The d´Arenberg Wine Dinner at the Hyatt Regency

The d´Arenberg Wine Dinner at the Hyatt Regency
The d´Arenberg Wine Dinner at the Hyatt Regency

By GMoss

D´Arenberg is one of the most significant wineries in the McLaren Vale in Australia. Presenting the wines was Nick James Martin, winemaker & brand ambassador, flown in from down under Australia. Some history on d´Arenberg Winery: In 1912 , Josef Osborn, director of Thomas Hardy and Sons purchasedthe Milton Vineyards north of the townships of Gloucester and Bellevue , near Adelaide , Australia , now known as McLaren Vale. At the splendid wine dinner, once more and as expected superbly organised and brilliantly set on the first floor of the McFarlane house came alive , both guests and presentation got acquainted with each otherbefore pulling the first cork of the d´Arenberg wines. Central Food Retail was represented by the charming general manager of their wine & spirits department, Khun Rossukol Rergsomran.

Our venue was the historical McFarland House on the beach front where tables were delicately arranged in a classy setting. Excellent work of the F&B Staff. The wine dinner was prepared by highly talented Executive Chef Mitele and his staff and presented in the usual classy manner. Chef Mitele explained the courses as they came along. As a starter , Asparagus with a Salmon Caviar cream sauce and a small lobster Gazpacho was served accompanied by a d´ Arenberg Sauvignon Blanc , The Broken fishplate 2009 , a fresh , flowery , full aroma young white wine, gently chilled , excellent matching the seafood delicacy.

A second starter, Smoked Salmon Crepes in white wine velloute (A velouté sauce, along with Allemande, Béchamel, and Espagnole, is one of the sauces of French cuisine that were designated the four “mother sauces” by Antonin Carême in the 19th century. The French chef Auguste Escoffier later classified tomato, mayonnaise, and hollandaise among mother sauces as well. The term velouté is from the French adjectival form of velour, meaning velvety.), served with a Chardonnay, The Olive Grove 2009.

A milder but very aromatic choice. An orange Sherbet was served to neutralize the taste buds as the main course, The Roasted Filet of Lamb in a herb crust approached the dinner tables. By now there was a story about Chef Mitele chasing a herd of sheep along the beach to catch a fresh lamb. But as it was his birthday, GM Sammy congratulated him, not only for his birthday but for the excellent food created with passion and dedication. A Shiraz – Viogener called the Laughing Magpie 2008, a not so daily choice but nicely matching with the lamb contemplated most of the amateur connaiseurs. We all turn into a bit of an expert as we twist, shake and smell our glas of wine letting every one know that we know what we are doing and by doing so, show our expertise.

As if we did not have enough, but than what is a five course meal without cheese, Mitele served a Double baked Brie, Black Truffle Cheeese Soufflé, Peach & Nut flavoured Cheese with Spring Onion Cheese Mouse in a Parmesan Cheese with Multigrain Chips acting as little gourmet spoons. A d´Arenberg Sticks and stones 2005 with a deep red brilliance of the Shiraz grape accompanied by berries , strawberry , violets and a mix of herbaceous, in plain English : a great wine , aromatic, dry, vintage. My favourite! A caramelized Chocolate and Coconut Brittle Tart with Mocca and Vanilla sweetened off the end of our dinner with a sweet but noble Riesling 2006. A splendid way to end the week in a secluded compound providing a delightful evening of wine tasting and exceptional gourmet dinner. Thanks to Chef Mitele and his entire staff and Nick James Martin of d´Arenberg.