Mas­ter Som­me­lier Vir­ginia Philip

Yachts International - - Private Yacht Vacations -

Chef Kup­pens’ menu is tricky, to say the least, with some un­usual in­gre­di­ents. I’ve paired the first course of spiny lob­ster poached in smoked but­ter with Jor­danov’s Tikveš Rkaciteli, Mace­do­nia Repub­lic, 2014—a crisp white that’s a bit es­o­teric, but truly amaz­ing. Made from the rkatciteli grape, the wine has bright acid­ity to balance the rich­ness of the lob­ster and smoked but­ter.

The sa­vory duck skin crack­lings de­serve a 2015 Painted Wolf “The Den” chenin blanc from South Africa. This offdry chenin blanc mar­ries per­fectly with the honey and bal­ances out the in­ten­sity of the heat of the An­tiguan hot sauce.

For the wild hare fil­let entree, let’s go with a wine that brings a va­ri­ety of fla­vor com­po­nents to match all the in­gre­di­ents in the dish. The 2011 Mas­saya “Sil­ver Se­lec­tion” red blend from Le­banon is a bril­liant play here. In­tense, gamey dishes crave a ro­bust red with com­plex­ity and earth­i­ness, and this full-bod­ied, dry red—a blend of 40 per­cent gre­nache noir, 30 per­cent cin­sault, 15 per­cent caber­net sau­vi­gnon and 15 per­cent mourvè­dre—de­liv­ers fla­vors of black truf­fle and red berry fruits to com­ple­ment the hare jus and ci­gar oil.

With a kalei­do­scope of fla­vors, the poppy-seed mousse and cran­berry crum­ble dessert needs a 2014 Conte Vis­tarino “Cos­ti­olo” Sangue di Gi­uda Dolce. Sangue di Gi­uda, which trans­lates to “Blood of Ju­das,” is a blend of croat­ina, uva rara and bar­bera. This slightly fizzy, semisweet red wine has all the fla­vor, com­po­nents and tex­tures to com­ple­ment the de­lec­ta­ble fi­nale.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.