International Vine and Food Experience at Taj Bengal

Probably this particular post will clear the clouds of a special 'soft corner' that I have developed over past few years for the Four Seasons Wine brand without taking away the credit, contribution, accomplishments and market standing of other prominent wine brands in India. For me, however, it was the Four Seasons that first introduced and unlocked the mysteries of wine to me in their ongoing efforts to educate Indian public at large of the wonders of wine through their wine trail events. Ever since, my culinary world has taken a higher dimension with the addition of wine pairing.

The International Vine and Food Experience at Taj Bengal was the very first of its kind in Kolkata and in such a huge scale where numerous Indian and International wine brands came together under a single roof. You could sample from a range of more than hundred Indian and International wines. I wish to sincerely thank the Four Seasons for inviting me to cover their participation in this event. 

The range of wine from Four Seasons

The Four Season's station had all their range of wines to be sampled, which they harvest and process in Maharashtra. The range included Viognier, Chenin Blanc, Sauvignon Blanc, Merlot, Blush, Shiraz, Cabernet Sauvignon etc and my personal favourite the Barrique Reserve Cabrenet Sauvignon and Barrique Reserve Shiraz.

Master Class by Abhay Kewadkar "In the Barrel"

The reserve wines are matured in the oak barrels and to explain the art of barrel aging we had a master class from none other than Mr Abhay Kewadkar himself, Chief Wine Maker of Four Seasons, who shared deep insights in the subject. He covered points such as

subtle flavours are imparted to wine as it ages in barrels,

different types of oaks used,

the subtle changes that the wine goes through as it matures in the barrel resulting in greater complexity and softening of tannins and flavours present at the end of fermentation,

flavour notes from Barrel

Origin of Oak, choosing the barrel etc

No wonder that the Barrique Reserve from Four Season is truly a result of such intricate art of wine making where the oak barrels are imported from France itself and wines are matured for months at a time which gives an infusion of a beautiful woody vanilla flavours and other complexities to pamper our taste buds. 

With Peter Mitter and Abhay Kewadkar of the Four Seasons

International Brands.

I enjoyed the company of very charismatic F. Javier Perez Bernal of Grupo Faustino representing the Gusto brand. He shared with me a very special Faustino V Reserve from the region of Rioja in Spain.

With F. Javier Perez Bernal of Grupo Faustino

  

 The evening was marked with many prominent chefs displaying their culinary expertise. It was truly a great combination of great wine and great food.

 

I believe that the appreciation for wine in India is perfectly poised to take off at a remarkable rate and events such as this would contribute to spreading the awareness and go on to build a strong base for people to be educated. Certainly with the explosion of the food industry it is only a matter of time when India sees itself as a major consumer of wine. 

I wish to thank Four Seasons Wine again for their cordial invite as a part of their team to cover their participation and also congratulate all the wine brands and Taj Bengal as a whole for organizing such an event.

Vishal Tupper

Read about Kamalika's experience of this event here.

Disclaimer: Views expressed above is purely individualistic and without any monetary compensation. 

The Oberoi Grand-Gourmet Indulgence

The Gourmet Indulgence-A Food and Wine Fiesta, organized by Four Seasons Wine, saw us this time in the magnificent 'The Oberoi Grand Hotel', Calcutta with the ticket-to-ride on another, one of the finest, collaboration of the best of food and the best of wine in the offering.     
Along with my blogger friend Sarani Tarfder, who blogs from Cocawind, we had an opportunity to demystify wine and food through an invitation from Ginger Claps at The Oberoi Grand Calcutta.
Referred to as the 'Grande Dame of Chowringhee', The Oberoi Grand unequivocally represented the grandeur and the finesse of the finest food and wine dining experience.
   

The menu, very carefully and immaculately planned to pair food and wine perfectly, was presented to us by a very courteous waiter. The choice between Vegetarian or Non-vegetarian and between a two or three course meal was made and Sarani and I collectively decided to try their Non Vegetarian three course lavish meal.

