The wines can be found with the recipes document here.
First Course
Amuse Bouche Course – Lumpia @ $28.95
Allimant‐Laugner Cremant d'Alsace (Alsace, France)
Sparkling wine, lively and fine. The result of a harmonious blend of the fruit and suppleness of Pinot Blanc, the acidity and freshness of Riesling, as well as the richness and structure of Pinot Gris, our desire is to reveal here a refreshing and festive Crémant. With abundant acidity, effervescence, and complementary flavors, this sparkling wine effortlessly cuts through all of the oil, cleansing and refreshing your palate with every bite
Second Course
Appetizer Course ‐ French Onion au Gratin @ 29.95
Ziereisen Tschuppen Spatburgunder (Pinot Noir) 2018 (Baden, Germany)
Red cherry and berry aromas intermixed with refined (lime) stony and floral notes on the elegant and refreshing aromatic nose of the Tschuppen lead to a highly delicate, pure and refreshing palate with tight tannin tension and salty‐phenolic grip on the finish. Still lean and discreet but full of vitality and vibrant energy, this is a concentrated and ambitious Burgunder. Pinot Noir is high in acidity and full of bright strawberry, cherry, and raspberry flavours that complement the sweetness of the caramelized onions. Pinot Noir also has an appealing mushroom and truffle quality on the nose that makes it a good match with the rustic onion, garlic and herbs notes of French Onion au Gratin.
Third Course
Salad Course ‐ Scallops and Salmon mousse roll in a medley of assorted greens @ $32.95
Chateau de Lionne Graves Blanc 2018 (Bordeaux, France)
This is one of Jim’s favourite wines ‐ a straw color with green highlights, a fine and elegant nose with fruity and floral aromas. On tasting, fullness and liveliness make up a tasty whole. A mineral touch and a finish on citrus fruits and exotic notes, for a successful cuvée. Graves Blanc is a dry white wine that is vibrant with citrus, grapefruit, and lemon flavours. The acidic nature of Grave Blanc teases out the delicate flavours of the scallops, helping them stand out amongst any sauce you have added. Sauvignon Blanc also has grassy flavours of herbs, which make it excellent with any sauces containing herbs, garlic, pesto, or shallots.
Fourth Course
Main Course ‐ German Beef Rouladen with Red Cabbage and Spätzle @ 29.95
Wakefield Jaraman Cabernet Sauvignon 2017 (Coonawarra, Australia)
Dark Violet color. Aromas and flavors of boysenberry preserves and wild mint with a velvety, vibrant, dry medium‐full body and a tingling, medium‐length finish conveying notes of blackberry jam, wild berry skittles, thyme, and mixed peppercorns with chewy, fruit tannins and light oak flavour. A true‐to‐form jammy Coonawarra Cab brimming with wild berry notes. The bold, generally fruity flavours of Cabernet Sauvignon are able to stand up to the richness of beef, not to mention whatever spice rub or marinade that might be added into the mix as well. In particular, it is the tannins and notable acidity the wine boasts that helps cut through the fattiness of animal proteins.
Fifth Course
Dessert Course ‐ Black Forest Course @ $15.29
Rosso Nobile al Cioccolata (Bottled in Germany)
Rosso Nobile al Cioccolata is a noble red wine with the finest chocolate aromas. The intensive flavour of dark berries and the soft vanilla notes of red wine are carefully blended with the finest chocolate flavours to create an irresistible taste experience.
Wines supplied by Kenaston Wine Market. They suggest that for Asian cuisine it is best to choose a WHITE wine with nice acidity and a bit aromatic and for REDS a wine that isn't too heavy also with nice acidity. Their suggestions for tonight's meal are:
Starter – Allimant-Laugner Riesling 2019 Alsace France - $24.95
This wine shows green apple and citrus notes, nice acidity and a touch
of minerality. A dry riesling.
First Pairing – A White wine to accompany the Wonton dishes.
Gil Family Estates “O Fillo Da Condesa” Albarino 2021 Rias Baixas Spain - $24.95.
