La Terrazza, the Italian restaurant at Hyatt Regency, Pune, recently hosted an Italian wine dinner on October 9th. The dinner featured two Danzante wines produced in Italy to complement the flavours of the gourmet menu specially prepared by Executive Chef Manav Koul and his team.
The wines were presented by 23-year-old Charles Perez from Bordeaux. He joined Brindco Sales Limited as a wine ambassador to gain first-hand experience of India’s growing wine culture and complete his master’s degree in wine marketing and management.
The sit-down menu featured multiple courses starting with an Asparagus Mousse with Truffle Granola as an amuse-bouche, followed by a Deconstructed Caesar salad in vegetarian and non-vegetarian options. The first course was Pumpkin and Walnut Tortellini, followed by a refreshing grape sorbet; the second course was a choice of Tian of Caponata Vegetable and Flaky Bread Charred Shallots and Sweet Pepper Sauce or Red Wine Braised Lamb Shank with Blue Cheese Polenta and Wild Mushroom Ragu. The meal came to a fitting end with a Lemon Curd Tart embellished with Gratinated Meringue, Fresh Berries, Strawberry Ice-Cream and White Chocolate.
Drawing from the philosophy that there can be different approaches to wine pairing, the salad and the first course were paired with the same wine – Danzante Pinot Grigio. The light, fresh and fruity wine, with tropical fruit aromas, interestingly complimented the fresh flavours of the salad, and cut the fat of the butter and cheese of the delicious tortellini, showing that the same wine can be paired with two distinct dishes.
“The intention was to highlight how a wine can pair with two very different preparations and also to highlight how the response to a wine is a matter of personal preference”, said Charles. “The Danzante Pinot Grigio is a fresh, fruity wine. It is produced from grapes sourced from Trentino Alto Adige, Veneto and Friuli Venezia Giulia, the three north-eastern regions of Italy that are collectively known as the Tre Venezie. This wine is crisp as it has not undergone malolactic fermentation. On the one hand, it goes well with the salad as it has minerality and a touch of saltiness. On the other hand, it contrasts with the richer tortellini. This indicates the two different approaches to wine pairing that is one of a corresponding and the other of a contrasting flavour profile. It can be a bit tricky yet it is an interesting approach”.
The second main course was served with Danzante Merlot, a 100% merlot with initial flavours of cherries and blackberries and hints of peppery and liquorice notes. Fermented in stainless steel barrels, the wine had undergone malolactic fermentation that made the tannins soft and supple, and the wine fruity, easy drinking and easy to pair with the preparation.
“Each wine has a story to tell. It is wonderful to enjoy good wine with family and friends, and to share one’s personal response to a wine. That is what makes wine tasting and a wine dinner special”, shared Charles, pleased with the response to the wines and the pairing from the guests.
— Brinda Gill