Peter Gago and Chef Ed Cotton comment on food and wine pairing while at the Rewards of Patience VI Celebration Lunch in New York.
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[MUSIC] Here in Manhattan we're actually going to put on
a tasting with our judging panel from Rewards of Patience
edition six. People who've had wines of our going back
many decades. It will include the legendary 1962 through 1968
Cabernet Shiraz. It will include wines like bin 7 from
1967 and what it's intended to do is to show
people who well these [UNKNOWN] reds age. Pinfold wines, white
and red, Go very well with a myriad of different
foods. You've gotta think about the menu and think about
the flavor profiles. Like an aged piece of meat, you
would want something that would be able to cut through
the fattiness, the richness characteristic of the meat. The sauce
is a, you know, it's a red wine based sauce.
Goes perfectly pretty much hand in hand with the wine.
Ruby shine [UNKNOWN] Koonunga Hill as well. [UNKNOWN] 389 and
407, a whole collection of Penfold wines. I'm looking forward
to it. [MUSIC]