Rodrigo de la Calle and Blend Your Own Bordeaux with Majella Wines Brought to You by Meat & Livestock Australia
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Seen by many as the "Bordeaux" Region of Australia - Coonawarra is a tiny strip of 14 kilometers of limestone which has been producing fantastic Cabernet and Cab Blends for over 100 years. Majella Mallea is the super-premium brand from the Majella Estate - a blend of Cabernet, Shiraz and Merlot, and is included in the Langtons Fine Wine Classification of the top 123 wine labels of Australia. Reserve your evening as Brian Lynn, wine maker from Majella Winery and consultant Robert Rees from Wine Exchange Asia guide you through the various distinct qualities which Merlot, Shiraz and Cabernet bring to the blended Bordeaux-style of wines. Participants will also enjoy a sampling of a ready blended Bordeaux from Majella, one of the finest Australian wine producers, to benchmark against their personal blend. As with all Cabernet blends - getting the very best from the balance of three wines is a tricky and very subjective thing to do right. Over this 2 hour dinner - have an informal and educational guided tour of how to detect the best attributes of the three varietals - compared to the Mallea as a benchmark, and then build your own blend according to which attributes please you best. Apart from this illuminating wine experience, guests will also be treated to special tapas-styled communal dining prepared by the master of Gastrobotany, Spanish Masterchef Rodrigo de la Calle, along with Celebrity Chefs Scott Webster and Douglas Tay of Osia, using the freshest produce available. This is an event that all wine enthusiasts should not miss! DINNER MENU Featuring Rodrigo de la Calle & Douglas Tay Gastrobotany Russian Salad with avocado, coriander and shallot Australian beef cheek with spinach silky mash potato and fresh sprouts Cod brandade with roasted tomato marmalade, prawn crackers and curry Australian tenderloin steak tartar with mustard palette and a selection of fresh flowers My signature green risotto with cruciferous couscous Deconstructed cheesecake with homemade beet marmalade |
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| Date: | 18 April 2013 | |
| Time: | 8:00 pm - 11:00 pm | |
| Venue: |
Osia, Resorts World™ Sentosa Singapore
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| Ticketing: | Event Closed | |
| Pricing: | S$188+ (Citibank cardmembers receive 10% off) *Terms & Conditions Apply Sign up to be a Citibank cardmember and enjoy exclusive privileges! 
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| Dress Code: | Lounge Suit | |
| Hosting Chefs: |
Scott Webster and Douglas Tay |
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| Masterchefs: |
Rodrigo de la Calle |
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| Special Guests: |
Wine Consultant - Robert Rees |
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| Wineries: |
Majella Wines |
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| Representatives: |
Brian Lynn |
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