{"id":7977,"date":"2016-09-18T12:45:50","date_gmt":"2016-09-18T04:45:50","guid":{"rendered":"http:\/\/primer.com.ph\/blog\/?p=7977"},"modified":"2016-09-23T10:10:44","modified_gmt":"2016-09-23T02:10:44","slug":"an-award-winning-wine-dinner-with-wolf-blass","status":"publish","type":"post","link":"https:\/\/primer.com.ph\/blog\/2016\/09\/18\/an-award-winning-wine-dinner-with-wolf-blass\/","title":{"rendered":"An award-winning wine dinner with Wolf Blass"},"content":{"rendered":"

A Friday night of food, merriment, and award-winning wine had everyone asking for more at the recently concluded Wolf Blass Wine Dinner<\/strong> held at the Glasshouse, New World Makati Hotel.<\/span><\/p>\n

Leading Australian winery Wolf Blass, a 3-time Red Winemaker of the Year awardee at the International Winemaking Challenge, gave everyone fantastic food, wine, and company that made Friday, September 16 a night to remember.<\/span><\/p>\n

On hand for the wine dinner was none other than Wolf Blass\u2019 Chief Winemaker Chris Hatcher, a man who\u2019s been with Wolf Blass for almost 30 years. He talked about how Wolf Blass has been consistently good when it comes to their wines.<\/span><\/p>\n

\"chris-hatcher\"<\/p>\n

CHIEF WINEMAKER CHRIS HATCHER not only talked about wine, he also talked about Wolf Blass and how they\u2019ve become one of the best winemakers in the world.<\/em><\/p>\n

\"amanda-gorely\"<\/p>\n

AUSTRALIAN AMBASSADOR AMANDA GORELY congratulated Chris Hatcher and Wolf Blass for winning the Red Winemaker of the Year award at the International Winemaking Challenge held in London last July 2016.<\/em><\/p>\n

\u201cOur founder and owner, Wolf Blass, made wine fun but made sure it was still high quality. He believed that wine should be ready to drink from the moment it\u2019s sold,\u201d said Hatcher during the opening of the wine dinner.<\/span><\/p>\n

Known for their colored labels and the eagle, Wolf Blass has been loved the world over because it wasn\u2019t hard for anyone to find a Wolf Blass wine for them. \u201cWe also used colored labels with our signature eagle to make everything simpler. You may forget the kind and brand of wine you had last night, but you\u2019ll remember it\u2019s color and the eagle, which are synonymous with Wolf Blass,\u201d he added.<\/span><\/p>\n

Wolf Blass wines were split into 6 colors:<\/span><\/p>\n

\u2022 Red \u2013 entry-level wines that were simple, soft, and easy to drink<\/span><\/p>\n

\u2022 Yellow \u2013 the most popular line; a bit more diverse, involves more of the winemaking process<\/span><\/p>\n

\u2022 Gold \u2013 Chris Hatcher\u2019s preferred line; a big jump, going more into regional wines<\/span><\/p>\n

\u2022 Grey \u2013 historic wines, the original Wolf Blass signature wines<\/span><\/p>\n

\u2022 Black \u2013 award-winning iconic wines, today\u2019s premium Wolf Blass wine<\/span><\/p>\n

\u2022 Platinum \u2013 highest priced, made from a single vineyard<\/span><\/p>\n

For one Friday night, Filipinos got to enjoy the whole range of Wolf Blass wines, save for the Platinum line, with food prepared by Australian chef Robert Davis. Great food paired with great wine never goes out of style, and Chef Robert did not fail to impress.<\/span><\/p>\n

\"chef-robert-davis\"<\/p>\n

FROM ONE AUSSIE TO ANOTHER. Chef Robert Davis brought justice to all the wines with his delicious 5-course dinner.<\/em><\/p>\n

\"food-collage\"<\/p>\n

A DINNER TO REMEMBER. From top left to bottom right: roast pigeon breast with confit leg, pan-seared scallops with veal sweetbreads, John Dee tenderloin, and poached pear and Jared pumpkin pie.<\/em><\/p>\n

The 5-course menu had everyone gripped from start to finish. It all began with pan seared scallops, veal sweetbreads, Fava beans, and Chanterelles with truffle foam paired with an amazing 2015 Yellow Label Chardonnay.<\/span><\/p>\n

Up next was a succulent pressure slow-cooked Berkshire pork belly with celeriac and Armagnac prunes paired with a stunning 2012 Barossa Gold Label Cabernet Sauvignon, which, according to Hatcher, \u201cwas a good Sauvignon from Barossa as the graves were really good that year.\u201d<\/span><\/p>\n

Things stepped up a notch with a roast pigeon breast and confit leg on a bed of red onion marmalade, Pomme fondant and micro cress salad paired with a 2010 Mclaren Vale Grey Label Shiraz. \u201cThis used to be our brown label, and it\u2019s one of our most popular wines,\u201d said Hatcher as they were serving the Shiraz.<\/span><\/p>\n

\"wine-collage\"<\/p>\n

THE TRUE STARS OF THE SHOW. On the left is the 2010 Mclaren Vale Grey Label Shiraz. On the right, an iconic 2005 Black Label Cabernet Sauvignon Shiraz.<\/em><\/p>\n

The star of the show by far was the long fed aged John Dee tenderloin, cooked to a perfect medium rare, with assorted mushroom and Foie Gras Pithivier on a bed of horseradish mash and pink peppercorn jus.<\/span><\/p>\n

This delicate and delicious piece of beef was paired with the best wine of the night: a 2005 Black Label Cabernet Sauvignon Shiraz, a wine that even Hatcher said was rare even in Australia. \u201cI think you guys are lucky for having a 2005 Sauvignon Shiraz. Back in Australia, we only have bottles from 2012.\u201d<\/span><\/p>\n

The night ended with a dessert that should be enjoyed to the fullest (i.e. consume everything): a poached Beurre pear and Jared pumpkin pie paired with the just as sweet Red Label Pink Moscato.<\/span><\/p>\n

It truly was a night to remember, with great food, great company, and great wine.<\/span><\/p>\n

Wolf Blass has been in the country for the last 15 years, being distributed by Premier Wines and Spirits, Inc. Their wines are available in leading supermarkets, and are priced between P350 – P3,900. You can also order directly from their website,\u00a0premierws.com.ph<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

A Friday night of food, merriment, and award-winning wine had everyone asking for more at the recently concluded Wolf Blass Wine Dinner held at the Glasshouse, New World Makati Hotel.<\/p>\n","protected":false},"author":3,"featured_media":7978,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[38,3],"tags":[],"class_list":["post-7977","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-launching-and-opening","category-reviews"],"acf":[],"jetpack_featured_media_url":"https:\/\/primer.com.ph\/blog\/wp-content\/uploads\/sites\/14\/2016\/09\/food-collage-e1474173939450.jpg","_links":{"self":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts\/7977","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/comments?post=7977"}],"version-history":[{"count":4,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts\/7977\/revisions"}],"predecessor-version":[{"id":8101,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts\/7977\/revisions\/8101"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/media\/7978"}],"wp:attachment":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/media?parent=7977"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/categories?post=7977"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/tags?post=7977"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}