EAT: Tips for the wine glass | Cosmetics & Makeup | Drouhinrsquos, Wines, Joseph, Reds, White

You are here: Home

EAT: Tips for the wine glass

Wining and dining the Joseph Drouhin way, KITTY KAYE savours a scrumptious night that flows with whites and reds from this French family’s vineyards.

WINES attract me because of their complexity. It’s not all that different from the makeup of women... in a good way, of course.

Wines need terroir, varietal and vintage to be unique and memorable.

A wine merchant family from Burgundy, France has taken all that into consideration and bravely blended old world with new world (Oregon, to be precise) and produced memorable wines.

However, the Joseph Drouhin wines being featured until the end of May in Kuala Lumpur’s Traders Hotel’s Gobo Upstairs restaurant in Kuala Lumpur, are the family’s purely French ones.

The importance of pairing food with wine is nothing short of rocket science. The complexities of blending dishes with wines while taking the wine’s tannin or acidity into consideration is a curious thing.

Simply because it is such a fine balance. One wonders if the untrained palate could even taste the bouquet of flavours.

Which dishes would make Joseph Drouhin’s Chablis, Puligny-Montrachet whites, Nuits Saint Georges reds or Chambolle-Musigny reds bloom?

Here’s a simple guide recommended by Gobo Upstairs’ sous chef, Irwin Chan, and Drouhin’s export director Christophe Thomas.

The floral, drier Chablis Domaine de Vaudon 2006 with its mineral note is recommended to go with Gobo Upstairs’ seared jumbo scallops served with dried tomato chutney.

They make for easy companions with no assault on your palate.

For a little more adventure, order up their wild mushroom and chicken liver mousse timbale dribbled in truffle sauce and wrapped gorgeously in dim sum skin. Then try it with a glass of Joseph Drouhin’s cool, white Puligny Montrachet 2006.

For me, this one is a more subtle or bland white compared to the Chablis and the flavours of the chicken liver mousse stimulate the wine’s bouquet of exotic fruits and white flowers to come out in full. If reds are more your wine preference, melted leek marrow will bring out so much in a Drouhin’s Nuits Saint Georges 2005.

This full-flavoured, sweet marrow dish accompanied by Chilean sea bass wrapped in a crispy batter bring out the spicy and cherry notes of this red.

Now, if fish is not your thing, the restaurant’s rib eye steak served with watermelon sprinkled with balsamic vinegar should satisfy your palate when coupled with the well-rounded mushroomy flavours of Drouhin’s Chambolle Musigny 2006.

The succulent red meat coupled with the balsamic-tinged watermelon will certainly echo the complexity of this red’s tannin.

Discover all these adventures for yourself and see if you agree!

Tags: Add more tags...,
or Close

Bookmarker