Cono Sur Wine Pairing Dinner at Samplings on the Fourteenth

[Dining/ Wine]

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Kassey and I recently headed over to Samplings on the Fourteenth at Berjaya Times Square Hotel Kuala Lumpur for the Cono Sur Wine Pairing Dinner which was organised by Asiaeuro Wines & Spirits – the official importer and distributor of Cono Sur in Malaysia.

Cono sur Vineyards & Winery was founded in Chile in 1993 with a vision of producing premium, expressive and innovative wines that convey the spirit of the new world. The company distinguishes itself from other wine producers with the creative use of technology, orientation towards quality and respect for the environment. The name “Cono Sur” refers to the company´s geographic position, representing wines proudly made in South America´s southern cone, on whose western edge lies Chile and its renowned wine valleys.

Cono Sur expanded the boundaries of viticulture and winemaking in Chile, introducing widely unknown varieties to the country. They used innovation with what goes into the bottle, and also its packaging, starting in 1995, as they were the first winery in South America to use synthetic corks. In 2002, Cono Sur was the first Chilean winery to use screwcaps with aromatic white wines – the best closure to keep a wine young, fresh and oxidation-free.

From 2002 onwards, based on product performance, technical development and market response, Cono Sur shifted most of their Whites, Rosés and Pinot Noirs along with Reds intended for brief cellaring to advanced screwcap closures.

Cono Sur was born around the oldest Pinot Noir vineyards in Chile, and the first in the country to produce premium Pinot Noir, and also the first to export the variety. Producing Pinot Noir has been Cono Sur’s most exciting challenge, and it is the only variety present in all of their ranges.

Their Pinot Noir project started in 1999, with the aim of producing unique and expressive wine, while vinified according to the Burgundian tradition. From this same French DO comes Martin Prieur, an experienced Pinot Noir winemaker who has helped Cono Sur select Chilean terroirs and advised on optimum vineyard management.

The Cono Sur principal sharing about the wines and the vineyard

Kassey with gorgeous Monica Tindall from The Yum List

Chef Val of Samplings on the Fourteenth preparing the food

Appetizer – Carpaccio of Salmon

Pepper Terrine, Pickles with Citrus Dressing

Paired with the Cono Sur Reserva Especial Chardonnay 2016

This bright and clean chardonnay has a young greenish-yellow colouring and aromatic intensity with notes of orange blossom, citrus and pineapple. On the palate it is concentrated, fresh and voluptuous with well-balanced acidity and persistence. Enjoy fully with seafood , fish, white meats, cheeses, pastas, nuts, salads and spices.

The clean notes of the Chardonnay contrasted against the rich flavours of the salmon, while complementing the piquant flavours of the pickles and citrus dressing, keeping this dish fresh and appetising!

Warm Appetizer – Smoked Duck Breast

Polenta Cutlet with Mushroom Fricassee

Paired with the Cono Sur Reserva Especial Pinot Noir 2016

This bright and lively pinot noir is a beautiful ruby red. It displays intense aromas with notes of red fruits, sour cherries, raspberries and blackberries. On the palate is has a medium concentration and is round, smooth, balanced and very persistent. it is a versatile wine that pairs well with fish, poultry, duck & game and aged cheeses.

I would have preferred a more full-bodied red to go with the duck, however the pinot noir had enough structure to complement the smoked duck breast, imparting lovely notes of berries, adding a very nice balance to the dish.

Soup – Jerusalem artichoke Veloute

Chicken Quenelle, Green Oil

A very hearty soup that was not too heavy! Typical of Chef Val’s cuisine at Samplings on the Fourteenth.

Palate Cleanser – Citrus Sorbet

Entrée – Confit of Red Snapper

Cilantro, Tomato Jam with Fennel Coulis

Paired with the Cono Sur Single Vineyard Pinot Noir 2016

A clean, bright and intense ruby-red colour, this elegant pinot noir expresses notes of raspberry, sour cherry, plum forest berries and tobacco on the nose. On the palate it is juicy and full with smooth tannins and great acidity. A fine wine that is best accompanied by red meat, poultry, duck and aged cheeses.

I was quite surprised that a red wine was chosen to go with the snapper. However as it was a Pinot Noir, it wasn’t a heavily structured, full-bodied or spicy red, and thus was alright with the fish. I do however, still prefer my fish to go with a good white wine.

Main Course – Medallion of Rib Eye

Chilli Provencal, Sous-vide Vegetable with Own Jus

Paired with the Cono Sur Single Vineyard Cabernet Sauvignon 2016

A bright, clean and attractive ruby red, this cabernet sauvignon has an intense nose with good typicity. Aromas of red fruits such as berries and plum with well-incorporated hints of ash and tobacco are present on the nose. On the palate is has great concentration with smooth, full and persistent tannins. A wine with great balance, acidity and persistence to best accompany red meat, cheeses and bread.

This was simply a beautiful pairing! A perfectly cooked rib eye, paired with the Cabernet Sauvignon which was robust enough to complement the meat, yet balanced as not to be too overwhelming. This was definitely my favourite pairing of the night!