This wine has been grown in Galicia for centuries. It shows bright yellow colour, good structure and well integrated acidity. A great aromatic intensity with white floral notes.
Second Pairing – A red wine to pair with the Kimchi dish.
Complices De Loire “Jus de Gamay” 2018 Touraine, Loire France - $22.95
This wine is a lighter red that benefits from slight chilling. It has bright red fruit flavours and aromas, tart cranberries and cherries.
Starter – Ogio Prosecco DOC (Veneto Italy) - $21.95
This Prosecco served nicely chilled will provide a crisp and pleasant start to the evening.
First Pairing – Batasiolo Barbera d'Alba DOC (Piedmont Italy) - $16.75.
This wine nicely compliments the Mushroom salad with Parm and Arugula, Ribollita soup and Mushroom Penne. It is a KWM favourite red with aromas and flavours of red fruits, violets, leather and spice. Its prominent acidity is followed by rich tannins and subdued sweet and sour red cherry notes.
Second Pairing – St. Francis Cabernet Sauvignon (Sonoma California) - $42.95
This wine works well with the Beef Tenderloin, notes of dark red fruits, wild berries and black berry compliment spicy accents of clove, licorice and a bit of ground expresso bean. The concentrated flavours and smooth tannins are balanced with a thread of acidity yielding a long, juicy finish.
First Course
Scallop Ginataan
WILLM GEWURZTRAMINER RESERVE ALSACE AC - $20
Our First course will bring a rich sweetness from the butternut squash and scallop flesh, with some heat from the Thai Chilli. As I think of a wine pairing for this dish I want to drink something that will stand up to the flavours, and provide good acidity to cleanse my palate between bites. Gewürztraminer grows best in cooler climates, and Alsace produces some of the worlds best. This wine will be highly aromatic, with lychee and pineapple on the nose. It has bright acidity, and the long peppery finish helps it to stand up to this dish.
Second Course
Short Ribs Bifstek
CLOS DE L'ORATOIRE DE PAPES CHATEAUNEUF DU PAPE AC - $53
CAVE DE RASTEAU ORTAS PRESTIGE COTES DU RHONE VILLAGES AC - $27
Our second course sounds like quite a harmony on the plate. We have the salty umami of the braised beef, with light citrus from the Calamansi, sweetness of the parsnip and asian pear, roasted bitterness of the broccollini, and of course a little smoky heat from the Togarashi. So, what to pair with it? Similar to our starter, I want a complex and robust wine that will stand up to this dish. I also want something that brings a little of its own spice. For my taste, that brings me to southern France, and specifically the Garnacha and Syrah varietals, which feature quite prominently in the Chateauneuf-du-Pape blends. This full bodied red is complex, with aromas ranging from flesh, to leather, tar and even dark cherry and rose petal. Garnacha, Syrah, and the third most common varietal in these blends, Mourvedre, are all known for their spicy note on the finish, helping this wine to stand up to this dish. The combination of medium acidity, and medium to high tannin, will provide a cleansing mouthfeel, without being out of balance with this dish.
The second one listed provides a taste of these same three varietals, in likely a similar ratio, at a more approachable price.
Enjoy!
Welcome to Sri Lanka!
Our Chef has suggested beer may be a nice pairing with this menu, and I couldn’t agree more!
We are so fortunate that we have an ever improving array of craft breweries available to us to choose from. I have had the opportunity over the last several months (thanks to retirement and a global pandemic), to “tour” (through in home tasting) more than 20 different offerings, so the timing for a more beer centric event is great!
Starter and Main Course
While it might be hard to select a beer that is a lousy pairing, I would suggest we avoid a simple, lighter beer (even though some may desire that option purely for refreshment from the spice). Instead I would suggest we go with something that provides a rich and complex flavour profile in its own right.
One Great City Brewing Co. - The Queen’s Best Bitter
This Extra Special Bitter from OGC has earned a spot in my Kegerator. A well balanced beer with equal parts earthy malt and hop bitterness, with a touch of stone fruit. Should be a great accompaniment to our starter and main.