The cost of their two course (exclusive of taxes) Veg is Rs 1200/- and Non Veg is Rs 1500/- while their three course (exclusive of taxes) Veg is Rs 1450/- and Non Veg is Rs 1750. Any chosen course comes with  two glasses of wine which has a glass of Four Season's Shiraz(Red Wine) and a glass of Four Season's Chenin Blanc (White Wine).

Before I begin writing about my amazing gastronomical experience, let me share a word or two about the hospitality we received from their staff. Apart from being very courteous, the staff was also very well versed with the food that was being served to us and very promptly answered about our food related queries. We also got the opportunity to converse with Amandeep Singh, Manager Food and Beverages at the La Terrasse, which is their all day dining restaurant offering international as well as regional cuisine. As a mark of their sweet gesture, we were offered  smaller portion size of the starters which they split in two for Sarani and me. 

Four Season's Chenin Blanc (White Wine) was served first to go with our round of starters. Immaculate care was taken to the finest detail for instance the wine was served in the glass which was frosted beforehand to ensure that the differential temperature is not effected while having the wine which is enjoyed best 8-10 degree.
 

The first starter that came to our table was the humble and widely popular Caesar salad with a very modern and uber presentation. With a divided portion it had a perfect quantity for a starter. The crunchy and fresh shreds of the Iceberg lettuce were tossed with perfectly cubed croutons and the right amount of salad dressing so as not to make the salad soggy. The hero of the salad was the chunks of smoked chicken which was very soft, juicy and tender.

The classic Shrimp Cocktail was served next to enhance our experience with the off-dry, slightly sweet Four Season's Chenin Blanc. Perfectly poached shrimps tossed with the thousand island dressing served with a slice of boiled egg and fresh salad was a very refreshing and light appetizer.

Sadly the lovely and warm basket of buns were left unattended as Sarani and me got busy with our share of delectable starters with wine. Nevertheless, the gesture by The Oberoi Grand was highly appreciated.

Sarani, my partner in Fine Dine

Four Season's Shiraz (Red Wine) was served to go with our main course. Rich, full-bodied and dark ruby red in colour, Shiraz is a perfect accompaniment for grilled meat or vegetables.

Sarani opted for the Grilled Tenderloin with fondant potatoes and béarnaise sauce which was served with blanched spinach leaves and cherry tomatoes. Grilled to perfection, it was enjoyed and polished off in no time.

I opted for the Sage Chicken roast gravy served on a bed of sautéed poataoes along with broccoli florets and carrot sticks.
I was served with two pieces of very tender, juicy and succulent chicken with a crisp skin which lacked a little bit of seasoning. I could only finish one piece of the delicious chicken as I purposely wanted some extra space for the next and my favourite course, desserts.

Sarani and I opted for both the choices of Desserts in the set menu which was the Vanilla Crème brûlée and Tiramisu.

The classic Vanilla Crème brûlée came with a rather big but very thin and crisp slice of Biscotti with pistachio. The vanilla custard was rich and very eggy for our liking but the hero of the dish was the very thin and crisp layer of caramel on top. The crackle of the caramel with every bite enhanced the beauty of the dish.

Our Tiramisu was served in a crooked stem glass and had a very creamy layer of mascarpone cheese richly flavoured with coffee which was further enhanced with some coffee liqueur. I was a little disappointed with the amount of sponge fingers which was only a thin layer at the bottom. 

The Gourmet Indulgence in The Oberoi Grand was true to its name and an experience we will cherish for a long time. We, as the members of Kolkata Food Bloggers thank Gingerclaps for extending the invitation, The Oberoi Grand for giving us a grand and warm experience and Four Season's wine for demystifying wine for us. 

Amrita

Four Season's Gourmet Indulgence !

With Abhay Kewadkar, Business Head (Wines) and Chief Wine Maker, United Spirits Limited

On entering the the classy venue at Park Hotel, Kolkata, I was immediately greeted with the options of a White and a Red wine. I spontaneously went for the red and after a swirl and smell reckoned it, without a doubt, to be the 'Barrique Reserve Cabernet Savignon'. The woody vanilla aroma was a clear indication of the wine matured in the oak barrels imported from France itself.

Such was the impact of information imparted by Peter Mitter, Regional Manager -Trade & Marketing of UB Group, on our last wine trail event held in Kolkata.

