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Ok, so you’ve got some cash that you want to invest otherwise you’ll blow it all. The Euro crisis makes the equity market a jittery proposition and unless you’re South Indian you don’t see value in gold at the current prices. So you think hmm, what about whisky as an investment?

From a marketing perspective on the side of the brand I say go for it, spend your money on collecting these bottles of precious gems that will make you manhood seem more substantial and make you more confident. Oops sorry I digress, the thing is and to be perfectly honest, I’m on the fence on this one.

What good is a whisky really if it just keeps getting passed from one fellow to the other without being enjoyed. It isn’t going to get better with age (yes it will get rarer I understand). There has to be some fruition of all the efforts of the people behind the bottle that can only happen when someone enjoys it. Otherwise it’s the equivalent of the hottest permanent virgin on the planet, what’s the point?

Lets however step out of this passionate robe that still has the beautiful aroma of last nights whisky and discuss this with my maroo money making hat on. Should we treat whisky like a commodity and buy a few bottles or perhaps even a barrel or two to sell at a later date to make a tidy profit like wine futures or En Primieur ?

Sure I say, but be cautious, like all investments a significant percentage increase is required to make the risk worth taking, this will take time, its isn’t likely to happen with a 4 to 5 year horizon.  Markets fluctuate and so will the value of the stock you hold, do you have the chops to hold on or will it push you to taking to the bottle? Think about how your going to store or keep them safe – will the trader or distillery keep them for you? Is there a warehousing charge? You could buy them and keep your investment with them and sell it when you think the time is right.

Our aim if we are looking to buy whiskey as an investment and not to collect is very simply money. For now forget perhaps how we will manage to buy and sell whisky legally in India as consumers without the proper licenses and excise parameters. Perhaps you could buy a couple of bottles when you travel abroad, bring it in and then sell it here in India but it will all have to be done with your sneaky bugger hat on.

The brand, the year, the distillery’s pedigree, or whether it’s shutting down, the rarity of the whisky is all-important. Watch the price of your holding on various whisky exchange websites, be in the know, be mindful of exchange rates and only buy what you can afford to drink or lose.

At the end of it I have to admit there is something about drinking something that was made in another era, another time when perhaps you weren’t even around. Just to travel back in time through whisky somehow, that’s always going to be special and there will always be someone with enough money to pay for that experience.

If you think you can get the margins go for it, as long as you love whisky I think. Because if nothing else, you could always drink it!

By Nikhil Agarwal, Director & Sommelier – All Things Nice

A Few Thoughts About Coffee

Subspecies of Coffee Plant

2 major types:

Robusta: about 36% of global production

High caffeine content, can survive in a broader climatic range, strong coffee taste, produces thick “crema” in Espresso

Arabica: ca. 60% of global production

More expensive, slightly lower caffeine content, plant is a bit more delicate, more complex range in aroma, produces less “crema”.

Italian Mixtures are typically a mix of Robusta and Arabica, in varying parts. A small percentage of Robusta (10-25%) does by no means imply lesser quality, even though some experts may say so. On the contrary, it can cut off the edges and make for a more pleasant, “rounder” experience.

Provenances & Specialties

This list can of course not be exhaustive. There are so many coffee producing countries around the globe, so this could easily fill a book. Let me just mention a few that come to my mind immediately:

Ethiopia (Sidamo Province): Original habitat of the coffee plant. High genetic variety. Beans are quite small, complex in aroma, sometimes stunning fruity undertones. Mild and delicate, perfect for Espresso but not for Milk Coffees, as the aromas are too fragile.

Middle & South America (Peru, Colombia, Honduras, Caribbean, Brazil, Mexico etc.): Very diverse range of coffees. Some nuttiness in flavor is what they have in common. Brazil is mass production and cheapest. Peruvian Highland coffees can be very tender and delicate. Colombian on the other hand usually has a very strong nutty, spicy chocolate flavor. None of this can be generalized though, as many other factors (like roasting) play an at least equally important part.

The most highly praised (and priced) variety is Jamaican “Blue Mountain”, which costs easily 100US$++ per kg.  Another highly praised variety is Hawaii Kona. Both of these very expensive coffees are usually not used for Espresso, but should better be prepared with a French Press (more about that later).

