OMGD China Wine Tasting
Bailliage of Beijing
Beijing, April 9, 2016
The ins and outs of Pinot
" It was a great learning afternoon which everyone enjoyed "

After a break of almost a year, we had our first OMGD event under the leadership of Michael Delacruz, our new Vice-Échanson. A professional Sommelier, Michael took us through the range of Pinot grapes.

On the white side there are Pinot Blanc and Pinot Gris, with the reds being Pinot Noir, Pinot Meunier and Pinot Précoce. He also included Pinotage, the red variety created in South Africa which is a cross of Hermitage and Pinot Noir.

The Waldorf Astoria Beijing most generously hosted us in one of their private rooms. To enhance the tasting Chef Benoit Chargy created delicious bite-size food pairings for the wines.

A 2014 Pinot Grigio, Col D’Orica from Tuscany, started the tasting with green apple, green radish pocket, Prosciutto ham, melon, fig jam as the perfect partners.

The second wine was a Pinot Gris, essentially a “brother” of Pinot Grigio. Primarily Pinot Grigio is from Italy and Pinot Gris is from France. Even though both are the same grape they produce totally different wines.

Pinot Grigio makes for a lighter-bodied, crisp, fresh and vibrant wine with floral aromas also a touch of spice. Pinot Gris wines are fuller-bodied, richer, spicier and more viscous in texture tending to have greater cellaring and ageing potential.

Pinot Gris ‘Les Princes Abbes’ 2013, Domaine Schlumberger from Alsace, was the chosen example and paired with foie gras truffle, apricot chutney, brioche toast.

Third was a Tahuna Pinot Noir 2014, Hawke’s Bay (New Zealand) paired with a Portobello bruschetta.

Finally a Warwick Estate ‘old bush vines’ Pinotage 2012, Stellenbosch (South Africa) which was paired with mini Brie, charcoal bread, honeycomb and Cantonese suckling pig.

It was a great learning afternoon which everyone enjoyed. Our appreciation was warmly expressed to Michael, Chef Benoit, and Pieter (the Waldorf’s Food and Beverage Manager). Thank you also to all the participants who made this event possible and so successful.

Bernie Sperk
Conseiller Culinaire Provincial