A vine time
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The top three honors are awarded to Mark Moffatt (top), Eduardo Contreras (above left) and Liao Weiyi (above right). |
The sommeliers' training was put to the test at the master sommelier dinner with Court of Master Sommeliers members Basset, Englishman Brian Julyan and American Evan Goldstein at the table alongside Shanghai's A-list guests.
Tickets for the dinner were priced at 8,888 yuan ($1,450) per head. Champagne, three whites and four reds were each carefully paired with fine dining dishes to draw out the best flavors and experiences.
Each of the eight wines was introduced by a different sommelier, who proceeded to explain why the vintage was chosen specifically for the dish.
Pairing included Donnhoff's Riesling Kabinett Kreuznacher Krotenpfuhl 2011 with poached foie gras and brioche; Domaine Leflaive, Chevalier-Montrachet Grand Cru 2009 with steamed black cod; Vieux Chateau Certan 2009 with roast salt bush lamb loin; and Chateau Lafite Rothschild, Premier Grand Cru Classe 2009 with pan-seared Mayura Wagyu beef.
Despite the outstanding wine and dishes on the table, the dedication of the sommeliers in the wings was what stood out.
It was their time to bask in the limelight after the many hours of tough competition and training. If this summit was any indication, then wine culture in China has reached a realm that puts it on par with the best around the globe.
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