The Chaîne des Rôtisseurs, Gold Cost, Australia
organised a memorable evening of pairing wines to complement great food
The event was held at the “Bistro on3 Terrace” at the Sofitel Gold Coast Broadbeach.
The objective of the dinner was to enhance the appreciation and knowledge of pairing food and wine and to educate our palates to find the best wine to complement an exceptional menu.
The challenge for the evening was blind tasting eight different wines and pairing them with a range of exquisite dishes. It was quite confronting to write our own tasting notes, to discuss our choices and exchange our opinions.
The wines were chosen, and the task was set by Nelson Wines. Chef Lilian Bourcet created the magnificent five course menu.
The welcome drink, Laurent-Perrier Champagne and Laurent-Perrier Cuvée Rosé was flowing freely as guests arrived and mingled.
Champagne lovers appreciated the fresh, rich and elegant wine, an ideal partner for sweet and savoury dishes. It certainly went well with the delicious pre-dinner bite Beef Carpaccio with a surprise topping of “airy-fairy” beetroot foam, so light, it just evaporated in your mouth.
Winemakers notes: “It was widely known as a wine for grand occasions and was hugely popular until the early 19th century. The shift to a taste for drier wines, together with the more recent trend of drinking champagne as an aperitif rather than with dessert have led to the growing popularity of Brut wines. Yet many champagne lovers are still attached to the subtlety of the pleasures of yesteryear and are today excitedly rediscovering the sheer freshness and rich intensity of Laurent-Perrier Demi-Sec, as an ideal companion for desserts or sweet & savoury dishes.”
Laurent-Perrier Cuvée Rosé – ” Unique in terms of its history, the way it is made, and the design of its bottle. Prior to 1968, making non-vintage rosé champagne was virtually unthinkable. It was in the midst of a cultural revolution that the visionary Bernard de Nonancourt gave it its credentials. This daring wine combines real structure with freshness and a soft, vinous character. In its elegant bottle inspired by the times of French King Henri IV, Cuvée Rosé Laurent-Perrier soon made a name for itself worldwide.”
Once everyone had settled at their table, the entrée was served by immaculately dressed staff, attentive and exceptionally professional. They served every course with a “single drop” at every table. Single drop meaning that each guest was simultaneously served their meal by the waiters.
The entrée, a delightful combination of flavours; Seared Scallops, Smoked Speck and Peas with Watercress Velouté, was our first challenge to match with one of our two unmarked white wines.
Wine number 1 was voted by most people the best match. It turned out to be a Howard Park Flint Rock Chardonnay.
Winemakers notes: “Flint Rock epitomises the fine mineral structure of Chardonnay produced from the cool climate Mount Barker grape, in Western Australia.”
The 2nd wine, The Pizzini Pinot Grigio, was clearly outvoted as a match at this occasion.
Winemakers notes: “this Pinot Grigio has mouth-watering flavours of Nashi pear, white fleshy fruits and spices, there is a touch of tannin grip which will mellow with age”. Surely a wine to keep in mind.
After discussing the choices of wine available and introducing ourselves, table by table, we were served; Spiced Pork Rillette, Pickled Cornichon and Baby Onions with Crispy Ciabatta Bread. The Rillette was delicious, a real French chefs creation.
The wines to match with this dish started quite a discussion and opinions varied widely. There was number 1 choice, a lighter, more elegant wine and number 2, a richer, darker, full-bodied Shiraz with lots of character and complexity. Two very different wines to complement great food.
The number 1 wine turned out to be a Seresin Leah, a certified, organic Pinot Noir from New Zealand.
Here are the winemakers notes to the Seresin Leah Pinot Noir: “The nose exhibits savoury, spicy and earthy aromas with plum, berry and herbal notes. The palate is focused and concentrated with soft tannins supporting succulent fruits through to a lingering finish.”
The wine marked number 2 to match with this dish was a surprising Mollydooker the Boxer Shiraz. It was my choice and for me a perfect match for the dish.
The winemakers tasting notes say:“This Boxer is astounding, so rich and so smooth and so powerful. Succulent berry flavours with luscious chocolate layers as well as liquorice and spice. The deep dark colour of the wine matches the deep flavours of the wine. 2013 Boxer is rounded and full on the pallet and the perfect balance of tannins and fragrant oak support the impressive fruit. The Shiraz brings so much character and complexity that it will be applauded by all who drink it. ~Matt~”
As the wine glasses emptied, the discussions became more passionate all around. When the main dish was served; Sous Vide Lamb Back Strap, Sweet Potato Fondant, Baby Turnip, crispy Kale and Rosemary Jus, everybody was relaxed and ready for the next challenge.
Now, the wine here was a bit of a surprise to most of us. I think very few did get it right when it came to the wine marked number 1. A new age wine; Kid & Kaboodle, a wine with “a bit of this and a bit of that” made a perfectly pleasant wine to match this course.
Winemakers notes: “This blend of Cabernet – Grenache – Shiraz is one of the classic synergies in wine that transcends both Old World and New World traditions”. “The addition of Cabernet Sauvignon provides the blend with additional body, tannins and dark fruit flavours.”
The wine marked number 2, a straight Cabernet Sauvignon from Howard Park Miamup, did not get a look-in by the diners. Even though this was the wine chosen by the Sommeliers as the perfect match with our food. There you go, there is no right and no wrong in wine tasting, it is your taste buds that are the judge.
Tasting notes for the Howard Park Miamup Cabernet Sauvignon: “There is plenty to like in this uncomplicated, delicious young red from an exceptional vintage and producer. This is pure Margaret River cabernet Sauvignon: highly aromatic with blackberry fruit and spice, earthy with some bay-leaf freshness, medium-bodied with gravelly tooth-coating tannins that will mellow in a couple of years. Or let it breathe, then drink with braised lamb and mash. At Divino Cellars, Camberwell”.
To end this great food and wine journey, Lilian Bourcet’s mouth-watering Lemon Tart with Raspberry Gel, Candied Lemon Zest and double Crème, was served with a Pizzini Piccolit dessert wine; an excellent match.
Winemakers notes: “Pizzini’s Picolit is a rare Italian dessert wine. Intense aromatics of spiced pears and poached quinces sit alongside orange blossom and fleshy, ripe stone fruits. The palate is sweet, silky and seamless. The wine has refreshing acidity and lovely persistence on the palate.”
A tremendous occasion true to “The Chaîne des Rôtisseurs goals and standards of fine dining and the art of the table.”
We enjoyed outstanding cuisine by Lilian Bourcet and his team and exceptional attention to detail and brilliant service by the staff of the Sofitel Hotel, led by David Oh.
- The event was held at the Sofitel Luxury Hotel, Gold Coast Broadbeach, Bistro on3 Terrace
- Organised by the Ordre Mondial des Gourmets Dégustateurs and Chaîne des Rôtisseurs, Baillage Gold Coast
- The Wines were introduced by Nelson Wines Company. Nelson Wine company are Wholesale Distributors of Premium Australian and International Fine Wines with an enviable portfolio of quality producers from all the major wine growing regions of Australia and a small international selection of key producers from France, New-Zealand, Italy, Spain and Germany.