Our official article for the Pape dinner. Hey it's my first write up in wine! So glad we had a translator for the Chinese bit... So I guess this blog is now bilingual, well, sort of... Enjoy!
This spring, Wine’s Link presented our first wine tasting dinner of the year, with wine from Château Pape Clément from the Grand Cru Classé de Graves of Bordeaux, and dishes by Chef de Cuisine Shaun Anthony (whose repertoire includes 3-star Michelin training and Gordon Ramsay in London) at the Racing Club of the Hong Kong Jockey Club in Happy Valley. Our 40 esteemed guests tasted six exceptional wines: an elegant white 2013 that tells the story of Semillon and Sauvignon Blanc with its rounded expressiveness; the stunning red of 2012 that scored a Robert Parker 97, and the limited 1988 red, which is my personal favorite.Augustin Deschamps from Pape Clement was excited to introduce their premium Sauterne of Clos Haut Peyraguey 2011, along with the “Luxury Wine Experience” that owner Mr. Bernard Magrez is passionate about in sharing and experiencing Bordeaux.
The highlight of the evening was the truly exceptional pairing with what was described as “emotions” of each wine, which were brought together beautifully in the full expression with precise food pairing. The second course, 53°C pigeon with cherries, salsify and trompettes, paired with the 2007 and 2012 red dazzled all. The Pape Clement team remarked at the end of the evening: “The chef was incredible and the pairing matched perfectly, down to the tea powder on the side of the plate…”. It was certainly a memorable dinner, especially as it was the first wine dinner I have hosted since joining Wine’s Link.
今個春季，Wine’s Link於香港賽馬會跑馬地競駿會舉辦了今年首個葡萄酒晚宴，以波爾多Graves格拉芙特級酒莊Château Pape Clément克萊蒙教皇堡佳釀，配襯競駿會主廚Shaun Anthony精心烹調的佳餚(Shaun曾於米芝蓮三星餐廳及Gordon Ramsay位於倫敦的餐廳學藝)。我們40位尊貴的嘉賓共品嚐了6款出色的佳釀，包括：優雅的2013年白酒，以圓潤豐富的表現細說Semillon 賽美蓉及 Sauvignon Blanc白蘇維翁的故事; 還有華麗極致、獲得 Robert Parker 羅伯特•帕克97分的2012年紅酒，以及我個人最喜愛、極為罕有的1988年紅酒。Château Pape Clément的代表Augustin Deschamps，興奮地介紹他們的頂級Sauterne蘇玳甜酒—2011年Clos Haut Peyraguey奥派瑞酒莊，同時莊主Bernard Magrez亦熱切地分享他的波爾多「奢華葡萄酒體驗」。
當晚的焦點，肯定是精心烹調的佳餚，加上配襯著各款美酒的獨有的「情感」，精妙的配搭造出非凡體驗。第二道菜的53°C慢煮乳鴿伴婆羅門參及喇叭菇，配以2007及2012年紅酒，令人驚嘆不已。晚宴將近完結時，Château Pape Clément團隊總結道：「今晚的廚師好極了，每道菜式都完美地配襯，甚至連碟邊點綴的茶粉亦然……」這次晚宴實在令我印象難忘，尤其因為它是我加入Wine’s Link以來，首個主持的葡萄酒晚宴。
Join me, Pearl Ng, in discovering the world of great wines, champagnes and spirits. I'm a Wine Specialist at Wine's Link and we regularly host amazing wine tastings and dinners, with some of the most well respected chateaux in the world.