October has to be the month for wine dinners, I tell you.
And boy have we been busy.
Viña Maipo… this particular range of Chilean wines are most probably more well-known to Malaysians at the entry-level, i.e. not the most high ended wines you could pick up at the supermarket. We knew there would definitely be a higher end range of wines from Maipo at the dinner, and so we were incredibly curious and rather looking forward to see how these wines would fare, at a wine pairing dinner, and with Japanese cuisine no less.
This event brought us to Tatsu Japanese Cuisine for a six-course dinner menu mid-week, concocted by executive Japanese chef, Tadashi Inose. Priced at RM 280 nett per person we thought it actually pretty reasonable especially for a six course meal.
First up was the Viña Maipo Varietal Sauvignon Blanc and Chardonnay blend paired with the chef’s selection of sushi, sashimi, and cucumber spider roll. Loved the fresh flavours of the starter that complemented this rather uncomplexed white wine.
Next up, the Maipo Chardonnay from Casablanca Valley paired with steamed egg custard with Hokkaido Sea Urchin. An interesting pair which enhanced the succulence and brininess of the sea urchin.
A particularly memorable Maipo Gran Devocion Carmenere Syrah, from Maule Valley paired with this Sansho Roast Duck Breast, sticky caramelized eggplant number – tannic and dry, complemented the smoky duck meat to perfection. Sublime!
Then came the Gran Devocion Cabernet Sauvignon Syrah, Maule Valley, paired with the oven baked yuzu teriyaki salmon, kani cream croquette, and char kyuri cucumber with crispy puff rice. Loved the texture of the crispy salmon skin that contrasted with the soft, succulent salmon flesh. It was an interesting pair but this red wine blend was not my favourite.
Finally the limited edition Syrah from Maipo Valley which was my favourite wine of the night, only dampened by the overly salty miso sauce that the chargrilled Australian Black Angus Beef was served with. It was absolutely spoilt by the salt overload. This steak would have been perfect as it was served with king brown shimeji mushrooms, sugar peas, and truffle oil but the insanely salty miso, and too much if it, just killed it for me, unfortunately. The Syrah though, was an elegant and complex red, offering gorgeous flavors of cherries and plum. Absolutely a delight to drink.
A fabulously rich, smooth and decadent green tea panna cotta served with Vanilla bean ice-cream, was just too good for words. Didn’t care for the thick and stodgy red bean so I just left mine on the side.
All in all, a terrific wine-dinner that was well-organized and set in an absolutely glamorous dining space, that is Tatsu. Loved every minute of it.
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