History has seen King Henry VIII making heads roll for whatever he deemed were their transgressions. But somehow the Luce Estate escaped his edict related Peter Ferguson. Apparently, there must have been something in their wines that he enjoyed, continued Ferguson, as laughter erupted from the cordoned off room. This was fact number one that had me intrigued me about the red and white wines my friends and were all set to taste that night. Continuing with his annotation about Luce Estate, fact number two was completely unexpected. Ferguson revealed that their wines are organic – meaning pesticides are not used to ward off the bugs and whatnot that ruin crops. They use earthworms which are then hunted by birds. The winemaking process is all natural, he emphasized.
Mr Ferguson is the Global Sales Director- Commercial Director of Luce Della Vite and Attems, wine brands of the Luce Estate. He presided over the Luce Wine Dinner at il Mare of Hotel Mulia on September 26. It was a night of unforgettable gastronomic culinary experience with special thanks to Chef Roberto who, in the words of the Ferguson, “did a magnificent job of pairing the dishes and wines.”
I couldn’t agree more. Chef Roberto’s opening salvo for the five-course meal was cod fish tripe, green peas, Chilean sea bass confit that he paired with Attems Pinot Grigio 2015 with its crisp citrus alternating with ripe apricot bouquet. The vibrant fruitiness of the wine proved an excellent partner to the fresh, flavorful fish: it was a smooth tango of sipping and dining.
Following up the energetic opening that greatly stoked the diners’ palates, Roberto served up a whimsically named dish that belied a taste that one would seriously relish. He was on a roll as he partnered Don’t call me lobster soup with Attems Pinot Grigio Ramato 2015 and its aromatics of fragrant strawberry and wild cherry mingled with roasted espresso beans and ginseng. The lingering crisp finish ending on a tasty bitter note on the palate combined effortlessly with the succulent seafood trying hard not to look like lobster. Scooping from the bottom was a secret on how to enjoy it that Maurizio, head of il Mare, shared with us as he table-hopped making certain everything was fine.
We were then immediately introduced to the next two stars of the night, Lucente Tenuta della Vite 2013 and Luce Tenuta della Vite 2006. Lucente, sourced from the same vineyards as Luce, arrived first and was a perfect companion to the truffle scented duck tortelli, mushrooms, and foie gras. Its underlying crisp balsam taste blended with the succulence of the roasted duck, tickling the palate to no end. Close at the heels of Lucente 2013 was Luce 2006, the first wine created in Montalcino by blending Sangiovese and Merlot. Its rich aromatics of red berry fruit, dried plum, and blackberry plus pungent balsam and sweet vanilla provided the flavorful backdrop for the charcoal grilled lamb rack served with eggplant and sesame to further dazzle the diners.
As the hours moved towards the new day, the conversation at our table grew animated and so did the laughter. Yulianto, a non- wine drinker, was taking to the different wines poured into the glasses like fish to water. The creases on his brow had vanished and his thoughts on work were eclipsed by deciding on which bottle of wine he liked the most. Meanwhile, Theresia was comparing notes on the previous wine dinner she had attended and was discovering Luce was more to her glass of wine.
Chef Roberto, like a maestro of the orchestra coming to the conclusion a moving music piece, closed dinner on a soft, elegant note with the creamy strawberry mille-feuille, leaving an audience fully satiated but sans the uncomfortable heavy feeling in the tummy. A wine pairing dinner can be an easy affair to conduct for professional chefs, but it takes a maestro of the kitchen and a top quality wine maker to create an unparalleled dining experience. My glasses are empty – I need more Luce, please.