A blog post by friend Keira McIntosh - The Super Taster - on solo dining, inspired me to have a decent meal out whilst up in Townsville on a short business trip. My host for the evening was Salt Cellar, self-billed as "Palmer Street's premier wine bar and restaurant" and in all fairness they are right.
My entree was a Ninth Island Pinot Noir 2010 (this website is about wine after all) paired with Maple Glazed Pork Belly, served with pear quinoa, tonka bean cream and sticky balsamic. Some hastily sought advice from twitter identified this Tassy Pinot Noir (though incorrectly labelled from the Yarra Valley) as possibly the best option.
Somewhat muted aromatics: sour cherry and a hint of balsamic that matched the pork. Light chewy tannin - a good foil for the delicate pork.
The quinoa had a nuttiness I mistook for a sesame snap (it was low-light)! The finish offered more sour cherry. All up rather simple, safe choice that paired well with the pork belly.
The quinoa had a nuttiness I mistook for a sesame snap (it was low-light)! The finish offered more sour cherry. All up rather simple, safe choice that paired well with the pork belly.
For main course I opted for a Georges Debouef Chiroubles 2009. From one of the higher sites in Beaujolais, this wine had an ethereal quality to it. A soft aroma - if you can smell soft. Juicy strawberry, cassis and redcurrant aromas. Yes, I could smell it's delicate nature.
The palate showed excellent harmony. An incredible lightness followed by some perky acid and then a slight tannic grip to ensure that the mouth is well placed to handle the Confit Duck. This wine is available in Australia for about $23. Try Cloud Wine
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