Eating Tales

Mark and I went to a wine and food pairings workshop at the school this afternoon. 3 winemakers presented their wines to us and Rory O’Connell, one of the current school teachers and previous head chef at Ballymaloe House did food pairings to go with them.

1) Chandon Non Vintage Brut:  In 1986 Moet and Chandon established its first Australian cellar in the Yarra Valley in the heart of Victoria. With the abundance of micro-climates and terroirs that lend themselves so well to wine growing, the Victoria region provides Green Point winemakers with the high quality grapes they need to bring the structure and complexity of each wine produced. Wine Maker: Matt Steel

What I discovered: This wine has a soft creamy pallet. The second fermentation occurs in the bottle and it is aged in the cellar for 18 months. There is 9g of sugar in the final wine whereas normal Champagnes have 11-15g in the final wine. Their fruit is sourced from the coolest regions and the yeast gives the wine its creaminess and texture.

Food matching: We sampled this wine with a Salad of Ballycotton Lobster, Organic Courgettes and Pea Shoots. I was not previously a big fan of shellfish however i was pleasantly surprised by this dish. The lobster was deliciously sweet and tender, a subtle flavour i thought perfectly complemented the wine. The freshness of the lobster (Ballycotton being only 5 minutes down the road), and the freshness of the courgettes and pea shoots ( which had been picked about 20 minutes previous to the demonstration from the organic vegetable gardens at the school) must also have contributed to the success of the dish. From now on i will almost only eat shellfish if i am on the coast!

2) Cape Mentelle Cabernet Sauvignon: One of the very first estates to put down roots by the Margaret river in 1970. Cape Mentelle played a key role in earning profound respect and reputation that this region at the south-western tip of Australia has today. It is this commitment to quality without compromise which has carried the reputation of Cape Mentelle far beyond Australia’s shores. Wine Maker: Robert Mann

What I discovered: Margaret River is very similar in terms of  terrior to Bordeux. Cabernet was an early success here. It grows best in a climate that allows a soft structure of grape. This vintage(2006) was a very cool vintage (23 degrees) This is cooler than usual and they therefore harvested their grapes 2-3 weeks later than normal. The resulting flavour is very floral and bright. It also has hints of red berries and tobacco leaf. It gives a length of taste and a refreshing acidity on the finish. It is 2/3 Cabernet which gives the aromatics and perfume, and is 1/3 Merlot which provides the red pluminess and softness. It should be drinkable as a young wine but also should age well, in other words it should be good now but also taste great in ten years.

Food Matching: Roast Organic Chicken with Watercress and Wild Mushrooms. I was surprised at Rory’s choice of matching a red with this chicken dish. However, it worked well, the red was light and it cut through the creaminess of the sauce. The chicken was amazingly moist- fantastic. These chickens are reared organically not far from the school, they are reared for three times longer than a standard chicken.

3) Terrazas de los Andes Afincad Malbec: In 1959 Moet and Chandon set up a winery in Argentina where it first planted its vineyards. In 1999 it broke new ground: Terrazas de los Andes was established in the heat of the Mendoza region. The brand bears the name of the ‘terraces’. high altitude plateaus situated at the foot of the Andes. In choosing the ideal altitude for each grape variety. Wine maker: Gustavo Sanchez.

What I discovered: The Malbec is a French variety of grape. In Mendosa they need to water the vines. They do not need to blend to get a premium wine. The vineyard is next to the Mendosa river and 15 minutes from Mendosa city. It is at the foothills of the Andes. The colour of this wine is very deep and it smells of redcurrantsand cherries. The taste is rich and concentrated, sweet to start with chocolate and red fruit flavours to finish. They use altitude to grow some grapes and benefit from lower temperatures- like Chardonnay. For other grapes they benefit from lower terraces for higher temperatures.

Food matching: Roast Rack of Lamb with Lightly spiced Chickpea and Tomato Stew. This was a richer red than the previous one tasted and so complemented the red meat. I really loved the hearty combination of this wine with the lamb and spiced chickpeas.