The Galli Estate Sauvignon Blanc from the Sunbury region (vineyard above).
We are passionate about our wine selection process and making sure we select the best Victorian wines to perfectly match our seasonal dishes. This is why we don’t serve a house wine.
As a twist on our usual wine selection process we gave 70 clients free rein of the kitchen to blind taste three sauvignon blancs and choose their favourite to feature on the MCEC menu for the next 6-9 months.
Prior to the blind tasting our MCEC wine selection panel and a few other MCEC wine enthusiasts short listed three standout sauvignon blancs from 35 wines across the central Victorian and outer Melbourne regions.
The three sauvignon blancs were trialed with tasting plates of smoked duck with dressed pear, scallop with black vinegar and cured ocean trout.
Clients were asked to try each wine before food and vote for either the:
Then sample some of the tasting plate and cast their vote again.
The votes differed greatly before and after the tasting plates, but demonstrated the consideration we take into matching Victorian wines with our seasonal dishes.
Our friend Roy Moorfield, a wine guru and international wine consultant for Cathay Pacific Airlines, often sits on our tasting panel and is always complimentary towards our selection process:
“MCEC have a fair process when it comes to selecting the venue’s wines and given they only select Victorian wines – rotated on a regional basis – means they subliminally showcase some of the best wines from across the state.”
The event was a huge hit and our clients really enjoyed having a part in selecting our feature wine and roaming the kitchen enjoying some of our signature dishes.
Powered by Facebook Comments