An Affair of Dizzy 201 Wine Pairing Dinner

December 16, 2011 Choi Yen 25 comments

An affair when fine wines meet fine foods~~

I was honoured a chance to attend the wine pairing dinner held at Urban at Istana Hotel Kuala Lumpur and very anticipated towards the wondrous culinary creations from Chef Sharusmizal since my awesome first visit!

Thomas Keith Hardy is the fifth generation to the Thomas Hardy winemaking dynasty in Australia. The brand itself has earned its successful reputation in the wine industry through its production of premium wines namely ‘Thomas Trek Shiraz Cabernet Sauvignon 2008’, which was awarded ‘Four Stars’ by Winestate magazine in May 2010, ‘Thomas Trek Philosophy’, ‘Imprimatur’ Chardonnay 2008 and few others.

Dizzy 201 was the branding coined after the famous cricket player nicknamed ‘Dizzy’ Jason Gillespie, one of the finest Australian bowlers, in honors of celebrating his outstanding cricketing career spanning almost a decade. The company Dizzy 201 International Pty. Ltd. is a joint venture between CEO Neil Gillespie and Mr. Thomas K. Hardy when Mr. Hardy was asked to produce a ‘Super Premium’ wine in honors of Dizzy himself, an ardent wine lover and collector!

The table setting with different types wine glasses.

Our dinner kick started with breads & their signature butters.

Intro: Chilled Pea Volute with Bacon Foam paired with Rock Oyster with avocado Garlic Cream and Salmon Roe

The chilled pea soup was light & surprisingly didn’t have the “raw” vegetable flavor that I scared of. As for the rock oyster, my companions enjoyed it immensely for its freshness and creaminess.

** Wine Pairing for Intro: 2010 Dizzy 201 Vintage Reserve Chardonnay

Crisp, elegant and full of tropical fruit flavors.

First: Seared Diver Scallop with Cauliflower Puree, Australian Red Claw Salad, Apple Curry Mayo, Mixed Cress and Truffle Dressing

Both perfectly seared scallops were fresh & succulent with one of them lay on bed of creamy Cauliflower Puree.

Thin sliced white radish with a filling of minced prawns and herbs wrapped in. Light & refreshing

** Wine Pairing for First: 2009 Thomas K. Hardy ‘IMPRIMATUR’ Chardonnay

The bouquet is bursting with nectar like apricot and peach aromas. The palate is luscious with banana and pineapple overtones. The wine has a delightful lingering finish with citrus like crispness

Second: Farmed Quail with Crusted Almond, Ernest Soulard Foie Gras Escalopes, Caramelized Red Cherry and Seafood Ginger Sauce

The deboned quail was nicely grilled and topped crusted almond gave it a crunchy twist.

The luscious foie gras~

** Wine Pairing for Second: 2009 Dizzy 201 ‘Vintage Reserve’ Shiraz Cabernet

Palate Cleanser: Ruby and Lavender Sherbet

Third: Grilled Australian Grain-Fed Beef Tenderloin, served with King Mushroom, Glazed Turnip and Marjoram, Olive Sauce

Thick & generous portion of grain-fed beef tenderloin with beautiful pinkish inner. The light olive sauce brought out the original beef flavor, a truly satisfactory for a beef lover!

** Wine Pairing for Third: 2008 Thomas K. Hardy ‘Family Tradition’ Cabernet Sauvignon

The bouquet has pronounced aromas of blackberry and cassis fruits with hints of truffle. The wine’s palate has generous mouth-filling black fruit with earthy Cabernet overtones, well- balanced tannins and a long finish.