Australian Wine for Sommeliers with Suzanne Barros
I recently attended a really great Australian Beef Tasting in Washington, D.C. at the Ronald Reagan Building on Monday, June 21st, 2010. It was an incredible luncheon menu of Wagyu beef (related to Kobe Beef) and Angus beef all paired with great wines! Below is the Menu as well as a short video interview of Suzanne Barros who is the East Coast’s Director of Trade programs for Wine Australia.
Tasting Menu (Our Chef for this event was Xavier Deshayes who represents the Ronald Reagan Building):
1st Course: Assortment of Australian Cheeses
– Wine: Coldstream Hills Yarra Valley Pinot Noir 2008
2nd Course: Grilled Wagyu STrip Loin Tataki – Seaweed Salad, Soy Glazed Shiitake Mushroom and Jalapeno Chili Dressing
– Wine: Robert Oatley Mudgee Shiraz 2007
3rd Course: “Sous Vide” Poached Wagyu Brisket of Beef – Roasted Fingerling Potatoes, Sweet and Sour Oregon Cherry Sauce
– Wine: Yalumba “Bush Vine” Barossa Grenache 2008
4th Course: Pan Seared Angus Pure Grass Fed Beef Tenderloin – Oregon Morel Mushroom Fricasee, Port Shallot Beurre Matre d’hotel
– Wine: Wakefield Estate Clare Valley Cabernet Sauvignon 2007
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