Earlier this month I was at one of the Four Season's retail outlet at a supermarket to buy the Barrique Reserve for someone who had come down from Canada, and who preferred wine over other spirits. In the outlet there was a couple who looked absolutely confused in their attempt to buy wine for a dinner party which they planned to host for their friends. Citing their bewildered look on their face, I offered myself to help, which they gladly accepted, and after a brief inquiry on their menu spread, which happened to be on the Mughlai cuisine with kebabs as starters, I was able to recommend them to go for Shiraz. If it was not for the Four Seasons Wine Trail Session, I would have been as lost as the couple I had helped in that outlet. The person from Canada, for whom I bought the wine, exclaimed that it was as good as any other international renowned wine.

Salads

The Gourmet Indulgence was a reflection of the world of wine that opened up in front of us in conjunction to the food journey that we have been on. It was a perfect union of great food and great wine with the Executive Chef of Park Hotel, Chef Sharad Dewan, preparing the exotic food spread, and Abhay Kewadkar, Business Head (Wines) and Chief Wine Maker, United Spirits Limited marking their presence at the occasion.

Abhay Kewadkar briefly shared with us the plans Four Seasons has to tie up with various restaurants and food joints beside their ongoing efforts to educate the larger audience into demystifying wine. In the past few years the wine consumption in the country has witnessed a steady growth although the current consumption level is still at its formative stage. The growth witnessed in countries like China does give a clearer picture of the future we can be looking at with regard to the increase in wine consumption and appreciation. Having wineries, like the one in Baramati, India has stepped into a global recognition of the new world wine producers and has matched quality with the likes of New Zealand, Australia and South Africa.  
The food industry has exploded exponentially in India over the past few years as well and it is obvious that eventually wine will too. The marriage of good food and great wine is as natural as the four seasons itself.

Starters

Chef Dewan's spread were like a breath of fresh air exhibiting both, the exquisite flavours and splendid presentation. The flavours were balanced to perfection without any isolated loudness of any specific spices in all the sets of three course service. It was exhilarating to see such an array of explicit dishes come together in a manner that complemented the choice of wine at its disposal. By explicit dishes I mean that each dish had an identity of their own with specific flavours and spices that could be paired with the range of wine that was being served.      

Main Course

Desserts

As I close this review I look forward to the time, in the future nearer than one would imagine, where the weekend home meal invitations would be seconded with the choice of wine in the offering. My home for sure is geared up for the same.

As a part of the Kolkata Food Bloggers group we wish to thank Ginger Claps for extending this invitation to us to experience the Gourmet Indulgence.

For more Details on 4 Season's Wine, check here & here.


This post is part of the KFB Blogging Marathon. Find what my other dear friends are making for the marathon in the following links :  
A Homemaker's Diary
Silence Sings
My Food My Life
Recipe Junction

Vishal & Amrita

Disclaimer: The reviewer was not paid for the review and was neither influenced to write positively or negatively.  The review is an unbiased honest opinion.
         

The Four Seasons Structured Wine Trail Event

Pic Courtsey: Kamalika Chakraborty

The run up to the much awaited Four Seasons Structured Wine Trail in Kolkata was a mix of suspense, anticipation and ignorance towards the mystery of wine, much like the larger novice non wine drinking Indian crowd at large. The Four Season Wine Trail was held in Kolkata at the Conclave, Rose Room. Being a food blogger along with my wife, Amrita, at Sweet’n’Savoury we had the opportunity to attend it with our fellow Kolkata Food Bloggers group, through Ginger Claps.

For us, The Four Seasons Structured Wine Trail has definitely opened up a whole new chapter of wines in our little food world with the immense insight and knowledge that Peter Mitter, Region Manager-Trade Marketing of UB Group imparted in the session. Earlier the idea of wine was only restricted to homemade wines during Christmas with cakes and salted meat but now we are more than excited to discover wine in a whole new way.

There was a power point presentation which included a short video of the Four Seasons’ state of the art French styled Winery at Baramati, Maharashtra, with the vineyards around it. The winery is turning out to be a huge tourist attraction. Further eye opening information on wine itself was shared like the types of wine, e.g. still, sparkling, and fortified, types of grapes used for making different kind of wine and how to taste and pair wine with food.

