● Week 5:

Dish: Grilled Salmon with Hollandaise Sauce and Seafood Broth

Wine 1: 2018 Cake Wines Rosé Wine 2: 2019 Lavau Rosé

Describing the food:

The dish for this class was Grilled Salmon with Hollandaise Sauce and Seafood Broth. The
characteristics of this dish are the colour, the light green color of the grilled vegetables and the
light pink color of the salmon that has been cooked to perfection are the highlights of this meal,
which is topped with the creamy yellow color of the Hollandaise sauce. Because the fish was
grilled on the stove with medium perfection, it is more aromatic, preserves nutrients, and does
not taste fishy. The scent of this dish comes from the fresh grilled veggies. Grilled salmon,
barely cooked till it keeps its scent, and notably the Hollandaise sauce, are the components that
contribute to the dish's distinct flavor. The Hollandaise sauce has a mild fat taste from the egg
yolk and a slight butter scent. They create a distinctive flavor to the meal. You can taste the
crunchiness of the grilled veggies and the grilled fish skin on top when you eat this meal. The
signature Hollandaise sauce poured on top of the fish has a mellow fatty taste that
complements the fish's scent. This dish's X-factor was well presented, making it more attractive
and emotional. When I ate this Grilled Salmon with Hollandaise Sauce and Seafood Broth meal,
I felt that the flavors of the ocean blend together.

Describing the first wine:

The first wine is Cake Wine Rosé 2018. It is made from Pinot Noir grapes from the outskirts of
South Australia. Cake Wines is an Australian, boutique, independent wine business created by a
couple of young wine makers that creates high-quality, creative wines while attempting to
make the world a considerably more enjoyable experience. The color is a light ruby red, with
strawberry and leaf litter scents. On the tongue, it's juicy and bright, with cherry and spice
notes, a luscious texture, and a light tannic base. Now it's great, but it'll only get better with
time.
Describe the second wine:
The second one can be enjoyed with grilled salmon with hollandaise sauce and seafood broth's
full name is Lavau Cotes du Rhône Rosé. The Lavau family has been making wine since 1895,
and after being attracted by the wealth and purity of the Provencal land, they opted to move to
the Rhône Valley. The Lavaus own four vineyards that produce the majority of the Rhône
Valley's appellations. This wine has a refreshing and well-balanced texture with natural
excellent fruit flavors. Grenache Noir and Cinsault grape varietals are hallmarks of the Rhône
Valley and produce a wine with exquisite and intense fruit scents. This wine goes well with
tomato or moisturiser pasta, salads, and seafood meals, but it's also delicious by itself.

Contrast and complement between food and wine:

The sweet and berry flavors of the 2018 Cake Wines Rosé go well with the Grilled Salmon with
Hollandaise Sauce and Seafood Broth. Both the wine and the food have richness and aroma,
which means they have similar flavors and match one other. Because the item is savory, both
wines improve the flavor of the food as they're both sweet wines, making the dish less dry in
your palate and creating opposition between the wines and the dish.

● Week 6:
Dish: Oysters and Scallops Salad
Wine 1: 2016 La Vis Trentino Pinot Grigio Wine 2: 2018 Catalina Sounds Pinot Gris

Describing the food:

The dish for this class was scallops salad. The characteristics of this dish are the colour, the meal
is accentuated by the green color of the salad, the red color of the tomato, and the white color
of the scallops on the salad plate. The scallops keep their taste since they have been sauteed
until just done. Scallops have a pleasant scent and are high in nutrients. The sauce is the
characteristic that distinguishes this meal. The sauce has a slight sweet and sour flavor, as well
as a faint scent of passion fruit and other spices. This imparts a distinct taste to the food. This
dish's X-factor was well presented, making it more attractive and emotional. Anytime I try this
course, the sourness of vinegar and lemon juice combined with the saltiness of oysters and
scallops melted inside my mouth.

Describing the first wine:

Made from the pinot grigio grapes, La Vis Trentino Pinot Grigio 2016 offers aromas and flavors
of Granny Smith apple and honeydew melon. The palate is crisp and refreshing, with strong
acidity, despite its simplicity. This wine is excellent since on the nose, there is a smidgeon of
cream, but only a smidgeon, with levels of honeysuckle, lemon zest, and tropical characteristics.

Describing the second wine:

The second wine is Catalina Sounds Pinot Gris 2018. Born in New Zealand, this wine is nice to
drink, especially when matching with Asian themed dishes or belly pork, mushroom and
especially, spicy food. This full-bodied wine was a highlight in its category. The Waihopai Valley
in Marlborough is home to Catalina Sounds, where the warm temperatures and cold weather
are excellent for producing moderate climate types like Pinot Gris. The Pinot Gris is thick and
mouth satisfying, with flavors of apple, spicy pear, and juicy citrus fruits.

Contrast and complement between food and wine:

Acidity in both alkaline wines reduces Acidic in dishes that originated from vinegar and lemon
ingredients. While Catalina Sounds Pinot Gris 2018 has fruity and spice flavours which will be
complemented by the saltiness of seafood, this taste in the dish will annul acidity existing in La
Vis Trentino Pinot Grigio 2016 but supporting for the sweetness from pear flavour of this wine.
Because the dish is savory, both wines improve the flavor of the dish because they are both
sweet wines, making the dish less salty in your palate and creating contrast between the wines
and the dish.

