|The Rotarians Wine Fellowship of India, held a Winemaker’s dinner with Bouvet Ladubay on June 6, 2008. Guests arrived to the Bouvet Brut Rosè, a salmon pink sparkling wine with notes of red-currants and peach, complimented by oak smoked chicken Bruchettes and marinated tomato and feta cheese crisps. RWFI members have been discovering Rosès over the last few events, and have voted it as their favourite wine style.|
RWFI President Devesh R. Agarwal, provided a report of the year’s activities to the members, including the contribution of Rs. 50,000 to baby Amudha for emergency heart surgery, and funds to The Rotary Foundation for drinking water projects, via the international Rotarian’s Wine Appreciation Fellowship.
Nirad Muthanna, Regional Director of the Wine Society of India, introduced the WSI, and received enthusiastic response from members. Abhay Kewadkar, Head Winemaker and Vice President of UB Group, incidentally, a former Rotarian himself, took the guests through each of wines being served that evening.
The salad with balsamic reduction was complimented by the Gossips Chardonnay with its delightful nose of tropical fruits, green apples, and citrus with just a hint of oak.
The ever popular Bouvet Brut with its white flower nose of honeysuckle and acacia, complimented the highlight dish of the evening — the grilled tiger prawns with an unusual and wonderful fennel orange salsa and smoked salmon mash.
The guest were pleasantly surprised by the 100% Cabernet Franc, Chinon Rouge A.O.C., a medium bodied wine with a subtle bouquet of red fruit, peony, and bay leaf, which married perfectly with the sweetness of the oven roasted lamb chops with porcini mushroom essence sauce and the vegetable lasagne with goat cheese crust.
The members took a break, and elected Rtn. Jitendra Aneja as the RWFI President for 2008-9, along with Rtns. Suresh K. Bhat, Vijay Mane, T.K. Chandramouli, Chander Mannar, and Devesh Agarwal forming the committee.
The desert of mixed berries cheesecake was highlighted by the Bouvet Rubis Demi-Sec with its nose of red fruit, and explosion of red and black fruits on the palate.
The evening ended with a standing ovation to Mr. Kewadkar, and the ITC Windsor teams led by Chef Vijay Malhotra, and Gautam Dadlani for the superlative symphony of wine, food, and service.
On behalf of the RWFI Committee
Devesh R. Agarwal reporting.