BY CK Lam
Recently Asiaeuro held the Evans & Tate Margaret River wine dinner at Tiffins Parkroyal Resort Penang. The event had a selection of Margaret Rivers’ finest white and red wines from Evans & Tate paired with a delicious meal crafted by Chef Tan Jee Aun and his team.
Canapes were served and guests enjoyed prawns with coconut curry, air-dried beef on beetroot hummus and feta & mint melon with the 2013 Evans & Tate Gnangara Sauvignon Blanc. The refreshing wine with fresh lime zest, fig, passion fruit and grassy flavours was delightful.
Also present at the event was McWilliam’s Sales Director Asia Pacific, Garrick Harvison. Garrick provided insight of the winery and the varieties of wines
2013 Evans & Tate Gnangara Sauvignon Blanc
Prawns with coconut curry
Feta & mint melon and air-dried beef on beetroot hummus
Variations of bread were presented to us before the chef send out the first dish, an amuse bouche of Egg Custard with Morel Mushroom Ragout and herb breadstick. Presented in a hollowed-out egg shell, the dish was rich and flavorful. We had it with the 2010 Evans & Tate Metricup Road Margaret River Chardonnay.
The light Chardonnay has aromatic complexity and lovely mouthfeel due to wild fermentation in French oak barrels and time on lees. It displayed savoury notes and aromas of fruits. On the palate, it has more of melon, citrus and peach fruit flavours. A nice pairing with the dish.
The cold appetizer of Chilled Angel Hair Pasta and Jumbo Crabmeat came with a touch of delicate truffle essence and caviar. The combination of ingredients was perfect but I would have preferred if the pasta was less oily. This light dish was paired with the 2013 Margaret River Classic Semillon Sauvignon Blanc, a refreshing white with an intense palate.
2013 Margaret River Classic Semillon Sauvignon Blanc
With the cold appetizer, we moved on to the warm appetizer of Pan fried Duck Foie Gras. The charm of this dish lies in the sauce and variety of ingredients. The combination of the caramelized plantain, macadamia nut, balsamic reduction and apple salad went really well with the tender, rich buttery foie gras.
This dish was paired with the 2012 Evans & Tate Gnangara Shiraz. A nose lifted with white pepper, blood plums and savoury earthiness, this vibrant ruby red wine has a rich flavored finish. There was harmony with the foie gras and the combination really shine.
This was followed by the main course of Roasted Fillet of Wagyu Beef, complemented by potato paves, carrot puree, parsley shallots and sauce bordelaise.
The piece of succulent and juicy red meat worked remarkably well with the flavor of the 2012 Evans & Tate Metricup Road Margaret River Cabernet Merlot which has characters of dried herbs, bay leaf, violets, red currant, savoury cedar and toasted spices. This was the most interesting pairing of the night.
This 2012 vintage with fine tannins has the ability to age.
2012 Evans & Tate Metricup Road Margaret River Cabernet Merlot
Roasted Fillet of Wagyu Beef
The colourful dessert plate of Chocolate Gateau with salted almond and sesame brittle crushed, orange toffee sauce along with burnt sugar & espresso ice cream was served with a glass of Dow’s Fine Ruby Port. I forgo the port and instead had the last bite of the night with a cup of coffee.
William Chong, Garrick Harvison, Chef Tan and myself
Level 1 Parkroyal Penang Resort
Batu Ferringhi Beach
Tel: 04 8811133