Resorts World Genting’s The Classics of 1989 Bordeaux: 30 Years on Dinner hits all the right notes

The wine dinner, curated by Resorts World Genting sommelier, Kevin Yee, was a showcase of the styles and flavours of wines from the Bordeaux region in France, produced in the bumper wine-making year of 1989.

The menu, crafted by the award-winning Resorts World Genting team of culinary experts, focused on foods and flavours which brought the wines front and center. The menu included fresh oysters with finger lime caviar and mignonette dressing, white asparagus with poached egg, morels, truffle hollandaise, and escargot on garlic butter, foie gras with potato and leek gratin, caramel walnut, marsala, raisin, and sherry reduction, wagyu M9, served with legumes, wild mushrooms, roasted carrots, shallots, baby squash, and thyme jus, and an Inaya dark chocolate pudding with raspberries and passionfruit gelée for dessert.





Aside from the Pierre Péters Blanc de Blancs Grand Cru Brut, Champagne which accompanied the oysters, there were five stellar wines paired with the food. These were Château Suduiraut 1989, Premier Cru Classé, Sauternes; and four Grand Cru Classé vintages: Château L'Arrosée 1989, Grand Cru Classé, Pauillac Château Haut Batailley 1989, Grand Cru Classé, Saint-Julien Château Léoville Poyferré 1989, and Château de Fieuzal 1989, a Grand Cru Classé, Pessac-Léognan. 

Gerard Walker, Vice President of Food and Beverage, Resorts World Genting, said that the event was one of many which made the mountain resort a haven for diners seeking differentiated F&B experiences. “Many people don’t step out of their comfort zones when it comes to wine. As an individual drinking alone, it may not be feasible to have multiple bottles of different wines opened at one time. At events like The Classics of 1989 Bordeaux: 30 Years On Dinner, guests can savour some outstanding vintages, and avail themselves of either finding a wine they really like, and sticking to it through the meal, or to sample from the very well-curated list put together by our sommelier. This helps to expand oenological horizons, and perhaps open up the possibility of adding different styles of wines to a person’s private collection.”

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