We very recently shared an article with you about our experience with the MasterChef Asia panel of judges and our three Singaporean representatives (check it out here before reading on)! It was an exciting event as the contestants were tested with the classic Mystery Box Challenge with the same 7 ingredients.

Our wine loving customer relationship manager, Rachel Melville, was invited to attend as a VIP guest to the press event along with our Executive Lifestyle contributors Ying Yih Low, Pauliina Salmenhaara and Liza Rowan. Inspired by the creativity of the three MasterChef Singapore contestants, Rachel got straight to work on finding the perfect wines for each unique dish. Rachel approached Sommelier Gerald Lu, Best Sommelier of Singapore 2010, VP of Singapore’s Sommelier Association, and WanderWine active curator for his expert wine pairing recommendations!

Pairing The MasterChef Dishes With the Perfect Wine

In choosing the wines for the pairing, the component that experts play with is texture and intensity on the palate. The flavour stay along the same thread as the dish, but with a shift in the dimension of mouthfeel and flavour intensity.

1. Butter Poached Prawns, Pickled Daikons with Lime-Coconut Cream by Woo Wai Leong

In terms of presentation, this seems to be the lightest and most elegant dish. Sommelier Gerald Lu chose to pair Champagne Perrier Jouet Belle Epoque 2007. He noted,

“An elegant mousse, a cool vintage, touches of apples and pink grapefruit add a fresh zesty lift to the dish. Notes of white flowers and poached pears come in the middle, giving flair and some ripeness to aid the coconut cream. An elegant champagne, sleek and slender to match with the delicate expression of the dish.”
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2.  Coconut Ginger Prawns with Prawn Omelette served on Pineapple Salsa and Pickled Daikons by Sandrian Tan

Gerald Lu thought well of the dish, and said,

“A rich, tasty looking dish of the lot, with the egg adding body and the salsa cutting through the richness of the prawns. I will pick something to compliment the salsa, very fresh and crispy but with a lot bolder flavours like the Alsace Altenbourg Riesling 2011. Jasmine, pear, apricot, and nectarines on the flavours bring wafts of ripe stone fruits to the salsa and marry nicely in with the prawns. And the vibrant fresh backbone help maintain the texture given by the eggs and prawns. A perfect marriage of flavours with this prawn dish.”
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3. Prawn Tacos (Coconut Flatbread, Sautéed Prawns and Pineapples, with Shrimp Mayonnaise and Pickled Vegetables) by Lennard Yeong

Lastly, he thought of Lennard’s dish, and with great ease chose another fine wine:
“The Amigne de Vetroz, La Danse de Etoiles 2012 is my choice for the dish. A blast back to the classic burrito but served like a taco, the flatbread gives body and bite to the dish, and the use of pineapples whole gives a big burst of flavour and texture to the already crunchy prawns. The Amigne, with a slightly oilier and richer body lends its weight to the hearty dish, and still holds its own in terms of flavour with its red apple and light raspberry skin like tones. You will match the dish out while balancing nicely the flavours intensity with that wine!”

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Great recommendations from an expert Sommerlier! If you’d like to purchase one of the wines, visit WanderWine where you can find even more information about them.

Remember that drinking one to two glasses of approximately four ounces of wine can actually be good for you. Moderate consumption is the key! Enjoy, friends!

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