The second organic dinner organized by Prime+ was even more tasty and interesting than the first one, thanks to the attention that Chef Julien Le Breton took in the food and the matching with our Berlucchi Franciacorta and our selection of Maverick wines.
The sparkling Berlucchi ’61 Franciacorta Brut DOCG NV matched perfectly the gratinated oysters, in excellent balance between acidity and freshness.
The carpaccio, together with shaved asparagus and Parmesan, went to stimulate the slightly green notes of Maverick Breechens Cabernet Sauvignon Barossa Valley 2014, while the body and the fullness of Maverick Breechens Chardonnay Barossa Valley 2015 made nice agreements with a pan-seared cod fillet, nicely aromatized by radish and dill.
The highlight of the night was the pairing between a lightly spicy and bodied Maverick Breechens Shiraz Barossa Valley 2017 which stood admirably next to a delicious roasted Kurobota pork loin with organic mashed potatoes and glazed shallots in balsamic reduction.
The sweet end wasn’t actually too sweet: almond granola and pineapple flambee with mascarpone was a superb finish but probably the Maverick Trial Hill Eden Valley Riesling 2017 served with it was too dry for this purpose. An off-dry Riesling if not a Spatlese should have worked better with the sweetness, but overall the 5 organic wines selected matched perfectly with 5 main courses chosen by Chef Julien Le Breton, but we dind’t have any doubt about that.
You can find some pictures of the event here and we are looking forward for the 3rd edition of “Farm to Prime” next month.
And to see you there next time.
