Category Archives: Our Blog

Winners of The Indian Wine Consumer’s Choice Awards 2016

GOLD

  • Soma Brut Cuvée 2014
  • Casablanca Rosé Spumante 2015
  • Nine Hills Chenin Blanc 2015
  • Sula Riesling 2015
  • Myra Cabernet Sauvignon 2014
  • Charosa Pleasures Cabernet Shiraz NV
  • Oakwood Reisha Grand Cru Reserve 2013
  • Charosa Pleasures Sauvignon Blanc NV
  • Sula Sauvignon Blanc 2015
  • York Rosé 2015
  • York Shiraz 2013
  • Reveilo Cabernet Sauvignon Reserve 2012
  • Charosa Selections Viognier 2015
  • Reveilo Chardonnay Reserve 2015
  • Charosa  Reserve Tempranillo 2013
  • Reveilo Nero D’Avola 2015
  • Reveilo Merlot 2015
  • Vallonné Reserve Merlot 2013
  • Myra Reserve Shiraz 2014
  • SDU Trilogy 2015
  • Big Banyan Bellissima NV

 SILVER

  • Good Drop Frizzano Semi-dry 2015
  • Reveilo Chenin Blanc 2015
  • ReveiloGrillo 2015
  • Big Banyan Cabernet Sauvignon 2014
  • SDU Deva 2014
  • Myra Misfit 2013
  • York Arros 2013
  • Soma Sauvignon Blanc Gold 2014
  • Vallonné Rosé 2014
  • Reveilo Syrah 2015
  • SDU Deva Syrah 2014
  • Good Earth Basso 2014
  • Vallonné Viognier 2015
  • Reveilo Chardonnay 2015
  • Reveilo Sangiovese 2015
  • Big Banyan Merlot 2014
  • SDU Reserva Syrah 2012
  • Vallonné Syrah Merlot 2014
  • Sula Late Harvest Chenin Blanc 2015

BRONZE

  • Sula Brut Tropicale NV
  • Myra Chenin Blanc 2014
  • Reveilo Cabernet Sauvignon 2015
  • Big Banyan Sauvignon Blanc 2014
  • Myra Shiraz 2014
  • Myra Reserve Cabernet Sauvignon 2014
  • Reveilo Syrah Reserve 2012
  • Vallonné Crimson Glory 2013
  • Reveilo Late Harvest Chenin Blanc 2013

At the Top of Italy! Around Alba and Piedmonte.

At the north east of Italy lies a region called Piedmonte, which literally means ‘on the foot of the mountains’ so named because it is surrounded for the most part by the lofty Alps.

 Wine writers and buyers from across the globe including yours truly had been invited to visit Alba and it’s surrounding regions recently. Full disclosure, I’ve been here before and it still never fails to excite me.

 Home base was set up in Alba from where a short drive in any direction will take you to the hills where vineyards, the most famous planted with the Nebiolo grape variety are responsible for creating some of the world’s most astonishing wines in regions like Barolo and Barbaresco. These wine once the privilege of royalty is now the privilege of the well heeled and wanted by the most demanding connoisseurs.

 At their best the wines from Barolo and Barbaresco are hedonistic pleasure with a mix of tar, rose petals and tealeaves matched with different degrees of oak depending on the producer. It’s not all Nebiolo and other grape varieties like Barbera D’Asti, Dolcetto, Gavi or Arneis produce just incredible wines as well. There’s plenty super high quality fizz and slightly sweet wines from Moscato D’Asti and beyond the indigenous grape varieties you can find wine made from international grape varieties that are world class.

This time I was there to taste approximately 500 of them, 100 each morning from 9am to 11am. Tasting 100 wines is not the easiest thing to do and especially not when you’re drinking young tannic Barolo and Barbaresco in a rush. The schedule was simple – Get up, get breakfast, taste 100 wines, eat lunch with more wine and then off to wineries to see the vineyards and taste older vintages, back to the hotel for a one hour break and then off to dinner at some of the finest restaurants in the region.

Some wineries chose to display vintages, allowing us to taste vintages of the same wine all the way back to 1952. A tasting at Bricco Asili winery by Ceretto was a revelation where the said 52 was opened. This wine was over 60 years old and still had a heartbeat in it.

Each dinner had a minimum of seven courses and of course multiple wines paired along with each course.  Castelmagno despite its cats pee aroma has quickly become one of my favourites and I can eat any amount of feta stuffed ravioli they can serve up.

