Crushed and made to perfection

By PRIYA MENON

CLUB BAR
CROWNE PLAZA MUTIARA KUALA LUMPUR
Jalan Sultan Ismail 50250 Kuala Lumpur.
Tel: 03-21482322 ext 3825. 

WINE should be about fun with family and friends and this is what Australian Winemaker Stuart Blackwell believes in when comes to enjoying a glass of wine.  

A senior winemaker with the St Hallett, Blackwell has 30 years of experience and has even won the acclaimed “Barossa Winemaker of the Year” title. 

A glass a day: Rai with Blackwell.

During the dinner, Blackwell introduced some of the St Hallet’s finest wines with a five-course meal at the famed gentlemen’s club. 

For the appetizer, the Pan Seared Tuna Loin and Foie Gras with young vegetables, onion marmalade and balsamic reduction was teamed with St Hallett Poacher’s Blend Semillon Sauvignon Blanc. 

The name Poacher’s blend speaks of the history behind the origins of the Semillion, Sauvignon Blanc grapes. 

According to Blackwell, a local guy delivered the grapes to be crushed and sent to an address but when it came to the time of payment the man disappeared. 

“I tried looking for him for almost a year but couldn’t find him. I knew where the grapes came from and one day I went over and stole the grapes,” he said. 

He then blended the grapes to get the perfect wine and his English agent asked him for a name for which Blackwell had none. 

“The agent then asked me where I got the grapes from and I told him I stole them so he named it the Poacher’s blend,” said Blackwell with a laugh. 

Later Blackwell met the owner to get the tender for the grapes. 

This particular wine has a high note of tropical fruits and a hint of lime citrus while the palate showcases a variety of fruity flavours and is said to go well with spicy Thai seafood dishes.  

Next came the soup, double boiled free range chicken consomme with mushroom ravioli served with the St Hallet Gamekeeper’s Reserve Shiraz Grenache. 

This wine goes well with Italian food, smoked meats and is a food-friendly wine. In this blend is a dash of Touriga Nacional which adds a spicy rose petal like infusion.  

Perfect combination: The St Hallett Blackwell Shiraz paired with the Grilled tenderloin with olive potatoes, mash ragout of mushroom with red wine sauce.

Although, Blackwell agreed red wine was not always paired with soups, he added that the wine was easy and unassuming and blended well with the interesting soup. 

The first main course, Baked Cod fish fillet with squid tagliolini served with Red Bell pepper sauce was paired with the famous St Hallet Faith Shiraz. 

This wine shares a name with Blackwell’s wife and is vibrant and lively. The fruits are from vines that are over 50 years.  

“The Faith Shiraz can be taken now or the next 10 years and goes well with a rack of lamb or fillet steak and even Indian food,” added Blackwell. 

The rich flavour from the succulent white cod went well with the Faith Shiraz, which is said to be the benchmark for Barossa Shiraz. 

A more dark, rich, intense Shiraz would be the St Hallett Blackwell Shiraz which was created in honour of Blackwell’s 25 years of service with St Halletts in 1994. 

“It has a nice opulence and it offers a real taste that reflects what Australia is all about,” added Blackwell. 

This wine goes well with red meat and rich braised dishes and was paired well by the chefs of Crowne with the Grilled tenderloin with olive potatoes mash ragout of mushroom with red wine sauce.  

The dinner concluded with a dessert, soft Chocolate creme brulee with coconut wafers and Vanilla Ice cream.  

The wine although not from St Hallett’s winery received the nod from Blackwell. 

All the four St Hallet’s wines are available at the Crowne Plaza Mutiara Hotel Kuala Lumpur.  

“We started the promotions two months ago and will continue for six months,” said hotel manager Gaurav Rai. 

■ This is the writer’s personal observation and is not an endorsement by Star Metro.