Ask expatriates living in Malaysia about their favorite things to do there, and more often than not, their answer is eating the local food. As a Malaysian spending six months in the United States last year, I realized the usual exchange of pleasantries involves asking, “How are you?” In my country, it is a little different. We ask, “Sudah makan?” (translation: “Have you eaten?”) and this applies to friends, family and new acquaintances you meet on the street.
For us in a nation of 28 million, food always brings people together, and it’s the same in cultures all over the world. In our capital, Kuala Lumpur (KL), you can find almost any cuisine — Spanish, Italian, Indian, Chinese, Greek, French, Mediterranean and Middle Eastern. Despite being a Muslim-majority country, alcohol is widely served, from humble cafes on the street to ultra-posh and swanky restaurants in the city. Good wines, in particular, are readily available. Some will be surprised to know that Malaysia is one of the fastest-growing countries in the Asian market for wine consumption.
The Italian restaurant Svago in Kuala Lumpur is one place where you can treat yourself to fine cuisine and wine while taking in the amazing view of the Petronas Twin Towers, which were featured in the 1999 movie “Entrapment.” Svago’s lounge and bar area is an eclectic space of retro and contemporary decor, with parquet flooring, steel beams and floor-to-ceiling glass windows. The low-backed vinyl chairs and terrace encompass modernity.
Planeta wines a perfect complement to dinner
When a chef manages to craft innovative canapés that tantalize your taste buds, it is sacrilege not to have a healthy glass of vino to go with it. That evening at Svago, we were introduced to the five top wines — two whites and three reds — from Planeta, which we were told is one of the premier wineries in Sicily, Italy. The wines we sampled ranged from crisp and light to robust and full-bodied.
Chef Andrea Buson stays true to his Italian heritage but is able to inject Asian influences in his dishes too. The food on the table comprised the likes of Arancini Rossi (a beetroot risotto ball topped with pesto calamari), Smoked Duck Breast With Grilled Ginkgo Nuts, Wagyu Beef Carpaccio on Rocket Topped With Cherry Tomato and Aged Pecorino Romano, Herb-Crusted Lamb Loin prepared Provencal style, and Stuffed Cannelloni With Ricotta and Truffle Mushroom Duxelle.
For our sampling of Planeta wines, we started with the La Segreta Bianco, which takes its name from the wood that surrounds the vineyard at Ulmo. “It is produced mainly from Grecanico grapes and was introduced to Sicily more than 2,000 years ago,” explained Simone Di Domizio, the export manager for the Asian market, who regaled us about the wine’s history and geography and the uniqueness of the flavors. Under the light, this white is clear yellow with slight greenish reflections. It has aromas of citrus, pineapple and white peach. The palate is fresh and balanced, and it is ideal with Mediterranean cuisine and fish dishes.
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Next came the chardonnay. While I more often choose Sauvignon Blanc over chardonnay because I don’t like the high acidity and rich oak texture in the latter, this one was buttery and smooth in all the right places. According to Di Domizio, the chardonnay “illustrates” the changes taking place in Sicilian wines. “Among the five wines, the chardonnay is our flagship wine and has gained the best ratings from reviewers all over the world,” he said. Its fermentation and maturing in French barrels have delivered a graceful and powerful wine. The golden yellow color with lively green glints beckons you, and on the nose there are aromas of peach, golden apple, white figs and vanilla cream as well as hints of hazelnut and Zagara honey. The palate is soft, round, energetic and full.
And enter the vivacious reds. The La Segreta Rosso is a young, fresh wine produced mainly from Nero d’Avola grapes. “This is a perfect approach to Sicilian wine with its excellent relationship between price and quality,” Di Domizio said. It has the brilliant color of ruby red with purple reflections. The explosive aromas of cocoa and tobacco first hit you, followed by bouquets of mulberry, plum and balsamic notes. The palate has ripe tannins with a fresh alcohol structure and is versatile with appetizers and meat dishes.
If you don’t already know, the heat in Malaysia comes with its friend humidity. By this time in the evening, even the air-conditioning was struggling to cool us down, and with the warmth from the wines we were positively toasty. The Maroccoli Syrah made its appearance with its fruity spiciness. “Sicily is a good place for Syrah,” said Di Domizio, because of its sunny dry places. The alcohol strength is subtle, and the aromas you get with this wine are blackcurrant, cinnamon and cloves, making it great with chili or curry. The Syrah would also pair well with the good Indian food in KL, I must say.
Alas, the night had to end, and it did so with a capping of the Sito dell’Ulmo Merlot. We were told it has enjoyed international attention since its first vintage, and the presentation of this noble grape is rich, round and powerful. It is found on the wine lists of some of the most prestigious restaurants and wine bars around the world. The palate is vibrant with a dense texture. “It has a balsamic and chocolate aftertaste which is fresh and complex. It works really well with fusion cuisines as well as mature cheeses and meat,” Di Domizio said.
Origins of Planeta wine
During our dinner, we discussed Planeta’s origins and history. Started by the Planeta family, which has have owned the estate at Sambuca di Sicilia since the 1600s, it is one of the most acclaimed Sicilian winemakers. While Planeta has penetrated the Malaysian market, the dinner was its inaugural wine-pairing event in Kuala Lumpur as an opportunity for consumers to sample the wines .
Planeta has five wineries in Sicily, and a sixth winery is being built. Aside from Malaysia, Planeta is making its mark elsewhere in Asia, including Japan, China, Hong Kong, Singapore, India, Cambodia and Indonesia.
“Malaysian consumers,” Di Domizio said, “have shown the yearning to further develop their wine knowledge” with the increase of international influences.
Top photo: The Planeta wines sampled at the dinner. Credit: Aida Ahmad