“The consumer wants to know!” was the message from Jacob’s Creek Chef Winemaker Bernard Hickin and famed Australian Chef Guy Grossi last night, as familiar names and faces from the NYC food and wine world gathered together to taste authentic regional food from Australia with Jacob’s Creek new regional-specific wines from Barossa, Coonawarra, and the Adelaide Hills.
The theme of the evening was to showcase that Australia is embracing the sense of regionality in both food and wine, with all the produce and protein served during the multi-course meal coming from sustainable fisheries and farms, and the Jacob’s Creek wine coming from three key regions known for their specific sense of terroir.
Before Guy was born his father left his native Puglia, wife, and child to go to Australia and become a chef. Money was one of the reasons the wife were left behind, and another was that it was feared Australila was a wilderness with kangaroos hopping about everywhere.
The family was torn apart for several months, with letters of frustration exchanged between husband and wife as they waited to be together. These letters of longing were stored in a box — and a few years ago, Guy had the idea to have them translated and published for his cookbook.
The basic idea of the evening was to talk about the “terroir” of food and wine, and also to embrace Australia and the land where a variety of cultures get together.
The evening was a smashing success. The cuisine was fabulous and the wine spectacular — terroir was in every sip.
Canapes included MSC Certified Australian wild caught Tiger Prawn sandwich, veal stick, pumpkin crochetta, Baccala Mantecato Crostini — all accompanied by a choice of Jacob’s Creek Chardonnay Pinot Noir NV and Jacob’s Creek Reserve Shiraz 2010 from Barossa.
The first course included smoked Australian Petuna Ocean Trout with celeriac, fennel, celery, poached quail egg, and candy Pancetta accompanied with Jacob’s Creek Steingarten Riesling 2012 from Barossa and Jacob’s Creek Reserve Riesling 2011 from Barossa.
The second course was Fremantle octopus with orecchiette, chickpeas, and tomato with Jacob’s creek Reserve Chardonnay 2012 from the Adelaide Hills and Jacob’s Creek Reserve Pinot Noir 2010 from the Adelaide Hills.
The main course of slow cooked South Australian Angus Pure Scotch Fillet with grilled porcini and roasted chestnuts were served with Jacob’s Creek Reserve Cabernet Sauvignon 2010 from Coonawarra and St. Hugo Cabernet Sauvignon 2009 from Coonawarra.
Also see: https://awinestory.com/2011/08/jacobs-creek-reserve-a-move-to-regional-wines.html
Dessert was Panacotta with white chocolate and toasted marshmallow with banana.
The food was extremely well prepared, and the new regional focus on wine quite refreshing. I totally fell in love with the St. Hugo Cabernet Sauvignon, a wine with a unique taste (perhaps from the red Coonawarra soil I will remember forever.
G’Day Australia right back to you and thank you for a memorable evening.