The final class in the Wine Essential Course provided by the Wine Education Centre of Western Australia consisted of blind tastings of two different wines with each course of our meal. We began each course by determine what we thought the wine’s varietal, where it was from and what wine making processes had been applied to it, before moving on to compare and determine which wine we felt went better with the dish.
We had our meal at George Street Bistro, on George street in East Fremantle.
We started with a glass of bubbly on arrival.
1. creamy and rich on the palate. A delightful bubbly.
The Entrée consisted of a ‘Stilton, Pear and Walnut Tart, Rocket Salad and Balsamic Dressing’.
Paired with the Entrée was two white wines.
2. Golden clear coloured wine in the glass, it looked like an aged wine. On the nose we could detect oak, pear, apple and citrus. On the palate it provided a smooth, rich, full feeling in the mouth, had a nice amount of acid and dry finish to balance out the slight residual sweetness the wine had. One of the class members sitting near me suggested this wine was a Riesling.
3. the wine appeared youthful, fresh, clear and bring in the glass. On the nose it was fresh, vibrant, unoaked and primary fruits. On the palate the wine was acidic and fruity with a dry finish. Another fellow class member suggested this wine was a Pinot Grigio.
Favourite wine for the dish: Wine number 2 was preferred due to the pear in the tart and wine paring well, and the wine complementing the butteriness of the pastry with the oak in the wine. Wine 3 was too acidic for me personally when compared with the food.
The main meal consisted of ‘Grilled Chicken Brest with Potato Rosti, Spring Vegetables, Chestnut Sauce’.
4. White wine: the wine was clear and had a slight golden tinge to it. We noted oak and pineapple on the palate made me believe this wine was a Chardonnay considering we were pairing it with chicken.
5. Red Wine: clear ruby red wine in the glass. There was cherries, and other berries on the palate and light oak. The class mate who thought wine 2 was a Riesling believed that this wine was a Pinot Noir, and I agreed with him, I thought this Pinot noir was not from Denmark due to the earthiness and palate weight as I felt Denmark would have made a more acidic and cooler Pinot Noir.
Favourite wine for the dish: I kept tossing up between the two wines, for me personally I would have been happy with either wine, I think by the end I preferred the white slightly more but barely. Overall the class preferred the red wine to the white with the main dish.
Desert consisted of a ‘Chocolate and Kahlua Cheesecake with Mulberry Ice-cream’.
6. White sweet wine: Golden yellow coloured wine. Aroma was sweet and a hint of marmalade was also present. The wine on the palate was sweet, honey and tropical fruit (pineapple). There was consensus that the wine was likely to be a Botrytis Semillon.
7. Red sweet wine: ruby red wine in the glass. On the nose I smelt ethanol suggesting the wine was fortified and had quite a high alcohol content. On the palate the wine had a rich mouth feel.
Favourite wine for the dish: The white wine paired better with the desert. The red being fortified was too alcoholic and rich, but on it’s own I would have been quite content with either of the wines.
1. Grant Burge NV Chardonnay Pinot Noir, Barossa Valley ($26.95).
2. Heymann-Lowenstein, 2009, ‘Schieferterrassen’ Riesling, Germany ($45).
3. Faber Vineyard, 2010, Verdehlo, Swan Valley ($21).
4. Plantagenet, 2010, Pinot Noir, Great Southern ($45).
5. Moss Wood, 2009, Chardonnay, Margaret River ($62).
6. Penfolds, 2011, ‘Cellar Reserve’ Viogner (Late Harvest), Barossa Valley ($45).
7.Happs, 2008, ‘Fortis;, Margaret River ($25).
I was a little concerned about this restaurant as the review online had turned negative since the change of ownership and it was not only online where I was hearing disappointment with towards the food since the change of management. George Street Bistro however was a well laid out restaurant. The restaurant felt modern, fresh and simplistic with it’s design. My only complaint for the design of the restaurant was that the lighting was not enough and the room felt a little too dim for my personal liking.
The food being the major complaint of the restaurant since the change of ownership, impressed me on this occasion. The food was delicious and the portions were perfectly sized. I cannot compare to the standards under the previous owner but under the new owners I was impressed. This is a restaurant I will happily return to and will be watching their menu as it changes with the seasons.
I am quickly becoming fond of George Street in East Fremantle. The selection of stores along this street showcase high quality products and a wide selection. I do plan to wander around the street in the near future and wish dearly that I could have gone to their street fair last weekend.
Until next time!