Fit for a connoisseur
This month, St. Regis Macao’s The Manor is launching monthly wine dinners known as The Connoisseur’s Table. French wine connoisseurs will be thrilled in May with the RhÙmantic Bistronomy Wine Dinner, celebrating the 13th edition of French GourMay. Karen Gaignon from East Meets West Fine Wines will be introducing a varied range of premium wines from Paul Jaboulet Aîné Winery which pairs with the dishes by Executive Sous Chef Michele Dell’Aquila.
The festival features Côtes du Rhône and Côtes du Rhône Villages wines to illustrate gastronomy and the excellence of French regional products. Paul Jaboulet AÓnÈ has been a part of the Rhône Valley wine industry for two centuries, beginning with a small plot of land on the hills of Hermitage, before expanding throughout the region. Today, it encompasses more than 100 hectares of vineyards making wines from the northern and southern Rhône, including Hermitage, Crozes-Hermitage, Châteauneuf-du-Pape, Condrieu and Cornas.
Six-course wine dinner at The Manor showcases remium wines from Paul Jaboulet Aîné winery starting with Paul Jaboulet AÓnÈ ParallËle 45 Blanc, one of the most recognizable Côtes du Rhone white wines, which is hand-picked and fermented at low temperature. WIth the fragrance of white flowers and APRICOTS, it is well-balanced on the palate. Another highlight is the Paul Jaboulet Aîné Les Jumelles. A single variety red wine aged for 12 months in French oak barrels, which imparts fresh floral notes and black olives on the nose, velvety richness with earthy notes on the palate, an ideal match with beef and mushrooms. Lastly, guest can taste the renowned sweet fortified wine of the region, Paul Jaboulet Aîné le Chant Des Griolles, a Muscat Beaumes de Venise infused with aromas of exotic fruits, revealing a rich and dense balance of its uniquely sweet flavor profile.
Each wine was meticulously selected to pair with the menu crafted by Executive Sous Chef Michele Dell’Aquila. Prepare to be captivated with gourmet delights such as Noix De Saint Jacques paired with one of the Louis XIV favorites, the finest asparagus from Loire valley, Frederic Poupard asparagus. For main course, Charolais beef le Pithivier is topped with Rougié foie gras and mushrooms encased in a buttery homemade puff pastry to accentuate the unique flavors of each ingredient. And for the perfect finale, also a renowned favourite of Louis XIV, is the Chocolaterie de LíOpÈra de Olivier de Loisy with white chocolate mousse, red berries and vanilla.
