Great to be part of such a wonderful event, organised by East End Cellars our 2013 Pinot Noir was superbly matched with chef Nic Watt’s Duck Dish and I couldn’t have agreed more. The gentle delicate flavours and subtle smokey finish of the Pinot was a clever choice for the Duck.
Asian in theme we were matched with the main course, which although largely represented with a Kangaroo Island presence, sommelier Duncan Vent insisted that the Adelaide Hills wine region have a voice and in particular the Piccadilly Valley with its hand-crafted cool climate wines – Pinot Noir country.
The duck, a beautiful Mick Durdin aromatic duck leg confit served with potato galette, pickled red onion, hazelnut, lime and hoisin vinaigrette. A perfect combination for a balmy Autumn night.
Looking forward to working again with Tasting Australia and supporting great food with great wine.
On a side note, although chef Victor Liong wasn’t matching his dishes to our wine at Tasting Australia, he saw great potential for future combinations as he, “loved the haunting tones and beautiful length”.
Much thanks Victor.