Food Wine Pairing: Cloudy Bay unveils the Sauvignon Blanc 2019 Vintage

Familiar zesty notes of ripe citrus fruits once again tantalized our taste receptors on a hot mid-day at St Regis KL.

At Crystal, Mr.Yang Shen, the Estate Director of Cloudy Bay unveiled the new Sauvignon Blanc 2019 Vintage.

The Marlborough vineyard experienced one of the shortest harvest seasons in 34 years but this did not deter the winery from reproducing its iconic wine. The Sauvignon Blanc 2019 is every drop refined, and elegant as its predecessors. On the nose, summery ripe citrus, passion fruit notes fill the mind. When imbibed, crispy ripe citrus flavors fill our palates finishing with a long tangy lemon acidity.

Our wine pairing food menu, Malaysiaku: A Reimagined Malay Heritage, provided a medley of hot and spicy Malay cuisine flavors to showcase the versatility of several Cloudy Bay wines.

Although the pairing for each dish went with minimal conflict, we really prefer Cloudy Bay wines as is, and without food pairing actually.

Wagyu Beef Kerabu Top Hat – Lemongrass, Fern Leaf, Chilli & Coriander
Chicken Skewers – Serunding
Lobster Umai-Umai Daun Kaduk – Ceviche mixed with Onion Chilies
Cloudy Bay Sauvignon Blanc 2019 paired better with seafood although the citrus notes of the lemongrass in the meats provided a pleasant bridge with the wine’s distinct flavors.

Smoked Crab Otak-Otak – Garlic Coconut Mayo, Coriander, Tomato Agar-agar, Mango Salad
The flinty notes from both the Cloudy Bay Chardonnay 2017 & Cloudy Bay Te Koko 2015 went very well with the smoky flavors of the crab cake. The exuberant Te Koko with expressive peach notes obviously had the edge.

Chicken Rendang Tok
Mambau Smoked Lamb – Spicy Coconut Tumeric Gravy, Bird’s Eye Chili
Spicy & Sour Red Mullet Asam Pedas – Ginger Flower, Chili, Kesum Leaves, Tamarind Juice
Biryani Rice
Cloudy Bay Pinot Noir 2016 & Cloudy Bay Te Wahi 2015.

While the Pinot Noir 2016 was a wonderful red we really enjoyed, the Te Wahi (also a Pinot Noir) was next level fabulous, with its floral, strawberry, ripe plum notes. We really enjoyed both the light tannin wines on its own. The pairing worked best with fish for us.

Across the wines we tasted, the Te Wahi was definitely the standout experience for us and for several diners as well. Try it out and let us know your opinion.

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