Recently years, you can see that the demand for champagne had increase tremendously especially now in club you can see there are alot people do showering or what they call champagne shower. No doubt that when comes to champagne, alot people would go crazy about it. Well, this round is slightly different as Moët & Chandon, is celebrating the launch of Moët & Chandon’s Grand Vintage Rosé 2006 at Wai’s Kitchen at Starhill.
We were also brought here together for Gourming Workshop whereby we will be divided into a group of four then we are given freely to cook out 2 dishes to pair with both the champagne.
Here are the tasting notes for both the champagne.
Was also a pleasure to meet the winemaker from the luxury Champagne house Moet & Chandon – Elise Losfelt.
Before we start, Chef Wai demonstrate to us on a dish which is simple yet can pair with the champange easily.
I felt excited when we were brought to our stations accordingly. Felt like you are in a mini MasterChef Series where all the ingredients had already prepared and what you need to do is just to pair and cook wisely.
Then Elise taught us on smelling the ingredients, let your mind interprete it slightly then you will know what are the other ingredients you going to mix with.
Chef Wai bring us through kitchen safety then we are kicking off our mini challenge with the rest of the 3 teams as we are in team 4. Our task was to prepare two dishes to pair with each of the champagnes.
First bottle to be presented as we were taught on the drinking method and also the character of it which is Moet & Chandon Rose Imperial, is the most extrovert and seductive expression of the Moët & Chandon style. It reflects the diversity and complementarities of the three champagne grapes and the richness of the region’s best vineyards
Its actually a simple drink to go along with as its very light and fruity. Girls will definitely love it. As the champange is pretty light, we have the thought of pairing it with seafood will effeminately be alright.
First combination we come out with is Pan Fried prawns in Salad follow by pan fried scallop with fruits and mustard sauce.
Next bottle is most of us are eyeing on. One of the reason is :
The House’s 40th vintage Rosé, Grand Vintage Rosé 2006 is a mature and generous wine. Initial notes of biscuit and spice bread preceding aromas of cherry, prune and damson plum enriched by botanical nuances of wild herbs, rosemary, saffron and dried rose petals, along with resinous, saline-inflected finish, come together to make this champagne a powerful, expansive, gracious wine.
AS we find the taste is slight heavy and aromatic, we thought of cooking a simple smoked duck with pan fried mix fruits, finish with mascarpone dipping sauce. The flavour of smoked duck surely pairs well with the chapange as it does bring the aroma up, then the mix fruits is something to do a mini closing with little sweet end. Guess what? Team 4 won this round with their food as it pairs well with the champagne.
Follow by fried chicken with basil leaves as it has slightly spicy end, whereby its cook along with black pepper and also mini little spoon of chili powder.
At the end of our cooking session, Chef Wai presented his four best canapés to be paired with the two champagnes variants before the floor was opened to a short Q&A session with Elise Losfelt and Master Chef Wai.
To get your hands on this great collection or festive celebration, where Moët & Chandon’s Grand Vintage Rosé 2006 is only available via order through Moët Hennessy Diageo Malaysia. Do not worry when and where can you get it as it is now officially launched in Malaysia on October 29 2014,