Wine Therapy at Maverick with Jean Luc Colombo and Comte de Sibour
Bangkok is never short of places to eat and drink. As we have found out there is another place for unique food and interesting wines. Comte de Sibour is one of Bangkok leading wine importers, who occasionally organizes wine diners. Food and wine enthusiast will be happy to enjoy food and wine pairing at reasonable prices. This time it was organized at Maverick Restaurant and Bar. The wine were from Jean Luc Colombo the award winning French wine producer from the Rhône Valley. Not only that we enjoyed the wine, we did get to meet the wine maker Laure Colombo (the daughter of Jean Luc Colombo) and learn more about the wines. Let’s take a look what was offered at the event. It was a 6 course dinner with 6 wines, all for only 2,500 baht.
First Course, Tapas Trio: Mini Duck Crostillant, Modernist tortilla, Bangers and mash (Merguez and Pumpkin Espuma). Modernist tortilla; was presented in a jar with creamy content, surprisingly the taste reminded me of tortilla.
It was paired with Les Abeilles Blanc 2012 J.L. Colombo, Clairette / Roussane, Côtes du Rhône. Les Abeilles (in French “the bees”, wine using this label will donated part of sales to Honey Bee Research.) This white Côtes du Rhône is a blend of Clairette, and Roussanne. It has a floral nose with notes of fresh fruit, crisp palate.
Second Course, Miso Salmon Tempura, Wasabi Gel, Shoyu “Dressing”. The chef shows a lot of creativity in his dishes. To easily describe it, it is another version of salmon sashimi. This dish was paired with the same wine as the first dish Les Abeilles Blanc 2012 J.L. Colombo, Clairette / Roussane, Côtes du Rhône
Third Course, Chicken Basquaise New Style, Piperade, Piquillo Coulis, Chicken Breast and Spicy Mayo. A simple dish, nicely cooked. Chicken was tender, juicy and tasty.
It was perfectly paired with Les Pins Couches Rosé 2012 J.L. Colombo,Syrah/Mourvèdre , Aix-en-Provence. A light, refreshing, dry rose with subtle red fruit characters. There is notes of black olives, herbs and fresh fruit.
Fourth Course, Carbonara, Soba Carbonara, Serrano Bacon, 65 degrees C egg, Brioche soldiers, Tendon Crisps. Another creative dish with Japanese influence. Soba noodles went very well with carbonara sause. A beautiful marriage of texture from soft egg yolk, crunchy brioche to crispy bacon and crispy tendon.
Paired with Les Abeilles Rouge 2011 J.L. Colombo, Grenache/Syrah/Mourvèdre, Côtes du Rhône. A blend of red southern Rhone grapes. This medium-bodied, velvety red has intriguing aromas and flavors of red fruit, and spice with silky tannins.
Fifth Course, Kurabuta Pork Rack, With Apple Tart Jus, and Spice-bread Ice Cream. Pork and Ice cream was interesting.
The pork went well with Les Fées Brunes 2010 J.L. Colombo, Syrah, Crozes-Hermitage. Lovely vivid, peppery raspberry fruit, showing nice definition and a hint of olive. The palate shows pure, ripe fruit and some peppery notes.
For the last main dish it was paired with 2 wines, the second one is Les Ruchets 2010 J.L. Colombo, Syrah, Cornas. Very dark to the rim. Fresh and mouthwatering on the finish. Lingering and savoury at the end.
Dessert, Sweet Sensations; Cocoa Tuile with mascarpone foam, Banachoc cake, Passion fruit Parfait.
The dessert was paired with Gewurztraminer 2011 A. Scherer, Alsace. Clear and transparent, straw yellow, very consistent at sight. Honey and flowery aromas, very intense. Slightly acidity.
From left to right: Eric Paul CEO of Maverick, Maverick Chef, Laure Colombo, Christophe Imbert MD of Sibour
The food was very creative, sometimes you will be surprised with how different it looked compared to how familiar it taste. Wine from Jean Luc Colombo was a great compliment to the food and very affordable. For similar future events see At-Bangkok.com and make sure to follow us on Facebook.
