It was great to be part of the Banfi Wine Dinner held at Le Petit Chef – Elements in TREC Kuala Lumpur. Organized by Asiaeuro Wines & Spirits, the event offered a truly unique dining experience with the Italian wines paired with a six-course (projection mapping) dinner.
The evening begins with the introduction of Guillaume Blanchard, who shared his verdict on the Italian wines from the Banfi vineyards. Guillaume works as the Regional Manager (South Asia of Castello Banfi) and had made many trips to Malaysia.
The first wine on the night was the Banfi Tener Brut from the region of Piedmont. We fully enjoyed the offerings of this wine made with a blend of Sauvignon Blanc and Chardonnay. Dry, harmonious and soft on the palate, the wine showed tremendous fruit and tied together well with the two seafood courses – Duo of Oyster and Australian Scampi.
3D animated story of the tiny French chef preparing the Australian Scampi
Duo of Oyster – charcoal breaded oyster & pickled leek confit oyster
We moved on to the Banfi la Pettegola Vermentino Toscana IGT 2018, made from the Vermentino grape variety. The white wine label bearing a visual of a tiny bird sparked plenty of admiration and conversation at the table. Delightfully fresh with intense fruit and spices, the wine with well-balanced acidity gave us something safe to hold onto.
Pairing: Seafood Bouillabaisse, almond royale, sea urchin, surf clams, konbujime snapper, king crab & fennel salad
The Banfi Aska Bolgheri Rosso DOC 2016 was chosen as the third wine. Prepared with a high percentage of Cabernet Sauvignon and also Cabernet Franc grapes, the red wine has a higher alcohol content (14%).
Its sweet, elegant tannins and a long and persistent finish blends through the dish of Foie Gras served with honey glazed cherry, mushroom mille-feuille and a port reduction with great depth. It was a tasty combination but I would have preferred the foie gras done with a soft texture and just a slight touch of crisp on the outside.
Then there was the vertical tasting of the Banfi Poggio Alle Mura Brunello Di Montalcino Riserva DOCG 2007, 2008, 2009 & 2010. All the four bottles from Banfi’s famous single vineyard riserva “Poggio alle Mura” are made with Sangiovese grapes. A favorite of the bunch was the deep-red 2008, full-bodied with ripe and gentle tannins, offering a long lingering finish.
The pairing dish of Wagyu Tenderloin with wagyu bone marrow, morels, brioche, haricot vert and red wine reduction was executed to one’s desired order but a little undersalted.
We moved our way from the savory dishes to the sweet dish of Earl Grey panna cotta which was paired with the sparkling Banfi Rosa Regal Brach 2018. Made with sauvignon blanc and chardonnay, the wine distinct character of slight bitterness and fullness aromas of rose and berries was well appreciated.
The evening was certainly entertaining – amazing Banfi wines and visually appealing food presentation made for an unforgettable dining experience.
LE PETIT CHEF KL
HIVE Unit H-G-11 TREC
438 Jalan Tun Razak