Bremerton Wine Dinner at Beach St Bistrot, Georgetown, Penang
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Recently, AsiaEuro Wines & Spirits brought the Bremerton Wine Dinner to the heart of George Town, Penang. Guests were entertained for an evening’s degustation featuring modern European cuisine paired with Bremerton wines.
Bremerton Wines & Bremerton Vineyards are part of the Willson family owned company. The winery located in Langhorne Creek in South Australia (sitting on the rich soil of the Bremer River flood plain) is known for crafting wines that beautifully reflect the region’s terroir. For the past 17 years Bremerton Wines has been awarded the James Halliday 5 star rated winery which ranks in the top 5% of all Australian Wineries.
Held at Beach St Bistrot By David & Brian Chin, the dinner featured a specially curated 6-course bistro menu with Asian influences paired with red and white South Australia wines. Talking us through the process of tasting was Winemaker Rebecca Willson and General Manager, Lucy Willson. The Wilson sisters focuses on the family’s collection of Cabernet Sauvignon, Shiraz, and Verdelho.
The running order for the evening was Bremerton Mollie & Merlec Verdelho 2020, Bremerton Matilda Plains White 2020, Bremerton Signature Coulthard Cabernet 2020, Bremerton Signature Selkirk Shiraz 2020, and Bremerton Walters Reserve Cabernet Sauvignon 2016.
(L – R) Rebecca Willson (Winemaker, Bremerton Wines) and Lucy Willson (General Manager, Bremerton Wines)
The Willson sisters with David Chin and Brian Chin
For a start, our senses were treated with the Grilled Corn followed by the deeply-rich Bone Marrow. We were advised to slather on the bone marrow on to the homemade sourdough, then topped with some herbs.
The duo of starters were paired with the Bremerton Mollie & Merlec Verdelho 2020, a white wine named in honour of the Wilson sisters grandmothers Mollie and Merle.
An exclusive method is used to produce this wine. Made using free run juice with little to no pressure being applied by the press to the grapes; the wine brimming with high concentration of fresh and bright flavors, paired wonderfully with the well charred starters.
Grilled Corn, and Bone Marrow
Bremerton Mollie & Merlec Verdelho 2020
Next, we were presented with the snack plate with a melange of freshness – Spanish Tuna, Alaskan King Crab and Oyster (Irish Gallagher). Accompanying the dish was the Bremerton Matilda Plains White 2020. The white wine made from a combination of Sauvignon Blanc and Verdelho grapes was enjoyed for its upfront zestiness and refreshing finish.
Snack plate of Spanish Tuna, Alaskan King Crab and Oyster (Irish Gallagher)
For the first entree, we indulged in the Seared Foie Gras with Melba toast, berry salsa, and beetroot jus. The foie gras was nicely seared on the outside and soft within, and the contrast between it and the condiments was especially pleasing.
The foie gras was paired with the Bremerton Signature Coulthard Cabernet 2020, described by the distillery as a red with beautiful dark fruit ripeness, and supple tannin.
Bremerton Signature Coulthard Cabernet 2020
Seared Foie Gras
The next entree was the Beef Marmalade Croquette, with slow cooked beef wrapped inside a soft and pillowy croquette served with shallot marmalade. For pairing, the Bremerton Signature Selkirk Shiraz 2020 was chosen for its soft supple tannins, and its distinctive pepperish aroma, spice and dark fruits.
The dish was followed by a sorbet. Made with lime and bergamot, the cleanser was punctuated by intensely citrus flavor with burst of sour zing.
Bremerton Signature Selkirk Shiraz 2020
Beef Marmalade Croquette
Lime and Bergamot Sorbet
As for the mains, there is a choice between the Roast Rack of Lamb and Mayura Station Full-Blood Wagyu Beef Steak prepared using the Mibrasa oven. I opted for the latter which has pieces of Oyster Blade steak cooked slightly more than medium rare, topped with flaky salt and served with salad and wasabi. The presentation of the dish was rather simple but the fine marbling of the meat and the way it was coal grilled was perfectly tender and with clean smoky flavor, making it a truly memorable steak.
When it comes to the wine pairing, everyone was blown away with the Bremerton Walters Reserve Cabernet Sauvignon 2016. According to the Wilson sisters, Walter was their grandfather’s name, and the Walters Cabernet is a bit of a family favorite. Matured in French oak barrels, the red wine with an ABV of 14.5% offers intense fruit flavors and good tannin structure. On the whole, it is simply delightful, indeed a great wine for cellaring.
Mayura Station Full-Blood Wagyu Beef Steak
Roast Rack of Lamb with pomme puree, seasonal vegetables & jus
The evening ended nicely with the cheese dish of Truffle Brie & Honeycomb. The rich creamy baked brie with delicate notes of truffles on flatbread crackers, with honeycomb drizzled on top, put many in truffle cheese heaven.
Truffle Brie & Honeycomb
The Bremerton wine pairing evening was happy drinking, and happy memories. We appreciated what was in our glass and the good plates of food. Looking forward to sampling more from this wonder winery in the future!
Beach St Bistrot
240 Lebuh Pantai
10300 George Town
Penang
Mobile: 018-208 8171