Time to Vino + Oatley Wines

It’s my third or fourth visit to the new Time to Vino premises in Potts Point (Kings Cross). Now, the signature wine cases lining the walls, are creeping higher. The Louis Roederer stamp catches my eye. That Champagne, Louis Roederer Brut Premier is also the bookend – start and finish – of our splendid evening.

I’m here to celebrate with Darren Jahn and an elite group of girls, for a Charcuterie Dinner, with Robert Oatley Vineyards.

Australian Electrolux Appetite for Excellence, Young Restaurateur of the Year, Clint Hillery is on hand to supervise proceedings and to pour the all important glasses, at his award winning establishment (and one of my favourite Sydney late night spots). Luckily we are also perched at my favourite bench; looking out the window the view of Sydney night life changes on any given night of the week. Entertainment in itself. And then the entertainment of nose and mouth begins.

Charcuterie Dinner

2010 Robert Oatley Riesling (Great Southern, WA)
Duck, Cep & Snail Terring, Pinot Fig Relish

2009 Robert Oatley, Chardonnay (Margaret River, WA)
Burrawong Chicken Liver Parfait, Poached Quail Egg, Walnut Remoulade & Pickled Mushrooms

2006 Montrose “Ormaggio” Barbera (Mudgee, NSW)
Goat & Rosemary Fennel Sausage, Barbera Braised Red Cabbage, Crispy Chestnuts

2009 Robert Oatley Shiraz (Mudgee, NSW)
Venison Morcilla, Seared Loin & Mojo Verde

Matching food to wine is not an easy job. It’s not as simple as most people think. It’s not just about flavour or any one component. Here we see variety in nose, palate, mouthfeel, complexity … and that’s not just in the wine.

The food is sourced from beautiful produce, just as the grapes and terroir are paramount in the wine. Each (wine and food) shows light and shade across the evening.

Did I have a favourite? When quality reigns it is always hard to nominate a standout.

The Montrose “Omaggio” Barbera nudges ahead though. It’s a beautiful drop and coming into it’s prime. What a joy then to see it also utilised in the dish, in the braised red cabbage. When done well a good dish of sausage is always enjoyed. The Goat Fennel and Rosemary are a lovely marriage.

Each of the wines and dishes moves mind and mouth. The progression across the whole evening is just stunning: perfect in the setting. The company of our hosts – Darren Jahn and Clint Hillery – and grown-up girlie guests round off the very stylish evening.

Time to Vino
2 Kings Cross Rd, Potts Point NSW Australia
+61 2 9380 4252

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