Cayen's first wine tasting session
Last Friday was our first ever Chinese pairing dinner for Stellez Vine and also the first time we brought my parents and Cayen to the event so there were quite a few firsts.
It was a 8 course dinner at Seafood Paradise at the Singapore Flyer which includes their signature butter crab. Pairing includes a Groot Constantia Blanc de Noir, Bellevue Morkel Sauvignon Blanc, Swartland Chenin Blanc and Swartland Pinotage.Why we thought of doing a Chinese pairing is to show actually how well wines can go with Chinese food as well. Also, we wanted to showcase that lean crisp whites are actually a better options for typical Chinese banquets since there's a lot of seafood involved. And indeed, pairing with food really changes the taste of the wines when you have it on its own.
The butter crab sauce was absolutely delicious ; we ordered more mantou to try to mop up the sauce. Our neighbouring tables emptied the plates completely. I also particularly liked the steamed fish with preserve radish, pork ribs with honey pepper sauce and also the refreshing lemongrass aloe vera with lemonade.
As usual, the best pairing with wines is with good company. Hence, at my table, it was a great deal of fun hanging out.
Cayen, from long term exposure, has also come to recognize a wine bottle very well by now. If you ask him whose wine it is, he will certainly say "Ah Pa". Anyway, just to clarify, we are bringing up a connoisseur, not alcoholic. He only gets to smell but not taste.
He can't say milk but he can say ...
It was a 8 course dinner at Seafood Paradise at the Singapore Flyer which includes their signature butter crab. Pairing includes a Groot Constantia Blanc de Noir, Bellevue Morkel Sauvignon Blanc, Swartland Chenin Blanc and Swartland Pinotage.Why we thought of doing a Chinese pairing is to show actually how well wines can go with Chinese food as well. Also, we wanted to showcase that lean crisp whites are actually a better options for typical Chinese banquets since there's a lot of seafood involved. And indeed, pairing with food really changes the taste of the wines when you have it on its own.
The butter crab sauce was absolutely delicious ; we ordered more mantou to try to mop up the sauce. Our neighbouring tables emptied the plates completely. I also particularly liked the steamed fish with preserve radish, pork ribs with honey pepper sauce and also the refreshing lemongrass aloe vera with lemonade.
As usual, the best pairing with wines is with good company. Hence, at my table, it was a great deal of fun hanging out.
Cayen, from long term exposure, has also come to recognize a wine bottle very well by now. If you ask him whose wine it is, he will certainly say "Ah Pa". Anyway, just to clarify, we are bringing up a connoisseur, not alcoholic. He only gets to smell but not taste.
He can't say milk but he can say ...
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