PAIRING DONE RIGHT WITH CHEVAL DES ANDES
Cheval des Andes paired alongside Bref opens up a whole new world of flavours and sensations
FOOD AND WINE pairings, when done equisitely, elevates the dining experience to dazzling heights. Such was the case with my recent afternoon at Darren Chin’s French bistro-inspired restaurant Bref. In collaboration with Cheval des Andes, acclaimed for its savoir-faire in the art of blending, and Terrazas de los Andes, a pioneer of high-altitude winemaking in Argentina, I alongside friends of the media experienced this concept through a fourcourse menu with wine pairings hosted by the estate’s winemaker Gerald Gabillet.
Cheval des Andes is the Argentinian expression of Château Cheval Blanc through a unique art of blending, the only wine resulting from a joint-venture to which a Chateau has given its name.
The afternoon of indulging in exquisite wines and casual luncheon was the perfect setting for Gabillet to share his passion for wines as well as guiding the drinkers through Cheval des Andes’ spectacular history as well as its goal in the future. To complement each of the wines’ remarkable notes, the team at Bref by Darren Chin crafted a unique menu to showcase its sophisticated yet intricate elements.
We started with the Cheval des Andes 2012. the Cheval des Andes 2012 was a warmer vintage but undeniably fresh, a result of the wine being harvested earlier for preservation. While the blackberries and blackcurrants were present, never once did they overpower the nose. The Cheval des Andes 2012 is a Cheval that exhibits the personality of the vintage that dazzles with its elegance and fresh finish, the wine’s aromatic citrus and tropical notes paired well with the Antipasti.
We then moved on to the Cheval des Andes 2013. Intense in its red coupled
“CHEVAL DES ANDES IS THE ARGENTINIAN EXPRESSION OF CHÂTEAU CHEVAL BLANC THROUGH A UNIQUE ART OF BLENDING“
with shades of purple, the 2013 is subtle yet enveloping at the same time. The Cheval des Andes 2013 also revealed fresh aromas such as violet and pepper balanced with warmer ones such as raspberry and black fruit. Paired with Italian Burrara, the wine represents a sophisticated expression of Cheval des Andes in a warm vintage.
My favourite wine of the afternoon was the Cheval de Andes 2015. Aesthetically, the Cheval de Andes 2015 is captivating with a shade of red so lively, its colour radiated around the dining room thanks to the mesmerising lights. Sharp, fresh and subtle, the Cheval de Andes 2015’s crimson personality enthrals the senses. The Cheval de Andes 2015 was presented with Shanshui Free-Range Chicken Legs. The subtle wine complemented the well-balanced rich flavours of the dish.
By then, we were pretty much all filled up but as the saying goes, “there is always room for dessert”. We were served Fine Pear Tart & Tahitian Vanilla Sorbet. The dessert composed of pear coulis with tonka bean and black olive caramel. The well-rounded sweetness of the vanilla sorbet paired with a cup of Earl Grey Tea was another highlight of the day and is an absolute treat on its own. AM
Italian Burrata with Hollandaise SauceFine Pear Ta & Tahitian Vanilla Sorbet
Winemaker Gérald Gabillet representing Cheval des Andes