India: The “Monsooned Malabar” has become extremely popular among European Espresso lovers over the past few years. The raw beans are exposed to the rains and start fermenting, which creates complex chocolate aromas. It produces huge amounts of “crema” and is also very good for Cappuccino and Milk Coffee. The micro roaster where I get my coffee from told me that this is by far his best selling variety.

Others: In Africa, Kenya and other countries produce top quality coffees, in Asia, Indonesia is particularly noteworthy. Sulawesi and Bali coffees enjoy high praise.

Indonesia is also responsible for an abomination called “Kopi Luwak”. The most expensive coffee in the world, hyped excessively by the media over the past few years, and cherished by people who don’t know how to spend their money responsibly.

It is collected from the dung of Asian Palm Civets who have before eaten the whole coffee berry. The digestive enzymes of these mammals are responsible for fermentation processes in the bean, and this coffee can reach prices as high as 6.000 US$ per kg.

No surprise then, that these poor creatures are now caught in the wild, kept in cages under horrible circumstances and force fed coffee berries.

Needless to say that there are lots of fake Kopi Luwak on the market as well.


With darker roast, acidity is gradually removed and replaced by a more bitter and also sweeter note.

There are two important factors here: Temperature and Duration.

Mass Manufacturers will roast the beans for a short time at high temperatures (500 Celsius for 2 minutes). Small roasters and blenders (micro roasters) will go for 200 degrees at 15-18 minutes instead, producing a more full-bodied, less bitter product.

European Standard Filter Coffee will be roasted until golden brown, French roast would be slightly darker, while Italian (Espresso) roast will appear dark brown to almost black.


For a really good result, it is imperative to grind the beans just in time before preparing the coffee. Ready ground coffee will have lost all the volatile oils that make the aroma. An hour in the open is enough and it will all be gone.

Equally important is to choose a suitable grinder. The particles of the flour should ideally be all of the same size, and the grinder should not heat up during grinding, as to preserve all those precious volatile oils as well as possible. Also it should be finely adjustable in order to allow you to carefully choose the coarseness of the powder.

There are two different types of good coffee grinders: Cone based and disk based. There are no distinct advantages to either. Just choose a good one.

A common household mixer will not work, as it doesn’t grind the beans but rather chops them into different sized pieces.


For the connoisseur, there’s only three different ways to make coffee.

So, I will omit the obviously brain-dead ones like the German Filter Coffee method, for example.

Mokka (Greek/Turkish/Middle Asian Style):

This is the most ancient and original way to prepare coffee. The beans are ground very thin, and the flour is topped with hot water and plenty of sugar, then stirred, so that the flour sets on the bottom.

Strong, nice, and best served in small cups after a rich meal.

French Press:

The coffee should be ground quite coarsely for this one.

Hot water (90 Celsius) is being poured over the powder, and after several minutes a metal piston with a sieve is pushed down, containing the powder at the bottom of the jug.

This is the preferred method for very valuable coffees as it allows to discern a lot of different aromas and does not require the beans to be roasted too dark.

Served in standard tea cups (250ml) and suitable for all situations (morning, afternoon, with cakes and cookies).


This is the most difficult, yet for me the most rewarding way to prepare coffee.

Expensive equipment and a lot of technique are required, while the learning curve is steep.

The perfect Espresso is brewed at 90-95 degrees Celsius, at 9-10 bar pressure, within strictly 22-28 seconds for a portion of 25-30ml, using 7-8g coffee powder for each.

Anything that falls short of any of these parameters is not to be called “Espresso Coffee”.

The beans are roasted darker than for any other preparation style.

The grind has to be adjusted every day according to temperature and humidity in order to fulfill the above requirements.

Obviously, a dedicated Coffee Machine has to be used (for example an “Isomac Zaffiro”, which would be one of the cheapest at around 800 US$).

The perfect Espresso has “Crema” on top that resists a spoon of sugar for at least one second. It has no obvious bitter or acidic overtones and unfolds a silky smooth array of flavours in the mouth.

It is best enjoyed by itself in the afternoon (maybe with a cookie) or as the final digestive after a sumptuous meal in the evening. Sometimes the cup is being “cleaned” with a shot of whisky, grappa or brandy while still warm.

Cappuccino is a single or double espresso shot topped with foamed milk. A Caffè Latte (or Latte Macchiato) features even more milk, so the double shot will be topped up with approximately 200ml of foamed, hot milk.

