Gelato Meets Fine Wine at The Balmoral: A Unique Tasting Experience

A special collaboration between Brasserie Prince at The Balmoral Hotel and Jennettas Gelateria has brought an inspired tasting menu pairing artisan gelato with exceptional wines and Champagnes.

A Legacy of Craftsmanship.

Founded in 1908 by a Sicilian family, Jennettas Gelateria has been delighting customers for over a century. Now in its fifth generation of family ownership, brothers Lewis and Ross Hazel are determined to “continue the history and make the family proud,” keeping authentic gelato at the heart of their business.

The Pairings

1. Pistachio Gelato – £26.50

Paired with: Charles Heidsieck Brut NV Champagne

The pistachio gelato was exquisite – creamy, delicate, and with a natural pistachio flavour that lingered beautifully. However, the pairing didn’t quite work for me. The sweetness of the gelato made the Champagne overly dry and bitter. I would have suggested a demi-sec Champagnewould be a better choice. One highlight – the toasted pistachio notes did enhance the brioche character of the Champagne.

2. Tayberry Gelato – £28.50

Paired with: Charles Heidsieck Prestige Rosé NV Champagne

A pairing triumph! The rosé’s red fruit profile – cranberries, raspberries, blackberries – echoed the tayberry’s unique flavour (a cross between raspberry and blackberry, developed in Tayside). The gelato’s creamy texture softened the Champagne’s acidity and drew out its fruitiness, creating a lingering, elegant finish.

3. Tahini Gelato – £24.50

Paired with: Sancerre

This newly created flavour – exclusive to The Balmoral during its two-week promotion – proved to be an unexpected star. The sesame’s subtle toastiness beautifully complemented the Sancerre’s flinty minerality and bright citrus notes. I would typically have reached for an oaked wine with such a pairing, so the harmony came as a pleasant surprise. The balance was exceptional – perhaps this Tahini will become the 55th addition to Jennettas’ renowned repertoire of 54 flavours.

4. Chocolate Sorbet – £21.50

Paired with: Valpolicella

Decadent yet refined, the chocolate sorbet (crafted with Ocelot Chocolate, 70% cocoa) found its ideal match in a soft, spice-tinged Valpolicella. The rich, silky sorbet softened the wine’s tannins while mirroring its texture and depth. A seamless, indulgent pairing.

Churned Apart: Gelato vs. Ice Cream

Not only was I fascinated by this pairing, but I also enjoyed learning about the key differences between ice cream and gelato:

• Ice Cream: Higher in sugar and fat, served colder (around -16°C), which can dull the palate on first bites.

• Gelato: Denser and served warmer (around -14°C), with longer-lasting flavours and less fat, requiring precise sweetness to prevent it from melting too quickly.

  
  

Can You Really Pair Wine and Gelato?

This event wasn’t just about tasting – it was a lesson in craft. Lewis Hazel spoke passionately about the art and science of gelato-making, revealing why autumn is a prime season for flavour innovation.

What began as curiosity ended my in genuine admiration. The verdict: when crafted with care, gelato and wine can pair beautifully, and this collaboration proves it.  Why not try it yourself or indulge in the creations Brasserie Prince at The Balmoral have created until Sunday, 7 September – a truly unique experience for food and wine lovers alike.