4.5
107WINE
(^) +
(^) VINE
slow-cooked salmon with a cauliflower
glaze, smoked scallop, lobster in squid ink
batter, & a snap pea & radish salad (by The
Singapore National Culinary Team) paired
with 2015 Santa Rita “120” Sauvignon
Blanc, Central Valley, Chile
An absolutely beautiful pairing. The slight spice and
oak character in the wine melded harmoniously
with the smoked scallop, creating a soft, elegant
smokiness in the palate. The acidity of the wine
also cut through the oiliness of the salmon, while
the wine’s medium-plus body also acted as a
cushion, adequately supporting the roundness of
the salmon. An elegant, restrained pairing that is
one of my favourites, if not the favourite pairing of
the night.
3.5
4
*oven-baked portobello mushroom
stuffed with seasonal vegetable & San
Marzano tomato sauce paired with 2015
Farnese Fantini Montepulciano DOC,
Ortona, San Salvo & Pollutri, Italy
Warm and generous, the Farnese Fantini
Montepulciano definitely was an excellent
accompaniment to this dish. Round, red fruits
complemented the meatiness of the portobello,
bringing out its succulent juiciness. The wine’s
roundness also was able to pair well with the
heaviness of the dish, while the relatively overt
acidity helped maintain a good balance on the
palate. The tannins in the wine did accentuate the
spices in the dish a little too much, making them
a bit too sharp for my liking, but I still found this
pairing extremely enjoyable.
**quail & mushroom duxelles with
red onion marmalade, heart of palm,
butter-glazed fava bean, & a tomberry
& citrus frisée salad (by The Singapore
Junior Chefs Club) paired with 2014
François Thienpont Sauvignon Blanc,
Bordeaux, France
I found that the clean and precise acidity of the
wine cut right through the fattiness of the quail,
ensuring the dish does not become too overbearing
on the palate. The roundness of the wine is also
able to accommodate the dish’s heavier mouthfeel,
while the intensity of the wine prevents it from
being drowned out by the strong flavours of the
dish. However, I felt that the wine did bring out
the gaminess in the quail a little, though it was at
worst, a minor complaint.