This is traditionally strictly reserved for breakfast. Come noon, a normal or double Espresso Shot is the only viable option.

Originally confined to Italy, this method of coffee making has by now spread across the whole of Europe and is even slowly gaining momentum and gathering fans in the US (where some people are already starting to take perfectionism to the next level).

The larger portions of coffee, like from a French Press, you can of course (and many do) have a full slice of cake.

Same like with tea, actually. Also, I wouldn’t see any reason why for instance a samosa or a piece of onion pakora should be wrong.

The sugar thing is one of those things. Some self proclaimed experts say you mustn’t add anything. I say that’s BS.

I for example NEED sugar in my espresso, because else all I taste is bitterness. I would say this is highly individual and probably even determined genetically.

The “longer” coffees, like from the French Press, instead I enjoy most with a few drops(!) of milk, but without sugar.

Here’s more about the French Press:

The French typically don’t drink “real” Espresso. They serve what is called “Schümli” in Switzerland (from “Schaum” = German for “Foam”).

It is basically an espresso brewed with more water and the powder ground on the coarse side.

The opposite would be the italian “doppio ristretto” which means, even less water is used than in a regular espresso, i.e. 20ml instead of 30. Doppio ristretto (“double restricted”) then is 40ml made from 15g coffee powder (2 portions).

Another way to turn an espresso into a full cup size drink would be the “Americano”, where a regular

double espresso (60 ml) would be topped up with hot water.

There’s yet another way to make a coffee similar to espresso, yet very different, and also sometimes falsely termed “espresso”, which is very popular in both France and Italy, and that’s the stovetop machine (often called “Bialetti” after its most prominent manufacturer).

The popularity comes from the low cost of such a “machine” and the comparatively nice results.

Check it out here:

The major disadvantage is that the water has to boil in order to produce the pressure, which means it will always exceed the optimum brewing temperature of 90 degrees.

By Nikhil Agarwal, Director & Sommelier – All Things Nice

How to set up a bar at home

An extract from the article by Nikhil Agarwal for Wedding Vows

1)  What are the essential barware needed to set up a home bar? 

A wine fridge, a fridge for beers and other mixers , a range of glassware for every kind of drink possible, a wine saver, cocktail shaker, bar spoon, strainer,  bitters, muddler,  ice machine and and a mini ice crusher, citrus fruits and other ingredients that go into your favourite cocktails and Triple Sec.

2) What sort of liquors should a bar stock? 

There is nothing like a well stocked bar offering a range of whiskies, vodkas, beers, liqueurs and other spirits and of course a range of wines. Various age statements and styles of whiskies from different parts of the world. A couple of vodka’s, a few gins, Cognac and/or brandy, tequila etc are a must. When it comes to wine, no bar is complete with out some sparkling wine, reds, whites and rose’s. A couple of fortified wines for those after dinner drinks also works wonderfully.

3) What is the trend in home bars?

I think home bars are getting more sophisticated since entertaining at home is gaining importance  and drink culture has really taken off. Also young adults have higher disposable incomes and   they approach their home and their bars with a certain amount of flair.


The Art of Entertaining: Nuances of entertaining at home

An extract for the Diwali Issue of BBC GoodHomes: 

1)Before you plan a wine and cheese party at home, what are the basic things that one should keep in mind?

Well to begin with how many people are coming, making sure you have enough wine glasses, decanters, cheese boards, cheese knives and accompaniments to go along with the cheese and wine like crackers, olives, balsamic vinegar and select fruit.

2)If it’s a wine and cheese party, what should be the host’s perfect shopping list? 

Lots of wine and cheese to begin with ! different styles of wine and an assortment of cheese. I like to open up a range of styles –  2 to 3 reds, a rose´, some sparkling and 2 to 3 whites if I have enough guests. This way everyone has get their style of wine that they prefer, everyone can experiment and move from one wine to the other and also because a variety of cheese will be served, there will be a wine that is simply delicious with that cheese instead of doing an assortment of cheese that has to go with one or two wines.

I’m a stickler for glassware so ensure you have the right glasses. I also think decanters not only help in opening up the wine but look fantastic on any table. A couple of decanters in different shapes will make that table even more inviting.

3)What are the absolute must-have wines that one should stock? 

