Marriage is crucial - Carmen Wine Dinner by Sinolink

Don’t get me wrong, I am relating this to food marriage with wine, in most of the times are more essential than the wine itself, especially here when I am referring to the wine dinner. Preparation before wine dinner is important.

Carmen is almost the daily drinking in my family, trying the reserve this time is pretty sensible thing to do, try scaling up. $400 for the menu below sounds totally worth it.

Given all the dishes are very adorable and indicating chef’s skilfulness, we should be delightful in the dinner, however that is not the desirable outcome.

Apperitif: Carmen Gran Reserva Sauvignon Blanc 2009

WSA Wine Challenge 2010: Bronze Medal

Clear palate, bright choice. Mum’s preference as she has been the super fan of sauvignon blanc for long.

Appertizer: Carmen Gran Reserva Chardonnay 2009

IWC 2011: Bronze Medal

Caviar, Scallop, Carpaccio with Avocado Paste

Caviar, scallop and avocado itself initiates the harmony within itself. The massive structure of avocado balances with the freshness of scallop. Hint of caviar is highlighting the spice of the dish. If that is the case, chardonnay should not be a light wine anymore, as avocado and caviar are strong enough to turn the wine to steel. This is the consequence of blindly following the rule of white light wine with seafood. Chardonnay is heavier than chardonnay and creates slight acidity to the dish. Failed.

Carmen Gran Reservca Merlot 2009

IWC 2011L Bronze Medal

Pan-fried Goose Liver with Honey Apple

Over-pan-fried fois gras (it’s more like deep-fry fois gras) would not create the melting texture when pairing with merlot. Merlot itself is of a 3-star quality, drinking it alone or with apple still taste mid-long length. Balanced tannin and truffle smell. Rate it 2^nd best of the night. If fois gras is nicely done, it must be one of the best marriage for the night.

Soup:

White Asparagus Cream Soup with Salmon Role

Soup is gorgeous, smooth cream with essence of asparagus. Salmon Role is the key, it serves both decoration and highlights to the dish. It also provides the elegance to the soup. Better serve hot. The only weird thought is that the waiters/ waitresses should not serve the red wine of main dish earlier, which have created confusion to customers that the wine goes with the soup (that happens).

Main:

Carmen Wine Makers Reserve Red 2007

Baked Lamb Chop with Garlic and Pestro

Or

Grilled AUstalian M6 Sirloin Steak with mushroom sauce

My most impressive one is the Carmen Wine Makers Reserve Red 2007. The complicity of reserve red, licorice, cigar and slight red fruit flavour melt the lamb and beer further. This creates another tender texture and unique flavour to your mouth than its own. Don’t consider this can be done by mixing my lemon tea with my sandwich, which only creates the muddiness.

I have to say both lamb chop and sirloin steak are skilfully managed, especially on the % of readiness. It is always “unforgivable” whenever they ask well done or medium and the outcome never matches. Here, it is well controlled and of high quality meat. Only sad thing is the lamb chop came 20 mins later than the steak so we can’t enjoy the meal at the same time. (yes, absurd customer like me pinpoint on this as I want to share steak with my dad).

Dessert:

Carmen Gold Reserve Cabernet Sauvignon 2007

Cheese Platter (Camembert, Blue Cheese, Garlic Cheese)

Pear soaked in merlot.

High quality of pear and berries, I assume baby pears and huge raspberries are of high cost than common desserts. Very thoughtful.

Cheese could be better in terms of marriage choice. Garlic cheese dominates the whole palate that red wine cannot be tasted well at the end.

Tea & Coffee

Arha, nobody emphasize on the coffee/ tea session, mostly because they are wasted (lol), while my family treasure the most as coffee is often the way to end a good meal. We were surprised by the steamed cream as no single restaurants in Hong Kong apart from those Michelin or starred hotels are willing to use cream, even steamed cream for coffee. It add a bit points to the dinner. Just be fair, that’s to the restaurant, not the wine dinner organizer.

I appreciate the effort of the chef than the wine dinner organizer. The organizer only has talked about the background of first wine and the mic was shut for the night. He even got drunk himself in the middle of it. If the pairing has been done better, I believe we will have consume some cases.

Wine Dinner with Rhone Gangs

A wine dinner organized by Sinolink. It has been years since my dad and I are participating in a wine dinner together, wine dinner as in those cordially invited by the wine merchants. Recalling the last time joining Sinolink wine dinner would be year 2004, while I was still in Uni. Their first comment was that I should learn how to drive so that somebody could drive the drunk dad home. So here, I got my driving license and as expected, I might get drunk as well.
 To accommodate my office hour, we’ve chosen to join the “Dinner with Rhone Gang” at Backstage in Central – A familiar lunch choice for me.

Chateau de Montfaucon Comtesse Madeleine 008 Cotes du Rhone (Serve with bread)
Viognier, Marsanne, Bourboulenc & Clairette. Cirtus notes with grapefruit and honey. Light and good choice as the first wine to taste

Rhone Gang Hold-up No.6
Pinot Noir & Grenache. Grassy, mineral with red berries and kirsch note at the end. light body.

Chateau de Saint Cosme Gigondas Rose 2008 (Served with fig salad and parma ham with cantaloupe)
Grenache only. Rhone seldom have one vine to produce one wine. Normally 5-9 vines blended.
Wild berries flavour, nutty in nose. Not a typical rose which has more focus on flower.

Chateau Pesquie Quintessense 2006 Cotes du Ventoux ^.^
Syrah & Grenache. Notes of eucalyptus, sprice, strong leather. Very elegant wine. My favourite of the night, though a bit too alcoholic, seems can last for quite a while. Long and deep finish.

Chateau de Saint Cosme Gigondas Valbelle 2007 (served with lamb shank & mashed potato)
This wine matches well with the lamb shank dish. Grenache & Syrah. Blackberry punch with floral touch. Hint of licorice and tar in the tip of the tongue. Balance body, less tannin than previous yet still stands out its own charcter.

Chateau de Montfaucon Mr Le Baron 2007 (Served with petit 4 & chocolate cake)

Grenache, Syrah, Cinsault, Counoise, Mourvedre, Muscat, Alicante, Tempranillo, Viognire, Marsanne, Clairette, Bourboulenc, Picpoul -- 13 wines. I thought the vines will fight with each other!!! That's why when you drink it, it's like explosion from the world war in there, lol. Unique style, fruity and floral with elegance. Powerful punch, change in flavours along the palete.

Sons of the 4 chateaux owners were travelling round Asia to promote the wine. Just back from Japan, carry forward with their momentum from Tokyo to Hong Kong. Started with a flash about how commonplace their chateaux are and how family-oriented are the essentials in producing the uncommon wine. One of the chateau – Chateau Pesquie was praised by Robert Parker as one of the most talented wine producer.

Despite wine, music is one of their talents too. Playing jazz, singing quartet that arouse our interest to the French culture, songs etc

Thought of the night: Important to have the wine producers present in the wine dinner to inspire guests with more exposure to the wine world, vineyard and history of wine. Otherwise guests would have only focused on the price of wine, the flavour of the wine without even notice the reason behind those flavours being produced. Perhaps this was to memorize some hard moments of the producers. You’ll never know without get to listen to the stories, the 1st person touch.

Tips for the host: Shall approach the restaurant to see whether they can serve extra if brought the food along. E.g. instead of ordinary cheese platter, discuss with wine producer to find the best match cheese and settle that before the day of dinner. That would present the best effect to the guests. A win-win to both the host & the restaurant.