One from New Zealand, Australia, Argentine and China, but all from Estates & Wines, Moët Hennessy’s wine division's personal picks.
When the President and CEO of Estates & Wines, Moët Hennessy’s wine division hosts a dinner featuring his personal picks, you best be ready with a pen and a pad to take notes, and a high alcohol tolerance to last the night.
Jean-Guillaume Prats guided an esteemed collection of palates, with variable levels of sobriety through a five-course meal, paired with four his picks of wines from the ‘new world’ at Stoked in Medan Damansara.
If you aren’t familiar with the difference between the Old World and the New World, or if you are, but could use an ego booster – the Old World refers to countries that first started producing wine (France, Spain, Italy, Portugal etc.) while the New World refers to countries other than those (United States, Australia, Argentina, and China to name a few).
Any argument between the two worlds can be reduced to ‘tradition vs. experimentation’ and throughout our dinner we learned that experimentation can lead to spectacular bounty.
Here are the 4 ‘new world’ wines you might want to get your hands on:
Cloudy Bay Te Koko 2013
This Sauvignon Blanc is best enjoyed with seafood – like the octopus it was paired with, or tuna, or even sushi. Cloudy Bay was one of the first few winemakers to set up in The Marlborough region – New Zealand’s famed wine country.
Cape Mentelle Cabernet Sauvignon 2013
Like most Cabernet Sauvignon wines, this one is best paired with meat; think – beef, lamb, venison, pork, or the pheasant it was paired with. Cape Mentelle is one of the oldest wineries in Australia’s South West region of Margaret River.
Cheval des Andes 2012
66% Malbec, 26% Cabernet Sauvignon and 8% Petit Verdot – reductively: a red wine that pairs well with pork, or if you’re lucky enough Wagyu beef. Cheval des Andes is produced jointly by three different wineries in Mendoza, Argentina.
Ao Yun 2013
85% Cabernet Sauvignon, 15% Cabernet Franc and 100% Chinese. Ao Yun has been touted as China’s best wine so far, and Jean-Guillaume Prats proudest achievement of the four. China’s winemaking industry may be young, but its certainly got promise.
Despite the meticulous pairings, science has proven that one food item makes all wine taste better.