Meat and wine meet in a prime location for pairing dinners (2)

The Bin 138 Grenache-Shiraz-Mourvedre 2009 is made from vines that are 40 to 110 years old and is minerally with dark chocolate and star anise aromas. With underlying spicy notes, this is a popular blend for lamb dishes. The wine was paired with a very tender and juicy Australian lamb loin with garlic tomato, fresh-made saffron fettuccine and rosemary jus.

The next match is considered the highlight of the menu with Australian 200-day grain-fed Black Angus ribeye with asparagus and truffle mashed potato served with St. Henri Shiraz 2009. This wine was first commercially released in 1957 and has a devoted following. The premium marbled beef and the bold wine made for a balanced and flavorful combination.

Dessert was a beautiful poached pear with creme brulee inside the pear topped with meringue and mixed berries. Served with a semi-dry Autumn Hill Riesling 2012 with fresh lemon curd and lime aromas, the wine and dessert were both light and lovely.

The meal ends with a farmhouse cheese selection with dried fruits, nuts, apples and crackers paired with Grandfather Rare Tawny Port. I missed the cheese course, but cheese and port are always a lovely way to finish a meal.

The Penfolds wine pairing menu requires a minimum of four guests up to a maximum of 14 guests and is priced at HK$1,950 (plus 10 percent service charge) per person and includes coffee or tea.

If you go

Wooloomooloo Prime

(Causeway Bay)

Level 27 & 28 Soundwill Plaza II, Midtown,

1 Tang Lung Street,

Causeway Bay, Hong Kong.

852-2771-3600.

Average cost per person: HK$1,950 ($252) (Penfolds wine pairing menu); HK$800-1,200 (a la carte)

Recommended: The Australian lamb and prime beef. A good place for meat.