At the sold-out evening, the restaurant had wine aficionados, newbie wine drinkers and curious foodies, alike, gathered together that evening. The wines were a selection from top Burgundy-based French negociant, Bouchard Aine et Fils, imported to India by United Vintners. The food was a carefully put-together selection by Chef Paolo of Colonial.

But the centre of attention was Ash Rajan. Sporting a medallion-shaped silver tasting chalice around his neck, the wine enthusiast and collector opened the proceedings with a talk on his passion - the "mystery and magic" of wine.

It is important to get right into the DNA of the wines you drink in order to understand their pairing with food, he said, a topic that had been debated for years. He walked the guests through wine making processes, how to select the perfect wine goblet to enhance that wine-drinking experience, and of 'retro-nasal profiling', even as the courses were being served.

The food and wines too received much appreciation. The ginger-scented grouper creviche married perfectly with the Bouchard Chablis, crisp, tart and dry. The goat's cheese souffle and shrimp ravioli was served with the Bouchard Beaujolais Les Coteaux AOC, a light, undemanding red, while the Canadian duck breast was declared a hit when paired with the Bouchard Chateauneuf-du-Pape AOC, the robust wine handling the flavours with ease. Finally came a sinful trio of desserts - chocolate mousse, chocolate brownie and a strawberry and balsamic salad - just perfect with the Bouvet Ladubay Coteaux du Layon AOC.

Chef Paolo Nonino's special four-course menu along with premium UB wines from France was priced at Rs.1900 net per person, including a cocktail reception on arrival.