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Cloudy Bay wines, perfect pairings

In 1985, Cloudy Bay captivated the wine world and put Marlborough in the international wine map with its aromatic and vibrant Sauvignon Blanc.  Today, the iconic winery maintains its same innovative spirit, devotion to quality, and consistency that generated success in that first year. 

To share the Cloudy Bay tale, Moet Hennessy Philippines Inc. hosted three unique dining events and invited three renowned chefs – Chef Eric Weidmann of Sage Bespoke Grill, Shangri-La Makati, Chef Nicolas Cegretin of Mirèio, Raffles Hotel, and Chef Allan Briones, the first Filipino Chef of Old Manila, The Peninsula Manila – to create an elegant feast for discerning diners. Their menus, exclusive to Cloudy Bay, boast imaginative flavors and well-crafted dishes further elevated by the expert pairings with Cloudy Bay wines.

Chef Allan Briones of Old Manila, The Peninsula Manila prepared meals for the last dinner of the wine pairing series featuring Cloudy Bay wines 

The stars of these great degustations were Cloudy Bay’s Sauvignon Blanc 2016, Chardonnay 2014, and Pinot Noir 2014. 

Cloudy Bay Sauvignon Blanc 2016 is the perfect reflection that captures the essence of its pristine origins. It is a wine that speaks of its vineyards located in the heart of the Wairau Valley, between the Richmond Ranges to the west and the Wither Hills to the east, with its unmistakable aromas, ripe fruit flavors and fine. The wine is framed by vibrant citrus fruit and ripe stone fruit flavors that come alive through a vibrant mix of tropical notes including kaffir lime and orange blossom.

Cloudy Bay Chardonnay 2014 is an aromatic and complex amalgamation of flavors: cashew nut, preserved lemon and nectarine. There are subtle complexities of grapefruit and white floral notes that reveal themselves with time in the glass. The palate is further layered with a bold ripe fruit flavor and spicy, smoky oak characters. 

From left: Cloudy Bay Chardonnay, Cloudy Bay Pinot Noir, and Cloudy Bay Sauvignon Blanc

Cloudy Bay Pinot Noir 2014, according to winemaker Tim Heath, is one of the best and most exciting wines of the label.  “The year 2014 is a season that has delivered our best Cloudy Bay Pinot Noir to date,” he says. The Pinot Noir wine is very aromatic, displaying a powerful bouquet of classic Pinot Noir characters- from the lighter spectrum of rose, violet and ripe berry fruit through to dark cherry with a hint of luscious plum. “Structurally, the wine is seamless,” he gushes. 

Decadent dinings and pairings

In the first dinner, Chef Weidmann amazed the guests with a four-course spread that compliments the three Cloudy Bay wines. Scallops ceviche with watermelon pomelo and coriander was paired with Cloudy Bay Sauvignon Blanc 2016 to highlight the bright and light flavors of the dish. Next course was lobster bisque and lemongrass risotto with butter poached lobster trails and green asparagus paired with the Chardonnay 2014to go along with the bold ripe fruity flavor and smoky notes of the dish. The Cloudy Bay Pinot Noir 2014 then complemented the savory notes and richness of the roasted duck breast with foie gras and red Thai curry sauce. 

Roasted duck breast with foie gras (top) and Lobster bisque and lemongrass risotto (bottom)

The day after, guests enjoyed wining and dining at Mirèio with the food prepared by Chef Cegretin paired with Cloudy Bay Wines. The dinner began with tapas - crispy puff pastry twists with goat cheese, basil and lobster gazpacho paired with Cloudy Bay Sauvignon Blanc 2016. Pan-seared foie gras with apple chutney and green curry sauce followed by Grilled Mahi-mahi with pumpkin texture and clam jus beurre blanc were both paired with Cloudy Bay Chardonnay 2014. Lastly, for the meat course, the Cloudy Bay Pinot Noir 2014 was paired with Pan-seared duck breast with corn texture and crispy fried duck leg confit that interestingly compliments the very aromatic and silky character of the wine.

For the last dinner of the series, Chef Briones, taking inspiration from the decadent undertones of Cloudy Bay Sauvignon Blanc 2016, crafted the Scallop Ceviche with mandarin, chili, radish, coriander, and elderflower vinaigrette. Accompanying the second course was Chardonnay 2014, bringing out the complex flavors of the Lobster Ravioli. Lastly, Cloudy Bay Pinot Noir 2014 perfectly primed the palate for Vanilla Duck Breast.

With their well-crafted menus, elevated palates and unique flavor philosophies, the three chefs successfully created amazing dining experiences that will certainly be remembered by the patrons. 

Topics: Cloudy Bay wines

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