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Malaysian Food Blog, Travel, Diving & More

Previously under the Jacob’s Creek portfolio, St. Hugo Wine now stepped out from the shadow and stake its claim as a stand-alone brand, we were invited to the coming-out party held at Las Carretas, USJ.

During the event, we got to sample wines from St. Hugo as well as Jocob’s Creek and Wyndham Estate.

St. Hugo Wine at Las Carretas, USJ Taipan
St. Hugo Wine at Las Carretas, USJ Taipan

Incidentally, I last went to Las Carretas at USJ a little more than 8 years ago. It was the first proper Mexican restaurant I’ve visited in Klang Valley, and I believe I actually had my first taste of margarita there.

I am glad that the restaurant still thrives, and now even spots a branch at Ampang.

Steve Meckiff, Global Wine Ambassador at Pernod Ricard Winemakers
Steve Meckiff, Global Wine Ambassador at Pernod Ricard Winemakers

Our night started out with a variety of appetizer, including mille feuille of tuna spread, baked tartlet of Emmental cheese, and cream puffs. The bite size snacks were good, especially when you had Jacob’s Creek Sparkling Chardonnay Pinot Noir  to wash them down. I like the sparkly’s crisp finish and citrus flavour.

Steve Meckiff, the global wine ambassador at Pernod Ricard Winemakers, then told us about the story of St. Hugo wines, and how it rose to prominence for a brand that started in 1983, relatively young for this industry.

baked Norwegian salmon with George Wyndham Semillon Sauvignon Blanc 2012
baked Norwegian salmon with George Wyndham Semillon Sauvignon Blanc 2012

Our first course was baked Norwegian salmon presented on a robust lemon butter sauce. The fish is paired with George Wyndham Semillon Sauvignon Blanc – 2012.

I’ve always like semillon sauvignon blanc, with semillon giving it that extra fruity taste that goes very well with fish or poultry. The pairing is definitely spot on and  very easy to drink. The fish was expertly prepared and not overly baked either, almost as good as those prepared sous-vide.

crab meat chowder and a sorbet as palate cleanser
crab meat chowder and a sorbet as palate cleanser

Next we had crab meat chowder with Jacob’s Creek Reserve Chardonnay 2012. The chowder simmered in root vegetable and thickened with Idaho potatoes with a hint of aged cherry. I’m not so sure about the cherry part but the chowder was most excellent, something that I can have for breakfast at least twice a week.

The chardonnay has attractive aroma that pairs well with the chowder.

slow cooked grass-fed Australian lamb rack, St Hugo Barossa Shiraz
slow cooked grass-fed Australian lamb rack, St Hugo Barossa Shiraz

Our main course was the slow cooked grass-fed Australian lamb rack, presented with on a ginger and thyme infused sauce that was so irresistible. We tried the St. Hugo Barossa Shiraz 2010 as well as the St. Hugo Connawarra Cabernet Sauvignon 2010 to go with the red meat.

I like the Shiraz with the slightly spicier note, while the Cabernet Sauvignon will suit those who enjoys elegant fruit characters, toasty oak and long, fine tannins. You can’t go wrong either way.

KY, Latha, Evelyn, Dennis, and Steve Meckiff
KY, Latha, Evelyn, Dennis, and Steve Meckiff

It was certainly a most enjoyable wine and dine session, thanks to the good people at Millennium Associates and Pernod Ricard for the invitation. You can find St. Hugo’s wine at major wine retailers.

map to Las Carretas at USJ Taipan

Address:
Las Carretas
No 29 USJ 10/1F
47620 Subang UEP
Selangor

GPS: 3.047943, 101.583163
Tel: 03-5637 3058

Discuss : KY eats – St. Hugo Wines at Las Carretas, USJ

  1. Salmon… Chowder… Slurpssss!!!! You carry on with the wines, give me the food. LOL!!!

  2. Looks like you guys had a great night. Margaritas… mmm!

  3. That perfectly done lamb looks good, even better with some good wines!

  4. I wonder if the chowder is on the regular menu? I will love to have it again with the lamb!

  5. i count five glasses of wine in total! and all five sound delicious :D

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