Jacob’s Creek Gourmet Picnic @ Eight Gourmets Gala

It was with high expectations that we visited Eight Gourmets Gala to celebrate the exclusive launch of the most talked about wine to grace the wining and dining scene here in Kuala Lumpur, Jacob’s Creek Double Barrel. We agree that it is an innovation in winemaking, and we will tell you why.

8 Gourmets Gala
Suite G-01, Ground Floor, Pinnacle Annexe,
Persiaran Lagoon, Bandar Sunway,
47500, Selangor.
Opens 11AM - 1AM Daily
For reservation purposes, kindly contact:
T: 017-948 8684
E: [email protected]
Everyone knows that wines are aged in casks or barrels of wood, whereby the very wood itself imparts the finishing flavours to the wine. As the tale of the Double Barrel goes however, during the final stages of the aging process, Jacob’s Creek wines’ are transferred and finished into barrels used to age whisky. As result, their Double Barrel wines has a distinct depth and taste as it plays on the palate.
The differences are readily apparent even for novice wine-drinkers, as guests for the evening at the Eight Gourmets Gala’s wine tasting dinner were to discover. Led by the delightful Ms. Jenny Rothenberg, who is the Wine Ambassador for Pernod Ricard Winemakers in Vietnam, we were made to sample the Double Barrel wines side-by-side with their famous cousins from Jacob’s Creek's’ range of Reserve wines.
The writer’s favourite wine for the evening, the Double Barrel Shiraz 2014 is finished in old Scotch whisky barrels. The resulting finish is a deep plum coloured wine, with a cherry red hue. It is quite fragrant, with a veritable aroma of blackberry with vanilla accents. As for the taste, it is full-bodied like the Reserve Shiraz, but with the dark fruity flavours complemented by a tantalising spiciness and smooth delectable tannins.
The Double Barrel Cabernet Sauvignon 2013 on the other hand is a wine finished in aged Irish whisky barrels. The wine has a deep opaque purple colour and it has a nice piquant aroma of cassis with a complex hint of olive tapenade and briary. It has a strong rich taste of Dark fruit, which is smooth and tinted with very fine, soft tannin flavour.
From left to Right: Emily Chee (Assistant Brand Manager of Pernod Ricard), Kenneth Khaw (Finance Director at Pernod Ricard Malaysia), Jenny Rothenberg (Wine Ambassador for Pernod Ricard Winemakers).
The exclusive experiential food and wine dinner was launched by Ms. Jenny Rothenberg, Ms. Emily Chee and Mr. Kenneth Khaw. To showcase the wine, it was paired with some great delectable foods prepared and presented by the good people at Eight Gourmets Gala, or EGG for short.
Appetizer - Pan-seared French Foie Gras
We started the evening with Jacob’s Creek Sparkling Chardonnay Pinot Noir, an excellent white wine of smooth character. It was fresh and vibrant, with a nice citrus and toasted cashew flavour. It went really well with the Foie Gras, which balanced the succulent savoury nature of the dish.
Soup - White Truffle Pumpkin Potage
This soup was smooth and creamy, with the nice after-taste of truffle adding to the pairing Jacob’s Creek Sparkling Chardonnay Pinot Noir.
Entrée - Smoked Turkey Drumstick
The tangy turkey was paired with Jacob’s Creek Double Barrel Shiraz & Jacob’s Creek Reserve Shiraz. The smoked and slightly salty taste of the turkey contrasted well with the strong Shiraz.
Main A - Poached Lobster with Truffle Garlic Oil
Main B - Pan-seared Wagyu - Marbling Rade 9
The lobsters and wagyu were paired with Jacob’s Creek Double Barrel Cabernet Sauvignon & Jacob’s Creek Cabernet Sauvignon. It was interesting to the author how each mouthful of the dish was characterised by the wine that went before. The experience was extremely rich and complex in terms of flavour, with the wines bringing out a complex palate with each foods.
Dessert: Premium Chocolate and French Macaroon
This was a great way to end the evening, chocolate to take the edge of an evening of wine-tasting.
If you would like to learn more about one of Australia’s leading global winemakers, why not visit their website at www.jacobscreek.com

And if you would like to try the extensive range of bon vivant foods at EGG, their contact details are as follows:
Opens 11AM - 1AM Daily
For reservation purposes, kindly contact:
T: 017-948 8684
E: [email protected]
Food post writer and photographer: Marvin Michael Kho (from: left)

Everydayfoodilove.coangeline-ong-yoga.blogspot.com. Thank you for reading our posts. Our team media coverage touches mostly on lifestyle events and focuses on happening scenes in Kuala Lumpur and Kota Kinabalu. Invite us for food reviews, travel and hotel reviews, KL clubbing reviews and product launches. Our other interests include the movies, technology and photography. Subscribe to my facebook page. Contact us via my email at: [email protected] or [email protected]


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