● Week 7:
Dish: Roast Duck with Orange Sauce
Wine 1: 2015 Louis Jadot Bourgogne Rouge Pinot Noir Wine 2: 2018 Rising Pinot Noir
Describing the food:
The dish for this class was roast duck with orange sauce. The characteristics of this dish are the
colour, the orange hue of the orange and the crimson color of the duck flesh stand out on the
platter. The duck flesh is adorned with basil leaves, which are green in color. Duck flesh is
marinated with a few common spices, which make the meat aromatic when grilled while still
retaining nutrients. The orange sauce, with a subtle sweet and sour flavor and the smell of basil
leaves, is the star of the meal. This imparts a distinct taste to the food. This dish's X-factor was
well presented, making it more attractive and emotional. This one is seasoned with orange zest,
ginger, and five-spice powder, and has a wonderful aroma; served with mashed butternut
squash. This special dish is definitely my priority for festive occasions.

Describing the first wine:

The first wine tasting is Louis Jadot Bourgogne Rouge Pinot Noir 2015. Louis Jadot Bourgogne
Rouge Pinot Noir 2015 is the first wine to be tasted. It has a variable color that changes from
reddish to ruby and ultimately garnet and after many years in the bottles. In a wine of
moderate volume and exquisite form, it is harmonic and controlled, with rich fruitiness and
pleasant taste tempered by round, mild tannins. A beautifully lingering aftertaste complements
the very typical, aromatic varietal scent. Grilled or boiled red meats, barbecues, mild game, and
dairy foods like Camembert and Brie pair well with this wine.

Describing the second wine:

Created by Nick and Garry Farr on the land of Geelong (Australia), Rising Pinot Noir 2018 is
determined totally by its own vintage and flavours. The fruit to make wine is picked by hand
and graded in the vineyard. The fruit is fermented in an accessible fermenter, with 60 to 70% of
it being destemmed. By pressure, the wine is poured in 20 to 30% new Allier containers. After
the fermentation process, it is drained by gas, then bottled after 18 months. The site has proven
over time that it can hold its own against its bigger brothers. 2018 was a great vintage, with a
lot of warmth, generosity, and balance. The wine usually has a delicate fragrant nose that builds
over time. Sweet taste on the mouth is accompanied by mineral influences heightened by
toasty wood, solid flavors, and a lengthy, savoury finish. This is a treasure of a wine, with most
vintages having a five to eight year maturity ability.

Contrast and complement between food and wine:

When I enjoy the roast duck with orange sauce with a glass of Louis Jadot Bourgogne Rouge
Pinot Noir 2015, this is a wonderful complement. The taste of strawberry, raspberry, cherry and
earthy flavours add up to a mixing taste for the dish. Although the tannin in both wines
contrast the saltiness and fattiness of the dish, it is undeniable that this does not lose the
characteristic flavor of the ingredients, but creates a complementary character for that dish.

● Week 8:
Dish: Grilled Lamb fillets with Garden Vegetables
Wine 1: Rock Bare Cabernet Sauvignon 2017 Wine2: Mitchell Cabernet Sauvignon 2013

Describing the food:

The dish for this class was grilled lamb fillets with garden vegetables. The characteristics of this
dish are the colour, the grilled vegetables have a light green color, while the lamb has a reddish
brown color, indicating that it is just cooked through. The properly prepared and flawlessly
cooked lamb is the star of this meal. The meat was well prepared. Grilled over a fire and served
with a few vegetables to help balance the flavor and ensure that the dish contains necessary
nutrition. We don't need to add a lot of salt or sauce for this meal since it will be wonderful if
the cook understands how to prepare it so that the lamb does not stink and preserves all of the
nutrients in the piece. To improve the flavor of this grilled lamb, we may season it with salt and
pepper and serve it with roasted vegetables or mashed potatoes. This imparts a distinct taste to
the food. This dish's X-factor was well presented, making it more attractive and emotional.
When I was eating this Grilled Lamb fillets with Garden Vegetables meal, I felt joyful and
amazing.

Describing the first wine:

The Rock Bare Cabernet Sauvignon 2017 is made from Blackberry and red currant ripe fruit in
the region of McLaren Vale of South Australia. Oak is a delicate and well-balanced wood. Fine
tannins indicate that this wine will age well in the cellar for a number of years. To conclude a
wine with perfect length and complexity, a smidgeon of aniseed.

Describing the second wine:

The second wine is Mitchell Cabernet Sauvignon 2013. For those who enjoy ample cabernet
sauvignon with an armory of natural grape tannins guiding the flavors, this provides great value
for money. The wine is sharp, standard size, complex, lively, and lengthy, with scents of black
currant, bay leaf, cherry, and plum flavored with a faint smudge of Clare Valley mint and bitter
chocolate. This isn't blatantly drying in any way. The extraction level—six weeks on skins
followed by two years in imperative for businesses precisely matched to the taste.

Contrast and complement between food and wine:

Both Mitchell Cabernet Sauvignon 2013 and Rock Bare Cabernet Sauvignon 2017 are quite
particular but suitable to serve with lamb dishes. Because the ingredients in the above dish
control the acidity and tannins in the wine, and at the same time, the salinity is completely
opposite to the sourness of the fruit ingredients, so it contributes to making the wine easier to
drink. In particular, the bitterness in the dish and the bitterness of both wines complement each
other. As a result, this helps to make the taste of the wine lighter and easier to drink for
customers. These wines as the sommeliers evaluated will be the perfect complement for Grilled
Lamb fillets with Garden Vegetables.