Dessert
This chocolate and coconut pudding sounds amazing, and a dark, creamy stout is the perfect match!
One Great City Brewing Co. - Tipsy Cow Milk Stout
This Milk Stout, with a lactose addition, is creamy and slightly sweet, with rich coffee and chocolate notes. This should be a great pairing!
Starter
Our starter reads like a great wine pairing in and of itself! The fresh acidity from pickled cucumber and radish will be a palate cleansing balance against the cornmeal fried oysters. So then what wine to choose that will pair well with the overall dish?
SEGURA VIUDAS GRAN CUVEE RESERVA DO CAVA - $20
Whenever in doubt the answer is always Champagne, but regardless this sparkling wine will be a great pairing. The acidity and bubbles will be a well balanced accompaniment to the pickled veg, as well as the great palate cleanse from the roasted veg and fried oyster. Spain is one of the largest producers of “Traditional Method” sparkling wines in the World. I think choosing a well aged (this wine sat on its lees for 15 months) traditional method sparkling wine (versus, for example a Prosecco) is important here to have a fullness and complexity that stands up to this dish, and the toasted bread aroma will pair well with the fried cornmeal.
Main
Reading through the recipe for our main has my mouth watering. An incredible array of rich components all rolled in one (literally)! When I think of a wine I would want to accompany this dish I want two standout characteristics. The first is I want a wine that is fruit forward, and leaning to darker fruits (blackberry, black currant, cherry) than lighter . My palate will want the diversion that a mouthful of rich dark cherry will provide. The second is acidity. Like the fruit, a bright, fresh acidity will cleanse the palate between bites of this rich and fatty dish. The selection then is an Amarone. The drying of the grapes creates a bold, full body wine, and intensifies the fruit of this blend, and the grapes themselves (most notably Corvina) are known for their high acidity.
MASI COSTASERA AMARONE DELLA VALPOLICELLA DOCG CLASSICO - $54
Another great wine selection here (and one that is more budget friendly than Amarone) is a Ripasso. The “leftovers” of the production of Amarone and mixed into the fermenting wine to bring some of the intensity of Amarone - at much less cost
TOMMASI VALPOLICELLA RIPASSO DOC CLASSICO SUPERIORE - $30
Shrimp Tempura
Shrimp Tempura is one of my favourite dishes. I love the delicate flavour of the shrimp flesh balanced with a light and crisp tempura batter. For pairings I have two recommendations. If you prefer to stick with wine pairings, I suggest a dry Riesling.
SCHLOSS REINHARTSHAUSEN DRY RIESLING QBA - AN INCREDIBLE VALUE AT $14
The riesling brings the required acidity to clean your palate from the deep fried batter, and choosing one that is dry will be a better flavour complement to the delicate flavours of the shrimp.
One of my favourite pairings with shrimp tempura is beer. In my 30’s and 40’s my Wife and I always had bottles of Beck’s on hand. It was our go to beer. It has a crisp bitterness, and almost instantaneous, clean finish that is typical for a German pilsner done with roasted barley (some of the bitterness comes from the roasting, and is more than a 20 IBU rating would suggest). My preference though is to point you at a more local product. We are very fortunate to have so many local brewers again, and despite my efforts (I read the descriptions of almost 100 products, and now I want a beer!) I couldn’t come up with a local recommendation that I was confident of (clearly I need to do more local research). So, instead I will leave you with my recommended flavour profile and let you choose your own preferred beer! What I would recommend is something that is crisp and bitter, but not with the high IBU ratings of an IPA, where stronger fruit aromas are introduced. A simple beer from water, barley, yeast and hops. The bitterness and cleanliness will be a lovely complement to the rich and oily dish.
