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Jacob’s Creek has a bit of a special place in my heart, for the fact that one of the first wine events I’ve ever attended back in 2009 was hosted by this very brand, so when I got the invitation for Jacob’s Creek Double Barrel Wine Dinner last month, I immediately made plans to be part of the launch.

Jacob's Creek double barrel wine dinner, the menu
Jacob’s Creek double barrel wine dinner, the menu

The introduction for this special Double Barrel blend was held at Eight Gourmet Gala, with a rather big set up attended by media, celebrities, and people who has a bit of online real estate such as yours truly.

Brand Ambassador, Jenny Rothenberg was also present to explain what this whole “double barrel” is all about.

To put it simply, the wine (Double Barrel Shiraz & Double Barrel Cabernet Sauvignon) is matured traditionally in French and American oak barrels, before finishing it in old whiskey barrels, giving them a more complex palate.

pan seared French foie gras, with Jacob's Creek Pinot Noir
pan seared French foie gras, Jacob’s Creek Double Barrel Shiraz

Anyway, to the dinner.

We started out with pan seared French foie gras, paired with Jacob’s Creek sparkling chardonnay pinot noir, the citrus and toasted cashew flavors of chardonnay marrying the fresh bread crust characteristic of pinot noir complimented the richness of pan seared foie gras perfectly. Most certainly a good start to the night.

white truffle pumpkin potage, wine barrel vs whisky barrel
white truffle pumpkin potage, wine barrel vs whisky barrel

Second course was the white truffle pumpkin potage, a thick soup that tastes like a blend of pumpkin with a hint of white truffle, which, to be honest, was not particularly very exciting for me. It was OK, but not among the best soups I’ve tried.

smoke turkey drumstick w/ Jacob's Creek Double Barrel Shiraz & Reserve Shiraz
smoke turkey drumstick w/ Jacob’s Creek Double Barrel Shiraz & Reserve Shiraz

Next came the entree of smoke turkey drumstick, we had it with Jacob’s Creek Double Barrel Shiraz and Jacob’s Creek Reserve Shiraz. I thought the meat was handled very well, tender, juicy, and extremely smokey to a point of being spicy, which may not suit everyone, I liked it though.

That complimented the sweet red fruits & dark chocolate palate of Shiraz well. The direct comparison between the two Shiraz showcased differences due to additional treatment of finishing the wine in whisky barrel. Most agreed the double barrel version is a tad smoother.

pan seared Wagyu - marbling grade 9 with Jacob's Creek Double Barrel Souvignon
pan seared Wagyu with Jacob’s Creek Double Barrel Cabernet Souvignon

Then came my favorite dish of the night – pan seared Wagyu (marbling grade 9). The meat is done medium rare with very little distractions in terms of finishing. It was positively satisfying, with Jacob’s Creek Double Barrel Cabernet Souvignon doing an excellent job as accompanying side kick. A good red with a fine piece of meat never disappoint.

poached lobster with truffle garlic oil
poached lobster with truffle garlic oil

Another option for main was poached lobster with truffle garlic oil, a fine looking dish but unfortunately suffered slightly from being overly cooked in this instance. The seafood would have served as a good companion to the Cabernet Souvignon otherwise.

premium chocolate & French macaron for dessert
premium chocolate & French macaron for dessert, bok & sycookie

We ended the night with a simple dessert of chocolate & French macaron, a sweet ending to a pretty special night hosted by Jacob’s Creek. Looking forward to the next event and thanks for the invite!

map to Sunway Pinnacle Annexe

Address:
Eight Gourmet Gala
Suite G-01, Ground Floor,
Pinnacle Annexe, Bandar Sunway,
47500 Subang Jaya, Selangor
GPS3.070381, 101.609452
Tel017-948 8684

 

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