A Scoop of Sophistication: Bar Prince x Jannettas Gelateria Launch Wine & Gelato Pairing Experience

The menu runs until Sept 7

From 25th August to 7th September, Bar Prince at The Balmoral is serving up something truly unexpected: a tasting menu that pairs artisan gelato with fine wines and Champagne. In collaboration with the legendary Jannettas Gelateria of St Andrews.

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A Family Affair with Italian Roots

Jannettas Gelateria, founded in 1908, is now helmed by fifth-generation brothers Lewis and Ross Hazel. With Sicilian heritage and a deep commitment to craftsmanship, the Hazels are continuing a legacy that spans 117 years.

“It’s not just about making gelato,” says Lewis Hazel. “It’s about continuing something bigger than ourselves.”

Bar Prince, meanwhile, brings its own storied history as part of The Balmoral, a Rocco Forte Hotel with 124 years of hospitality excellence. Led by Bar Manager Giovanni Cassino and Assistant Bar Manager Stefano Pinna, the team has curated a tasting menu that’s as refined as it is adventurous.

The Pairings: A Taste of Innovation

Each pairing includes two scoops of gelato and a glass of wine or Champagne, carefully selected to complement the flavour profile. We tasted:

1. Pistachio & Charles Heidsieck Brut NV Champagne – £26.50

Made with Sicilian pistachios, this gelato is creamy and delicately infused. While some found the pairing sublime, others felt the sweetness of the gelato clashed with the dryness of the Champagne. A Demi-Sec might have softened the contrast, though the toasted pistachio did enhance the brioche notes in the wine.

2. Tayberry & Charles Heidsieck Prestige Rosé NV Champagne – £28.50

A standout success. The tart-sweet gelato made from locally grown tayberries beautifully echoed the Champagne’s red fruit notes. The pairing enhanced both the creaminess of the rosé and the length of its finish—a stunning creation that celebrates Scottish produce with finesse.

3. Tahini & Sancerre – £24.50

Exclusive to The Balmoral, this gelato blends toasted sesame paste with rich cream. Paired with a flinty, lime-laced Sancerre, the result was unexpectedly harmonious. The gelato’s nutty depth brought out a toasty minerality in the wine, balancing acidity and adding aromatic lift.

4. Chocolate Sorbet & Valpolicella – £21.50

A rich, indulgent pairing that sings in harmony. The sorbet, made with 70% Ocelot Chocolate, matched the wine’s blackcurrant and spice notes. The textures aligned beautifully, with soft tannins and warm spices creating a velvety finish.

From Skepticism to Sensation

Originally met with hesitation by The Balmoral team, the concept—dreamed up by Soundbite PR—proved to be a revelation. The tasting menu showcases how thoughtful pairing and premium ingredients can elevate both gelato and wine into a multisensory experience.

Why Autumn is Gelato’s Secret Season

Lewis Hazel shared insights into gelato-making, noting that autumn is prime time for flavour development. With berries in abundance and cooler temperatures ideal for gelato’s delicate balance, this season offers a perfect canvas for innovation.

Gelato vs Ice Cream: A Quick Scoop

• Gelato is denser, served warmer (around 14°C), and has less fat and sugar—allowing flavours to linger.

• Ice Cream is colder (around -16°C), higher in sugar and fat, and can mute flavours on first taste.

  
  

Wine guru Diana Thompson

How to Experience It

Guests can order individual pairings or book the full tasting experience (£50 per person) via the Bar Prince website. The menu runs until September 7th only.

Whether you're a wine aficionado, a gelato devotee, or simply curious, this is a rare opportunity to explore flavour in a whole new way.

Diana Thompson is a Bite contributor, director of Wine Events Scotland and wine communicator of the year.