The award-winning Australian wine Wolf Blass is finally in Indonesia!
PRESTIGE was at the exclusive traditional food flavours and wine pairing luncheon hosted by Chris Hatcher, Wolf Blass’s Chief Winemaker. At the luncheon, Chris delivered a gastronomic journey of traditional food flavours form all parts of Indonesia (Bali, South Sulawesi, and Yogyakarta) as everyday cuisines and showed how they match perfectly with Wolf Blass style of wines.
WOLF BLASS WINES
In 1966, winemaking pioneer Wolfgang Blass established Wolf Blass Wines of Treasury wine Estates in the Barossa Valley, Australia. Chasing his dream of making distinctive, bold-flavored and eminently drinkable wines, Blass worked tirelessly and has grown from a humble tin shed to become one of the world’s most successful and awarded wineries. He pushed the boundaries of Australian winemaking, introducing a bold, approachable style that revolutionized the way Australians enjoyed wine. Growing and sourcing the finest grapes, the essence of Wolf Blass wines is exemplified through the passion of continuously strive to produce wines of quality, character, and consitency.
Wolf Blass delivers superior wines with unmistakable character, softly rounded palates, and vibrant color through its world-class winemaking. With more than 10,000 awards Wolf Blass is ready to be the new favorite wine in Indonesia, making any celebration unforgettable.
Chris, Wolf Blass’s Chief Winemaker, is considered one of Australia’s leading winemakers and a highly respected wine show judge across the globe. His attention to detail in the winery and the tasting room has helped produce the quality, consistency, and character that Wolf Blass is renowned for.
After working at Orlando and Kaiser Stuhl in the Barossa Valley and the Simi Winery in California, Chris joined Wolf Blass Wines in December 1987. For the next 10 years, Chris was the Senior Winemaker responsible for Wolf Blass white and sparklings. In that decade, Chris made 39 trophy and 218 gold medal-winning wines. He was also responsible for steering the success of the Wolf Blass white wine range, which ultimately set the groundwork for our export success.
TRADITIONAL FOOD FLAVOURS AND WINE PAIRING
Wine and food can be a fine-tune partner that complement each other. The art of pairing wine with food truly intensifies the enjoyment of eating and takes the dining experience to the next level. What is included in wine and food pairing is the knowledge on how to select the proper wine and what ingredients to pair it to.
Indonesian cuisine varies greatly by region and has many different influences, with some hints of Eastern, Chinese and Indian and often demonstrates complex flavour, acquired from certain ingredients and bumbu spices mixture. With the vast array of traditional flavours fund in Indonesian culinary, we put confidence that each dish can be best paired with a selection of crafted Wolf Blad wines to elevate the dining experience.
Wolf Blass provides an out-of-this-world dining experience through traditional food flavours and wine pairing, bringing the character of local foods together with Wolf Blass’s expertise. This allows chefs, sommeliers, and all of us pair individual dishes with different wines in hopes of enhancing the flavor of both the food and the wine.