Master Sommelier Virginia Philip
The chef is starting us off with a carpaccio of Ora King salmon alongside pickled cucumber, burnt lemon and caviar. The 2012 Louis Roederer Brut Rosé from Reims, in France’s Champagne region, is a blend of 63 percent pinot noir and 37 percent chardonnay. This medium-bodied Champagne has fruity aromas of wild red strawberry, tart raspberry and cherry that are the perfect complement to the fish. Flavors of citrus and rose petals combine with hints of mineral that will pair beautifully with the burnt lemon and caviar.
The next course is a glazed cornish mackerel, cucumber, dehydrated chestnut, watercress gel, oyster beignet and lovage oil. Try the 2016 Chablis called Sélection Vieilles Vignes by Domaine Savary in Burgundy, France. Domaine Savary grows its chardonnay grapes on Kimmeridgian soil, a fossilized seashell component that adds a distinct mineral character to the wine. This medium-bodied wine has a steely character that is the textbook pairing for mackerel. The wine also has notes of green apple and white pear that will balance the dish’s lemon and watercress components. Hints of oxidation that are reminiscent of toasted hazelnuts complete the finish.
The main course is an assortment of sushi. Pairing wine with raw fish can be tricky, but Chateau Tanunda’s 2015 Triathlon from the Barossa Valley, Australia, will do its part rather nicely. A blend of shiraz, grenache and merlot, this wine is fruity and ripe. The finish is rich and velvety with notes of cedar and spice that will balance the chef ’s use of spices.
The dessert of raspberry tart may be served with Cantine Colosi’s 2013 Passito from Sicily, Italy. Made from 100 percent moscato, this wine has aromas of dehydrated flowers and chamomile, among others.