All posts by All Things Nice

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

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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.

Wines of India

Leading Indian wineries have come together to form ‘Wines of India’ WOI, a collective body set up as an initiative to support and promote Indian wine in India and internationally. Wines selected to be part of the Wines of India programme have been selected on the basis of merit only and will represent only the best India has to offer.  The body currently represents 12 of India’s most favourite wineries; Sula Vineyards, Charosa Vineyards, Fratelli Wines, Reveilo, Myra Vineyards, Vallonne Vineyards, Good Drop Winery, Soma Vineyards, Grover Zampa, York Winery, Nine Hills and Four Seasons.

WOI has selected All Things Nice to manage all marketing activities on behalf of the entity, with  Sommelier Nikhil Agarwal appointed as  Director of the programme. You can now look forward to a series of exciting events and experiences celebrating these fantastic wines. Stay tuned to the event page on the website for regular updates on how you can enjoy Wines of India with us!

IWSC shortlists Nikhil Agarwal for his Outstanding Achievement in the Wine Industry

We are so proud to announce that Sommelier Nikhil Agarwal, Founder and CEO of  All Things Nice was one amongst five contenders shortlisted  by the  International Wine and Spirit Competition 2015 (IWSC), for The Julian Brind Award for Outstanding Achievement in the Wine Industry from scores of entries around the globe. We congratulate Michael & Charlotte Sager Wilde, winners in this category were felicitated at the IWSC Award Banquet held at London’s Guild Hall on 26th November, 2015.

Sponsored by Waitrose, the Outstanding Achievement in the Wine Industry was created in 2012 to highlight an individual who demonstrates exceptional contribution to increasing awareness of wine and spirits

 The original aim of the IWSC was to award excellence to wines and spirits worldwide. This remains the aim today, with the Competition now in its 46th year, encouraging consumer and trade recognition for quality products and personalities.

The IWSC receives entries from nearly 90 countries worldwide. No matter where the entry originates, whether it is youthful or aged, it is judged according to its class and treated with respect and consideration.

The Competition has the support of many of the world’s top wine and spirit producers, setting the international benchmark for quality. The unique combination of detailed technical analysis and specialist judging panels means that gaining an IWSC ‘Competition Award’ is an exceptional achievement.

 

All Things Nice in Geneva

The birthplace of Red Cross, a home to the United Nations and the global home of peace as the locals like to think of it. Here there is a genuine sense of welcoming and happiness. I was lucky enough to be part of it for a few days, to witness a kind of Utopia where culture, natural beauty, luxury and a trait to be the best or to make things better especially on a human level are all seamlessly woven into a fabric that is Geneva.

I’d never been to Switzerland, countless times at Zurich airport in transit but for some reason I didn’t venture into the country itself. This time on invitation from Geneva Tourism I’m finally here occasionally writing and frequently glancing outside my window at the wonderfully luxurious Hotel D’Angleterre. My room overlooks the lake, the beautiful city and the magnificent Mont Blanc in the background. I think I spent more time looking out my window at all times of the day and night gazing endlessly into this small but beautiful part of the word.

Getting here was easy, I flew Business Class courtesy Swiss Air and after a light bite of wild mushroom soup and seafood cromesquis over a couple of glasses of PSI 2010 from the ultra luxury and rare Dominio de Pingus estate and Cognac I settled in my bed to snooze away till landing in Zurich from where a short thirty minute flight brought me to this paradise.

Geneva is luxury in every way you think about it. There’s a sense of indulgence here just like the beauty that surrounds you. Everything is available to you, you want a hedonistic bottle of fine wine, go around the corner at Lavinia, a store selling top end wine and spirits or perhaps you’d like a box of some very fine Cuban cigars and a bottle of Karuizawa, a fabled silent distillery from Japan, head to the original Davidoff store down the road.

Some luxuries of course don’t need money of course, a ferryboat takes you across the lake and the iconic Jet d’Eau sprouting water ninety feet into the hour is intoxicating or a walk into the old town on the mountain to see ancient architecture, art galleries and the Cathedral. Perhaps some local fish from the lake, like Smoked Fera topped with caviar at Cottage cafe or freshly shucked oysters at café du Central. The local produce, the cheese and the wine from the surrounding regions are just all so good. I found a grape variety that I now adore called Chasselas. Perhaps something as simple as a slow walk in the morning as the sun rises from behind the mountains with a warm cup of coffee or a glass of vino sitting along the bank of the lake in the night. I even got a chance to cycle through the vineyards on an electric cycle making my hour-long cycle journey up and down the picturesque sloping vineyards a breeze. I’d go to Geneva simply to do that again.

The thing is. Everything in Geneva starts at the top, the standards are very high. Perhaps too early to say this in my article but if you’ve got the money there is everything you can dream off in Geneva, this town knows how to do it right. Even the nightlife is good to with restaurants serving cuisines from around the world and of course neighboring countries like France and Italy and in select pockets lots of bars and restaurants. Some of the night clubs are truly decadent and play grounds for the wealthy, here there is very high end consumption at very high prices, case in point I’ve never so many people drink Louis XIII in any one given place ever.

I loved that before I set off for dinner in the evening the Head Sommelier at my hotel would start my evening with a glass of Dom Ruinart, a truly luxurious Champagne or that when I came back to the hotel I could relax over a top end single malt in perhaps the most advanced Cigar room I have ever been to.