Salmon Misoni
CRIMSON WINES MALENE CENTRAL COAST ROSE - $30
My mouth started watering when I read the recipe for our salmon dish. The miso, fish sauce and ginger will introduce a classic umami, while the mirin will cut it somewhat with its fresh acidity and sweetness. This will be a complex, full palate dish, and deserves a wine to match. Salmon is both an easy and hard dish to pair wines with. Easy, because you can pair it with white, red and rose, and choose from light or full body. It is also difficult to pair with because it is all in how it is prepared. Is it steamed? Is it poached in light vegetable stock, or in red wine and oranges? Is it lightly seasoned, grilled and served on its own, or is it blackened and served with a maple glaze, vinegar and dill or miso marinade/sauce?
I made a dish similar to this only a week ago. When I think back to the flavours and mouth feel of the dish what I want in a wine is something that both gives my palate a break, and at the same time holds up to the complexity of the dish. Is on par with it, and yet creates a clear distinction and palate cleanse from it.
I have chosen this rose to pair with it. This wine is a blend of Grenache, Vermentino, Cinsault, and Mourvedre. Each bring their aroma, flavour and character, in balance, to produce a mouth filling and complex wine that is crisp in acidity.
APPETIZER
QUAILS GATE CHENIN BLANC VQA - MLCC $22
Whenever I see seared scallops on a menu I immediately think of the Loire Valley in France for a wine pairing. This region focusses on dry white wines with good minerality and crisp acidity - making them pair incredibly well with Scallops (and Oysters BTW). While France is the inspiration, I have recommended a more local implementation of a Chenin Blanc. This Quails Gate wine will also provide some honey and melon on the palate, giving it a slight sweetness that should pair well with the sweetness of the scallop.
ENTREE
CALITERRA TRIBUTO EDICION LIMITADA CARMENERE MALBEC - MLCC $24
I love a good Scotch Whisky, and I am also a cigar smoker. When I read through the recipe for the Whisky sauce I immediately thought I would end up following our dinner this Sunday with a nice cigar. Since the aromas of tobacco and wood fire pair so nicely with a whisky, I started thinking about a wine that could bring those aromas for all of you non smokers. Chilean Carmenere is a natural fit because the grape itself brings aromas of tobacco, leather and black pepper, and Chilean wineries often use a heavily charred barrel for their red wine ageing. This combination produces a wine that should be an excellent match for our Filet Mignon with Whisky Sauce.
Crostini with tomato-basil with Zucchi Yellow Label Lambrusco
A classic pairing! This Lambrusco is made near Modena by the talented Zucchi sisters. It is a blend of 70% Lambrusco Salamino and 30% Lambrusco di Sorbara, which leads to a paler style of Lambrusco. Frizzante and dry with intense red berry notes on the nose. In the mouth, flavours of cranberry, cherry, rhubarb and violets. The herbal and acidic elements of the dish should work well with the structure of this delightful wine.
Red Curry Fish Cakes with Cucumber Pickle with Cliffhanger Riesling
This Riesling has just a touch of sweetness to balance the racy acidity. Tropical notes of pineapple and mango with tons of flinty minerality. This should be a great pairing with the touch of sweetness helping to balance the spices in the dish and the high acid character of the wine working to handle the cucumber pickle element.
Shrimp, Feta and Watermelon with Lancyre Pic Saint Loup Rosé
Pink food, pink wine! This is one of my favourite rosés. 50% Syrah, 40% Grenache, 10% Cinsault. Aromas of pomegranate, strawberry and watermelon. The palate is light, fresh and dry with a long, fruity finish.
Chicken Dodine with Tomato Butter, Amandine Potatoes, Stuffed Mushrooms and Sautéed Zucchini with Agricola Reassi Arché Merlot
In the Colli Euganei Merlot is considered a traditional variety, so long is it’s rich history there. This wine is crafted by the Bonato family, with grapes from their organic vineyards. Luckily for the consumer the wine is aged at the winery until it is deemed ready to drink, thus the 2012 vintage! Silky, smooth tannins and rich flavours of plum and herbs. A lovely combination with the chicken dodine.
