A Date with d'Arenberg

Wine Depot had more food and wine moments with one of Australia's more humorous wineries - d'Arenberg. The dinner event featured 6 wines paired with 5 dishes prepared by the adventurous chefs at purple feet.

We were seated somewhere between tables named after d'Arenberg fun facts like "Footbolt" (the race horse that Joseph d'Arenberg sold to start his winery) and "Mclaren Vale" (where d’Arenberg vines are grown. Among the first wine regions in South Australia.)

Some snapshots of the evening...

Special prices for the Money Spider, d'Arry's Original Shiraz Grenache and Stump Jump GSM

The Galvo Garage, Stump Jump Sticky Chardonnay and the Dead Arm Shiraz were also on sale!

 

All ready for a dinner feast... Alex, Lia, Grace and myself

Gian and Kalin

 Brett and Andy

Alex with Toby

  Apple melon mesclun salad topped with Atlantic Salmon Trout, chopped pistachios and drizzled with a green tea dressing. This first course was harmonized with a refreshing white - The Money Spider Roussane. It has fruity hits of melon and an influence of green tea.

Next was the Iberian pork loin on a bed of crispy arugula leaves with rhubarb cherry plum sauce, paired with the Stump Jump - an aromatic red filled with notes of peppercorn, dark cherries and plum.

 Lamb medallion drizzled with licorice coffee and plum jus, complemented by a glass of d'Arry's Original Grenache.

 Toasting to good eats!

  Gourmands, Lalay and Jojie

More satisfied guests, Marly Laraya and Beng Abella

A duet of grain fed beef and Wagyu medallion smoked in tobacco leaves. Chocolate, wild mushroom and mint, and truffle sauce top this succulent dish. The Galvo Garage Cabernet Sauvignon and the award-winning Dead Arm Shiraz bring out the smoky, meaty taste perfectly.

the finale - buttered peach, green apple and orange rind crepe with a scoop of homemade vanilla ice cream and butterscotch glaze. It's made even more sinful by the Stump Jump Sticky Chardonnay which is packed bold, sweet flavors of marmalade, cumquat, ripe peach and orange butter.

 Good job, Chef Marco!

Looking forward to the next Garden Party with wines from Chateau Ste. Michelle of Washington State!