April 30th, 2013 [Tuesday]
let’s start this post with a photo of ME!
statement necklace: gift from BlabberBee
heels: Charles & Keith
Eastern & Oriental Hotel has recently successfully hosted the grandiose Bordeaux (\bor-ˈdō\) Rendez-vous 2013 which united some of the most prestigious Bordeaux Estates and all the Bordeaux lovers around South East Asia.
Bordeaux Rendez-vous 2013 was held in 4 countries, at 5 cities over the span of 10 days. and after Singapore & Bangkok, Penang was the third city this event was held at. and after tonight, the Chateau (\sha-ˈtō\) owners are flying to Jakarta & Bali next!
it was an exclusive event where 150 guests from the high society all gathered at the Macalister Room (5th floor of Victory Annexe) with the privilege to savour 26 types of Chateau from different appelation in France.
we started the night with Conti Neri Prosecco. this sparkly is light and refreshing with a little bit of creaminess and finishes clean and dry.
love the table setting. and i know how to diy my own candle holder next time
26 bottles of wine lined up handsomely to pleasure our palates that night.
everybuddy please meet Mr Aymar de Baillenx, the president of Chateua Beychevelle. each Chateau owner was appointed at each table, and it’s our pleasure to have Mr Aymar with us that night.
Mr Aymar enlightened us more about his chateau, over the sips of his wine.
according to the legend, ships passing in front of the château lowered their sails as a sign of respect to Jean-Louis Nogarent de La Valette (such long name =.=), the the Governor of Guyenne and an admiral of the French navy then. that’s how the name Beychevelle derived from i think, meaning lowered sails, as reflected in the chateau emblem. this depicts the ship with a griffin (the guardian of Dionysos’s wine crater in Greek mythology) on the prow. and hence Chateau Beychevelle was named 龙船庄 in Chinese!
wine, is a way of communication, where it unites us, although we are from different geographical region, different cultural background and different skin colors (Aymar de Baillenx, 2013).
i also asked him, what defines a good wine, to which he answered, “a good wine is a wine i like”.
which i couldn’t agree more!
you know i am not really an atas girl, but i’ll try to decipher the wine flavour as properly as i could :/
Chateau Beychevelle 2003, this dark ruby-colored wine is berry fruity with firm tannin and firm acidity, best paired with.. strong-flavoured food, for example, red meat, cheese and even spicy food (i’m not talking about Sze Chuan kind of spicy), least desired with seafood.
here’s another shot of Mr Aymar with moi!
i also got to sample some other wines that night.
Château Leoville Poyferre 2003, the most expensive wine among them, pitch dark in colour, rich with dark fruits and deep depth with an edge of tannic.
Chateau Guiraud 2001, golden yellow in colour (yes it’s a white!), strong note of honey, pineapple and apricot resulting in lots of sweetness! finishes wonderfully! i call it a lady’s wine
other than wine, we had a glorious buffer spread prepared under the skilful hands of Chef Peter to be paired with the wines!
salad & pasembur.
didn’t had any of those, our table’s guest ate so little, both Ken & i were the two glutton of them all :/. so we kinda limit ourselves, must behave, kenot act as if we were bumpkins :/
sushi & popiah
i had two portions of the sushi! would love to see some sashimi though!
the dishes i adored the most and had a few serving of were
Fried springy Squid, Fresh Tomato, Tamarind Juice
Whole Roasted Duck with Orange Ginger Sauce – i can’t resist duck and this duck is so succulent and fragrant!
Sauteed Prawn, Coconut, Onion, green Chilli – it’s a hit among our table! Ken LOOVED it too! but i don’t usually eat crustacean dish outside cos lazy to deshell :/ but Ken’s berry gentleman he let me had half of his deshelled prawn =.=
Stir Fried Mixed Vegetables with Glass Noodles , Coconut, Prawn – it’s creamy and rich!
cheese spread. wine & cheese is almost inseparable!
dainty exquisite dessert to end this delightful dinner
another unforgettable dish of that night was this Creme Brulee. the crisp caramel layer contrast with the mushy custard, so goood
and a group photo of the bloggers attended. i think you should have known who are they, all famous Penang bloggers except me :/
last but not least, thank you to E&O Hotel for extending the invitation! <3