IT WAS an educational afternoon for more than 30 invited guests at the wine section of Jason’s Food Hall in Bangsar Shopping Centre recently for a wine and food pairing session with Chinese New Year as the theme.
The event consisted of sampling Australian wines with traditional Chinese New Year dishes such as yee sang and roast duck, as well as digestifs and liquors with dessert.
The wines were primarily from the Domaine Chandon estate in Victoria and the Cape Mentelle vineyards in the Margaret River Valley, West Australia.
For the first course, guests were invited to taste the salmon yee sang with Chandon Brut sparkling wine served in champagne flutes, followed by the non-festive California rolls (composed of cucumber and tuna slices) with a Cape Mentelle white composed of Semillon and Sauvignon Blanc.
Sommelier Sebastien Le Francois, who led the pairing session, explained the tasting notes for the different wines and gave tips on how certain wines, such as sparkling wines, should be drunk.
“When you read that wine should be drunk at room temperature, what we need to realise is that usually the room temperature is about 15