Fine selection of M. Chapoutier wines were presented by distributor Asiaeuro Wines & Spirits at the M. Chapoutier Wine Dinner held in Shangri-La’s Rasa Sayang Resort and Spa, Penang. The resort’s fine dining Feringgi Grill Restaurant was abuzz and in full swing as guests gathered for the wine and fine dining event.
I knew I was in for a good time as I had previously savored the wines from this winery during the M. Chapoutier wine dinner event at Banjaran Hotsprings Retreat, Ipoh.
A portrait of the wines
M. Chapoutier Export Director for Africa, Asia & Middle East Markets, Edouard Payot welcomed and introduced everyone to the lovely range from the award-winning Rhône Valley appellations. It was lovely meeting him again and hearing his stories.
The winery producing distinguished Syrah, Marsanne, and Grenache wine varieties is also known for being the first to mark Braille characters on all its labels.
Guests have a taste of six wines that showcase quality and diversity. The wines were paired with cuisine specially curated by Chef Thibaut Pouplard and his culinary team. The first two wines were the Luberon La Ciboise Blanc 2016, and the Cotes-du-Rhone Belleruche Blanc 2017, made for easy drinking, approachable, and affordable.
The light Luberon La Ciboise Blanc 2016 was a pre-dinner sip and a first course wine. It was paired with the first course, Le Maquereaux, a seafood dish of mackerel with cucumber, apple, and raspberry. The pairing of the relatively high fat content fish and the white wine gave a nice impression of the coming meal.
Luberon La Ciboise Blanc 2016
It was followed by a presentation of the Salade de Betteraves Au Vinaigre de Cidre, a vibrant and colorful beet salad with smoked eel, roasted beets, and creme fraiche. It was paired with the Cotes-du-Rhone Belleruche Blanc 2017. The wine has a higher level of alchohol, more powerful and bit more texture as compared to the Luberon La Ciboise Blanc 2016.
Salade de Betteraves Au Vinaigre de Cidre
Three reds for the night included the Cotes-du-Rhone Belleruche Rouge 2016, Crozes-Hermitage Les Meysonniers 2016 and the Chateauneuf-du-Pape Red La Bernardine 2015.
Cotes-du-Rhone Belleruche Rouge 2016 is a fruity red offering aromas of blackcurrant and raspberry complemented by peppery notes. It was paired with the Le Vivaneau Rouge which has red snapper, sea urchin served in Matelot Sauce. The fish was nicely done, tender moist and fell apart with a gentle touch of the fork.
Cotes-du-Rhone Belleruche Rouge 2016
Le Vivaneau Rouge
The second red for the evening was the Crozes-Hermitage Les Meysonniers 2016. Edouard explained that the organic wine made from syrah is a more premium wine compared to Cotes-du-Rhone Belleruche Rouge 2016. The smooth and elegant wine with a finish of fruits and hint of spices enhanced the taste of the Tout Le Canard, a dish all about tender juicy duck with smoky flavor.
Tout Le Canard – all about duck, hibiscus and fig
We cleansed our palate with a pleasant sorbet followed by the final savory course – Filet de Boeuf “Pepper Steak” with Sauce Au Poivre. The piece of beef tenderloin was nicely seared, done medium rare, and came with a touch of crushed pepper which I wish was a tad lesser.
The accompanied red wine was the Chapoutier’s Chateauneuf-du-Pape Red La Bernardine 2015. The wine made mainly with Grenache, Syrah and 13 over varieties is a charming red with chock full of ripe black cherry fruits, and a good finish.
Chapoutier’s Chateauneuf-du-Pape Red La Bernardine 2015
Filet de Boeuf
For dessert course, it was a sweet play of Muscat de Beaumes-de-Venise 2016 alongside a Quindim baked coconut cake, topped with slices of coconut and a lime & pineapple sorbet.
Muscat de Beaumes-de-Venise 2016
The evening of superb wine, food and service excellence ended with more chocolate, coffee, and laughter. Cheers to the good times with M. Chapoutier wines!
* Many thanks to Asiaeuro Wines & Spirits for laying on this invitation