 A stand out dinner took place at a restaurant called Bovio in La Morra part of the Barolo region. The restaurant is perched on the upper side of the hill with a view of the mountains on the other side and the valley in between. One could spend hours here just gazing out at the landscape. However the true spectacle I found was inside, this was no ordinary restaurant and the food was magnificent. It is also responsible for the best risotto garnished with white truffles, Piedmonte is famous for them, I have ever eaten.

So here bottles of Elio Altare, Conterno, Gaja, Prunotto, Paulo Scavino and Pio Cesare were wolfed down along with other wines from wineries like Negretti and Moncheiro. The debate on whether Barolo and Barbaresco should be made in the traditional or modern (a higher degree of oak) still rages on and I find it fascinating to discuss with individual producers what they think the style should be. If you event want to get a Barolo producer to go on a passionate rant for 15 minutes try asking them this question.

 Another dinner, which was truly inspiring, was when four of us went to a restaurant called Il Falstaff so named after the town in which Shakespeare’s Romeo & Juliet was set. The Chef and owner of this small establishment led us down to the cellar where we began our evening with Prosecco from the Valdobbiadiene region. After a few aperitifs we were taken back to our table where service began course. Mind you, none of us saw a menu and the wines served were ordered from the restaurants adjoining vineyard. At the end of the dinner the Chef sat down at our table and offered us his own grappa and told us the story of his restaurant. He had named this restaurant after the place where he had met the love of his life who eventfully left him. He now runs Il Falstaff with his wife and daughter only in her remembrance. Italian romance just cannot be beaten.

 Osteria dell Enoteca in Roero was another glorious meal. We were taken there by a producer called Malvira which is based in the Roero region. Chef Davide Palluda who has very quickly become one of my personal favourites heads this Michelin star restaurant. The 8 hour cooked beef melted in my mouth and paired incredibly well with the 93 Roero. Each course here including the apertiser sampler were just phenomenal.

 Every night post the dinner a group of us would head back down to the centre of Alba. Alba gets quiet with hardly anyone on the streets not too lare into the night, so we would land up drinking Cognac and looking at the glorious architecture at a resto bar called Hemmingway. It is as cool as it sounds and is open till the wee hours of the morning.

In the evenings I would highly recommend going to the many bars and restaurants in the centre of town for aperitivo. Order a glass of vino and pick up some complimentary anti pasti and watch the people in this beautiful part of the world go by. In between bars walk into the many shops selling gourmet items and truffles in every form you can think off. If you haven’t had any experience with truffles, drop everything and try it now if you can. The aroma is intoxicating and is unlike anything that you have ever had before.

This region despite all its wine and food history is really about simplicity. They want the produce or the wine to talk for themselves with little addition of anything. For lunch a simple spaghetti with thinly cut vegetables drizzled with olive oil and grated Parmigiano Reggiano reminded me of comfort food I had eaten when I was a child and is so easy to do that even I can make it.

 Alba is home to the Ferrero Rocher factory which is in the middle of town. The factory roasts the hazel nuts over the course of the night before tuning them into the familiar nutty chocolates we love and Nutella the next day. Because of this, the late evening air is filled with a delicious aroma of roasted nuts that only adds to the beauty of this small town and region.

Chef Matteo Arvonio For All Things Nice

With almost 23 years of culinary experience, Chef Matteo Arvonio brings with him deep-rooted love for Italian flavours and authentic cooking styles. Currently appointed the Speciality Chef at Mezzo Mezzo at JW Marriott Mumbai Juhu, he is responsible for developing new concepts at the restaurant.

Chef Matteo specializes in regional Italian cuisine however he loves refining original recipes with creative modern cooking techniques. We got Chef Matteo to share one of his very own recipes of Black cod cooked “al cartoccio”, with Tuscan style stewed tomato caviar and Swiss chard with us this month. “Using one of the most valuable fish in the market, I combine the ‘cartoccio’, a traditional delicate cooking technique that enhances the flavor of the fish using different aromas, and I serve with Pappa al Pomodoro, a very traditional recipe of Tuscany”, says Chef Matteo

Merluzzo Nero al Cartoccio Con Pappa al Pomodoro

Black cod cooked “al cartoccio”, Tuscan style stewed tomato caviar, swiss chard

  • Black cod fillet 4 pcs of 150-180 gr each
  • For cartoccio : shallot, lemon zest, spring onion, thyme, celery, white wine, extra virgin olive oil
  • Swiss chard
  • Salt
  • White pepper
  • Extra virgin olive oil

