Celebration of Chardonnay, Park Hyatt
If there’s one thing I know about wine it’s that there’s an entire world of wine knowledge out there that I have absolutely no idea of. I’ve a terrible palate, a weakness for sweet candy like wines and couldn’t tell the difference between a Chardonnay or a Sauvignon Blanc. We’ve been invited to a Celebration for Chardonnay at the Park Hyatt and I think it’s time I’ve broaden my horizons a little with a little wine variety.
Like many girls I suspect, I’ve dipped my toe into the wine world slowly starting from cloying sweet dessert wines to the tamer Reislings but have always avoided the more ‘Adult’ Chardonnay associating it with the overtly heavy tasting white wines my parents were always drinking. I’m happy to say that the selection of wines presented with dinner have put me opened the Chardonnay door just that little bit more for me.
Left: Seppelt Salinger Pinot Noir Chardonnay 2006, Right: Anna Pooley
Anna Pooley is our hostess tonight and she’s clearly passionate about wines. It’s interesting hearing her talk about wines coming in and out of fashion, with the Chardonnay peak occurring back in the 90′s and how just like fashion IT’S BACK! Things start off easily enough with a flute of bubbly, the carbonate makes my nose tickle but it’s subtle enough for me to enjoy its lightness.
Local cow's milk burrata with vine ripened tomato and Lakelands olive oil, Paired with Seppelt Salinger Pinot Noir Chardonnay
Dinner tonight is a 6 course affair and will gradually take us through the Chardonnay world. Our first dish is strangely enough, a cheese one which features a cheese which I’ve never heard of or tasted. The Burrata is a revelation, a layered mass of beautifully fragile cheese paired with the sweet tomato, it’s a subtle dish which pairs well bubbly wine.
Lightly grilled tuna with green beans, olives and crisp potato, paired with Rosemount Diamond Label Unoaked Chardonnay 2009
Our next dish is the grilled tuna, a beautifully plated dish which in the end is overpowered by the seemingly tiny slices of red onion. The poached quail egg and green beans make for lovely colours, but the final combination is a little confusing.
Our paired wine is the Unoaked Chardonnay, the unoaking referring aging process with the wines allowed to age in older barrels or stainless steel containers meaning the wine will pick up less of the flavours from the barrel – resulting in a clean, fruity flavour. The result is a beautifully clear fruity wine which is easily my favourite of the night.
Toasted fregola cooked as a risotto with Australian scallops and puffed pork, teamed with Rosemount Show Reserve Robe 'Cool Climate' Chardonnay 2009
We’re moving onto the cool climate wines now, the climate change giving the wine a tarter taste with a lower alcohol content. The tartness is immediately apparent in the aftertaste of the wine, it’s much more like the wines I’ve had in the past but tartness is balanced well.
As for the risotto… My dislike of risotto is so well-known that I have Helen, Suze and Squishies all smirking at me at one point pointing at the menus. I’m determined to keep trying and the fact that the risotto contains Scallops, one of my favourites has me in a quandary – sadly this wasn’t the risotto to turn me. The fregola is an interesting choice for the risotto but the nutty grains are a little too al dente for my tastes.
Barramundi fillet with poached leeks, celery, smoked oyster emulsion, paired with Heemskerk Coal River Valley Chardonnay 2008
Our last paired dish the Barramundi, the fish is cooked nicely with the flesh falling apart at the touch of the fork, the poached leeks and celery match well with a more subtle flavour serving to accentuate rather than overwhelm the fish.
The Heemkerk Coal River Valley Chardonnay is the closest to Anna Pooley’s heart, being from the region that she grew up in it’s also the smallest vintage, being a single vinyard wine it’s production is limited to 500 cases a year and sold primarily to restaurants. The enjoyment at the table is immediately evident, the flavours are complex with a finishing tartness, the perfect way to finish off the selection of wines.
Slow roasted lamb saddle with lemon potato and spring vegetables
We’re onto the red meats now and what a dish it is, gloriously pink in colour and rested perfectly with all the juices retained in the cuts – a tender bite of meat with servings of potato and deliciously bitter mini radishes.
The wines have been flowing freely all night and conversations at the table are varying wildly, I find myself bemoaning the lows of the Twilight series while simultaneously trying to convey the awesomeness which is True Blood. Anna is seated just to the left of Helen and I and is more than happy to answer any questions we put to her, I’m amused to learn that the Rosemount Traminer Reisling which my aunts adore and buy by the case is actually one of the harder wines to produce.
Vanilla creme brulee with rosemary sorbet
The eggy creme brulee is a clean way to end the meal, curiously served sans ramekin it has me yearning for a mini torch blaster to give it that tiny kick more of crisp topping which you so look forward to in a creme brulee. I suspect and this dish confirms that I have absolutely no palate for herbs, the sobert merely tastes sour to me while Helen is overwhelmed by the rosemary!
One last shot for the night
I can’t resist and one last photo before we leave for the night, our dining room has been showcasing the Opera House the entire night but I’ve been seated with my back to the entire show! It’s a gorgeous view indeed and a fitting way to end the night.
Eatshowandtell was a guest of Hausmann Communications at the Chardonnay Celebration Dinner at the Park Hyatt.
Park Hyatt Hotel Sydney
7 Hickson Road,
The Rocks, Sydney
Ph: (02) 9256 1661
Web: http://harbourkitchen.com.au/
Author
By Minh
Minh is a food, photography, tv loving girl who on occasion likes to think that she can cook. I can't hold my drink for what its worth and have an unhealthy obsession with green tea products.
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This article was written on 20 Apr 2010, and is filed under Dinner, Events, Modern Australian, Sydney, CBD.
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Love the pic of the Opera House and your shots turned out so well. I wouldn’t underestimate your wine knowledge – you were obviously paying attention throughout the evening!
.-= Helen (Grab Your Fork)´s last blog ..Park Hyatt Sydney chardonnay tasting dinner =-.
the burrata was so good oh gawd i want to go back just for the cheese!
.-= chocolatesuze´s last blog ..Park Hyatt Chardonnay Dinner and bringing your manners to the table =-.
im a bit wary of doing tasting menus with wine nowaday as the last 2 times I have had more misses than hits..
the chardonnay night was the first time that ALL wines paired perfectly with the dishes. such an eye opener!
my image of heavy, bubbly, bold and woody chardonnays has gone out the window. never did i know that they could be so fruity and light. to be honest, i liked all of these chardonnays more than say, an oyster bay sauv blanc.
Boo to you and your awesome cameras and mmm burrata
Final shot is win.
I’ve already said enough about this event, I think.
.-= The Ninja´s last blog ..30 Days of Home and Entertaining =-.
[...] may not be as eloquently spoken as some other foodbloggers, be as photographically adept as others or just be plain awesome as others but as a foodblogger, my [...]
Very niceeeeeee =D
.-= The Shooter´s last blog ..Chardonnay Dinner at Park Hyatt Redux =-.
Wish I could take photos like that, they look fantastic, although surprising you didn’t turn the O.H. 1 degree clockwise.