So-called “no-budget” wine dinner ^^, I was
responsible for wine selection and food pairing. Here’s the sumptuous Dragon Wine list:
1.
Billecart
Salmon Extra Brut NV (France - Champagne)
2.
TaittingerPrelude Brut NV(France - Champagne)
3. Meursault 2006 (France –
4. Caymus Special Selection 2003 (USA – Napa)
5. Chateau Branaire-Ducru 2006 (France – Bordeaux)
6. Errazuriz Kai 2009 (Chile – Aconcagua Valley)
7. Niepoort Port 1952 (Portugal - Douro)
8. Kay Brothers Amery Rare
Level of difficulty : *** (5* is the hardest)
Before you click more, let's guess how the food matching was done?
Appetitizer:
Answer: Billecarte
Salmon
Why: Mineral flavour
can help introduce the savory taste of upcoming appetizers. The slow sizzling
bubbles would add CO2 to energize the palate. Plus people cannot take too much sweet when getting older so having a savory start is more appropriate.
***
Asseiettes des hors d’oeuvre
Fresh Gooseliver Suchi with an Orange-honey Glaze
Beluga Caviar on New Potato with Sour Cream
Answer: Tattinger
& Caymus
Why: Tattinger is
creamier champagne, longer and speedier bubbles as a start would help dissolve
the salmon, caviar and gooseliver’s fat tissue, also the creaminess blend well
with the fish’s rawness. It has always been Japanese’ favourite. Caymus has shorter length than Kai and Ducru therefore can be put in the front entirely for pairing with gooseliver.
***
Essence
of Quail with Lobster Ravioli
Perfumed with Lemon Grass
Answer: Tattinger
& Mersault
Why: The soup is
unexpectedly clear. Ravioli is presented like a wonton. Tattinger would gives a
spark to the dish while Mersault is to marry with the lemongrass which is
dominating the flavor of the soup.
***
Pink
Champagne and alamansi Granite
No wine, as sorbet’s
purpose is to clear the palate
***
Seared
Garoupa
Bouquettiere of Vegetables
Answer: Mersault
Why: In fact this is
rather acidic and green Mersault, not a good year. Recommending the typical
version (ie the creamier one) this to go with the cream-based seafood dish.
Sauce of the dish is the key this time. Succulent seafood in general goes with white
wine, with delectable cream sauce which dominates the dish, pairing should be
with the sauce instead.
***
Cherry
Wood-smoked U.S. Prime Beef Tenderloin
On Warm Alpine Mushroom Salad with a White
Truffle AioliParisenne Potatoes
Bouquettiere of Vegetables
Answer: Kai, Ducru
Why: Bigger body,
have secondary flavor intensity, need to decant which menas they are fuller
body and larger bouquet. Longer length and tannin to dissolve the tendon of the
tenderloin. Cherry Wood needs to be mindful. The smokiness will cover all red
berries characteristics in the wine, so more peppery and more leathery the
wine, the better marriage they can bring.
***
Dessert
Taster Platter
Petit Lemon Meringue TarteletteFresh Mango Napoleon
Moelleux Chocolate Pudding with Vanilla Ice Cream
Answer: 1952 Port
& Rare Muscat
Why: Jammy,
concentrated sweetness that is compatible to the dessert. However that goes
well with only chocolate and lemon meringue, equal amount of sweetness on
tongue. Mango napoleon is comparatively light, port and muscat’s taste cover the original taste of napoleon. Therefore knowing the concentration of the sweetness of the dessert is utmost important on the choice of food.
Rare Muscat is floral and lighter than 1952 port. If light dessert as Mango napoleon has to be paired, those without fortified goes first.
***
Coffee
or Tea
Phone: 27611711
Address: 75 Waterloo Road, Kowloon, Hong Kong
Recommended dishes: Noodles with soybean paste of House of Tang; Portugese Suckling Pig of Palm Court
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