Two masters of the epicurean sphere – one a leading name in wines for four generations and the other, a rising modern-European restaurants hidden in the quiet folds of Petaling Jaya – recently teamed up for a wine pairing dinner of the most exquisite sort. Chateau Angelus, one of the top ten labels of wine in the world, worked hand in hand with Soleil Restaurant’s Chef Evert Onderbeke to present a special 4-course dinner to 22 select guests that will explore the vast flavours of the L’Angelus wine.

Six different wines were tasted that night, each of them beautifully complementing its respective dish pairing that ranged from mellow lightly-cooked poultry to full-flavoured oven-baked lamb.

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Wagyu Beef Carpaccio with Goat Cheese Cream and Herbs Salad

Thin slices of rare beef awoke the appetite in the most unassuming manner. It's bloody topnote was kept in check by the briney goat cheese cream so the taste of raw-ness wasn't too overwhelming. For the crunch factor, the herbs salad came into play towards the end with fragrant scents of basil accompanying the crisp fresh bites of rocket leaves. The La Fleur de Bouard 2011 lengthened the flavour of the beef just enough to ride off the strong flavours of the goat cheese cream. Round in body and not too sweet, it proved to be an easy-to-drink appetiser wine with a crisp, young opening. Alternatively, the Le Carillon d'Angelus 2011 made for a good replacement too, both being young enough to not overcome the mild flavours of the beef and not too sweet so as to overshadow the cream cheese and salad.

 

Roasted Quail with Morel Mushrooms in Spiced Broth

A roasted whole quail done medium-rare bridged the gap between appetiser and main course as a slow progression towards stronger flavours. Only lightly marinated, it brought a mild, light flavour to the palate, letting its broth speak in terms of flavour. This worked great for the Le Plus de la Fleur de Bouard 2010 that was matched with it, as the mildness of the quail meat allowed the wine's roundness to hold better. The wine itself is simply a longer aged version of the La Fleur 2011 so it carries all the same properties of the mild appetiser but with stronger, bolder, middle notes. Its great tannin was amplified by the uncompeting white meat of the quail, that served only to buffer the wine. For those who prefer a quieter bloom, the Bellevue 2009 is a great alternative with its earthy, wooden notes that really brought to the forefronts the flavours of the Morel mushrooms. 

 

Oven-baked Tasmanian Rack of Lamb with Pistachio Crumble and Glazed Vegetables

Wholesome on all levels -- texture, flavour and presentation -- the rack of lamb burst with flavour on first bite, its juices added with a nutty touch by the pistachio crumble sitting atop it. Glazed vegetables added a crunchy and sweet dimension to the tender and savoury lamb. With the premier of the superstar dish, so did the superstar wine of the night, the Angelus 2007 and 2006. Spicy, almost minty, topnotes opened for the red meat beautifully, with its smoky long finish almost indiscernable from the lamb jus. Wine and meat came together harmoniously and melded almost into one on the tongue. The aged woody taste of the wine tail is drawn out to linger by the pistachio as well so the experience is stretched for a longer enjoyment. 

Valrhona Araguani Chocolate fondant with Turmeric Ice-cream and Coconut Creme Anglaise

The true versatility of the L'Angelus was tested when it came to dessert. Any of the 6 would have went well with the dark chocolate, but the perfect one depends on how much of the bitter-sweet chocolate you want to taste versus how much of the milky turmeric ice-cream. The La Fleur de Bouard 2011 would bring to the top of your tastebuds the green, almost floral flavours of the turmeric ice-cream, while the  Le Plus de la Fleur de Bouard 2010, the rich chocolate sauce of the Valrhona fondant. 

Château Angélus clearly is one of the most versatile labels today, carrying a variety of vintages that can match appetisers, main courses and desserts of almost any kind. The label can be purchased at SW Wines. For more information or purchasing enquiries, please call SW Wines at 03 - 2095 1889. Alternatively, feel free to visit the official website at www.swwine.com.my. 

 

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