A Grape Night In are proud to announce we have recently moved into our first permanent home - Unwined in Tooting, a wine shop, bar & kitchen!
Continuing in the style of our pop-up events, on Saturday nights and Sunday lunch you can join us for a special wine and food pairing experience based on the month's theme.
The Unwined Sessions
Come and pull up a stool at our large tasting table for a gourmet social experience as we share wine, food and stories through our monthly-changing quirky themes...
We pick four glasses of wine from our featured list and our resident chef will serve up four paired dishes, with games and interaction all the way through.
Tickets cost £35, you can book here through Edible Experiences (+ £2.65 booking fee applies) or you can book directly at Unwined - limited seating so get in quick to avoid disappointment.
About Unwined in Tooting
After three and a half years running a pop-up wine company, we have settled down and taken up residence in the up-and-coming Tooting Market. Beginning of the week Unwined is more a wine shop, but come the weekend we turn into a bar to enjoy a glass or two. Each month we invite a guest chef to come and create a menu of sharing plates to pair to the month's featured wines.
Unwined operates on a walk-in basis but we can take reservations for larger groups of 6 or more - or you can book your place on The Unwined Sessions here.
Shop/Bar hours = Mon-Thu 11am-6pm, Fri-Sat 11am-11pm, and Sun 11am-4pm
Kitchen hours = Thu-Sun Lunch, Fri & Sat Dinner
This month we are taking a trip to the seaside, and our wines are inspired by THE BEACH, so expect fresh whites, pale roses and delicate reds, whilst Rob from Backdoor Kitchen will be cooking up an Italian feast to go alongside.
[W,Sp] Frédéric Guilbaud ‘Les Perles de Folie’ : Melon de Bourgogne : NV : Loire : FRA
with Taralli - Crunchy and savoury bread snacks, and Nocellara olives - Sweet green olives from Sicily
[P] Circumstance ‘Cape Coral’ Rose : Mourvedre : 2015 : Stellenbosch : RSA
with Puglia I love you - Smoked burrata, southern Italian style ratatouille and red pepper essence
[R] Cintila : Castelao : 2013 : Setubal Penisula : POR
with All roads lead to Rome - slow cooked lamb neck fillet served with withered kale, artichoke crisps, girolle and a luscious red wine and wild Roman mint gravy
[R,Ch] La Pierre Raisins Gaulois : Gamay : 2014 : Beaujolais : FRA
with Torta Mascarpone e Gorgonzola dolce & Brunet goat’s cheese