Che­val des An­des paired along­side Bref opens up a whole new world of flavours and sen­sa­tions

AugustMan (Malaysia) - - Upkeep - WORDS BY ALEX LOW PHO­TOS BY CHE­VAL DES AN­DES

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


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

Newspapers in English

Newspapers from Malaysia

© PressReader. All rights reserved.