The International Wine & Food Society (IWFS) Taipei went to its first wine and dine event of the year at Mipon, a one-star Michelin restaurant situated in the Grand Mayfull Hotel. Renowned for its exceptional Taiwanese cuisine, Mipon has earned recognition in the Michelin Guide for its culinary excellence. The restaurant emphasizes itself on authentic flavors and traditional cooking methods, offering a unique dining experience with elegant presentation and a focus on local ingredients.
For IWFS, pairing wine with food is a crucial aspect of enhancing the dining experience by complementing or contrasting flavors. The event began with NV Champagne Louis de Sacy, Rosé, Grand Cru, Brut, a 100% Pinot Noir Champagne that served as an excellent aperitif. Its crisp acidity and delicate fruit flavors complemented the variety of starter dishes beautifully.
Following the champagne, the 2020 Domaine Ostertag, Zellberg, Pinot-Gris, Alsace was served. This wine, crafted according to Burgundian teachings from Dominique Lafon, the king of Meursault, and biodynamic principles, offered dry and sharp acidity with an incredible finish.
Next was the 2020 Weingut Dr. Wehrheim, Siebeldingen, Spätburgunder, Muschelkalk, a dry VDP. Ortswein from Pfalz, Germany. This lighter-bodied Pinot Noir, with its bright red fruit flavors, paired well with lighter dishes such as abalone.
The 2021 Baron Edmond de Rothschild, Akarua, Pinot-Noir, Bannockburn, Central Otago, from New Zealand's southernmost wine region, followed. Its vibrant cherry and berry flavors, along with good acidity, paired exceptionally well with richly cooked fish dishes.
The finale was a magic 2021 Francois Confuron-Gindre, Echezeaux, Grand Cru, from Burgundy's prestigious Grand Cru vineyard. This complex wine, with aromas and flavors of red fruits, spice, and earth, left a lasting impression with its depth and complexity.
Overall, the wines offered a diverse range of flavors and styles that complemented the rich and varied flavors of Taiwanese cuisine, providing an unforgettable experience for the members.