Time to take a chill pill from all the travelling posts! So today's post is all about Wine and Food Pairing!
I recently went for the Penfold's Wine Dinner @ Prime, Le Meridien, organized by the Luen Heng Group. Its quite a long time since I actually went for a wine pairing dinner, and Luen Heng didn't disappoint! They had a great selection of Penfold's Wine that day, and the food prepared by Prime was truly amazing!
For this dinner i brought none other than my childhood bestie, Yunsin, as she truly appreciates wine and despite her small petite size, she can eat way more than me! =)
So lets head to the photos of that night shall we?
Finally got to wear my new tailor-made suit!
Pretty Wine Glasses
The menu of the day
The beautiful Yunsin
Lets go to the food!
Hors D'oeuvre
Lemony Lobster and Crab Meat Salad
Avocado, Apple and Celery Remoulade
Sour Cream, Salmon Roe and Roasted Curry Powder
Wine: Penfold's Koonunga Hill Autumn Riesling
It is a light dish bursting with different flavours from every mouthful and the Autumn Riesling was very sweet to make it a great pairing
Soup Shot
Roasted Roma Tomato Soup, Extra Virgin Olive Oil
Yoghurt Froth, Cheesy Brioche Croque Monsieur
Wine: Penfold's Bin 311 Tumbarumba Chardonnay
The Soup was quite dense in flavour and I thought the Chardonnay's taste would be killed off by it, but surprisingly it paired well and the chardonnay fruity tastes appeared and even I felt the soup was slightly sweeter after that
Mise En Bouche
Truffle Polanta, Thin Slice of Wagyu Oyster Blade and Coddle Egg, Foie Gras Sauce
Wine: Penfold's Bin 23 Adelaide Hills Pinot Noir
This was honestly my favourite dish as it had all that I loved! A succulent piece of Wagyu with truffle hints, and my favourite soft boiled egg with Foie Gras Sauce (I love my Foie Gras to bits, I know its cruel, but it tastes so damn good!)
The Wine was a medium bodied pinot noir and has a nice long after taste with sweet fruits. Really one of the best Pinot's I've tasted
Grand Assiette
8 Hours Short Ribs Cooked Sous Vide in its own Jus, BBQ Sauce, Wilted Spinach and Slow Cooked Veal Tenderloin, Green Asparagus, "Morel Blanquette Sauce" Pan Seared Ricotta Gnocchi
Wine: Penfolds Bin 389 Cabernet Shiraz
This was really a massive portion of main course that could be served at any event! The short rib and veal tenderloin was really prepared well, super tender and melts lovely in your mouth. The Asparagus gave a slight crunch to the dish, but I wasn't really a fan of the wilted spinach.
This wine is one of the more expensive range of Penfold's at about RM300+ per bottle. The Cabernet Shiraz has a great intense taste bursting with flavours. A nice savoury and smoky bouquet, with slight hints of blackberries and light fruits. It was one of the best pairs that anyone could offer for this dish
Le Fromage
Crottin de Chavignol on Toasted Tartine, Grilled Almond, Bistro Olive Salad, Pan Roasted Grapes, Honey and Rocket Leaves
Wine: Penfolds St Henri Shiraz
This Delicious cheese spread on the toasted french bread, a simple dish yet elegant and exquisite. The pairing with another prized upper range wine from Penfolds, the St Henri Shiraz had a nice distinctive bouquet with a more earthy feel. The tannins were soft and it was simply delish!
Dessert
Black Cherries Tart, Rich Homemade Vanilla Ice Cream
Wine: Penfolds Port Father 10 YO Grand Tawny
I was stuffed at this moment but it was a great way to end the night. The Tart was crumbly with succulent big black cherries. A few sips of the super sweet Port Father was enough to compliment the dessert
This was one of the best wine dinners I've been to so far, with great pairing and a great selection of wine. Kudos to the Luen Heng & Prime team for making such a great dinner and it was great to be part of it!
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