The Real Review duck and pinot noir dinner at Sydney’s Chin Chin restaurant was just the thing on a chill winter’s night. Pan-Asian food with a Thai leaning was always going to be a no-brainer with pinot noir, every dish (even the dessert!) involving something ducky.
There’s something about the earthy, gamy, meaty flavour of duck that strikes a chord with the foresty, earthy, undergrowth and floral/cherry characters of pinot noir. The two together result in moments of bliss.
First course Roast duck bao bun, pickled cucumber, chilli jam Issan duck laab, hispi cabbage and hot herbs
The duck bao bun was excellent with the wines, and I helped myself to a second serving.
Wines Meadowbank Pinot Noir 2023, Tasmania
Meadowbank is the Ellis family vineyard in the Upper Derwent Valley, covering 50 ha with 14 more being planted in this year. It was established in 1974. The Ellises sell 70-80% of their grapes to the likes of Arras, Bay of Fires, Dr Edge, Dawson & James, and keep enough for the Meadowbank label, which is made by Dr Edge himself, Peter Dredge. The wine was bunchy, fragrant and refined.
Carillion Terroir Project Pinot Noir 2022, Orange
A new ‘cream of the crop’ label for owner Tim Davis and winemaker Andrew Ling. Established in 1997, the 30 ha vineyard is located on the volcanic slopes of Mt Canobolas at 740 to 800m. Andrew Ling
This Article was originally published on The Real Review
