Gordon’s Wine Bar is not only famous for its premier wine list but also for its wide ranging cheese selection. With over twenty cheeses to choose from you will be truly spoilt for choice!
Served from 12.00 – 10.00 p.m.
All Cheese boards come with bread, butter and pickles.
Brie (v) FRANCE. A mild, soft cheese. A timeless classic and a Gordon’s favourite.
Wine Pairing: this mild cheese will pair heavenly with the fruity Andes Peak Chardonnay.
Chèvre
FRANCE. Goat cheese, soft with a tarty flavour.
Wine Pairing: a tip from our lovely lady behind the cheese counter: add bubbles to goat cheese – Anna de Codorniu Cava.
Dambuster
LINCOLNSHIRE, UK. Strong, mature cheddar with a hard, black wax coating which gives it a buttery and creamy consistency.
Taleggio ITALY. This medium, soft cheese has a pungent aroma yet is surprisingly medium to mild in strength.
Wine Pairing: The creamy, smooth texture pairs well with our blue bottle Riesling.
Cotswold
GLOUCESTERSHIRE, UK. Traditional, semi-hard cheese made with chives and spring onions which gives it a very aromatic taste.
Gouda
NETHERLANDS. Young, mild and creamy cheese, medium-hard in consistency.
Wine Pairing: goes down beautifully with our Pinot Grigio.
Smoked Cheddar (v)
SOMERSET, UK. Applewood cheddar with paprika and smoked aromas. With its absolutely smooth texture it is highly addictive!
Mature Cheddar (v)
CAMBRIDGESHIRE, UK. From Croxton Manor this full flavour mature cheddar is a staple cheese on our wooden plates.
Smoked Raclette (u) SWITZERLAND. It derives its name from racler (meaning to scrape) which describes the way the mountain people cut this cheese. This is a mild, creamy, slightly nutty cheese with smoked aromas.
Wine Pairing: made to be savoured along with Fabulous Ant Pinot Noir to bring out the wine’s flavour.
Gruyère (u) SWITZERLAND. A sweet yet salty hard cheese with a distinctive but subtle taste.
Stilton (v) NOTTINGHAMSHIRE, UK. Classic English blue cheese, it has a very strong, slightly acidic flavour and a crumbly texture.
Wine Pairing: for a truly decadent experience why not pair it with Port?
Dolcelatte
ITALY. A milder and creamier version of the Stilton this blue is exceptionally indulgent.
Manchego (u)
SPAIN. Sheep cheese from La Mancha region. Compact and dry in consistency with a distinct, sharp taste.
Wine Pairing: try it with our Tempranillo for a Quixotic experience.
Camembert
FRANCE. Mild, soft and creamy with a slightly more aged flavour than Brie, another popular choice.
Wine Pairing: best enjoyed with a Cabernet Sauvignon, we recommend the Lebanon Red.
Saint Nectaire
FRANCE. Dense and silky texture with a nutty aroma and a semi-hard, pâte like consistency.
Fleur du Maquis
CORSICA, FR. Fresh sheep cheese with a dense consistency covered in aromatic herbs such as rosemary, thyme, fresh sweet chillies.
Wine Pairing: a summery cheese will combine well with a summery wine, we think it tastes divine with our favourite rosé – Côtes de Provance.
Isle of Avalon
SURREY, UK. Sticky fingers are a must with this strong, smelly meaty soft cheese. The process begins with a Port Salut, which is then washed in wine at James Aldridge’s dairy in Godstone. One of those rare instances of British gooeiness.
Gordon’s Wine Bar is thought to be the oldest wine bar in London having been established in 1890. Walking down the creaking stairs you will be able to experience a Dickensian London. Faded (by time) wooden walls covered in historical newspaper cuttings, memorabilia pops-up here and there and then through to the cellar, where only candles light the cavernous room with its rickety tables and chairs. Yet, for all its tight quarters inside if you take a step back outside you can enjoy a spacious terrace surrounded by history and green on Watergate Walk. And that is the key to Gordon’s, a fully functional contradiction. From light and airy, to dark and cosy. From the full immersion into another era to being served by an emerging DJ with tattoos running all the way up his arm and ending who knows where. The monarchy rules the walls of Gordon’s Wine Bar, yet as any regular customer knows, it’s complete anarchy that dominates. The older, distinguished gentleman who has just stepped out of the office can be found mingling with the young tourists who are looking for insider tips. The bar is loved by everyone, because it has something to offer to each and every one of its customers.
The award winning wine list is varied and full of interesting wines at very reasonable prices. Sherries, Madeiras and Ports are served from the barrel. Food comes in proper portions ranging from homemade pies to wonderfully mature cheeses.
Arthur Gordon, the previous owner of the bar, was one of the few remaining “free vintners” who were able to set up and sell wines anywhere without applying for a license as a result of Edward III’s Charter to them in 1364 – granted as a result of Edward’s financial embarrassment at being unable to repay a loan made by the vintners to him some years earlier.
Kipling House, in which the bar is situated, was home to Samuel Pepys in the 1680’s and more recently (1820) was occupied by Minier & Fair, a firm of seedsmen who used it as a warehouse. This came to an abrupt end, when in 1864, the river was embanked and the warehouse became landlocked, following which it was turned into accommodation and Gordon’s Wine Bar began its life. Rudyard Kipling lived in the building in the 1890’s as a tenant.
The bar has many associations with the literary and theatrical fields. In the room overhead Rudyard Kipling wrote ‘The Light That Failed’ and both he and Chesterton wrote some of their works in the little parlour of the Wine Bar. Previously the original Player’s Theatre stood almost directly opposite, and the bar was (and of course still is) patronised by many illustrious thespians.
To explore in more depth the history of Gordon’s Wine Bar why not browse our timeline?
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