Thanks to Chandon for the wonderful Wine Pairing Lunch with Dan BuckleSenior Winemaker of Chandon shares the secret to ideal wine tasting, food pairing and an exclusive Chandon Cocktail Masterclass which was held at a beautiful venue, Eight Gourmets Gala (EGG) in Sunway.
The afternoon started off with a glass of Chandon Brut while waiting for the arrival of guests.
It was an exclusive luncheon paired with Chandon’s range of sparkling and still wines. had lots of fun and learned a couple of tricks at the Chandon cocktail masterclass. It’s a plus when you have familiar faces as company and it was an afternoon well spent.Beautiful and classy table setting. Love the bright natural lighting from the huge window glass. We are sure to get beautiful shots from here 🙂
Seated and treated to an ice chilled Brut to get started.
Sitting next to my favourite person, Caroline 🙂
We were treated to Chandon’s flagship wines comprising of Chandon Brut – brand champion in sparkling wines, Chandon Rosé – the talking point of sparkling wines, as well as the red and white still wines – Chardonnay 2013, Pinot Noir 2013 and Shiraz 2012.
The event began with an introduction of Chandon’s history by Dan Buckle on Chandon’s heritage, vineyard and its winemaking process; followed by an intimate wine tasting exercise which brilliantly imparted Chandon’s unique The journey to explore Chandon’s vibrancy and synergistic blend with EGG’s four-course lunch.
Instead of following a set of guided pairing rules, Dan Buckle encouraged us to experiment and choose our preferred pairing sparkling or still wines for each meal course served. Throughout lunch, our sparkling glass was never empty.
Seafood Platter paired Chandon Brut to highlight the wine’s savoury characters of roasted nuts and delicate spices; or Chandon Rosé for an extra layer of complexity and additional richness to the palate. Both goes well with the seafood but my personal favourite is the Rosè. The bubbles give extra chemistry with the creamy oyster. Just so orgasmic.
Smoked Duck Salad paired with Domaine Chandon Pinot Noir 2013; the dark plum and raspberry fruit flavours of the Pinot Noir , showcasing a great persistence and structure of this medium bodied red wine. As Dan suggested to experiment the dishes with the wines in front of us, each bite of the savoury duck was paired with Chandon’s Chardonnay, Pinot Noir, Shiraz as well as with Chandon Brut and Brut Rosè. Ideally, the Pinot Noir goes well with the duck but the Bruts gave it a more refreshing and crisp finishing. When I took a sip of the Shiraz and as I chew, the flavours were enhanced and it was truly sensual from within. Perhaps it’s just me because I love full bodied wines.
Grilled Salmon served with Mint Sauce was paired with Domaine Chandon Pinot Noir 2013 and Domaine Chandon Chardonnay 2013. Both wines has its own distinctive taste and complements with the dish while displaying its sophisticated fruit flavours and complex palate.
Just as we were chilling out after all the main courses, we were served with a platter of Beef Prosciutto with Kalamata Olive, accompanied by a glass of Domaine Chandon Shiraz 2012. This pairing highlighted the berry fruit flavours with fine and silky tannins in this red and harmoniously complemented the savoury complexity of the beef; showcasing a perfect balance of flavour, texture and structure.
Raspberry Crème Brûlée served with Chandon Brut and Chandon Rosé was the finale for the luncheon. It was an enjoyable sweet pairing of fresh and citrus assemblage notes in the Brut and Rosé yet kept the palate fresh and balanced with additional richness and persistence to the dry, crisp finish.
As we were done with dessert and enjoying the sparkling wines, Dan Buckle invited us to join in an interactive Chandon Cocktail Masterclass guided by EGG’s skillful bar manager to learn the fundamental steps of crafting creative bubbly flavours with the Chandon Brut. The educational and engaging masterclass featured two easy-to-make Chandon sparkling cocktails – perfect for any gathering or celebratory occasion.
CHANDON COCKTAIL PROMOTION AT EGG
In collaboration with Chandon, EGG will feature two tantalizing cocktail promotions from 15th May till 31st July 2015 at RM 28+ for each serving. Crafted using Chandon Brut as the main ingredient to highlight the complexity and vibrancy of these cocktails, sparkling wine lovers can choose between Green Demon – made of Gin, Mint, Monin Lemon Grass, Cucumber and Chandon Brut; or Lola – made of Belvedere Vodka, Fresh Apple Juice, Watermelon Syrup, and Chandon Brut.
#Pictures are taken with Olympus Pen Lite EPL 7. For more information, tips and updates on Olympus systems, visit Olympus Malaysia.#