Tarte Tatin with Chantilly Cream with Messias Special Reserve Tawny Port
A classic Tawny with aromas and flavour of dried figs, vanilla and baking spices. A sweet, smooth finish.
Massolino 2016 Moscato d’Asti DOCG ($25.99) with Gateau Basque
From the beautiful and historic Asti region in Piedmont, northern Italy, comes this lightly sparkling and sweet wine from the “grape of the bees”, so-called by the ancient Romans because of its inherently floral, honeyed quality. For a variety of reasons, this style has fallen out of favour with serious wine nerds, but Massolino is not exactly the industrial moscato operation down the road: this comes from a single, 4 hectare site; yields are quite low; only about 3000 cases are made each vintage – a fraction of what the ‘big producers’ churn out. A delicate style bursting with aromas and flavours of orange, honeysuckle, pear and sage leaf. Serve at 9-10 C, and it is recommended that it be uncorked just prior to serving to fully appreciate the vibrant aromas and slight effervescence.
Hewitson 2015 Baby Bush Mourvèdre ($29.99) with Chicken Basquaise & Rice Pilaf
Established in 1998, Hewitson is situated in the heart of the sunny Barossa Valley and boasts some of the oldest vines in the world. Among their acreage is the "Old Garden", a vineyard of Mourvèdre planted in 1853 by Friedrich Koch. It is the world's oldest-known surviving planting of this vine. Realising its potential and wanting to preserve the lineage, Dean Hewitson took cuttings of these elderly vines, and replanted them, nicknaming this site the "Baby Bush" vineyard. These vines take the pedigree of the world’s oldest Mourvèdre vineyard, yet have the vibrancy and bold confidence of youth. This grape, often used in Cotes du Rhone-style blends, is seldom the ‘star of the show’, particularly in France, but the Aussies love to showcase it all on its own. Dark blackberry and blueberry fruit is met with soft, ripe tannins, and a hint of underbrush.
Zarate 2016 Balado Albariño Rias Baixas DO ($48.99) with Hake Galician Style
A family-owned and operated winery in Spain’s coveted Rias Baixas DO in Galicia. Rias Baixas attained its appellation status in 1998 with less than 40 wineries in operation, but has grown to over 240 today. Albariño, an aromatic grape variety probably related to Riesling, thrives in the cool, wet, and sandy soils of Galicia. This pairing follows the tried and true “what grows together, goes together” approach: locals would most certainly be enjoying a similar meal. Depending on viticultural practices and the vintage, this grape can range from lean and tightly wound to broad and fleshy, but a core fruit profile of peach and apricot is typical. Expect this wine to show great body and weight on the palate, with lifted floral aromas. Drink 10-13 C.
Barone Pizzini Animante Franciacorta Brut DOCG ($32.99) with Baked Scallops & Clams in Marinara Sauce
Hailing from one of the oldest wineries in Franciacorta, Barone Pizzini was established in 1870 by the noble Pizzini Family. They were the first winery to implement and promote organic winemaking and sustainability in the region. Indeed, producers in Franciacorta use very unique techniques to fight diseases and pests in their vineyards. For example, to counter the devastating effects of the vine moth, pheromones are strategically placed throughout the vineyards to disrupt the moth’s mating cycle. This is an expensive but eco-friendly way to minimize the moth population. This wine is exceptionally balanced, with fresh acidity supported by a creamy mousse on the palate. Notes of apricot, honey, and something distinctively toasty – from the ‘champagne’-style in-bottle fermentation – linger on the long and expressive finish. Drink 8-10 C.
WILD BOAR SPAGHETTI CARBONARA with Reassi Terre d’Argilla Manzoni Bianco Colli Euganie DOC, Italia
I chose this wine for a couple of reasons. Firstly Carbonara is a very rich dish that requires a wine with a high level of acidity to cut through the fat. Secondly, I find that the pepper in the dish means that a wine that has a generous fruit quality will often show better than a super lean wine. This wine accomplishes all of those things. Manzoni Bianco is a cross between Riesling and either Chardonnay or Pinot Bianco ( the scientists are still debating this). It gives beautiful mineralogy, generous fruit and fresh acidity. It is considered to be one of the most promising white grape varieties in the Veneto region. Expect flavours of golden apple, pear and white blossom. On a fun side note I also chose this wine because of where it comes from! The estate where this wines made is just outside the village of Carbonara! The locals of Carbonara will tell you that Carbonara is not a Roman dish and that it was invented in this region of the Veneto! Not sure who is right but it is a fun connection.
