EVENTS

MAR 14, 2015

Privy and Chase ring in Year of the Sheep with a Perfect Pairs Wine Dinner in Los Angeles

By Privy Editor


In Fall 2014, The Privy Groupe, together with event partner Chase, launched Perfect Pairs, a series of bespoke culinary experiences that brought together the diverse flavors of Chinese cuisine, and expertly-crafted and premium quality wines.

Ferrazzi house

The idea behind Perfect Pairs was to challenge the prevalent notion that fine wine and savory Chinese food are not meant to be matched at the dinner table. However, judging from the success of the first three Perfect Pair affairs, it is safe to say that the pairing of fine wine and Chinese food is a delightful treat and a culinary revelation.

Ferrazzi house

And on Saturday, February 28, Privy members and Chase private clients, came together for a fourth Perfect Pairs Wine Dinner held at the New Port Seafood Restaurant in Beverly Hills to ring in the Chinese New Year.

Ferrazzi house

Building on the unique concept behind Perfect Pairs — a marriage between savory Chinese food and fine wine — the event featured six courses of luscious culinary creations paired with some of the most exquisite white and red wines from California, France, and Virginia. The Newport Seafood Executive Chef Henry Hua (Le Cordon Bleu, Pasadena, CA) and Master Sommelier Mary Thompson (Court of Master Sommeliers, Matires d’Hotel for the International Pinot Noir Conference, Certified Sake Adviser under the Sake Service Institute of Japan).

Ferrazzi house

1st Course
The first course was an appetizer dish of Crispy Vegetable Spring Rolls (with sweet and sauce) and Pork & Napa Cabbage Dumplings (with house soy dipping sauce). The dish was paired with Louis Sipp Cremant d’Alsace from Ribeauville, France. The sweet white wine was a perfect complement for the savory and sour notes of the spring rolls and dumplings. The fragrant wine was attractively perfumed and crisply fresh. It is full of ripe apples, layered with intense acidity, and balanced with a warmer peach flavor.

Ferrazzi house
Photo by Eddie Lin

2nd Course
Then came the salad. The second course was Crispy Soft Shell Crab served with Citrus Salad, paired with Grenadier Muscadet Sevre et Maine sur Lie from Loire Valley, France. The refreshing flavors of pomelo, oranges, red grapefruit and mint in the Citrus Salad was a delicious harmony when paired with the fruity notes of green apple and lime zest in the Grenaudiere Muscadet. On the wine, the mouth was clean, crisp, and refreshing, with a bit more juice and body. It finished with a sensation of citrus zest and a sea salt kiss.

Ferrazzi house
Photo by Eddie Lin

3nd Course
The third course served was Steamed Black Cod with Black Bean Sauce and Mustard Greens. It was paired with Barboursville Vineyards’ Viognier Reserve from Barboursville, Virginia. The wine has a warm climate sultriness about it, and a middle palate that sustains its floral opulence. It has a full body and adaptability that makes it a perfect pair for game, as well as fish, shellfish, poultry, and Asian Cuisine.

Ferrazzi house
Photo by Eddie Lin

4th Course
Braised Duck and Tofu with House-made Pickled Vegetables was the fourth course for the night. It was paired with Bonnerland Pinot Noir from Monterey County, California. The Pinot Noir’s spice and red fruit elements, together with its weight, chewy texture, and balanced flavor, makes it a perfect pair for the succulent duck and tofu delicacy.


Photo by Eddie Lin

5th Course
No special occasion is complete without the Newport House Special Lobster served with Longevity Yi Mein. As the fifth course, the Newport House Special Lobster was paired with Chateau Moulin Blanchon 2010 Haut Medoc Reserve from Bordeaux, France. A hearty, wholesome, and filling meal, the savory lobster was perfect with the Haut Medoc Reserve — an equally powerful and poised blend of warm cedar wood notes, poached plums, colored pepper, and underbrush. It has hints of Valhrona chocolat

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