To commemorate 30 years of progressive excellence and quality innovation with its fresh, aromatic and vibrant Sauvignon Blanc, Cloudy Bay hosted a casual wine-pairing afternoon with its visiting Estate Director, Ian Morden, at Southern Rock Seafood in Bangsar.
Captivating the world with its Sauvignon Blanc since 1985, Cloudy Bay enlightened guests with the highly anticipated 2015 vintage, which boasts the overall provenance of Cloudy Bay wines. To go with the fresh catch of seafood at Southern Rock Seafood, Cloudy Bay also showcased two flagship wines – Cloudy Bay Chardonnay 2013 and the Cloudy Bay Pinot Noir 2013.
After being welcomed with a glass of Cloudy Bay Sauvignon Blanc 2015, guests were taken on a journey on how Cloudy Bay’s 30th Anniversary vintage was produced. Cloudy Bay’s Estate Director, Ian Morden, also detailed the fresh and vibrant taste notes of the 2015 vintage Sauvignon Blanc albeit adversities due to drought-like conditions.
To tease the palate, guests were served with premium Cloudy Bay oysters and plump Irish Gallagher oysters to be paired with the Cloudy Bay Sauvignon Blanc 2015. The acidity and fruitiness of the Sauvignon Blanc truly accented the fresh flavours of the shellfish, as well as its mineral qualities; clearly reminiscent of the bay where the oysters originated from.
Next, the freshly flown-in rich, buttery Diamond Shell Clams were paired with the Cloudy Bay Sauvignon Blanc 2015 and Cloudy Bay Chardonnay 2013. The sweetness of the juicy clams matched harmoniously with the Sauvignon Blanc 2015 and when tasted with the Cloudy Bay Chardonnay 2013, it exhibited a refreshing and balanced finish.
The final item on the specially curated menu was the Tasmanian Petuna Ocean Trout which was accompanied with a glass of Cloudy Bay Pinot Noir 2013. Aptly nicknamed the Wagyu of the Sea, the hearty ocean trout, which has an intense, velvety flavour, accentuated the structure of the medium bodied red wine.
Evidently, Cloudy Bay wines are not only wonderful paired with shellfish, but a vast array of food, boasting structure and textural intrigue to the palate. As the event came to a close, Ian Morden discussed the details of the world class estate while guests continued relishing in the 2015 vintage Sauvignon Blanc.
Thanks Cloudy Bay, Moet Hennessy Diageo and Southern Rock Seafood for the delightful session!
