Issue link: https://maltatoday.uberflip.com/i/753405
maltatoday, SUNDAY, 20 NOVEMBER 2016 34 Food RACHEL AGIUS IT'S quite rare to find a restau- rant which ticks all the boxes; excellent food, perfectly paired wine, a relaxing ambiance, and impeccable service. Cent'Anni in Gharghur did just that. As I made my way to the quaint house con- verted into a restaurant, I could already tell that I was in for a good one. Wine and food pairing was the reason for my visit, so I was even more eager to get to it. As I took a seat in their up- stairs room overlooking the quiet streets of Gharghur, the extremely knowledgeable owner, René Muscat, brought out a 2014 Anjou, by Chateau de Passevant, which has an ageing potential of up to six years. I was instantly hit with pear and apricot aromas from the very first sip, which paired beautifully with a crispy pork belly. The wine blended in with the pork belly, which was seasoned perfectly, leaving a fresh and lingering taste. René explained that pork belly and white wine are a great combi- nation since the pork is more of a white meat. It was tender and de- licious, with the acid in the wine cutting through the fat, subtly re- freshing my palate. Lamb chops paired with a 2010 Clos de la Hegronnière followed. Aged in oak for six months in Chinon, I was completely amazed by the smooth, full body of the wine. Aah, I can still smell its musky flavours. The lamb chops were delightful, again perfectly seasoned, succulent and juicy, served with baby corn, carrots and green peppers. I had just the right amount of food to be com- pletely satisfied, yet it was so good that it left me wanting more! Up next was the dessert which absolutely blew my mind – a va- nilla panna cotta. I am not one to have much of a sweet tooth, in fact I usually pass on dessert when having dinner. But I must admit that Cent'Anni has found my weak spot – their sublime vanilla panna cotta served with berry compote. René served a glass of dessert wine from Southwest France to go with it. En Claires Tirlles by Domaine d'Escausses is exclusively availa- ble at Cent'Anni, as René imports his own wine. This goes to show how dedi- cated and passionate he is about wine, so I highly recommend ask- ing for food and wine pairing tips when visiting Cent'Anni. The ap- ple aromas in the wine offered the perfect closure and taste to such a fantastic meal, along with the smooth and velvety custard taste of the panna cotta. Would I visit Cent'Anni again? Yes, yes and a hundred times yes! It is the perfect spot for a meal which is exquisite from beginning to end, be it with your partner or group of friends. Wine tasting is also organised at Cent'Anni. Fol- low their Facebook page to keep updated with anything going on at this exquisite little restaurant. Resto of the week WINE OF THE WEEK When wine complements food CENT'ANNI, TRIQ LUIGI CATANIA, GHARGHUR. TEL: 27033321 / 99459914 WEB: WWW.BOTTEGACENTANNI.COM FACEBOOK: BOTTEGACENTANNI 2014 Boschendal Shiraz '1685' Stellenbosch, South Africa The grapes originated from high-quality vineyard sites around Stellenbosch, Elgin and the Swartland that were planted on a variety of soils, each specifically selected for its unique contribution to the final wine. Dark berries (cherries, mulberries and plum) and exotic spice on the nose from oak with cool-climate pepper spice. On the palate very generous, deep black fruit and riper vintage fruit expression with pepper spice. Richness and juiciness with a round, integrated fruit core and silky ripe tannins. Shows elegant freshness and length with lingering fruit on the finish. Soft ripe tannins give fullness and richness to the wine, making it exceptionally easy to drink, while still retaining the structure to support at least five years in the bottle. Exclusively imported by Charles Grech & Co. Ltd, Valley Road, Birkirkara T:2144 4400 Cent'Anni in Gharghur is a tiny hub of activity in the heart of a sleepy village. What sets this place apart from the rest is its staff's distinct knowledge of wine – they even import their own – and their ability to pair it with the right food to balance the flavours of both. FRAN FARRUGIA puts herself in the hands of owner René Muscat, for an evening of wine and food