocktails perfectly. He will then invite attendees to try making the cocktails for themselves with tastings along the way! A competitive element can be added where teams will work together to create the perfect cocktail!
Cost – Dependant on the type and number of cocktails made.
Maximum / Minimum Numbers: Minimum 2, maximum 30
Length of time that should be allowed: 1.5 hours upwards
When it’s available – Anytime but needs to be pre-booked
Whisky tasting with our Bar Manager Nicolas Stoffel
Nicholas will create a whisky tasting based around the type of whisky that you would like to explore. Typically the session will involve tasting a minimum of 3 whiskies. Guests will learn about the origin of the whisky, how it is produced and will learn to recognise the flavours contained within each tasting. A competitive element can be included whereby guests blind taste whiskies and attempt to determine what they are tasting.
Cost – Dependant on the type and number of whiskies tasted.
Maximum / Minimum Numbers: Minimum 2, maximum 30
Length of time that should be allowed: 1.5 hours upwards
When it’s available – Anytime but needs to be pre-booked
Contact: Hotel du Vin & Bistro, Bristol
Telephone: 0117 9255577
Email: events.bristol@hotelduvin.com
Web: www.hotelduvin.com
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