CALIFORNIA WINES CELEBRATE 50TH ANNIVERSARY OF THE JUDGMENT OF PARIS

 

It’s a coup like no other. In 1976, California wines outscored highly regarded French wines in a blind tasting organised by British wine merchant Steven Spurrier in Paris.

Known as the Judgment of Paris, the ground-breaking event established the excellence of California wines and California as a world-class wine producing region.

In celebration of the 50^th anniversary of the Judgment of Paris, California Wine Institute hosted a convivial afternoon of California wine sampling for trade partners and local media.

Christopher Beros, Director for Greater China & Southeast Asia (top pic) said, “2026 is a landmark year for California wines. The 50^th anniversary of the Judgment of Paris not only commemorates the historic victory for California wines but also showcases how California continues to lead in quality, innovation and sustainability of its wine-making.”

Held at the Grand Hyatt Kuala Lumpur, we watched a short documentary on the Judgment of Paris. A curated range of California wines including those from participating wineries in the pivotal event 50 years ago.

The Chardonnays showcased were Chateau Montelena Napa Valley Chardonnay 2023, Spring Mountain Vineyard Chardonnay 2024, Veedercrest Vineyards Chardonnay 2022 and David Bruce Winery Chardonnay 2022.

Notable Cabernet Sauvignons included Stag’s Leap Wine Cellars Artemis Cabernet Sauvignon 2021, Ridge Vineywards Monte Bello 2023, Mayacamas Vineyards Cabernet Sauvignon 2021, Clos du Val Winery Cabernet Sauvignon 2023, Heitz Wine Cellars Martha’s Vineyard Cabernet Sauvignon 2018 and Freemark Abbey Cabernet Sauvignon 2021.

 
Stellar pioneers such as Grgich Hills Chardonnay 2022 and Robert Mondavi To Kalon Reserve Cabernet 2022 left us thoroughly charmed.

The Golden State of Mind, embodying California’s optimism, boldness, innovation and sustainability, is in every bottle of California wines.

Notable modern day picks included Gallica Albarino 2022, Maggie Hawk Jolie Pinot Noir 2021, Massican Annia 2024, Matthiasson Cabernet Sauvignon 2023, Rombaeur Chardonnay 2024, Senses Charles Heintz Chardonnay 2023, Terah Barbera Amador County 2024 and Titus Napa Valley Zinfandel 2023.

For more information, visit the official website: www.discovercaliforniawines.com
 

MEAT LIVESTOCK AUSTRALIA CHALLENGES CHEFS TO RAISE THEIR GAME

Doubletree by Hilton Kuala Lumpur emerged as the Champion of  the 2019 Golden Bull Culinary Competition at this year’s Culinaire Malaysia 2019 which was held from 24-27 September.

The five-man team beat eight other teams in creating the best beef and lamb dishes, to win a challenge tropy, cash prize of RM6,888 and medals. The 1st Runner-Up Royal Brunei Catering walked away with a challenge tropy, cash prize of RM5,888 and medals. Fudehui Group from China grabbed the 2nd runner-up spot, bagging a challenge tropy, cash prize of RM3,888 and medals.

Held in conjunction with Culinaire Malaysia, Meat Livestock Australia (MLA) is the main sponsor of the Golden Bull Culinary Competition. 

 

 

 

 

A total of nine teams from Malaysia, Thailand, Indonesia, Korea, China, Brunei and Taiwan cooked up a storm, pitting their culinary skills and versatility in creating beef and lamb dishes.

 

 

 

 

Judging was based on the teams who displayed best use of secondary cuts of Australian beef and lamb for appetisers and main course. Points were also awarded for cooking temperature, texture, cutting, preparation and seasoning.

 

 

For the MLA Iron Butcher Challenge, Muhamad Adam Yahya from Sama-Sama Hotel KLIA was declared the MLA Iron Butcher champion. He went home with a special knife set, a challenge trophy and a certificate of achievement.

The 1st Runner-Up was Muhammad Faizal Mokhzir from Atlas Gourment Sdn Bhd and 2nd Runner-Up was Mohamad Fauzan Abdul Rahman from Hero Market Sdn Bhd also received similar prizes.

 

This year, 21 butchers from the retail and food-service sectors competed in the preliminary rounds, cutting and portioning out beef carcass and primal cuts of lamb within the allocated 1.5 hours.

 

 

 

 

Judges watched the competitors like hawks, awarding marks for preparation and boning techniques, value-adding ideas (marination), cuts applicable to food service, clean muscle separation, time management, good hygiene practices, orderliness at work, minimisation of food wastage, cost effectiveness and presentation.

 

 

 

 

 

 

 

All the quality Aussie beef and lamb for both MLA competitions were supplied by Stanbroke, Murray Pure and Thomas Foods from Australia.