 For Pappa al Pomodoro:

  • Ripe tomato 1 kg (without skin and chopped)
  • Shallot 100 gr
  • Basil 1 bunch
  • Garlic 1 cup
  • Vegetable stock (made with onion, celery, carrot)
  • White bread diced and toasted 200 gr
  • Extra virgin olive oil
  • Salt
  • Black pepper

 Method: Prepare the pappa al pomodoro: add the garlic and the basil to the vegetable stock bring it to boil and let it rest for about 1 hour to get flavor of these two ingredients. Drain

In a pot stew the shallot chopped with some oil, add the tomato and stew for about 10 minutes. Add some stock and continue to cook for about 30 minutes adding more stock when is necessary.

Keep the preparation quite humid, take off from the fire, add the bread, and cover the pot and keep to rest for about 10-15 minutes. Then with a whisk stir energetically and add oil, salt and pepper to taste.

 Prepare the fish: we need to prepare the cartoccio; the easier way is take a sheet of aluminum foil, putt all the ingredients/flavor in the middle and on the top lay the fish already seasoned with salt, pepper and oil; close the cartoccio as a bag carefully and make sure that is nicely sealed. You can as well use a second layer of aluminum foil sheet to be sure.

 Put the cartoccio in a tray and cook in an oven (pre-heated at 180 °C) for about 8-10 and put to rest for a couple of minutes before to open it. Take in consideration that the timing is for a fillet of 4-5 cm high. If the fish is thinner 6-8 minutes will be enough.

 In a pan sauté the Swiss chard cleaned and sliced with oil, salt and pepper.

 Plating: in a plate put a big spoon of warmed pappa al pomodora and a nice spoon of sautéed Swiss chard on its side. Open the cartoccio and put carefully the fish on top (if you think is a little raw jut put open in the oven for a couple of minutes more, but be careful to not overcook otherwise it will be dry)

Finish with some sea salt and extra virgin oil on top.

Louis XIII – The UNIQUE COPY OF “100 YEARS” TRAVELS THE WORLD IN AN INCREDIBLE SAFE WHICH WILL OPEN AUTOMATICALLY IN 100 YEARS

Copie de LOUIS_XIII-SP_211010_HDCMJNLOUISXIII_100years-BTS-3 LOUISXIII_100years-BTS-7

THE UNIQUE COPY OF “100 YEARS”

TRAVELS THE WORLD IN AN INCREDIBLE SAFE

WHICH WILL OPEN AUTOMATICALLY IN 100 YEARS

Starring John and directed by Robert Rodriguez, the movie is held in a special safe that will open automatically on November 18, 2115.

On November 18, 2015, inspired by the century of careful attention and patience it takes to create each decanter of LOUIS XIII cognac, the brand announced an original film written by John Malkovich, which envisions earth one hundred years in the future and will not be released until 2115.

To be true to the concept we had to find a way to make sure that no one will see the movie before 2115, that’s why we created a very special safe, which is the crucial part of the whole idea” said Ludovic du Plessis, Global Executive Director of LOUIS XIII. The safe in which the one and only copy of the film is in, has been created in partnership with the world-leader in secure storage : Fichet-Bauche, a distinguished French brand, established in 1825, today owned by Gunnebo Group, a worldwide leader in security products, services and solutions.

There are millions of safe box around the world. Some open with a key, some with a code, and some with fingerprints… “We wanted a safe box that can be opened like never before: with nothing else but time. Once the door is shut, the countdown begins and there is no way of opening it until the one hundred year countdown is complete on November 18, 2115. Since the system that could guarantee we hold our promise didn’t exist, we invented it”.

In the age of planned obsolescence and fast innovation cycles, it’s rare to design a piece of technology that needs to least for more than 5 years. Fichet-Bauche needed to design a system that last much more longer : 100 years. The idea of holding a century shocked even their best engineers – as everyone know that it’s virtually impossible to plan further than 70 years.

To reach 100 years Fichet-Bauche pushed the limits of technology and spent hundreds hours of Beta testing. Moreover, the safe will open automatically regardless of access to a power source, further guaranteeing that there is no way that the film can be accessed prior to 2115.

