Symposium London Wine Bar & Shop, Italian Restaurant Menu (Update 2025)

Gamey and savoury aromas prelude a densely flavoured palate, rich and robust.Producer Note: Bodegas Ondarre was founded in 1985, with the aim of creating wines which showcase the region’s distinct terroirs. The cooperative winery is situated in the town of Viana which overlooks the Rioja Valley in Rioja Oriental. Bodegas Ondarre has formed trusted relationships with the highest quality growers in the area, with whom they have been working since 1985. The Reservas are Bodegas Ondarre’s most acclaimed wines, which win top awards and critical approval every year. They attribute their success to hard work in the vineyards and their continual investment in the winery and barrel stock. They use both French and American oak casks to help them obtain the character in their wines. They also produce a few thousand cases of a single varietal Graciano - a real rarity due to the low yielding nature of this variety.Tasting Note: Aromas of ripe fruit are enhanced by subtle notes of balsamic, min

Wine information: Vintage - 2017 Country - Italy Region - Piedmont - Grape Varieties - Barbera 100% Alcohol by volume - 14% Bottle - 75cl Producer - Michele Chiarlo Tasting notes - An exceptional Barbera showing wonderful clarity and elegance, with aromas of red berries, ripe cherry, wild raspberry and sweet notes of tobacco. Complex and structured on the palate with a rounded, silky texture and pleasing savoury finish.

Al-Cantara,'Lu Veru Piaciri', Etna, Sicily, 2017. An approachable, fresh and fruity wine with red fruit aromas accompanied by delicate notes of cinnamon and wild herbs.Winemaking: The grapes were carefully selected at harvest and only ripe, healthy fruit was vinified.Fermentation took place on the skins lasting for 10 to 12 days at controlled temperatures of 25C. Post fermentation maceration lasted for five days extracting colour, flavour and structure, before the wine was pressed off the skins. 50% of thewine was aged in stainless steel for two years; 50% spent one year in barriques and tonneaux, followed by a further year in stainless steel. The wine received a further 12months bottle ageing prior to release.

San Marzano 'Il Pumo', Salento, Negroamaro 2019. A juicy, mellow and savoury wine, full of flavour of raisined red fruits, smooth and moreish. Winemaking: A temperature controlled maceration took place for approximately 10 days, followed by alcoholic fermentation with selected yeasts. The wine was aged in stainless steel tanks to preserve the purity of fruit.

Made from the Primitivo grape, this is a very appealing pale and tangy rose with aromas of roses and red cherries against a creamy background of Mediterranean spice.Winemaking Skin contact maceration took place for several hours, followed by a partial drawing off the must. Fermentation took place in temperature controlled stainless steel tanks, preserving the aromatics and fruitiness of the Primitivo variety. Ageing then continued in stainless steel to retain freshness.

A beautifully fresh wine with a core of minerality shining through the spicy flavour, long and saline on the finish.Winemaking.The wine was made reductively, without any contact with oxygen thus reducing the use of sulphur. The grapes were gently crushed without being destemmed and the must was clarified by sedimentation for 36 to 48 hours. Fermentation took place in stainless steel tanks at 12 to 18C lasting for 15 days. The wine was racked twice toremove the gross lees, before being transferred to stainless steel tanks. The wine was aged on its fine lees which imparted further texture and complexity for between five and nine months. The wine was made without the influence of oak, in order to express the purity of the native Carricante variety and the volcanic terroir. Bottle aged for a further year.

A fresh, balanced and citrussy wine with aromas of white flowers, apple and candied pear. Winemaking: As soon as the grapes arrive in the cellar, they, and the resulting must, have the least contact with oxygen possible. The pressing cycles are chosen to allow for a gentle extraction of the must. Alcoholic fermentation takes place in steel vats with15% in French oak barriques to add subtle complexity, all at controlled temperatures. At the end of the production process, Pomino Bianco is aged in the bottle for a few months prior to release.

A classic Vouvray with attractive aromas of apple, grape and vine peach with spicy overtones, beautifully balanced and textured with a saline, persistent finish.The grapes were harvested at optimum ripeness and carefully sorted, to retain thehighest quality. The grapes were vinified plot by plot to retain the nuances of the Vouvray terroir. Fermentation took place at low temperature in stainless steel tanks toretain the freshness and purity of fruit.

Delicate white floral aromas combine with notes ofthyme and rosemary enhanced by peach and green apple flavours through to a saline, zesty finish. The grapes were destemmed and underwent several hours of skin contact at low temperatures to extract the delicate floral aromas. Gentle pressing then obtained the must which was fermented in stainless steel tanks with selected yeast for between 13 to 15 days at controlled temperatures of 15C. The wine was aged in stainless steel for five months, to retain the purity of fruit and preserve the varietal profile

A richly yeasty yet dry Champagne with broad flavours of dried apricot, orange zest and walnut through to a tangy finish. The grapes were pressed using a pneumatic press, followed by a long"debourbage" or settling period. A small amount of sulphur was added prior to the fermentation. The alcoholic fermentation took place in stainless steel tanks using their"pied de cuve", which is a technique used in natural winemaking to employ natural yeasts. A small batch of must is used to start a spontaneous fermentation using indigenous yeasts, once this has been deemed successful, this “pied de cuve” is then added to the remaining must to start the fermentation process. Following fermentation, this cuvee underwent natural malolactic fermentation and was bottled the following April. The wine spent four years ageing on its lees in bottle.

A full bodied, rich and creamy Chardonnay showing notes of banana, apple and pear layered with brioche, culminating in a refreshingly saline finish. 'No es Pituko' is Chilean slang for 'it ain't fancy' reflecting the fact that this wine was vinified naturally, without any additions at any stage. The grapes were hand harvested and brought to the winery in 18kg boxes to preserve the quality. They were destemmed, pressed and cooled at 8C, before being fermented with wild yeasts from the environment. Fermentation took place in stainless steel tanks at temperatures of 13 to 17C and lasted for 25 days. The wine rested on its lees for three months with gentle lees work to impart texture.

Lively notes of black cherry and fresh plum surround a fresh palate displaying a benchmark graphite character 'No es Pituko' is Chilean slang for 'it ain't fancy' reflecting the fact that this wine was vinified naturally, without any additions at any stage. The grapes were hand harvested and brought to the winery in 18 kilogram boxes to preserve the quality. They were destemmed, pressed and cooled at 8C, before being fermented with wild yeasts from the environment. Fermentation took place in stainless steel tanks at temperatures of 13 to 17C and lasted for 25 days. The wine rested on its lees for three months without any influence of oak to showcase the purity of fruit.