Eastin Hotel held it very first Food and Wine Pairing Night since they established 3 years back, it was a special occasion and I am glad to be invited for this event. Wine and Food Pairing has had a long history to demonstrate the best combination of both wine making and culinary, each type of wine is pair with a specific type of food depend on it richness of flavor.

In this event there is total of 6 different wine that served and each of them has it very own unique flavor that goes with the fantastic food, before the event start Wolf Blass Red Label Chardonnay Pinot Noir is served which has 11.50% alcohol and bring a taste of citrus and creamy note.

The event started with welcome speech from Michael Low from The Wine Shop. He introduce the various vine and how the wine pairing will be started the night from light to full body then to red wine and so on, that gave us an idea how each different type of wine should taste.

Luis Felipe Edwards Pupilla Sauvignon Blanc is the lightest wine we had and it a great start since it going to pair with seared scallop that not too rich in flavor, this wine has 12% of alcohol and it an unoak wine since it is fermented in stainless steel barrel, it has the lightest color and it the most smooth wine we had throughout the night.

Portobello Roasted Pepper and Goat Cheese Crostini served with Seared Scallop, Portobello mushroom is a kind of wild mushroom that huge in size that roasted with pepper, it has mild mushroom flavor but the texture is extremely soft and smooth while the seared scallop top with fish roe that not only help to make it presentable instead the fish roe saltiness help to increase the overall flavor of scallop.

Saltram Makers Table Sauvignon Blanc is made from the Sauvignon Blanc grape that skin is green color and it taste a little bit more acidity and dry finish.

Chicken Consomme with Morchella and Lobster is use to pair with the above wine, the stock is made from chicken that has fresh flavor and light taste, fill with Morchella that is quite strong in flavor which dissolve it flavor into the soup together with Lobster meat.

Wolf Blass Bilyara Chradonnay is a 13.19% alcohol wine that matured in French oak for six months, it has more wooden color and stronger taste that enjoy by those wine lover that looking for rich flavor, newbie like me would prefer something light.

Poached Salmon with Shitake Quinoa and Orange Emulsion, the poached salmon is very fresh and thick cut that has very good taste together with fish roe on top while the additional of orange emulsion making it fresh and tasty. Shitake is a type of mushroom while Quinoa is a seed that grown from goosefoot, both combine forming a perfect flavor where the Shitake gave mushroom aroma and Quinoa gave great texture.

Lime Lemongrass Sorbet is served on ice made bowl which really impress most of us, the sorbet has very strong lemon grass aroma while it taste mild of lime flavor with crunch ice.

Saltram Makers Table Cabernet Sauvignon is the only red wine we had for this event, it has dark berry fruit and plum aroma which it taste quite strong for me.

Oven Slow Baked Lamb Shank served with Feta Cheese Tortellini and Ratatouille, the Lamb Shank is my favorite of the night as it perfectly cook and rich in flavor served together with Feta Cheese Tortellini which taste has very strong cheese and saltiness flavor.

Dark Chocolate Volcano, Caramel Panna Cotta with Vanilla Gelato pairing with Cranswick Estate Aspen Moscato, the wine is so called the “girl wine” as it sweet in taste but I like it pretty much, it doesn’t mean I am girly just that I prefer something not that strong, before you eat any dessert it really taste sweet but after some dessert you will find it has much acidity flavor. I like the dessert very much as it doesn’t taste too sweet and the texture is great especially for Caramel Panna that has a little bit of sour taste, the Vanilla Gelato is not that good compare to the others as the vanilla flavor is not that strong.

We end the 7 course meal with Coffee and Pralines, various type of chocolate with different filling is served.

Thanks to Eastin Hotel for the fabulous arrangement, throughout the whole night we got chance to sample 6 different wine that different from each other’s, must be mention the great food served throughout the whole night which is really perfect.
Wine Maker’s Night cost RM280 nett per person and this is the first time held in Eastin Hotel, we expect to see similar kind of function again in Eastin Hotel, in ordered to book your ticket before too late(limited seat) you may like Eastin Hotel Facebook to get notified on upcoming event.

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1 Solok Bayan Indah, Queensbay
11900 Bayan Lepas, Penang, Malaysia
+604-612 1111, Fax: +604-612 1128
N5 20.193 E100 18.387

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