That’s a very personal choice since one persons taste will differ from another but generally , Champagne and or high quality sparkling wine. Red, rose  and whites from all over the world showcasing a range of varieties, a couple of dessert wines. A few top end wines from those special occasions or if you’re like me then top end wines for today. If stocking wine at home then invest in a wine fridge, not only does it look super but will help you maintain the quality of your wines in the right way. When I have guests from out of town I usually pull out my stock of favourite Indian wines just to show what we can do here as well.

4)Which wine goes with which cheese?

All of them. The world of wine and also cheese for that matter is just so large that there is always a wine to go along any kind of cheese. Keep in mind that wines with high acidity,  Sauvignon Blanc or sparkling wine for example will go with softer cheeses,  wines in high tannin structure will go with hard cheeses. Pair semi hard cheese’s with medium bodied wines. Don’t be afraid to experiment. Instead of trying your favourite blue cheese with a sweet wine which works wonderfully, also try with a full bodied tannic red and see if that works for you, you might prefer it.

5)When you are choosing your wines, what are the aspects that you look for? 

I like to experiment with wines I have not tasted before so I am looking for something new. Perhaps a new grape variety, producer or region I have not come across before or experimented with enough. But when entertaining its important to make sure that your guests aren’t the guinea pigs unless they themselves have a thirst for experimentation as well. I generally keep a few crowd pleasers and also a couple of wines that I know will be completely new to everybody.

6)What’s your secret mantra to be a perfect host?

Really simple. Be warm and hospitable and make sure your guests glass is always full.

Written by: Nikhil Agarwal – Director & Sommelier, All Things Nice

Sangria and its evolution

Extract of the article by Nikhil Agarwal in Sunday-Midday | Sangria Story

1) Share the history of sangria. Classically, what were the ingredients used? Any back story of how it became popular?

The Romans planted vines in Spain for making wine. Red wine was used to make Sangria originally along with fruits, spices and brandy. Two probable reasons it became popular, at that time water was not safe to drink and wine was drunk since it had alcohol in it to keep diseases at bay. This way of drinking wine was cooling and refreshing and became popular in the hot Spanish summers. Tourist coming into Spain or Portugal for that matter flocked to drink Sangrias and took the concept back to their own countries where they became quickly popular as well.

2) What is the process of making sangria? Please answer in detail, how the fruits are fermented any particular sizes?

To start with, put together a good red or white wine, fresh fruits depending on what sangria recipe your following, fruit juice and brandy for making a good Sangria. The better the ingredients the better the sangria. I’m not saying buy an expensive bottle of wine, just a wine that you would not mind drinking on its own. Also keep the mix together in a bowl or jar for sometime to allow the flavors of all the ingredients to come together. Keep in a fridge to make it cool. Use sugar or simple syrup, or juice concentrate ( from Monin for example) as per desired sweetness or flavour. Try sparkling wine to top of the mix in the glass to give it a little zest if you like.

3) What wine goes best with what fruits-ingredients?

Wines like Chenin Blanc, Riesling or Viognier that have either very tropical fruit or floral notes go with the fruits used to make Sangria. In reds try medium bodied wines from grape varieties like Merlot and of course Tempranillo. Don’t use wines with too much oak or any oak at all.

4) Can you tell me a little about the red and white wines which are favorable for making sangria? You mentioned brandies too right?

Some people believe that the quality of wine is not important as so many other ingredients are used. But for a good tasting Sangria one must use a wine that tastes good on its own. Fruitier styled wines whether red or white work well.

5) What type of food is enjoyed with sangria?

Sangria is not a serious drink for food pairing. Enjoy it own its own or with appetizers and forget about the pairing bit.

6) Did sangria earlier meant to be a ladies’ drink? 

No I don’t think so. It’s only in our whisky soaked Indian minds that we think lighter style alcohol beverages are for the ladies.

7) Discuss the contemporary flavours used today? Some restaurants have peach and blue berry sangria… Comment on the popularity of sangria’s.

Sangria is becoming extremely popular in India. Pali Village Cafe in Bandra put in on the map and other restaurants have fabulous promotions working towards getting people to drink Sangria. Each restaurant or bar has their own version and the forward thinking ones are experimenting with new styles as well. It’s hot here in India so I’m not surprised that Sangria has taken off, plus its also a starting point for some people on their journey to drinking wine which itself is getting very popular.