Hand harvested and made from organic grapes. Terre d’Argilla refers to the unique and highly regarded clay soils on which the grapes for this wine are grown.
MIXED TUSCAN SALAD WITH CANDIED WALNUTS AND BALSAMIC VINAIGRETTE with CàMaiol Chiaretto Rosato Valtenessi DOP, Italia
Among the diverse Italian rosé wines, the Garda Chiaretto is prized for its fragrance and its delicate perfume. It is declared in literature as a “one night wine” from the moment in which the vinification of the four grapes (Gardesana grapes related to the D.O.P. Garda Classic - Groppello, Marzemino, Sangiovese and Barbera), occurs with a brief contact between the must and the skins lasting only one night.
This wine has a refreshing acidity that will hold up to the vinegar elements of the dressing and just the slightest hint of sweetness to match with the candied walnuts. This rose is a medium weight wine that pairs so well with a wide range of foods. Expect flavours of almond and strawberry with a touch of floral.
BISTECCA ALLA FIORENTINA with Fabio Motta Pievi Bolgheri Rosso DOC, Italia
This wine is a blend of Merlot 50% - Cabernet Sauvignon 25% - Sangiovese 25% grown in the vineyards of Bolgheri, Tuscany. Fabio Motta is the winemaker for the famous winery Michele Satta and this wine comes from his own personal project. All of the grapes are grown organically and every vineyard process is completed by hand. This is only Fabio’s second vintage of this wine and it is garnering a lot of praise and attention from the press and public. Expect flavours of plum, red cherry, cassis, cigar box, violets and a touch of oak spice. Everything is superbly balanced in this wine. Fine-grained tannins will pair beautifully with the bistecca and the balanced acidity will lead to a refreshed palate, ready for the next bite.
CHOCOLATE AMARETTO CAKE AND STRAWBERRY PANNA COTTA with Innocent Bystander Moscato Yarra Valley, Australia
From their website:
“The wine that launched a thousand moscato ships. Yeah, someone actually said that. It has also been referred to as angel tears. Naturally sweet, naturally bubbly, naturally delish and just a bit of fun.”
Innocent Bystander is an outstanding Yarra Valley producer that makes award winning Chards, Pinot Noir and Syrah. They also make a great little moscato that helps to pay the bills and fund the more serious wines! Expect flavours of strawberry, watermelon, candy floss, musk, blackcurrant, Turkish delight and mandarin peel.
Winemaking: A short fermentation period halted with the addition of quality wine aguardente, followed by a period of post-fermentative maceration of the skins with the wine, for the duration of the winter after the harvest time.
Ageing: During minimum of 1 year in small used oak casks
Tasting notes: Intense moscatel aroma, orange flower, citrons, tea and raisins. In the mouth, the fruit is intense; it is a full-bodied wine, with sweet and sour sensations, and a long and persistent finish.
Served with dessert at April 2016 event
The 2013 Chango is a blend of 65% Malbec, 20% Tannat, 15% Cabernet Sauvignon from Altamira and Cafayate. All the grapes for this wine were handpicked and hand-sorted. There were only 500 cases of this exclusive wine produced. Aromas of plum, black cherry, and blueberry combine with hints of wood smoke, sage and sandalwood to create an exotic and earthy nose. On the palate the intense fruit is accented by notes of mocha and dusty earth, and enveloped in soft, silky tannins and fresh acidity. This wine can be enjoyed now with a short decant or a grilled flank steak and chimichurri. Cellar through 2019.
Served with beef at April 2016 event