It's all about the wine: Peyton and Byrne food club dinner

Wine tasting in London
Do you find yourself looking past beautifully prepared plates of food to examine with interest what’s being poured into that glass in front of you? Dark and fruity or sharp and dry: sometimes the wine is the most important part of the meal, the thread that ties all the flavours together. And those with a keen palate, who want to learn more about the subtleties of flavour, will be going Peyton and Byrne at the February supper club this month.
Best wines in London
Peyton and Byrne host monthly foodie events at the Royal Academy and this February it’s an ‘organic and biodynamic wine focused dining experience’ co-hosted by wine expert Phil Barnet – who heralds from Peyton and Byrne’s wine supplier, Les Caves de Pyrene.
Which wines go best with which foods
The food-pairing dinner treats guests to a five course menu of seasonal dishes, which have been designed to highlight and complement each wine. Barnet will lead an engaging discussion with guests about wine specialist production methods and usual, unconventional tastes. He is joined creative head chef Emma Duggan and Oliver Peyton.
In true sommelier style, we might not know the full food menu (which is likely to include dishes such as smoked trout, chicken and leek terrine and ginger pudding) but, crucially, we do know the wine list - which is bursting with exciting flavours. 
Amongst the six wines that evening, guests will enjoy Vitatge Vielh Jurancon, an organic wine from South West France with overtones of honeysuckle, citrus and green-apple; Macon Cruzille Blanc Aragonite, a bio-dynamic burgundy; Cotes-du-Rhone ‘Sierra du Sud’ that displays a myriad of dark-fruit flavours from the Rhone region and Saumur-Champigny ‘Terres Chaudes’, a bio-dynamic wine from the Loire region with herbaceous accents of tobacco and dark spice. Delicious.