New Drinks That Have Become Associated With Certain Social Situations

An extract of the article written by Nikhil Agarwal in Vogue Food & Drink Guide.

1. Why do you think patrons are preferring flavored mojitos over regular mojitos? 

Because woman today are looking for something new and are constantly experimenting to find the the next new thing that they like.

2. Could you give me 3-4 examples of such a change in drinking preferences?

I think wine is becoming extremely popular these days, specially when it comes to lunches whether done socially or for work.  There is also a cocktail revolution going on and I see women looking to try new powerful cocktails on a night out with the girls. At the same time I see a serious fondness for whisky and single malts on nights out with the girls or in general.

3. What do you think are the new Sangria and Martini?

– New Sangria – Sangria’s are relatively new to India on a larger scale and do really well at Sunday Bunch or sun downers but I think Prosecco or well made Indian sparkling wine is going to be a trend in the future for Sunday brunch.

– New Martini –  A glass or two of wine is certainly the new trend  for working lunch, drinks with colleagues

By Nikhil Agarwal
Director & Sommelier, All Things Nice

Beyond The Bar by Grey Goose at Asilo

ONDREJ POSPICHAL AT GREY GOOSE BEYOND THE BAR 3A couple of All Things Nice members and us went to Asilo a few nights ago on invitation from Asilo’s Sanam Sippy and Grey Goose. We were there to taste cocktails prepared by internationally renowned bartender Ondrej Pospichal for Grey Goose’s Beyond The Bar programme and to indulge in Asilo’s ambience and food. Situated on the top of the Palladium hotel, Asilo is Bombay’s highest bar and is truly spectacular.


Any night with a seven drink minimum on the itinerary is destined to be a fun night. Ondrej went on to present his ‘Signature Seven’, a series of seven cocktails made especially with Grey Goose, inspired by spices available at local markets. One of the cocktails was named after the capital city, ‘New Dilli’, inspired by the DilliHaat souk where different flavors of India blend in. Nope, no drink named after Bombay but we forgive him.

Programmes such as Beyond The Bar are super because it gives bartenders in India training to be creative with cocktails and flavors which are different from the usual concoctions some of which we are getting tired off.

 asilo 2

Folks I could go on about the drinks and food but you’ve got to go to Asilo for yourself and soak it all in, my personal favourite was the New Dilli and the Martini (my 8th drink, on my 9th I attained what I call “The Wisdom”) that Ondrej made specially for me. You can try making them on your own if you like, see below for how…Happy Drinking….

Nikhil –  All Things Nice.


Signature Cocktail recipes:

  • 50 ml     Grey Goose Vodka
  • 5 cm       stalk Fresh Dill
  • 25 ml        Apple Juice
  • 25 ml       Fresh Celery Juice
  • 15 ml       Fresh Lemon Juice
  • 15 ml        Sugar Syrup
  • 2 dashes   Celery Bitters
  • Method    Shaken/ Straight
  • Glass       Martini glass

Inspired by the DilliHaat souk where different flavors of India blend in. the same way, this cocktail will take your senses on a journey where popular flavors of India like fresh dill, celery, fennel seeds will add distinct native flavor.

  • 35ml       Grey Goose Vodka
  • 15ml        Lillet Blanc/Martini Dry
  • 2dashes    Green Chartreuse
  • 25ml         Bombay Sapphire Gin
  • Method     Stirred/ Straight
  • Glass         Martini Glass

A French based pre-dinner cocktail inspired by the liking of James Bond. Infused with the strong and aromatic tonkabean which adds a hint of sweetness on the palate and leaves a refreshing sensation.

  • 50ml        Grey Goose Vodka
  • 15ml         Campari
  • 35ml        Homemade sage & white wine syrup
  • 30ml        Pineapple Juice
  • 25ml        Fresh Lemon juice
  • Top up     Sparkling wine / Soda / Tonic water
  • Method    Straight/ Big blocks of ice
  • Glass        Tea cup / wine glass

A cocktail which defines your personality by the choice you make between sparkling wine, tonic water or soda. Instilled with fresh sage, softened in white wine it complements the bitterness of Campari and silkiness of Grey Goose vodka.

