In this cold winter we were sent a warm invitation from Rob Roy Hotel to their Turon Wine Dinner which pairs Turon’s finest with great food. Turon Wines is a boutique winery located in the Adelaide Hills. Their philosophy is to give an organic balance to their wines. You will find a more hands on approach here with little intervention. The use of seasoned French oak and indigenous yeast is part of how they create the variety in which they are so proud of.
Upon arrival we started with a 2016 Chardonnay and a chicken, brioche, orange and cashew canapé. The chicken was a mousse with a nice tart flavour of orange marmalade on top to give a nice edge. In between courses we had a representative from Turon give us the low down on the tasting notes and production process of each wine. He was a fountain of knowledge and it made us appreciate even more what we were drinking.
The courses kept on flowing with Snapper Ravioli, asparagus, raspberry and beetroot sauce gracing our table next. The snapper had a great earthy flavour though the pasta was a little thick. We had mixed opinions about the sauce but that combination would be suited on another dish I think. The paired wine was a smooth 2016 Pinot Noir that went very well with this meaty fish.
Another Pinot noir followed, this time it was the 2016 LTD Pinot Noir that packed more of a punch in flavour. This was paired with a fried zucchini flower stuffed with ricotta served with cherry tomatoes and a pine nut and basil sauce. I did enjoy this dish with the flavours matched well. I think portion size was also good as if it was any larger it could become sickly.
The masculine main of Beef Fillet arrived. Shallots, cavolo nero, cannellini and jus were its delicious accompaniments. The beef was cooked perfectly with a rich red hue in the middle and a steady gradient to a grilled outer rim. It was meaty and juicy. My kind of fillet. The cannellini bean mash was a nice alternative from potato with extra flavour. This is a protein packed dish! An obvious and good choice was the matching 2015 Shiraz (my favourite on the night). A smooth and silky wine with a bold flavour that warmed me up.
After thoroughly enjoying my beef fillet it was time to sweeten the taste buds with some Apple, Rhubarb Crumble and ice cream. I love my tarty crumbles and rhubarb should appear more often in my opinion. I would have loved more rhubarb and fewer apples in this but it was nice none the less. The matching wine was a very bold 2016 LTD Syrah 2016 (Shiraz). I found this to be a dry version of the previous Shiraz. I prefer a smoother drop but I can see the logic of serving this dry wine to offset the sweet flavours of the dessert.
I did once attend a Beer Society Dinner here before and I love the concept of these dinners. It’s great to see them continue to evolve with the next being the Coopers Beer dinner on June 14 and a Glenfiddich ‘The Experimental Series’ dinner on August 9th. It is a great way to try different versions of a favourite beverage accompanied by some well thought out mains. Book in advance to save the disappointment! Thank you Rob Roy Hotel for a wonderful evening
Disclaimer: Foodie Ling was a guest of Rob Roy Hotel