2011-02-24

Not all new, just 1/5 - Chilean Nite with Vina Leyda

 For those who knows Spanish or simply knows about the lovely and subtle restaurants tucked away in Start Street might know what I am referring to from the title of the post – yes, I went to 1/5 nuevo for dinner!

Even though going there was not a completely new experience for me as I was there around October for one of my best friend’s birthday, this time was different and new because I had new company and it was my first time trying out their wine dinners, so it justifies being 1/5 new. =P

Just happened yesterday was the “Chilean Nite with Vina Leyda”. It was a 6-course dinner with 5 courses (except desert) paired-up with 5 different wines from Viña Leyda, Leyda Valley, which lies to the west of Santiago (14km from the Pacific, meaning very nice and humid weather for harvesting the vineyards). The Viña Leyda was established in 1997 as it was recognized as the potential area for growing grapes and water has to be pumped for 8km from Maipo River for irrigation.

 Marinated Salmon, Rock Oyster and Iberico Ham
So enough with the background, back to the dinner.

First of all, I personally quite like the restaurant because my last experience there was quite nice. Last time, it was a company of 6 people and we had a few tapas and were able to try a series of different things – in which I fell for their seafood paellas. =) (which was comparable to those that I had back in Spain). Apart from the food, what I like about 1/5 nuevo is the furnishing. Those who know me know that I’m a “berry-color” person – meaning I like purples, reds & blues. 1/5 nuevo is covered with a warm blend of reds and art pieces which makes this Aries feels like home. According to my dinner date, a lovely lady from Elite Concepts, said that their boss handpicked the art pieces for the restaurants and also has put a lot of effort in the interior design of the restaurant – and apparently made me a fan.
Paella risotto with saffron
and roasted king prawn

With candles lit and wines glasses all set on the table, our dinner first began with an appetizer selection which included Marinated Salmon, Rock Oyster and Iberico Ham which is paired up with Sauvignon Blanc, Garuma, 2009. The white had a quite thick herbal note with crisp acidity and lingering feeling at the end – good enough to go with the fresh and salty appetizer selection. Always more found of sweetness than acidity, I preferred the second white wine Chardonnay, Falaris Hill, 2009 that went with Paella risotto with saffron and roasted king prawn.  Then it followed by the Pinot Noir Las Brisa, 2008 Magnum with slow cooked ox tongue and ox tail. The Pinot Noir had quite a strong character with a more prominent oaky palate and vanilla aroma, a good choice for the gents (if I remember correctly, it was fermenated in fresh oak barrels for 8 months), but might not for the ladies. Meanwhile, I really appreciate the meat! It was soft and delicious, really good textures and the flavor was rich. I only eat ox tongue during Korean BBQ and never eat pig’s tongue cause I didn't like the feeling of eating a "tongue", but it was so good that I finished it all!

Slow cooked ox tongue and tail
 Roasted pigeon with truffle sauce
Peppered lamb rack
with lime gravy
 Next up was the Roasted pigeon with truffle sauce, paired with Carmenere Talhuen, Colchagua Valley 2007. This was my favorite red among the three as it was more fruity and ample with flavor with works great with the pigeon and truffle sauce. Last main course was the Peppered lamb rack with lime gravy joined with Vintage selection Cabernet Sauvignon, Carmenere, Cabernet Franc & Merlot blend, Maipo Valley 2007. Among the different meat dishes, I like this lamb the most as it is cooked to perfection with fresh peppers and salt on the rims of the rack. Most important is that it didn’t have that flavor which I sometimes dislike in lamb, even when it got a bit cold as we chat through the dish. And the wine was in the middle between the previous two, not a bad choice if you have some new company and you don’t know which wine to serve.

Frozen raspberry meringue with fruits jelly
To finish the meal, was the frozen raspberry meringue with fruits jelly – light-weighted desert for such a satisfying dinner.

The atmosphere was good, the food and wine was excellent and the company I had was terrific. I even managed to know the Chef who was quite a gentlemen; subtle,gentle and polite, unlike most of the other Chefs I’ve meet. If it weren’t for the calls from the office, it would be a wonderful dinner. But still, it was a great evening and it is something which I appreciate during the hectic moments of work and reminds me once again, why I am doing what I am doing now.

Sometimes in life you really need some hints and pointers to encourage you, remind you and let you have certain directions and things to look forward to. This dinner was one of them and I am pretty sure the best is yet to come if I strive on to my goals, despite the challenges I'm going through.

Don’t you think? 

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