To mark the splendid occasion, we opted for a food and wine paring at well regarded Sage restaurant at Canberra’s Gorman House in Braddon.
The degustation menu is on the left hand side. Each course was accompanied by a specially selected wine which complimented the style and flavour of the dish.
Although being petit portions, each dish was rich and extremely tasty. The chef did an amazing job in parcelling not only exotic and rich flavours, but also textures as well.
Our sommelier for the evening was very well educated in the art of wine pairing and took us on an excellent adventure from old world to new world vines.
We had some very surprising (but rewarding) combinations including some surprises from Spain and Italy.
You can find below pictures from the evening, including the wine which was paired to each course. I did not take specific tasting notes, but I will provide my insights where possible.
Course 1 – Truffle infused egg with parmesan wafer
Course 2 – Chestnut Soup (not pictured)
2012 Nick O’Leary (Canberra, ACT)
Course 3 – Evo poached ocean trout
2010 Vinos & Biaxas Gallegaes ‘Miudino’ Albarino (Rias Biaxas Spain)
Course 4 – Cider braised pork belly
2005 Coombe Farm (Yarra Valley)
Course 5 – Snapper
2010 Borgo Bello Montepulciano D’Abruzzo (Cerbaia, Italy)
Course 6 – Duck
2010 Koltz (McLaren Vale, South Australia) “The Etruscan”
65% Sangiovese/25% Cabernet/10% Shiraz
Course 7 – Apple & caramel
2010 Lark Hill (Canberra, ACT)
Course 8 – Chocolate & avocado fondant
N/V Pfeiffer (Rutherglen, Victoria) Topaque (Fortified)