Greywacke Wine Maker’s Dinner with Kevin Judd at Casa del Rio Melaka

Greywacke Wine Maker Dinner with Kevin Judd
Casa del Rio Melaka

This month I attended an invited wine maker’s dinner at the Casa del Rio Melaka and I got to confessed the wine and dine was just spectecular. Casa del Rio itself is located along the river promenade that offers a variety of wine and dine experiences. It was be my first time here at The River Grill and I just adored it’s Spanish influenced interior that flushed all each room. That night Casa del Rio together with Geovinum Sdn Bhd and Excutive Chef Allan Ho had created a stunning five-course dinner to pair up with Kevin Judd’s range of fine wines.

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2010 Greywacke Marlborough Sauvignon Blanc

Greywacke Marlborough Sauvignon Blanc 2010 had a vibrant combination of fresh basil and spicy tomato leaves, tossed with tangy nashi pear and mandarin, sprinkled with a lemon zest. This Sauvignon Blanc is highly perfumed wine presented with blossom-like floral aromas and came with a subtle flintiness that alludes to an underlying core of minerality. A mouth-watering refreshing style with a deliciously crisp, yet luscious finish.

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2011 Greywacke Marlborough Pinot Noir

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Wine Maker Kevin Judd of Greywacke

Kevin Judd the renounced Chief Wine Maker of Cloudy Bay whom was responsible in creating the best wine label on the world stage and won it numerous awards. He is one of the Marlborough’s pioneer winemakers whose career is intrinsically linked with the global profile of Marlborough Sauvignon Blanc. Kevin born in England and grew up in Australia where he studied winemaking at Roseworthy College and first made wine at Reynella in South Australia. He moved to New Zealand in 1983 and joined Selaks Wines. In 2009 he established his own label, Greywacke, named after New Zealand’s prolific bedrock.

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Aarron Nelson from Casa del Rio

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Rice Paper Roll of Scampi and Chicken

We started off with a delicious light paper roll wrapped neatly with salad leaves, scampi and chicken. It had a great biting texture and the lightly hinted sweet chili sauce enhance the taste of the rice paper wrap. Grabbing my glass of 2010 Greywacke Marlborough Sauvignon Blanc and having a taste together with the rice wrap totally got me so excited with flavour. It was running wild over my tongue. It was tangy fruity and crisp, clearly it brought out the taste of the dish served. Just a sport on pairing.

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2010 Greywacke Marlborough Riesling

Greywacke Marlborough Riesling 2010 is a fragrantly composed wine exuding and delicate aromas of apple blossom, the lusciousness of sweet rock melon and the headiness of lemon sherbet. The palate delivers a burst of lime sorbet and a suggestion of flinty minerality, which combined within its Yin-Yang structure of delicate sweetness and vibrant acidity produce a wine of sumptuous vivacity.

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Tartar of baby Abalone Flavoured with Spring Onion and Tarragon

The next dish to follow was truly exciting to watch at, yes I had the chance to taste the Tartar of baby Abalone Flavoured with Spring Onion and Tarragon. I had beef being tartared but at the moment I was about to indulged tartar baby abalone and it got me truly excited. The texture was good and so was the infused sauce. Here the abalone was paired with 2010 Greywacke Marlborough Riesling and I truly like it. I always have a liking with something with some hinted sweet and bubbly lemony like this Riesling. The pairing was a great marriage . . . . make in heaven.

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2010 Greywacke Marlborough Chardonnay

Greywacke Marlborough Chardonnay 2010 had a bright fragrance of Clemintine orange, fresh limes and honeyed floral seetness mingle with almond butter and a flinty, mealy savouriness reminiscent of freshly mown meadow hay. The palate is smooth and textural with lemon and grapefruit top notes wound into a wine of powerful dimension.

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Executive Chef Allan Ho with Wine Maker Kevin Judd

Chef Allan Ho begins his 23years career working in kitchen of Singapore’s cafe, restaurants and hotels. He trained in French, Italian and Mediterranean cuisine and also has knowledge of Southeast Asian cooking. Chef Allan has worked under several Michelin star chefs such as Anton Mossiman, Alain Senderen and Christian Waller. Chef Alan focuses on achieving the right taste and combination in a dish, using locally sourced ingredients as much as possible, before presenting it to the guests.

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Hot Smoked Scallops tossed with Roasted Pumpkin, Fennel and Broad Beans

Next was the plate of Hot Smoked Scallops tossed with Roasted Pumpkin, Fennel and Broad Beans paired up with a glass of 2010 Greywacke Marlborough Chardonnay with worked very well. had a texture and flavour of the hot smoked scallop were well crafted, seared well on the pan while the roasted fennel gave a good run with the paired wine. I think the Chardonnay had a good plate to match with. Amazing taste.

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2011 Greywacke Marlborough Pinot Noir

Greywacke Marlborough Pinot Noir 2011 is virtual compote loaded with black plums, boysenberries and redcurrants lightly with cinammon and cloves. An intensely perfumed Malborough pinot with fruit sweetness, floral highlights and a distint smoky fragrance. The full-flavoured palate has dark fruit richness with great length and freshness finishing with a hint of Middle Eastern spice.

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Pan Grilled New Zealand Wagyu Beef Sirloin with Oregano

My main came with a pleasant pleasure as I had huge piece of Wagyu Beer Sirloin and was beautifully pan grilled. Smells good too. It was truly generous I told to myself. Having this piece paired with a glass of dark fruity and spice, the 2011 Greywacke Marlborough Pinot Noir was a good matching pick. The liquid smoothness that caught my attention that moment and I felt so blessed having it to accompany me.

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Burnt “Kapati” Mascarpone Cheese and Vanilla poached Turkish Dried Apricot

I was delighted with the taste of the burnt “Kapati” Mascarpone Cheese. It was so sexily played over my spoon and tongue. I had every spoon of smoothness of this charmer and I was unwillingly to let it go. Yes it was just sweet chill terrific.

Dining away from KL city was just a terrific experience, I just love having good wine and fabulous food. It was really nice that Casa del Rio Melaka had inviting me for such fantastic experience.

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