Mount Mary Quintet with pork trotter and braised eggplant... delicious
Thursday, 2 October 2008 | 
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 the quail.
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.
