Restaurant Atelier, Glebe Point Road, Sydney
Tasted Wednesday, April 3, 2013 by chatters with 287 views
Dinner organised by Annandale and Five Way Cellars to try the wines of Chateau Mont-Redon.
Not fussed by this one...
Matched to Raw Yellow Fin Tuna with seared Veal Loin, Yuzu & White Soy Dressing, Pickled Pine Mushrooms.
the Mont Redon Blanc Cotes du Rhone came the closest to a true match.
For pure drinking the Mont Redon Chateauneuf du Pape blanc was may favourite
Smoked Milly Hill Lamb Rump, Baby Turnips & Radish, Broccolini, Sweet Corn Puree
Everything kind of worked with this. The structure of the CndP was very good, and the funkiness of the Cotes du Rhone also worked. The Lirac was a bit more new world but still worked okay.
Roasted Partridge, Cured Pork Belly, Charred Cos, Swede Puree
The 2000 was not good - riddled with volatile acidity - which was a great pity and, as they only had a single jeroboam there wasn't really any way back.
the 81 and the 71, especially the latter, worked really well with the food and still had enough stuffing to stand up to, for instance, the cured pork belly.
Creme Caramel - but with a soft caramel topping rather than a fired glaze.
The Marc didn't really work with this unfortunately...a simple cheese platter might have been better or even tarte tatin...
Very good tasting. Had a chat to the winemaker which was nice - he mentioned that, wherever possible, they like to co-ferment everything which struck me as rather interesting. The wines were pretty good as well.
Over here it's very rare to get an opportunity to try wines this old so this was a real treat.