RENOWNED oenologist and wine maker for Rolland Collection, Dany Rolland joined the wine and dine evening with wine lovers and members of the media at Frangipani Restaurant & Bar, Changkat Bukit Bintang recently.
The evening kicked off with the guests being treated to a glass of Bollinger Special Cuvee NV champagne and canapes before moving on to the dinner table to sample four wines from the Rolland collection.
First up was the Chateau La Grande Clotte Blanc 07, a Bordeaux Blanc.
“This wine has a smooth round palate balanced with pleasant freshness and a long and persistent finish of brioche flavours,” said Rolland.
The wine paired well with the appetiser, Warm Tea Smoked Salmon with Confit Potatoes Creme Fraiche and Salmon Roe as well as the next course, Grilled Snails with Roast Garlic Sabayon, Fried Fennel Seed Spatzle and Parsley Emulsion.
Next was the Chateau Bertineau St. Vincent, Lalande de Pomerol 2007. This intense ruby coloured wine has a delicate toasted nose with black fruit aromas and its palate is fleshy, well structured and full-bodied. It was served with Cheese Soup with Onion and Mushroom Poilane Toast.
Creamy delight: Cream of peas soup with ricotta and dark chocolate tortellini, milky air.“The second and third wines come from the same place separated by a small section. Yet they have a distinct taste due to the differences in the soil,” said Rolland.
The third wine was the Chateau Rolland-Maillet, St Emilion Grand Cru 2006 comprising 75% merlot and 25% cabernet franc and is left ageing for 12 to 15 months. The wine which boasts a rich red fruit nose with a touch of vanilla and liquorice was paired with Bacon-Wrapped Organic Chicken Tournedos with Pan-Seared Foie Gras and Liver Sauce.
Great combination: Slow braised rump of lamb with a medley of roots and nutmeg barolo jelly served with Fontanafredda Barolo Serralunga d’Alba DOCG.Last on the menu was Chateau Fontenil, Fronsac 2006. This purple wine with red hues has a complex yet reticent nose with layers of tobacco and black fruits boasting a full and generous palate, firm but succulent tannins and has a plump and short finish. It was paired with the main course, blackened sichuan pepper dusted grain fed tenderloin with garlic braised black ear fungus and rocket pesto.
The evening ended with Cognac Truffles as dessert.
Dany Rolland is the wife of famous wine maker Michel Rolland. Dany met Michel when they were studying oenology at the University of Medeeine in Bordeaux in 1968. They got married 1970 and formed the Rolland Collection. Today, she is consulting more than 100 estates in over 13 countries.
