Wednesday, August 1, 2012

Pernod Ricard Wine Dinner

Last night, I had the best wine and food pairing at an exclusive wine dinner hosted by Pernod Ricard. To say I have a great job is an understatement.

The dinner was held at the Presidential Suite of the iconic Fullerton Hotel

The dining table was set at the glass balcony of the majestic suite, overlooking the Marina Bay. It can't get more elegant than this.

Pernod Ricard showcased the 5 wine brands from its enviable stable of brands — Jacob’s Creek (Australia), Wyndham Estate (Australia), Brancott Estate (New Zealand), Campo Viejo (Spain) and Graffigna (Argentina). Its Global Wine Ambassador, Chris Morrison was also in town to host this special dinner.

I was seated next to Jane Ngiam, Chief Editor of Singapore Tatler.

Here's a look at the wine and food pairing...

Norwegian salmon carpaccio with black olive dust, citrus notes and mustard cresses. Paired with Brancott Estate Letter Series Sauvignon Gris 2010.

Brancott Estate's Letter Series is the top varietal range of wines from the best vineyards. For this wine, it is handcrafted from the Sauvignon Gris grapes from the Renwick vineyard in Marlborough. Most people know Sauvignon Blanc and Pinot Gris, and some may even think Sauvignon Gris is a hybrid or a blended wine from the two mentioned grape varietal. However, Sauvignon Gris is an ancient grape varietal from Bordeaux that is gaining renewed interest in Marlborough. This wine is great with seafood dishes and salads. The 2010 Sauvignon Gris is also the first vintage from this range.

Parmesan laced risotto with sage roasted quail. Paired with Jacob's Creek Reeves Point Chardonnay 2007.

Jacob’s Creek Reeves Point Chardonnay is the best Jacob’s Creek Chardonnay available and is part of its most premium range. Did you know that Chardonnay is Australia's No. 1 grape varietal export? The fresh citrus melon flavours, delicate structure and ideal length, along with its buttery and oaky taste makes this wine a great match with chicken or creamy pasta dishes.

Truffle honey glazed duck supreme with salt braised shallot and natural jus. Paired with George Wyndham Shiraz Grenache 2008.

Did you know that George Wyndham, founder of Wyndham Estate, planted Australia’s first commercial Shiraz vineyard in 1830? It is the most important grape varietal at Wyndham Estate. The reason for blending is to make a perfect wine. The two varieties complement each other well with dense dark berry Shiraz fruit balanced by the softer fragrant Grenache. This wine is an ideal accompaniment to duck breast, turkey, herb crusted pork loin and traditional slow-cooked meals such as Coq au Vin.

Slow roasted lamb loin, garbanzo hummus, five spices date puree, and goat's curd. Paired with Campo Viejo Dominio 2008.

Campo Viejo is the flagship of Rioja wines. Dominio is a blend of Tempranillo, Garnacha and Mazuelo. Did you know that Tempranillo is indigenous to Rioja, and is the region’s signature grape? Its name comes from the word “Temprano”, meaning ‘early’ in Spanish, because it ripens before most Spanish red grape varieties. It is also the region’s most widely grown grape with over 75% of the total planted area dedicated to it. This wine has been aged for 11 months in new French oak casks, and it is a big aromatic wine that goes well with a wide range of dishes: cold cuts, rice, pasta, vegetables, mushrooms, white meat and roast or grilled red meat.

Keen's aged cheddar, Mimolette, aged Stilton with honey and balsamic fig preserve. Paired with Jacob's Creek St Hugo Cabernet Sauvignon.

St Hugo is the most premium range from Jacob's Creek, and is named after Hugo Gramp, grandson of founder Johann Gramp. This Cabernet Sauvignon originates from the vineyards in Coonawarra region, an area considered by many as Australia’s best Cabernet region. This full-bodied wine displays a rich, textured palate of concentrated cassis and berry fruit flavours with well-integrated tannins. It is ideally suited to red meat dishes and in particular, grilled steak or a seasoned lamb rack.

I ended the night with sweet treats of cakes and macaroons.

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