Winemakers Dinner Strikes Perfect Harmony
By Kwon Mee-yoo
Staff Reporter
Hyatt Regency Incheon presented a ``Three Chateau Winemaker's Dinner'' featuring three of the finest Bordeaux winemakers and three exquisite Hyatt chefs last Friday.
The three winemakers ― Hubert de Bouard de Laforest of Chateau Angelus, Jean-Guillaume Prats of Chateau Cos D'Estournel and Gildas d'Ollone of Chateau Pichon Longueville Comtesse de Lalande ― are from different parts of Bordeaux. By working together, the three of them offer chances to appreciate the difference between wines from different regions.
These wines are so-called Super Second wines, which are officially classified as second growths but said to have equivalent quality to the first growths, the finest of Bordeaux reds.
The winemakers believe Korea is ``one of the best future markets'' and felt warmly welcomed as they visited here for the fifth time. ``I think Korea is one of the countries in Asia with the strongest interest in French culture, architecture, music, fine dining and wines,'' Prats said.
To match the three winemakers, the hotel invited three more Hyatt chefs ― Mirko Agostini of Hyatt Regency Incheon, Stefano Di Salvo of Park Hyatt Seoul and Roger Habermacher of Hyatt Regency Jeju. Habermacher is a former chef who currently serves as general manager on Jeju.
The grand hall of the hotel was decorated in black, highlighting the wine bottles standing on one side of the wall and an impressive open kitchen on the other.
In the kitchen, the three chefs prepared dinner to match the subtle tastes of the wines. The winemakers gave total control of the dishes to the chefs and did not interfere with their creations.
During the meal, the winemakers introduced each of their wines and stopped by every diner's table.
The dinner started with white Dutch asparagus ragout with warm crayfish and lobster medallions in ginger broth. The dish was matched with Goulee Blanc 2005, a refreshing white wine of Cos d' Estournel.
Ballotine of pheasant with spinach and ricotta cheese with straw potato and sabayon sauce was served with a Le Carillon De l'Angelus 2005, the second wine of Angelus, while salmon tortelli with duck liver, truffle emulsion and apple crumble paired with a Les Pagodes De Cos 2005, the second wine of Cos d' Estournel.
Maximizing the mix of the food and wine, Chef Di Salvo presented roasted sea bass with teriyaki glaze and shallot mushroom, braised fennel and green beans served with Chateau Cos D'Estournel 2000. Chosen as the No. 2 wine of the year by Wine Spectator magazine, it is powerful, intense and exotic with a bouquet of pepper. The ``masculine'' wine went well with the strong taste of the teriyaki glaze.
The next was organic baby chicken breast with morel, leeks and green pepper corn sauce by Chef Agostini matched with a Chateau Angelus 2003. Chateau Angelus is famous for its velvety, silky taste with higher portion of Cabernet Franc. While fresh and minty, the wine maintains a good balance in taste, flavor and aroma.
Chef Agostini also prepared the last main dish, the beef tenderloin with potato mousseline and roasted cherry tomatoes, plum compote and espresso sauce paired with Chateau Pichon Longueville Comtesse De Lalande 2003. This wine is more feminine among the three chateaus, which is more delicate and subtle with a fruity flavor and silkiness. The wine and beef were in perfect harmony with the accent of the espresso sauce.
The French blue cheese parfait with grape chutney, pecan and honey nest was presented with a Reserve de la Comtesse 2004, the second wine of Pichon Longueville Comtesse De Lalande.
Finally, the long dinner was wrapped up with a beautiful dessert salon by chef Agostini.