Sponsored Feature with MOËT HENNESSY UK
FOR the latest in our series of wine and food columns with Moët Hennessy UK, SLTN popped into Zibibbo in Glasgow’s Princes Square to talk about the perfect pairings for Provence rosé with co-owner Andy MacSween and head chef Nick Rietz.
Zibibbo, owned by the operators behind Vroni’s Wine Bar, Malo and Ralph & Finns, opened its doors in late 2024 offering Mediterranean-style dishes made with the freshest Scottish produce. On the wine side, the list features over 90 bottles, from Champagnes and other sparkling wines to top quality rosés, reds and whites from around the world.
How important is it to be able to match the right wine with the right dish?
Nick Rietz, head chef: “It’s hugely important, because it ties into the whole experience. The wrong type of wine can kill the dish; but the right type can make it. If you get that wine that’s bang on the money it just lifts every flavour in the dish.”
What sort of dishes would you pair with Moët Hennessy’s Minuty M de Minuty rosé wine?
Nick: “There are two on the current menu that are particularly well suited to the Minuty. Our Buratta, with trout roe on top, and then rosemary oil, red wine peaches, and then finished with rocket. And our marinated strawberries dessert ties into it as well. That’s fresh strawberries, dressed with bayleaf syrup and finishing with a prosecco granita. The acidity and the freshness of the dishes go well with a nice Provence rosé.”
What was the thinking behind Zibibbo when you launched the venue?
Andy MacSween, co-owner: “We’ve got Ralph & Finns – which is very much a celebratory kind of restaurant, and then we’ve got Malo and Vroni’s, which sits as a wine bar, so we wanted to cross in between and have something that was a bit more casual. So the ethos behind the menu is to have lighter, fresher dishes, maybe more things that are lunch-friendly.”
What is the customer demographic at Zibibbo?
Andy: “I would say it is quite a broad demographic. We find that the younger clientele have quite a big focus on cocktails, but it’s a mixed bag here. And that’s why having a lot of accessible things on the wine list is good, so people can try things – natural wines, rosé, fizz.”
How did you approach the wine list?
Andy: “We wanted to offer something for everyone, so we’ve got a good sparkling selection – we’ve got Moët & Chandon, Veuve Clicquot, and some nice Crements. But we wanted to have a good range across the still wines as well.
“We’ve been working with Moët Hennessey UK for a while now, and they’ve got a great portfolio. The Minuty we are looking at today has peach elements to it, and for the Buratta, with the peach element, it’s the perfect match.”
How important is it to Moët Hennessy to work with customers like Zibibbo?
Gemma Allan, regional sales manager, North England and Scotland, Moët Hennessy UK: “Zibibbo offers a lively and intimate atmosphere in the heart of Glasgow’s Princes Square, making it an excellent venue for enjoying fine wines. With its focus on quality ingredients and fresh flavours, complemented by an impressive wine selection including sparkling options, Zibibbo’s contemporary and welcoming ambiance certainly provides a fitting backdrop to showcase the elegance of Moët Hennessy wines.
“The attentive service and overall sophisticated vibe make it a strong choice for discerning wine lovers.”
To find out more about the Minuty range visit minuty.com or contact Gemma Allan on ggraham@moethennessy.com
