Thursday, July 17, 2008

Six Senses Hideaway Wine Tasting Dinner

The wine tasting dinner was help at the Six Senses incredible jungle like dinning area. The restaurant was like a giant upscale tree house. There is a water fall behind the restaurant that runs under the restaurant. The floor of the restaurant is made of glass so that you can see the water rushing by. Quite spectacular.

The wine tasting dinner stared with aperitif and canapes on second floor of the restaurant's mezzanine. When the guest arrived, Alain started opening the 2006, Rose Tremier, Mourvedere-Grenach. A well structured rose, not heavily sweet and with hints of red berries.

The canapes were very tasty and went very well with the rose.

The sun disappeared and the it was getting dark. It was the sign for the guest to go downstairs and find their tables.

The first dish was Cauliflower soup with sauteed scallop, micro cress and golden trout caviar. The wine that was paired with the soup was 2004, Trelans, Vermentino-Chenin Blanc. The soup was a creamy and delicious. The scallops added a nice taste and texture to the soup. The Trelans was amazing this evening. A very complex & unusual white wine with hints of honey and citrus fruits that has an incredibly long finish.

The second dish was Risotto with shredded duck confit, wilted rocket & grano padano cheese. The wine that was paired with the risotto was 2003, Le Petit Merle aux Alouettes, Merlot blend. I swear, the dish was better than the photo. The risotto was cooked perfectly and had a nice creamy texture from the tasty cheese. The duck confit paired very well with the risotto. The Le Petit has been a favourite of mine and it did not disappoint this evening. Smooth tannins, easy to drink and well balanced.

The third dish was Roasted beef tenderloin with truffled mashed potato, manchego butter and beef jus. The wine that paired with the beef was 2003, L'Esprit de Font Caude, Syrah-Mourvedre. The beef was a perfect medium-rare, when you stuck the knife into the beef, it cut like butter. It was of very good quality beef so it was very tender and tasty. The L'Esprit was spectacular. A deep red colour, cassis & plum nose, dense and drinking well.

The fourth dish was 3 cheese selection with walnut bread, apple, grapes and quince paste. The wine that paired with the cheese was Le Merle aux Alouettes, Merlot-Mourvedre. I am very often disappointed with the cheese selection from restaurants in Thailand. But, I was pleasantly surprised that the cheese selection for the dinner was runny, gooey and yummy. I also liked that they gave a small tasting portion; knowing that we were getting very stuffed from the dinner. The Le Merle was rich, white pepper notes, dark fruit, chocolate palate & good concentration. Brilliant.

For dessert, it was warm sticky plum pudding with butterscotch sauce and vanilla ice cream. The wine that paired with the dessert was Le Villar MLL, Chenin Blanc. The pudding was amazing. Sticky and gooey. Very sinful. The butterscotch sauce was not too sweet which was very good. A nice idea for a dessert because it was not too heavy. The Le Villar was a dinner favourite. Dark apricot colour, not heavy and not too sweet, subtle and well balanced. Very nice with the dessert.

The dinner was a huge success. Alain and the chef walked to each table after the dinner and the guest were pleasantly stuffed with delicious food and beautiful wines. We decided that we need to do more of these wine tasting dinners in Phuket. Who would not enjoy eating and drinking wonderful wines in a tropical paradise?

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