Cape Mentelle Wine Pairing Lunch At Tanzini's - An Workday Afternoon of Sheer Decadence

Announcement: From 6th October till 5th December 2014, Cape Mentelle in collaboration with Tanzini will feature a pairing promotion comprising of a 4-course degustation menu for RM400++ for two persons; where each course will be paired with a bottle of Cape Mentelle Chardonnay, comprehensively showcasing the range of wines that lead the portfolio.

The thought of having a wine pairing degustation lunch on a weekday afternoon can be rather scary, especially when you know the wines are great wines.  As is always the case when the invitation comes from the MHD (Moet Hennessy Diageo) people, and the PR Company, Geometry Global.  The last Cape Mentelle event we had was memorable, and I was sure this one would be too.

The good thing about a lunchtime event, at a well illuminated venue, is that everything seems so "bright".  Held at Tanzini's, a fine dining establishment on the top floor of G Tower, the media guests were accompanied by Cameron Murphy, the dashing Cape Mentelle Estate Director.

In collaboration with Chef Fua, a lovely lunch menu paired with Cape Mentelle wines had our anticipations rocket as high as the location of Tanzini...(although this particular lunch was hosted by Chef Eugene Lee, presumably Chef Fua's Sous Chef)

Cameron is very passionate in his presentation and talk on Cape Mentelle wines, and the audience were enraptured, some probably more coz of him film star looks.  He talks about the location of Cape Mentelle, on a peninsula surrounded by three oceans... did he say three?  I know the Indian and Southern ocean meet there, but who's the third??  And spoke of the Fremantle Doctor, a cooling wind that blows on the dot every day giving the region a very mediterranean type climate.

Those numbers on the poster are the points, not the price.

We start with the 2013 Sauvignon Blanc Semillon, which is a lovely drop before a meal, light, crisp, and most importantly, served cold which suits our balmy weather to a tee.  I have always been a big fan of the Malborough Sauvignon Blancs but this combination of the two grapes are a perfect match as well.

Chef Eugene Lee explains to us the natural pairing of the Sauv Blanc Semillon with the pan Seared Hokkaido Scallop, the "aromatic purity" of the wine enhances the sweetness of the seafood.

What a wonderful sight, a plate of gorgeously plated food with a bottle of wine in the background.

Next was the Cabernet Merlot 2012, a blend that has a fine pedigree including being awarded the trophy for ‘Best Bordeaux style blend’ at the 2006 Decanter World Wine Awards paired with the Free Range Chicken Roulade and Cured Smoked Duck.

; the structure and length of the cabernet with the soft mid-palate of merlot further enhanced the dish.

This was my favourite dish, and favourite pairing.  The medium bodied red absolutely magnified and enhanced the flavours of the chicken roulade, which was also very delicious and just rolls off the palate.  Loved the gamey flavour of the duck, and the crunch of the free range chicken which you can only get WITH free range chicken.

A lovely palate cleanser, some sorbet that seemed to pop and crackle in the mouth...

My "tumpang glamour" moment.

For the mains, and I always seem to choose unwisely,  a choice of Altantic Black Cod, paired with the Chardonnay 2012....which looks superb, and had all accolades by those who chose wisely...

Chardonnay 2011 - Usually I am not a fan of Chardonnays, and according to statistics, neither are most Malaysians.  Apparently 70% of white wines sold here are Sauvignon Blancs (I gleaned that info from another event...) but as I also observed in the my previous Cape Mentelle event, their Chardonnay really is quite different, and certainly would be one of my preferred Chardonnays.

Or the Aged Striploin, paired with the Cabernet Sauvignon 2011.  Now the reason I say I chose unwisely, well, the striploin wasn't too bad, but I felt my pieces were a bit overdone, and bordered on tough, although I can see why the pairing with the Cabernet Sauvignon is a natural choice.

Sourced from Margaret Rivers first grape, their flagship Cab Sauv is an easy to drink, full bodied red wine that definitely pairs well with red meats.  Cameron also mentioned that this wine can age quite gracefully.

To end, a sublime Praline Chocolate Mousse with Crunchy Croquantine, Hazelnut Daquoise, Cherry Gel and Light Lemongrass Gelato paired with the  Cape Mentelle Chardonnay 2012. I was grateful that it wasn't paired with some sickeningly sweet dessert wine, as I have still yet to acquire the taste for dessert wines.  Absolutely enjoyed the dessert, which had a cornucopia of flavours tantalising the taste buds.

"This exquisite pairing blends the tantalising flavour of the dessert with the chalky acidity flavours of lime, pear and grapefruit of the white wine", says Cameron.

And I repeat, from 6th October till 5th December 2014, Cape Mentelle in collaboration with Tanzini will feature a pairing promotion comprising of a 4-course degustation menu for RM400++ for two persons; where each course will be paired with a bottle of Cape Mentelle Chardonnay, comprehensively showcasing the range of wines that lead the portfolio.  Having tasted the meal, I'd say that is a STEAL!!!!

Cheers and Yam Sing!!!

ABOUT TANZINI
Tanzini, located on the 28th floor of GTower, offser contemporary European cuisines with its base rooted firmly in the rich and hearty food of the Italian home kitchen. Echoing the fresh concept, its Upper Deck offers diners a unique fine dining experience right ‘under-the-stars’ with distinctive star-lights fixtures and spectacular views of Kuala Lumpur night cityscape. Set in a double volume rooftop pavilion, Upper Deck has spectacular views of the Kuala Lumpur skyline. Cuisine is presented degustation style and reservations are highly encouraged.