Amid the splendor and luxury of ParkRoyal Penang Resort is the newly opened Gustoto Restaurant. This restaurant recently hosted the Banfi Wine event with a two-course dinner paired with Italian wines from Castello Banfi Vineyard Estate in Tuscany.
Gracing the event was non other than Guillaume Blanchard, the Regional Manager of South Asia of Castello Banfi. With great enthusiasm, he shared his expertise on the wines from the Banfi cellars which were paired perfectly with amuse bouche, appetizer, main courses, and dessert.
From left: Myself, Guillaume Blanchard, Edward Kollmer (General Manager of Parkroyal Penang) and William Chong from Asiaeuro
The variety of Italian wines for the night included Le Rime Toscana IGT 2017, La Pettegola Vermentino Toscana IGT 2016, Aska Bolgheri DOC Rosso 2014, Chianti Classico DOCG Riserva 2014 and Grappa di Brunello N/V.
Amuse Bouche were servings of mini pizza with truffle scented mascarpone cheese and Italian cured beef besides crispy green olives. All were paired with Le Rime Toscana IGT 2017.
Appetizer – Terrina di Foie Gras, Confettura di Cipolla Rossa, Pan Brioche has foie gras terrine, red onion relish and pan brioche paired with Banfi La Pettegola Vermentino Toscana IGT 2016.
Terrina di Foie Gras, Confettura di CipollaRossa, Pan Brioche
For the first course, we had the Paccheri con Stracotto di Manzo e Funghi Porcini. The tantalising dish of paccheri pasta came with a glass of Aska Bolgheri DOC Rosso 2014. The deep ruby wine with a strong dark fruit profile and notes of traces of smokiness and licorice paired well with the strong rich flavors of the long-simmered beef ragout and porcini mushrooms.
Paccheri con Stracotto di Manzo e Funghi Porcini
Following the hearty pasta dish, we were treated to the Filetto di Merluzzo with Caponata Siciliana, Pastinaca, and Salsa agli Agrumi. The offering consists of seared black cod, served with comforting accompaniments – Siciliana Caponata, parsnip and citrus sauce. Every bite was accompanied by a sip of the Chianti Classico DOCG Riserva 2014.
Filetto di Merluzzo with Caponata Siciliana, Pastinaca and Salsa agli Agrumi
Mouth watering dessert ended the meal nicely with the captivating Castello Banfi Grappa di Brunello N/V. The clear grappa made with Sangiovese is an intense wine. It had a certain smoothness to it besides lots of aromas and taste. It was a nice intro to this grappa and indeed a wow way to end the wine pairing dinner.
Grappa is distilled from the soul of the grape – the solids left behind when the juice of the grape starts on its journey to becoming wine. Castello Banfi Grappa is made from the pomace of the estate’s Brunello di Montalcino, which is distilled by steam then refined in small oak barriques.
Dolci Variazioni di Cloccolato Valhrona, Meringa alle Nocciole, Salsa ai Frutti di Bosco
* Many thanks to Asiaeuro Wines & Spirits for laying on this invitation.