LOUIS XII safe is the ambassador of our concept and will travel from L.A to Tokyo through Hong-Kong, London, Dubai and others cities before coming back to LOUIS XIII cellars in Cognac, for a century”, concludes Ludovic du Plessis.

About LOUIS XIII Cognac

LOUIS XIII cognac was created in 1874. Each decanter takes four generations of cellar masters over 100 years to craft. Its grapes grow in the chalky soils of Grande Champagne, the most sought-after area of the Cognac region, in France. It is an intricate alchemy of up to 1200 eaux‐de‐vie, the youngest of which is at least 40 years old. The unique blend evokes tasting notes and scents of myrrh, honey, immortelle, plum, honeysuckle, wood bark, leather and passion fruits. LOUIS XIII cognac is the ultimate expression of the mastery of time.

Wines Of India

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Wines of India, is a collective body set up by India’s leading wine brands in an initiative to support Indian wine in India and overseas. Wines chosen to be part of the Wines of India programme have been selected on the basis of merit only and represent only the best India has to offer. The programme is an amalgamation of pioneers like Sula Vineyards, Reveilo Vineyards, Grover Zampa Vineyards, Nine Hills, Fratelli Vineyards with more recently launched wineries like Myra Vineyards, Soma Vineyards, Charosa Vineyards, Vallonne Vineyards, Good Drop Cellars and York Winery.

Each winery in the Wines of India programme has introduced their own unique style of wine making, interesting grape varieties, technological innovation and marketing expertise. India, a budding wine nation, has made waves globally by winning awards at the renowned International Wine & Spirits Challenge and Decanter World Wine Awards. Indian consumers are now waking up to the true potential of Indian wine and recognizing that quality standards and wine making styles are now on par with countries that have been making wine for thousands of years.

The Story Behind Reveilo’s Grillo

Grillo is a widely grown white-wine grape variety native to Sicily. It produces a still dry white wine with good acidity.

The Reveilo Grillo greets you with a bouquet of citrus, lemon, orange and grapefruit. It is a medium bodied with crisp acidity and a long mineral after taste. This particular wine has won a Silver Medal at the Indian Wine Consumers Choice Awards 2015.

We met with Kiran Patil of Reveilo Wines and asked her why Reveilo chose to create this beautiful, unique wine to add to their portfolio.

‘The choice of this grapes essentially emanated from our personal liking of the varietal. My husband Yatin was presented with a bottle of Catarratto Grillo on his visit to Italy in 2003. Back home in Mumbai, when we had the wine, we were pleasantly surprised. We were contemplating the plantation of the new varietals with the vision of providing the Indian consumer with an authentic Italian experience. This motivated us to stride the untreaded path. Our winemaker Andrea suggested planting this varietal in India, as this variety can withstand high temperatures and could respond well to the Indian climatic conditions. Subsequently, we imported the root stocks from Italy and planted it on the Indian soil in Nashik in 2006, the first vintage of which has been in 2009’

11 Health Benefits Of Whisky

A Brief History

The first confirmed accounts of whisky distillation are from the early 15th century, when the Irish and Scottish distilled it, calling it “Aqua Vitae” (Water of Life / Lively Water), for medicinal properties.

During the American Revolution, it was used as currency and George Washington even owned a distillery in Mount Vernon. During the Prohibition era (1920-1933), whisky was the only alcohol permitted for consumption, provided you had a doctor’s prescription.

The Health Benefits of Whiskey:1. Memory Boost: Whisky contains antioxidants that help improve the health of the brain. Additionally, alcohol boosts blood circulation, both of which contribute to your memory. Also, the Ethanol in whisky helps your neurons function properly, which further aids recall.

2. Stress Relief: In moderation, whisky can reduce stress and calm the nerves. The combination of slowing down brain activity and increasing circulation (which helps provide the body with oxygenated blood), are essential for achieving tranquility.

3. Fight Weight Gain: Compared to its counterparts, whisky is a low-calorie alcohol, free of fat and cholesterol. If you’re on a diet but still want a drink – it’s your best choice.

4. Reduce the Risk of a Stroke: Whisky prevents cholesterol from accumulating in the cardiovascular system and can help remove excess cholesterol from the body. It also relaxes the walls of the arteries, reducing the risk of obstruction. All of these factors help reduce the risk of stroke considerably.

5. Reduce the Risk of Cancer: Whisky contains an antioxidant called ‘ellagic acid’, an acid that stops DNA from coming in contact with cancer-causing compounds, such as nitrosamines and polycyclic aromatic hydrocarbons. It is also beneficial in protecting the body from damage during chemotherapy.

