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' CHEESE BOARD PAIRED WITH LOUIS ROEDERER COLLECTION NV # Find serving suggestions at HN.COM.AU/RECIPES tempor ures, typically graduating the bottom to 18°C at the top PAK CHAN Sommelier at acclaimed fine-dining tablishment Tetsuya’s, in Sydney. FOOD + WINE EXPERT TIPS Sommelier Pak Chan organises his wine cabinets by variety and region and takes care to protect the bottle labels from any damage. “Wines going into storage in my Vintec are always wrapped in cling wrap,” he says. “This protects the labels from damage from other bottles, and also protects them from moisture and mould.” THE CELLAR Vintec’s state-of-the-art 126-bottle wine cabinets provide ample space for your collection, while Multi-Temp technology makes it easy to keep different varieties at their ideal drinking temperature. Pair two cellars with a 50-bottle single-zone wine cabinet and 100-beer-bottle beverage centre for an ideal entertainer’s set up. pairing ‘A cheese like a youthful comté with complex aromas of fruits like apricots and citrus, butter and caramel complements the ereaminess of this champagne and accentuates its hints of brioche, lemon curd and stone fruits,” Chan says.
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