So there I was a couple of weeks back at a wine pairing degustation lunch hosted by Cameron Murphy, Cape Mentelle's Estate Director. Cape Mentelle, the leading edge of Australia's best wineries was served, featuring five award winning variants from its portfolio. It was a really good afternoon, good food, great wine, what more can one ask for.
|An Afternoon With Cameron Murphy & Cape Mentelle|
The delightful afternoon begun with Cameron Murphy enlightening us on the incredible wines of Cape Mentelle and how the estate has become a five star winery. With the winemaking team fully capitalizing on the extensive and largely mature vineyard, wine connoisseur get to savour and enjoy their wines.
|Our venue that afternoon, STOKED|
|Welcome to an afternoon of food and wine pairing, says the pretty lady in black|
Cameron Murphy revealed the featured five for that afternoon, Cape Mentelle Suvignon Blanc Semillon 2013, Cape Mentelle Chardonnay 2012, Cape Mentelle Carnernet Merlot 2012, Cape Mentelle Cabernet Sauvignon 2012 and Cape Mentelle Shiraz 2012, individually highlighting these wines and their unique identities. The good folks from Stoked Restaurant & Bar in Medan Damansara came up with some delectable food to pair with these great wine.
|All five products hit above 93 points, a remarkable feat|
|Yin How, Founder & Managing Director of Stoked Restaurant & Bar|
Yin How, Founder & Managing Director of Stoked Restaurant & Bar took the floor next to explain the concept of the unique new restaurant and how the menu was specially crafted to complement and enhance the wines. He also proudly announced to us that Stoked is currently the only outlet in Asia to own a Bertha Charcoal Oven, described as the most advance in design and ensures food retains all its natural moisture and flavour. That's how the dishes cooked at Stoked came out tasting exceptionally good.
|Cameron Murphy himself addressing the guests|
|Let the drinking begin, with food of course|
The lunch began with the Cape Mentelle Sauvignon Blanc Semillon 2013, a wine with a creamy texture and a bright, long and elegant finish. The classic white wine blend showcased its pithy structure and a delight of rich fruit flavours when paired with the first dish - Uni Sashimi with Tofu Puree and Conssome Jelly. I'm not too partial to this seafood appetizer though, but it's a really unique dish.
|Uni Sashimi with Tofu Puree and Conssome Jelly|
|Sauvignon Blanc Semillion 2013|
A glass of Cape Mentelle Chardonnay 2012 was served next to be paired with Steamed Coral Trout with Kale and Tomato, served with Caper Beurre Blanc Sauce. This dish complemented the chardonnay, with the wine possessing a focused acidity and leading to a great persistence of flavour; exuding an overall fine yet textural and clean journey on the palate. Love the coral trout which came in a rather big portion.
|Steamed Coral Trout with Kale and Tomato|
|Cape Mentelle Chardonnay 2012|
Cameron Murphy introduced the Cape Mentelle Cabernet Merlot 2012 next. Paired with a dish of Foie Gras & Duck Pâté en Croûte with Baby Spinach and Red Wine Sauce, the Cabernet Merlot which has developed an international reputation for an outstanding Bordeaux varietal and blended wines showcased a good elegant structure on the palate before surging with an assertive yet supple tannic drive.
|Foie Gras & Duck Pâté en Croûte with Baby Spinach and Red Wine Sauce|
|Cape Mentelle Cabernet Merlot 2012|
To be paired with the fourth dish - Slow roasted Lamb with sautéed white mushroom, Arugula, Mashed potato with Lamb Jus - were two very distinct wines from the estate, Cape Mentelle Cabernet Sauvignon 2012 and Cape Mentelle Shiraz 2012. The lamb was served beautifully on a plate, my favourite dish for the afternoon.
|Slow roasted Lamb with sautéed white mushroom, Arugula, Mashed potato with Lamb Jus|
|Cape Mentelle Shiraz 2012|
Cameron Murphy then explained to all present that pairing wine and food is as much about personal taste as anything else and with just a few simple guidelines, you can find your perfect match – or certainly have some fun trying. Member of the media were given the freedom to experiment with the dish and select their preferred wine pairing.
The Cape Mentelle Cabernet Sauvignon 2012 showcased a powerful and intense marriage of fruit flavours as well as a balance of the mineral elements from the vineyard whereas the Cape Mentelle Shiraz 2012 showcased a full flavoured palate with a richly textured balance of a long fine and spicy finish when paired with this dish.
|White Chocolate Mousse with Mixed Berries and Crumble with Raspberry sauce|
The session of a comprehensive showcase of the range of wines that lead the Cape Mentelle portfolio came to a close with a White Chocolate Mousse with Mixed Berries and Crumble with Raspberry sauce being served. The perfect end to an amazing afternoon with the remarkable wines of Cape Mentelle while having a casual get-to-know session with Cameron Murphy. More information, do visit www.mhdm.com.my.