Wine & Food Pairing

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Hong Kong has removed all wine duties since February 2008, people pursuit higher standards of wine and food paring. Therefore, this essay is going to select a restaurant “a la carte” menu with not less than 40 dishes and create a suggested wine list to match with the dishes are choose. The selected dishes are including: ed Wine list Champagne Non-vintage Champagne Ayala Brut Nature NV Champagne, France Chardonnay, Pinot Meunier, Pinot Noir HK$498.00 Tasting notes: A toasty Champagne, with a woolly texture, firm acidity and flavours of biscuit, smoke, straw and citrus zest. As a good aperitif is highly match with appetizer, especially with the dishes are made by poultry and fish. Therefore, this champagne can…show more content…
This fresh, dramatic, light to medium-bodied, zesty, pure Sauvignon should be pair with the oyster dish. Argyle Nuthouse Chardonnay 2012 Oregon, USA Chardonnay HK$268.00 Tasting note: An interplay of savory texture and mineral edge, there is a long lasting richness of fresh cut wheat, lemon sabayon, crêpes suzette, it can be pair with ‘Grilled tuna with five spices, avocado crush and crispy shallot’, they complement each other and enhance the textures that they are both buttery in flavor and share a rich, creamy texture. Red Wine Leoville Las Cases St Julien 2eme Cru 1985 St Julien, France Cabernet Sauvignon and Blends HK$3200.00 The wine reveals a youthful deep ruby/purple colour, followed by a classic Las Cases bouquet of pain grille, lead pencil, minerals, and ripe black currants. Medium to full-bodied, with outstanding concentration, and soft tannin, this needs fat for balance, fat will soften the tannins and bring a smoother feel. Therefore, it will perfectly match with ‘Roasted US rib of beef’ Calon Segur St Estephe 3eme Cru 1996 St. Estephe, France Cabernet Sauvignon and Blends HK$1750.00 Dark ruby-coloured, with a complex nose of dried herbs, Asian spices, and black cherry jam intermixed with cassis; it possesses outstanding purity, and

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