200 Middle Road
Tel: 6809 7989
he best way to learn about wine is to drink it. This is what is lying in store for participants of an exclusive wine masterclass Vineyard To Table where multi-award wine expert Jacques Varet will take them through understanding the matching of wines with specific glassware and food. Collaborating with Varet is French wine guru Yves Soudy who will share more on the wine-making process and attributes of each wine that will be matched with each course in a hearty five-course dinner.
The two-hour masterclass begins on a bubbly note with a sparkling wine where its yeasty nose and crispness is a good complement to the burrata with heirloom tomato and compressed watermelon. Following this bright starter is the first main course of La Quenelle de Brochet Gratinée (pictured above) accompanied by two whites — a Sancerre (Domaine du Pre Semelé) and a Marsanne (Domaine Pichon). This delectable pike fish dumpling coated in Chardonnay sauce glides smoothly over the palate and is a better match with the 2016 vintage Sancerre that attacks the fish with a clean citrusy tang. A sharp and herbaceous finish keeps the robustness of this Lyonnaise dish in check. The wine also becomes fatter with a denser mouthfeel with this dish.
The pretty golden yellow Marsanne of the Saint Joseph Blanc appellation is good on its own with a complex finish that excites the palate. Its aroma changes throughout the meal, from a faint oakiness at first nosing followed quickly by a barnyard aroma with pineapple, then buttery with almonds, and finally, hints of green pepper when you are down to the dessert. The 2014 vintage Marsanne tastes flinty with the quenelle, but save some for your cheese platter, your fourth course, because you will experience a creamy mouthfeel as well as some nuttiness as you savour the cheeses. A red, La Cérémonie (Vignobles des 3 châteaux) has also been paired with the cheese platter. Made from 80% Grenache and 20% Syrah of the Pic Saint Loup appellation, the wine stands up to the blue cheese with its spicy notes, black fruits and liquorice.
The La Joue de Bouef, the second main course, comes with two reds — a 100% Grenache (Domain d’Ourea) and a 2014 Côte-Rôtie (Domaine Pichon). The latter has a dry finish which does not suit the tender Wagyu beef that has been braised for 12 hours. Instead, the Côte-Rôtie “Promesse”, made from 90% Syrah with Viognier making up the rest, is lovely to savour on its own for its complex aromas and its soft palate with delicate tannins. On the other hand, the full-bodied 2016 Grenache of the Vacqueyras appellation is a better match with the beef, charming your palate with a spicy oakiness to add to the beefy goodness.
Concluding the meal is a dessert of sweet and zesty lemon meringue accompanied by a glass of sensual Domaine Milan Rosé NV – a nose of raspberry and a subtle fruitiness to match the tangy dessert.
The masterclass available only on June 8 and 9 is priced at $65 per person. Seats are limited. Register at firstname.lastname@example.org.
“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” – Luciano Pavarotti