Toklas, a modern-Mediterranean restaurant near Somerset House in London, recently hosted its first wine dinner to showcase its new wine list, curated over 18 months by Head of Beverages Agustina Basilico and consultant Heidi Mäkinen, a Finnish master of wine. The focus was to offer unique and high-quality wines while promoting sustainable practices and minimizing waste, featuring several wines on tap.
The rationale behind the expansive wine list lies in its intent to support winegrowers who honor environmental stewardship and create a diverse selection. Agustina emphasizes that each wine must add distinct value and character, with many of them marked to signify a more natural approach to winemaking.
The evening’s set menu was inspired by the use of seasonal winter produce, sourced from long-term suppliers like citrus specialist Vicente Todolí. The meal paired beautifully with notable selections, including:
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Toklas White Edition I 2023, Provence, France: A stylish, biodynamically farmed Rolle wine made by female winemaker Valerie Courrèges, showcasing fresh and rounded flavors with a spiced finish. (92/100)
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Rodrigo Méndez Cíes 2023, Rías Baixas, Spain: This lively Albariño displayed a delightful balance of citrus fruit and subtle hints of apricot. (93/100)
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Domaine Daniel Barraud Pouilly-Fuissé Les Châtaigniers 2020, Bourgogne, France: Rich in texture with vibrant citrus notes, marking it as a standout Pouilly-Fuissé. (93/100)
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Domaine de L’Ecole Les Vins Pirouettes 2023, Alsace, France: A skin-fermented Gewurztraminer with enticing aromas and a focus on depth and texture. (93/100)
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Ktima Zafeirakis Limnoina 2020, Thessaly, Greece: A bright red with vibrant berry characteristics, offering freshness and structure. (94/100)
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Champagne Franck Pascal Harmonie Blanc de Noirs Extra Brut 2014, France: This expressive blend of Pinot Noir and Pinot Meunier delivered a beautiful complexity, finishing elegantly with spice and fruit notes. (94/100)
The collaboration between Agustina and Heidi aims not only to please guests’ palates but also to create a meaningful experience through storytelling—reflecting both the cuisine’s Mediterranean essence and the ecological considerations behind the wine selections.