Demystifying wine from the white to the red in a series of tasting sessions covering the sight, smell and taste interpretation and subsequently pairing them with the amazing starters that was served was truly an experience that we would not only relish, literally, but also  remember as a starting point to discover the world of wine. 

The yummy starters served at Conclave

The power point covered the wine appreciating guidelines and novice people like us thoroughly enjoyed going through the steps in the series of wine tasting. For beginners like us it was a great suggestion from Peter to begin from white wines and slowly graduate to the red ones. That way we were able to enjoy the gradual ascend and appreciate finer aspects of wine tasting.

There was a shockingly simple revelation to learn that the suggested room temperature to serve Red wine actually refers to the room temperate of the European climates which range between 14 to 18 degree Celsius and not the Indian room temperature which can go up to 40-45 degree Celsius. Similarly the optimum temperature to serve White and Rosé wine is at 8-12 degree Celsius. This is a common misconception in India which has largely affected the general dislike towards wines only because it was not served at the right temperature. It is synonymous to serving aerated drinks like Pepsi, Coca Cola or Thumps Up at Indian room temperatures.      

Sight, Smell and Taste are the three broad classifications. With each wine from the Four Seasons’ series we went through the steps to discover and appreciate wine.

Sauvignon Blanc

Sight- Pale Yellow Coloured, Clear and young wine.
Smell- Fruity with gooseberry tang, hints of green like
asparagus, capsicum
Taste-Mild Acidic, Dry
Food Pairing- goes very well with salads & seafood.

Viognier

Sight- Straw Coloured, Clear
Smell- Flowery, Fruity, peach & cinnamom aroma.
Taste- Mild Acidic, Dry.
Food Pairing- Poultry, Fish etc

Blush

Sight –Very brilliant rosy blush like colour
Smell- Floral, Bouquet
Taste- Fruity, off-dry wine with balancing acidity
Food Pairing- Mildly Spiced Indian and Asian food

Shiraz

Colour- Dark Red Still wine
Smell- Spicy, smoky
Taste- Well balanced, Fruity Acidic, pleasantly spicy
Food pairing- Goes very well with red meat, kebabs and strong flavoured food. Goes exceedingly well with Indian spiced food.

Barrique Reserve Cabernet Sauvignon

Sight- Deep Purple

Smell- Oak barrel, vanilla, black currant
Taste- Mild acidic, off dry, smooth and well-seasoned
Food Pairing- Red Meat, Roast, Ham, Strong flavoured  Cheese and Roasted Vegetables.

All the Four Seasons’ series of the white and the red wines were amazing.  But of course I was blown over with the Barrique Reserve Cabernet Sauvignon, Indian red wine matured in the oak barrels from France itself. The aroma of the oak and vanilla after the swirl of the glass was as smooth as the taste itself, well balanced, off sweet and mellow.

For Amrita, the  Rosé Wine-Blush was the pick with its brilliant rosy blush colour and a beautiful well balanced flowery flavour.  

I was particularly intrigued by the healthy aspects of wine drinking, of course on a moderate level, which is also endorsed by World Health Organization. 'Drinking in moderation' as suggested by WHO is a phrase that Four Seasons Wines stand by and educate. The WHO recommends 3 glasses(310ml) of wine for a male and 2 glasses(230ml) of wine for a female. 
Besides being an appetizer, it also helps reduce risk of heart disease and aging amongst other advantages. Wine is one of the very few alcoholic beverages, both mild and strong, that one can have even after dinner.

I reckon we have found more than one reason to transpose to wine from other drinks and sighting the health advantages that come with it, there shouldn’t be much room for any objection. Moreover, being a food lover, wine has opened up an enormous chapter in our lives the journey of which seems as magical and boundless as its legend and history.  

Check out the Four Season Facebook Page for more information.

Disclaimer: We are in No way promoting drinking alcohol. This is just a review and a write up of our personal experience. As adults, please make the right and responsible choice.

Vishal & Amrita