Pen­folds Lunch

Port Douglas & Mossman Gazette - - FRONT PAGE -

EN­JOY a stun­ning four-course lunch matched with the finest Pen­folds wines at the Sher­a­ton Port Dou­glas next Wed­nes­day.

Pen­folds Wine Ambassador Jamie Sach is vis­it­ing North Queens­land and is stop­ping in to the Sher­a­ton to share his knowl­edge on fine wines.

‘‘Guests com­ing along are in for a real treat, over the course of lunch I’m go­ing to talk about the his­tory of Pen­folds, ge­n­e­sis of wines and talk about where the brand is head­ing in the fu­ture. It’s go­ing to be a nice and in­for­mal ap­proach to a wine lunch and a lot of fun,’’ he said.

‘‘We worked with the chefs about what we might do. Pen­folds has a huge port­fo­lio of wine to play with, with more than 40 wines pro­duced. We will start with the Thomas Hyland Chardon­nay, which is mostly sourced in the Ade­laide Hills and is the em­bod­i­ment of con­tem­po­rary Aus­tralian chardon­nay.

‘‘Then we are go­ing to Bin 389, a fa­mous wine crafted for the first time in 1960s and made ev­ery vin­tage since, it’s a syn­ergy blend of caber­net sav­i­gnon and shi­raz and a quintessen­tially Aus­tralia wine.’’

The third course will be matched with Pen- folds wine Bin 407, a caber­net that Mr Sach said will match very well with the medal­lions of eye fil­let beef, for the dish called Trois de Beef.

‘‘Bin 407 is sourced from South Aus­tralia, a num­ber of dif­fer­ent re­gions manly south east but not pre­clud­ing Barossa and Ma­cLaren and is ma­tured in a mix­ture of French and Amer­i­can oak barrel,’’ he ex­plained.

‘‘Be­ing a caber­net it’s full bod­ied with a real tan­nin grip and the struc­ture tends to work re­ally well with beef. I’m quite ex­cited about that course.

‘‘Then we will fin­ish off with a choco­late tart and Grand­fa­ther port, which is fit­ting as his­tor­i­cally Pen­folds was es­tab­lished by Dr Pen­folds in 1844 who started-off pre­scrib­ing home made medic­i­nal ton­ics to his pa­tients based on grapes and for­ti­fied wines. Gran­fa­ther Port has graced Pen­folds since 1940 and is still made to­day us­ing tra­di­tional tech­niques.’’

The Pen­folds Lunch with Jamie Sach is next Wed­nes­day, Septem­ber 25, 12pm to 3pm, at the Sher­a­ton Mi­rage Port Dou­glas’s Il Pesca­tore restau­rant; tick­ets are $129.

To re­serve your seat and see the four-course menu, visit www.sher­a­ton­port­dou­ and fol­low the links.


GREAT DROP: Pavel Breuer get­ting ready for the Pen­folds Lunch

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