  • 40ml           Grey Goose Vodka
  • 1 big slice   Fresh ginger
  • 10ml           Tequila Blanco
  • 15ml           Honey water
  • 20ml           Lemon Juice
  • 6 pieces      Green cardamom
  • 25ml           Mozart Black (or Crème de Cacao Dark)
  • Method       Shaken / crushed ice
  • Glass           Rock Glass

Every ingredient in this cocktail gives your sense of taste of taste an imaginative run. A heartfelt blend of Grey Goose, tequila, honey water and green cardamomwhich is not so sharp on the palate but surprisingly sweet in the end.

  • 4ml            Black pepper infused Grey Goose L’Orange vodka
  • 30ml          Crème de Peche (Peach Liqueur)
  • 30ml          Coffee liqueur
  • 10ml          Sugar syrup
  • 2tsp           Cocoa powder
  • 1 pinch      Sea salt
  • Method     Shaken / cubes
  • Glass        Rock glass

The world at your table. This cocktail brings together different varieties of chocolates from around the world. With a hint of peach and coffee flavor, you are sure to experience the finesse across your palate.

  • 40ml        Grey Goose Le Citron vodka
  • 30ml        Homemade pineapple-coriander syrup
  • 20ml        Fresh lemon juice
  • Top up     Sparkling wine
  • Method    Shaken/ straight
  • Glass       Champagne glass

The name says it all. A refreshing mix of cocktail made with pineapple-coriander syrup, lemon juice and some freshly picked coriander leaves to garnish it. Very sophisticated welcome drink to suit any occasion and time of the day.

  • 40ml        Grey Goose vodka
  • 20ml        Agave water
  • 25ml        White Grapefruit Juice
  • Top up     Sparkling wine
  • Method    Shaken
  • Glass        Champagne Glass

A signature blend of five hand-picked spices (cinnamon, stevia, peppermint, grapefruit & black tea) is combined with the exotic flavor of Assam tea. Infused with Grey Goose vodka, this concoction is mixed with Agave and white grapefruit which makes it the best seller cocktail.

Moet & Chandon Grand Vintage Dinner

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Moet & Chandon hosted a Grand Vintage Dinner a few days ago to introduce their 2004, 1992 and 1975 vintages. Before I set off on the evening I should mention that it truly is great to see Moet Hennessy celebrate both their newly launched Indian made sparkling wine Chandon and their Champagne portfolio simultaneously.

I’ve always said that I’m happiest at dinnertime. This dinner in particular certainly made me very very happy and the copious amounts of Champagne I drank shamelessly had nothing to do with it.


We started with their Non Vintage before getting into the three vintages 04, 92 and 75 with dinner.  Each fantastic, each with their own individual characteristics and I found it very interesting to compare all four of them together.

The Champagnes got more complex as the vintages got older, my personal favourite of the evening would probably be the 1992 which was somewhat mid way between the comparatively youthful 2004 and the more complex, nuttier 1975.

What caught me by surprise was the fantastic menu for the evening and the almost perfection with which the three vintages were paired with each of the courses.  The 1975 also went really well with dessert; a great example of just how versatile Champagne can be when it comes to food pairing.

A thunderous round of applause to the teams at Moet & the Chefs at the Four Seasons for creating an extraordinary wine and food driven pleasure experience.  All we need now is for them to do this with Veuve Clicquot !

The three vintages will be available in India in tiny quantities so you may just never get your hands on them but if you do, feel free to invite me to share that bottle of 92.

Nikhil Agarwal

Sommelier & Director, All Things Nice

Tasting notes:

Moet & Chandon Grand Vintage Collection 2004


A graceful palate with a light airy structure: straightforward yet complex, with a sleek, pure savour leading into a long, langourously rich finish. A light, lively, supple structure with mineral overtones.

Moet & Chandon Grand Vintage Collection 1992


In the mouth the flavour is rich, warm and creamy, underlain by a delicately astringent structure. The impression of fullness and harmony linger. The finish is vivid and fresh with a subtle spiciness along with lingering notes of vanilla and candied citrus.

Moet & Chandon Grand Vintage Collection 1975 Format Magnum


On the tongue the taste is vinous yet distinguished and, in the end, has a classical elegance with a certain uprightness. The warm, fleshy richness is underlain by a well-integrated, polished structure with rich notes of roasted nuts. The finish is firm and remarkably refined.




Grand Vintage Menu April 2014 Page 2 Grand Vintage Menu April 2014-V