Wine appreciation is immeasurably enhanced if one fully understands the principles of tasting. To explore the greater structure and complexity of Chandon’s range of sparkling and still wines, Senior Winemaker of Chandon, Dan Buckle, recently hosted media in a food pairing luncheon and cocktail masterclass at Eight Gourmets Gala (EGG) in Sunway.
The two-hour interactive session showcased Chandon’s flagship wines comprising of Chandon Brut -brand champion in sparkling wines, Chandon Rosé – the talking point of sparkling wines, as well as the red and white still wines – Chardonnay 2013, Pinot Noir 2013 and Shiraz 2012.
We were welcomed with a flute of sparkling Chandon Brut before adjourning to the tasting area. The event began with an introduction of Chandon’s history by Dan Buckle where guests were able to deepen their knowledge on Chandon’s heritage, vineyard and its winemaking process; followed by an intimate wine tasting exercise which brilliantly imparted Chandon’s unique assemblage.
The journey to explore Chandon’s vibrancy and synergistic blend with EGG’s four-course lunch began as soon as guests were seated. Rather than following a set of guided pairing rules, Dan Buckle encouraged guests to experiment and choose their preferred pairing sparkling or still wines for each meal course served.
The lunch kicked off with the serving of seafood platter, suggested to be paired with the Chandon Brut to highlight the wine’s savoury characters of roasted nuts and delicate spices; or Chandon Rosé for an extra layer of complexity and additional richness to the palate. Both bubblies were fresh, generous on the palate and finished with a vibrant crisp when paired with this entrée.
Smoked duck salad was served next, paired with Domaine Chandon Pinot Noir 2013; the dark plum and raspberry fruit flavours of the Pinot Noir was an ideal match to the dish, showcasing a great persistence and structure of this medium bodied red wine. Domaine Chandon Chardonnay 2013 was also recommended in the pairing as the wine’s summer citrus notes and spiced oak characters seamlessly created a flavourful finish when paired with this appetiser.
The main course saw a bold pairing of grilled salmon served with Mint Sauce, paired with Domaine Chandon Pinot Noir 2013 and Domaine Chandon Chardonnay 2013. While both wines displayed each own distinctive taste, the pairing generously showcased its sophisticated fruit flavours and complex palate.
A serving of beef prosciutto with Kalamata olive was brought out next, accompanied by a glass of Domaine Chandon Shiraz 2012. This pairing highlighted the berry fruit flavours with fine and silky tannins in this red and harmoniously complemented the savoury complexity of the beef; showcasing a perfect balance of flavour, texture and structure.
The luncheon ended with an enjoyable sweet pairing of raspberry crème brûlée served with Chandon Brut and Chandon Rosé. The pairing accentuated the fresh and citrus assemblage notes in the Brut and Rosé yet kept the palate fresh and balanced with additional richness and persistence to the dry, crisp finish.
As the gastronomy journey wound to a close, Dan Buckle invited guests to join an interactive Chandon Cocktail Masterclass guided by EGG’s skillful bar manager to learn the fundamental steps of crafting creative bubbly flavours with the Chandon Brut. The educational and engaging masterclass featured two easy-to-make Chandon sparkling cocktails – perfect for any gathering or celebratory occasion.