6. Helps with Digestion: For centuries, whisky was considered a digestive aid, to be consumed after a heavy meal. Whisky’s composition and high alcohol percentage also make it an effective appetite suppressant.

7. Live Longer: The antioxidants in whisky help fight free radicals – the number one cause of aging, as well as prevent various diseases. This double-whammy helps your body live a longer, healthier life.

8. Diabetic-Friendly: Containing zero carbs, whisky won’t affect blood sugar levels, making it the number one choice for diabetics. However, it should be in moderation and never on an empty stomach. Consult your doctor before drinking.

9. Improve Your Heart’s Health: Drinking whisky actually helps your heart stay healthy, similarly to red wine. It reduces the risk of blood clots, thus it can prevent strokes and heart attacks. The antioxidants in the whisky also inhibits the oxidation of low density lipoprotein – a main factor in heart disease.

10. Improve the Health of Your Brain: A 2003 study found that, thanks to the antioxidant qualities of the ellagic acid, moderate consumption of whisky reduces the risk of Alzheimer’s and dementia, and also improves cognitive functions. Basically, one drink a day will keep the brain doctor away.

11. Prevent & Treat Cold and Flu: Whisky is known for its positive effects in battling allergies and colds. It’s an effective cough syrup for people suffering from an itchy throat, and the alcohol helps kill bacteria in the throat. The best results are achieved by adding a little bit of whisky to a cup of hot water and lemon.

The Story Behind Salumi

Cured meats or ‘Salumi’ in Italian was born out of the need to conserve meat for months after the ‘harvest’ of the animal. Cured meats are most often made of pork, beef, veal, goat, chamois, venison, wild boar or horse. Salting, smoking and air-drying are the three main processes by which fresh meat is transformed into a storable delicacy.

Salt, a conserving agent, is used in large quantities to ensure that the meat will keep for several months. Similarly, spices play a key role in conserving meat: black pepper, chili flakes, and ground red pepper are predominant.

Italian Salumi falls under two categories: those obtained from a whole cut of meat, such as a boneless thigh or shoulder. You may recognize Prosciutto, Pancetta, Coppa, Culatello in this case. Those made  from minced, ground, or chopped meat that is stuffed into casings, known as insaccati in Italian and are more popularly known as salami and sausages.

salumi

Get to know your Guinness

The best-known of Irish beers, Guinness has taken the world by storm since its inception in the 1770s. It is now brewed in 49 countries and sold in more than 150, and it’s hard to go anywhere without seeing Guinness on tap. And it’s all due to Arthur Guinness, the original brewer, whose porter recipe took off. According to Guinness, Arthur Guinness originally brewed ale and only started making porter in the 1770s due to some competition from other brewers.​ The Guinness Extra Stout has an unmistakable deep-dark colour with a crisp hint of roasted barley, a breeze of hops and a refreshing bite​ while the Guinness Draught is smooth, very creamy and slightly heavier.

Guinness was one of the first trademark-protected products ever. According to the brewery, the company came up with a trademark label in the 19th century to “protect the Guinness name” overseas. That includes the harp on the label and the signature of Arthur Guinness

The brewery is also behind the Guinness Book of World Records. In 1954, the head of Guinness, Hugh Beaver, got into an angry fight with someone and decided to assign an official reference guide to solve all disputes. It was originally a promotional item Guinness gave to bars who stocked the Guinness brew!

Guinness

Deposit your Cheese Here Please!

The Bank That Accepts Parmigiano Reggiano as loan collateral

For years, Italian bank Credito Emiliano (Credem) has accepted Parmigiano Reggiano as loan collateral offered to producers of the Protected Designation of Origin (PDO) cheese. According to the Harvard Business School case study, if producers are unable to repay their loans, or if prices fall and the value of the collateral does not support the outstanding debt, Credem may sell the cheese it holds to cover any potential loss.

Parmigiano Reggiano sold in the EU must be produced in and using milk from a handful of areas – Parma, Reggio, Emilia, Modena and parts of Mantua and Bologna.The hard cheese, made using raw cow’s milk, must be matured for at least 12 months.

According to the Harvard case study, Credem is investigating whether its Parmigiano Reggiano model can be applied to other agricultural products.

Cheese
A look inside a typical Parmigiano Reggiano bank