Popcorn & Toast.

♡ Make me hot buttery popcornandtoast@gmail.com

♡ make me hot buttery popcornandtoast@gmail.com

INVITE:Cloudy Bay Pinot Noir & Duck Trail 2012; Trio.

The Smith
213 High Street
Prahran
link: thesmithprahran.com.au

20120607-DSC_0306.jpg

No stranger to The Smith, I was curious to see what they had up their sleeves to round off our preview of the 2012 Cloudy Bay Pinot & Duck Trail.

20120607-DSC_0351.jpg

2010 Cloudy Bay Pinot Noir

Six clones of pinot noir were hand harvested with ripe flavours and moderate sugar levels. The first of the fruit was picked on April 2nd with the harvest completed on April 16th. 12 months of maturation in French oak barrels, approximately 40% new.

20120607-DSC_0365.jpg

Magret Duck Breast with Farro & Almond Pilaf, Spiced Fromage Blanc

The sous vide Margret duck breast is from Gippsland, with a quenelle of musky fromage blanc mixed with cumin & sea salt, perched atop an earthy Mt Zero organic farro pilaf tossed with shallots, garlic, quince, almonds & parsley.

20120607-DSC_0322.jpg

A rustic dish, visually not as vibrant as its counterparts that preceded it at Number 8 and Taxi but the duck was beautifully cooked. Perfectly pink and tender, the pinot had a noticeably smoother and rounder finish on the palate when paired with the duck.

For more information on the Pinot & Duck Trail in July 2012, check out Cloudy Bay’s Facebook page.

The Smith on Urbanspoon

Cloudy Bay Cloudy Bay Duck & Pinot Noir Trail 2012 Duck Food Wine and dine Nikon Nikon D700 Wine pairing
Comments
blog comments powered by Disqus