Treasury Wine Estates hosted the first of the Loh Hei dinners to usher in the year of the Boar. Amongst the dishes and wines served up, the Cuvee Grand Esprit Champagne was a befitting suitor for the Abalone Yu Sheng. Other enjoyable dishes included a BBQ whole suckling pig, hokkien fish maw soup, crispy fried soon hock with trufle sauce and broccoli, fujian prawn ngoh hiang and stewed hokkien mee sua.
Guests were encouraged to find their favourite pairings of food and wine. Highlights for me included the pairing of Penfolds bin 407 (2016) with the mee sua, the Beringer founders estate cab sauv (2016) with ngoh hiang and the synergistic pairing of an entire new style of ‘wine’ with the suckling pig. The wine is the Penfolds Lot 518 spirited wine with Baijiu.
This is a wine that has been ‘ennobled’ with the famous Chinese Baijiu. You might expect the wine’s fruit to be subdued, but the blend is so sensibly achieved (only 6% of the spirit was added to wine), that all the wine’s aromas are still intact. Similarly, in this blend, the wine has not diluted the baijui’s spirited veurve . The spirit still shines through at the back palate. The ‘bite’ you get from drinking the Baijui still comes through, but as a spicy and rich finish that warms your mouth. Potent enough and ideal as accompaniment to some Asian dishes that would otherwise overbearing and subdue wine. I look forward to trying the lot 518 with prawn paste chicken, rojak, Sichuan hot pot etc.
Sweet ends came with the lovely pairing of Penfolds Father 10 year old Tawny with love letters and pineapple tarts.