Sherry Pairing Dinner by Bincho & Iconic Wines
Bincho has teamed up with Iconic Wines & Gonzalez Byass, one of Spain’s most well-known Sherry Bodegas, to present a stunning pairing menu on 19th April 2015 (Sunday). Gonzalez Byass has been producing high quality sherry in Jerez for over 175 years. It is best known for its award-winning, ultra-dry Fino, Tio Pepe, the perfect chilled aperitif, but also makes a wide range of other classic styles.
The sherry paring dinner will showcase a range of sherries that are widely considered to be the best that the Gonzalez Byass’s portfolio has to offer and each will be paired with mouth-watering dishes grilled over the binchō-tan by Bincho’s Head Chef, Asai Masashi.
We had a media tasting last night to have a taste of the sherry pairing dinner. Dinner started with Sawara (Spanish Mackerel) Harumaki with Japanese Plum. Wrapped into a spring roll, it is crispy on the outside and well paired with Leonor Palo Cortado. Leonor Palo Cortado is beautiful from Gonzalez Byass produced from Amontillado sherry. This ages for 12 years before bottling to give a lightly sweet and nutty wine. There is a long and powerful aftertaste which is excellent as an accompaniment to food.
This Aburi Scallop Carpaccio is made with the freshest Hokkaido scallops and served with a lovely sherry dressing. Paired with Tio Pepe Fino En Rama 2014, it is pale yellow in colour with olive green and golden reflections. There’s an aroma of fresh bread with hints of almonds, and becomes more full-bodied towards the finish.
Bincho’s Tsukune (grilled chicken) is skillfully grilled and drizzled with blue cheese. Served with a glass of Alfonso Oloroso, it combines oloroso richness with a dry nuttiness to give a wine that is great alongside food. On the palate it is dry with pronounced nutty flavours that give way to a long, smooth finish.
My favourite course is deep fried Chicken Nanban with Tartar Sauce. The fried chicken is coated in a crispy egg batter that’s soaked in nanban sauce. Each piece of chicken is crispy and moist on the inside. Served with Del Duque Amontillado, it is rich and dry with a nutty character. The sherry took 30 years in traditional Solera system to mature, hence it adds layers of complexity and flavour.
Full of marbling, the grilled Wagyu Beef is paired with Nectar Pedro Ximenez, oozing with raisins and caramel with subtle hints of oak. On the palate, it’s velvety and very sweet with mature raisins and dates. It’s quite amazing how each glass of wine smells differently.
It was a decadent night. Between the eating and drinking with every course, I also had time to catch up with friends I haven’t seen for a long time. I loved every course – and by the end I was stuffed. We ended the night with a bang – Sherry Dessert Cocktail which tasted very much like a thick glass of ice chocolate with alcohol. I doze into a fat and happy slumber.
The menu is available at $140.00++ per Person (Price Includes Sherries)
Date: 19th April 2015, Sunday
Address: 78 Moh Guan Terrace #01-19 (Bincho is located within Hua Bee Coffeeshop)
Contact: +65 6438 4567