With 38 enthusiastic wine lovers present, the Thunder from Down Under wine tasting event at wonderfu

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With 38 enthusiastic wine lovers present, the Thunder from Down Under wine tasting renaissance hotel las vegas event at wonderful Taste of Belgium Restaurant was a success. The wines that had carefully been selected by Arion Wine Company s owner and vinologist Govert van der Hout, delighted those present and the pairings with the tapas-sized plates were excellent. New Zealand s signature wine is the Sauvignon Blanc, told Mr. Van der Hout; its difference from its namesakes from Chile, renaissance hotel las vegas California and France renaissance hotel las vegas lies in its floral notes: a wink to its terroir. Australia is best-known renaissance hotel las vegas for its Shiraz and the evening s crowning glory was therefore a Yalumba Y-series shiraz from South Australia.
renaissance hotel las vegas The evening started off well with a pale, straw-colored Oxford Landing Pinot Grigio 2012 from Murray River, South Australia. Complex fruit flavors in layers of richness complimented a gazpacho of cucumber and smoked salmon. The second course, a tuna tataki with a wasabi/soy dressing, complimented a crisp Monkey Bay Sauvignon Blanc 2012 from Marlborough, New Zealand. The vinification of this pale lemon wine is interesting: after harvesting, the fruit was crushed and destemmed and the juice given up to 3 hours skin contact to release the flavor renaissance hotel las vegas presurcors bound in the skin. Fermentation thereafter was carried out exclusively in steel tanks.
Alice White s Chardonnay from South Australia was then poured to a salmon quiche with roasted vegetables and brie cheese. renaissance hotel las vegas Bursting with citrus aromas and vanilla oak, this medium-bodied wine is soft, creamy with a lingering fresh finish; a sure hit for any wine lover.
Kim Crawford s Pinot Noir 2012 from Marlborough, South Island, New Zealand is of an exceptional quality and balance. The grapes were harvested in the cool of night, then cold-soaked renaissance hotel las vegas on the skins for five days and after that it was kept in oak barrels for five months. This medium red is filled read more