Cono Sur was founded in 1993, with the vision of producing premium, expressive and innovative wines that convey the spirit of the New World. Cono Sur switches from conventional agriculture to an integrated vineyard management, a system that favours the use of natural alternatives to fertilize and to prevent and control pests and diseases.
We had the chance to be hosted by the Chilean Cono Sur Wine dinner featuring Asia’s Export Manager - Mr Jose Tomas Gillet on 16th October 2018 (Tuesday) 7.30pm at Samplings On The Fourteenth, Berjaya Times Square Hotel.
The award-winning Samplings On The Fourteenth Restaurant provides diners with an exquisite fine-dining experience in KL where delicate culinary creations are paired tastefully with a selection of 4 Cono Sur wine exclusively crafted and presented by the restaurant’s Chef de Cuisine, Chef Val.
"Exquisite Cono Sur Wine Pairing Dinner at Samplings On The Fourteenth - Mr James Tomas Gillet"
The dinner started with an appetiser named of Carpaccio of Salmon - Peppers Terrine and Pickles with Citrus Dressing which is paired with Cono Sur Reserve Especial Chardonnay 2016 which has a blend of a fruity taste of pineapple and orange. This wine is ideal to drink with dishes of seafood, salad and white meat.
This is then followed up with a warm appetiser which is Smoked Duck Breast which is served with Polenta Cutlet with Mushroom Fiscasee and paired with Cono Sur Reserve Especial Pinot Noir 2016 which has a distinct taste of a combination of plum, morello cherry and raspberry. with a subtle coffee and chocolate hints.
For the soup of the night, we were presented with the Jerusalem Artichoke Veloute with Chicken Quenelle with a dash of green oil.
For the palate cleanser, we were served with the Citrus Sorbet.
Next the Entree we were then served with Confit of Red Snapper which is presented with Cilantro, Tomato Jam with Fennel Coulis and paired with Cono Sur Single Vineyard Pinot Noir 2016 which has a nice clean, bright with an intense ruby-red colour.
As for the Main Course, we had the Medallion of Rib Eye served with Chilli Provencal with Sous-Vide vegetables with Own Jus and paired with the Cono Sur Single Vineyard Cabernet Sauvignon 2016 which has a great balance, acidity and persistence to accompany red meat, cheese and bread.
For dessert, we were then served with White Chocolate Yoghurt Cremeux with Pistachio Ice Cream and Raspberry Gel to finish off the fine dining experience.
Samplings On The Fourteenth Berjaya Times Square Hotel Location Address Map
Level 14, Berjaya Times Square Hotel
Jalan Imbi
Kuala Lumpur
