Flight kitchen delivers delectable Argentinian wine pairing
Published:Thursday | July 13, 2023 | 12:09 AMJanet Silvera/Senior Gleaner Writer
WESTERN BUREAU:
The blue cheese soup was absolutely incredible; the lamb was perfect; while the scallops Benedict, with jerk pork, imposingly massaged the taste buds.
Last Saturday evening, Goddard Catering Group, Harbour Wines and Spirits, and Argentina’s Familia Zuccardi and Santa Julia created a five-star epicurean six-course feast, which turned into eight, owing to the exciting pre-dinner bites during cocktail hour.
Pairing great food with wine is not novel, but when the dinner is centred on showcasing Zuccardi’s Serie A Torrontes 2021, Malbec 2020, Cabernet Franc 2020, Cabernet Sauvignon 2020, coupled with Santa Julia Pinot Grigio 2021 and Classic Cuvee with Grace Aloe, it is extra special.
Even more stimulating was the fact that the food was being served in a flight kitchen, which resembled a five-star gourmet restaurant. Already, this was the precursor to transforming the mind, because the presentation that came from executive chef Daniel Schweizer; his friend of 25 years, Ravi Anne; James Downer and Bakery Treatz’s Michelle Sohan still has guests in awe.
As early as 5:45 p.m., the cocktail hour featured Santa Julia Classic Cuvee, made with 60 per cent Chardonnay and 40 per cent Pinot Noir. Its intense aromas of white fruits, apples, citrus fruits balanced with subtle notes of toast from yeast contact made it an ideal accompaniment to the offerings of pan seared snapper in coconut curry bisque, Scotch pork sausage and mushroom ragout vol-au-vent.
Its elegant mouthfeel and balanced acidity made for an interesting reveal, paired with Grace Aloe, Harbour Wine’s take on the classic mimosa/bellini became a conversation piece.
At 7 p.m., the six-course meal was kick-started with breaded crab sticks, seasonal greens drizzled with citrus oil superbly paired with the Santa Julia Pinot Grigio, which offered the taste buds fresh, aromatic reminiscent of white flowers, ripe fruits such as pears, lychee, peaches and citrus notes on a well-balanced floral finish.
This was indeed the start to the journey of great marriages, as Schweizer’s unbelievably tasty blue cheese soup and fennel pistachio cracker, paired with Zuccardi’s Serie A Torrontes 2021, brought out the aromatically intense wine with notes of mandarin blossom, freshly cut pineapple and starfruit, served as an inviting savoury herb component.
Reaching for the sky Zuccardi pulled from its impressive catalogue a Malbec, from the Uco Valley. This rich, intense, structured, powerful, tar-filled, blackberry, dark-fruity, flavourful finish was paired with scallops Benedict, jerked pork and pimento hollandaise.
The chefs knew exactly when to change the food from meat to a mix of seafood.
By the time it came around to the fourth course, the aromas of cherries, cassis, violet notes, followed by a palate of juicy black fruit flavours, balanced acidity, firm tannins from the Cabernet Franc, were awaiting the fabulously done lamb loin, which was served with potato and carrot mille-feuille, topped off with rosemary tamarind sauce.
Talk about delicious!
Courses five and six were complemented by Zuccardi’s Cabernet Sauvignon paired with oxtail schnitzel, lime butter noisette, broad bean grits and pumpkin ragout.
The proper icing on the cake was delivered in fine style by the evenings surprise pairing, Sohan’s cigar box of chocolate dessert paired beautifully with Julia by Santa Julia Dulce Natural, a creamy, refreshing wine with aromas and flavours of fresh fruits such as strawberries, orange, pineapple, and mango.
Zuaccardi’s Agustin Guevera was the connoisseur extraordinaire of the evening, while his regional export manager, Miguel Miranda Sanchez, complemented him magnificently.
Harbour Wines and Spirits Denzie Sinclair, Tamara Garel-Thompson and Donna Taylor-Wright were in fine fettle, and very pleased with the outcome.