Mount Mary Quintet with pork trotter and braised eggplant... delicious
Added by Luke Berry | Thursday, 2 October 2008 | no comments | votes: 0 | score: 0
If you're anything like me, then you'll (more often than not) feel like an
evening of indulgence. A weekend away in Daylesford and dinner at one of
Australia's best restaurants is my kind of indulgence.
Fantastic company aside, one of the highlights was my main course of boned
quail, served atop generous slices of pork trotter filled with pork farce
and coupled with shitake mushrooms and miso braised eggplant.
With the flavours in this dish I didn't think I could choose to drink
anything else but a nice bottle of mature Cabernet. Hailing from one of my
favourite Australian producers, I chose the 1995 Mount Mary Quintet. Based
on a typical Left-Bank Bordeaux blend, it is made up of Cabernet Sauvignon,
Merlot, Malbec, Cabernet Franc and Petit Verdot.
The deliciously perfumed nose of violets, earth, cassis, sweet herbs and
mocha was adding another depth to the smells already coming from my plate.
On the palate, an extraordinarily elegant wine with plenty of primary fruit
and secondary flavours of leather and wet mulchy autumn leaves
complimenting the sweet flavours of the pork trotter and the gaminess of
This Quintet is a very pretty wine and one that I wouldn't be surprised if
it might even get better still.
My pork dish combined with the Mount Mary was definitely one of my best
food and wine matching experiences.