Bordeaux Wines with French & Asian Flavours
Located in the southwest of France, Bordeaux has a total vineyard area of 111,000 hectares, the largest wine growing area in France. While it is known for its red wines, the region also produces dry white, sparkling wines, rosé wines, and sweet white wines. Roderic Proniewski, a Bordeaux wine accredited educator, shares his thoughts on the wines, paired with dishes by Chef Justin Quek.
carpaccio of Japanese yellow tail with grated fresh fennel & lemon vinaigrette
2014 AOC- Château Tour De Mirambeau Cuvée Passion
Normally when you go to a restaurant, you choose the food, then you pick the wine. This is one of those rare times when we choose the wine, then pair the food. The Sauvignon-Sémillon-Muscadelle blend is crisp, with good acidity, fresh, and smooth, so it’ll be able to enhance and highlight the finesse of the carpaccio.
pan-seared Hokkaido scallops with Jerusalem artichoke & black truffle sauce
2009 AOC-Bordeaux- Chateau Rieussec <R> de Rieussec
Since the wine has been aged in oak, it has more structure, is buttery, more intense, and has more presence inside the mouth. It complements, and at the same time, balances, the scallop, which has been cooked in such a way that it is bursting in the mouth with flavour.
foie gras parmentier
2012 AOC- Medoc-Château Poitevin, Cru Bourgeois
The Merlot-Cabernet Sauvignon blend from Medoc is traditionally paired with roast beef or lamb, but this time we have an unconventional pairing. Its fruity dimensions comes in well with the earthy flavours of the gizzard, potato, and mushrooms.
charcoal grilled lamb cutlet with satay marinade
2010 AOC-Saint Emilion – Château Haut Cardinal, Grand Cru
The merlot-cabernet franc blend has good intensity and freshness, which cuts through the fattiness in the lamb, as well as some spice that goes with the charcoal grilled smokiness. At the same time it is an extremely smooth and elegant wine.
JQ prawn curry, okra, eggplant & cherry tomatoes
bleu cheese ice cream
2009 AOC-Sauternes- Chateau Laville
When you have spice in your mouth, you’ll want to cool down the fire. A slight sweetness helps to do that. To taste the subtleties of the sauterne, we’ll encourage everyone to taste the sauterne first, before they try the curry.
Blue cheese is a well-known pairing with sweet wine, but blue cheese in the form of ice cream is a completely unique way of presenting it. It shows you the best ability of this sauterne.
Grignoter by Chef Justin Quek
2 Teck Lim Road, Singapore 088380
Tel: (65) 6438 3802
For more information on Bordeaux Wine School’s international accredited instructor and training course, contact Richard Krystkowiak at firstname.lastname@example.org
Adapted from Jan Feb 18 issue
of Cuisine & Wine Asia.