The Star - Metro Friday, November 23, 2007

A worthwhile wine lesson
By Lim Chia Ying

GUESTS from various backgrounds got together recently for a two-hour plus wine 'lesson' that gave them the opportunity to get up close and personal with the fine drink.

La Cocina Restaurant in USJ 9 Subang Jaya hosted the exclusive wine dinner for its members who sipped wines from Argentina and Spain while dining on a five-course Spanish meal.

Restaurant owner cum chief chef Jeganathan Letchumanan said he organises such wine dinners twice a year for both members as well as non-members at his outlet.

"I famously call such wine dinners 'become a wine expert in 60 seconds!" said Jeganathan.

"This is because guests have the freedom to describe what the wines taste like, so I tell them it is important that they must not be afraid to listen to their taste buds." "In a lot of places the winemaker would tell the guests what the wines taste like, so first-timers are fearful to express their feelings, whether they like or dislike it, because they are not given the opportunity to talk." "Sometimes, they are scared they might say the wrong things, especially when you have experts around. Here, we encourage them to describe the wine the way they feel, because there is no right or wrong, and allow their taste buds to speak to them." Jeganathan said even a person who had never understood wine could learn to tell more at his wine dinners.

The highly anticipated: Guests were blown away by the Finca Flinchman Paisaje de Barancas, which consists of three grapes namely Shiraz, Merlot, and Cabernet Sauvignon, all packed into one bottle. Here it is matched with the Roasted Leg of Lamb Moorish-Style.

For a contrast: Chardonnay Macabeo from Spain is paired with the Baked Salmon Fillet Herb Crusted Served with Garlic Cream Sauce.

The first course served was Piementos Del Pequillo (Stuffed Spanish Peppers with Crabmeat & Large Prawn with Picon Mayo) accompanied by Michel Torino Collection, Sauvignon Blanc, Argentina 2007. The white had an intense bouquet and exotic flavour, which one or two guests described as the aroma of the durian. "You see, I allow my guests to be so candid about things. They are doing fine because they're listening to their instincts. "Which is why I stress that wine is very individualistic, and people can rely on their personal evaluation of a particular wine once they start experimenting and believing in their intuition," said Jeganathan.

Next was the Salmon Al Horno (Baked Fresh Salmon Fillet Herb Crusted Served with Garlic Cream Sauce) with accompaniment of the Marque de Monistrol, Chardonnay Macabeo, Spain 2005.

Jeganathan said the wine cellar on the restaurant's upper floor carries a wide range of New World wines from countries like Argentina and Chile.

"Ten years ago, Argentina wines were just getting into the market. But over the years, it has evolved to such great heights that I personally favour them for the unpretentious and straightforward taste, while being value-for-money and for the quality and strength these wines contain.

It's your preference: Jeganathan (right) explaining to guests the wines and dishes that would be served during his wine dinner event.

"New World wines can be paired easily with food and has performed well so far for the price people pay," he said.

Third course was the Assado de Pollo Rellenos (Roasted Spring Chicken with Boletus Mushroom Stuffing, Sliced and Served with Chicken Reduction Sauce) with the Michel Torino Collection, Malbec, Argentina 2006.

"It's a rough grape, but an interesting one actually," Jeganathan said.

"The flavour is intense, robust, yet fruity, which goes well with the chicken although some people may find the wine a bit overpowering."

Following this was the much-awaited red Finca Flichman Paisaje de Barancas, Shiraz, Merlot & Cabernet Sauvignon, Argentina 2002, paired with the Cordero A La Moruna (Roasted Leg of Lamb Moorish-Style, Served with Lamb Reduction with Shallots, Gratin Potatoes, & Assorted Vegetables with Pesto).

Completing the night was the dessert Flan de Cereza (Rich Spanish Flan with Caramelised Cherries), which is a typical Spanish pudding made from rich custard topped with delightful cherries, paired with the Sandeman Tawny Port, which is a port wine or a fortified wine with brandy.

"The port is on the sweeter side, so it matches well with equally syrupy dessert," he concluded.

Besides wine dinners, Jeganathan said his restaurant also offers wine tasting sessions six times a year.

Guests were seen jotting down little details on a paper sheet which carries columns for them to fill in the wine's appearance, the bouquet (which is the aroma), and palate (which includes their opinions on the fruit, acidity, body, and tannin, which is the bitterness level).

Vinsprit Sdn Bhd distributes the wine locally.

For enquiries, call 03-5638 8260.

LA COCINA RESTAURANT, 38 USJ 9/5P, Subang Central, UEP 47620 Subang Jaya. Tel: 03-8023 2395. Business hours: Daily; 11am to 3pm (lunch), 6pm to midnight (dinner).