A short tram ride away is Carouge. This is a quaint beautiful town that doesn’t necessarily feel like Switzerland with a pop up market every Wednesday and Saturday. I would recommend coming for the market, buying some local cheese perhaps stuffed with truffle and bread, some wine and then heading of to one of their many secret gardens where you can have a blissful few hours in sheer beauty enjoying your spoils. If you’re still hungry head to Café du Marche which is adjacent to the market for some truly wonderful food.

I had a chance to visit the Vendage du Russin the harvest festival in the tiny village of Russin fifteen minutes by train from Geneva. The wineries open their cellars and serve delicious food and the whole town erupts into a carnival with a parade, the festivities continue all-day and late into the night. Its really simple to get there and if you’re in Geneva when this happens its worth a visit.

The thing is folks and I mean this, Geneva is hedonistic pleasure and I can go on about what’s good here. It’s really tough to come back to your normal life after a few days here. You miss it, you miss the experience of being somewhere that is truly happy, utterly beauty, sophisticated, warm with any of the world fines luxuries at your doorstep. My last hour before I left for the airport at six in the morning was what made Geneva a little more magical. I decided to look outside my window one last time for a few minutes to capture it before I left and saw in the star filled sky the brightest and biggest star I have ever seen, hang over Geneva.

I will definitely be going back there again, I think I need to be in Utopia again.

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’

Wines of India

WOI LOGO

Wines of India‘ WOI, a collective body set up by India‘s leading wineries is an initiative to support and promote Indianwine in India and internationally. Wines selected to be part of the Wines of India Programme have been selected on the basis of merit only and will represent only the best India has to offer. The list of participating wineries include Good Drop Winery, Charosa Vineyards, Four Seasons Wines, Fratelli Wines, Grover Zampa Vineyards, Myra Vineyards, Nine Hills Wines, Reveilo Wines, Soma Wines, Sula Vineyards, Vallonne Vineyards and York Winery.


WOI has selected All Things Nice to manage all marketing activities on behalf of the entity, they have also appointed Sommelier Nikhil Agarwal as the Director of the Programme. 

The Ausone Layer

Something is rotten in the state of Ausone. APM asked a local trader for a price last week and he told us that “Ausone is toxic”. Now, whenever sentiment is that bad against a company and its share price is plumetting, you ask yourself two questions: is the company going bust? Or is this a situation to keep an eye on with a view to cheap acquisition?

So, what’s the back story? Ausone has a pedigree second to none. The chateau has been producing wine for longer than anyone else in Bordeaux, and it is blessed with what is commonly considered the most enviable terroir in the whole region. “The steep, hillside terroir with its grades of 15% to 20% is clay with limestone, and limestone over asteria limestone in the soil. This is what gives the wine of Chateau Ausone its intense mineral character.” I’m not surprised. That’s a lot of limestone!

Notwithstanding, for a great many years Ausone was considered not merely alongside the First Growths of the Left Bank, but as equivalent until very recent history to the mighty Petrus. Le Pin is a mere parvenu in comparison with Ausone, having produced its first wine in 1979. Ausone is “the wine connoisseur’s wine”, and so on. It should be on your bucket list.

As we know, the more recent fortunes of Petrus and Le Pin have been tied somewhat inexorably to the status of Robert Parker, whose rave reviews have propelled their prices to stratospheric heights. Undeniably, scarcity also plays a part in this. Le Pin’s annual production is between 400-600 cases, similar to someone like Domaine de la Romanee Conti, whose prices, incidentally, are around 5 times higher. That’s right. You don’t get much change out of £100,000 for a case of any vintage of DRC.

Petrus, meanwhile, produces around 2,500 cases a year, which although more than Le Pin is still dwarfed by the 15-20,000 cases produced by most First Growths. This becomes very important when you consider that fine wine is not only a drink, but also a “collectible”.

Collectors of “passion items” do so in the knowledge that not many other people own them. You might have to wait 30 years or so before supply of a high production fine wine starts to really taper off, at which point pricing becomes much more akin to such as prevails in the fine art market. This effect becomes noticeable much sooner in smaller production producers, like Petrus, and obviously Le Pin and DRC.

So, where does all this put Ausone? Ausone might have a pedigree to equal the best, but does it have scores to match? Since it is unarguably Robert Parker who has drawn the world’s attention to Le Pin, and although JF and Jackie K famously enjoyed Petrus, Robert Parker Jr’s interest has done it no harm at all either, so I think we can happily use his scoring system as a point of comparison.

Going back to the last great vintage of the 80s, the 1989, the average scores are as follows:

Petrus – 95 pts.

Lafite – 94.7 pts.

Ausone – 93.7 pts.

Le Pin – 93.2 pts.

Nothing the matter with Ausone there then. But it’s worth remembering that Ausone was revamped towards the end of the 90s, so how do scores look since 1999?

Ausone – 97 pts.

Lafite – 96.7 pts.

Petrus – 95.5 pts.

Le Pin – 94.6 pts.

Ausone, then, has indisputable pedigree, and quality. If you now factor into the equation that it produces only 1,500 cases per year, you have to wonder what on earth is going on in the market place right now. How can this wine be a pariah?

Let’s have a look at the price differential of three comparable 100 pointers from two great vintages.

We are seeing here the price comparison in absolute terms. The Petrus and Le Pin are around £25,000, the Ausone barely £11,000. Note the hike in the price of Le Pin. This resulted from the Parker upgrade from 95-98 to 100. If you were in any doubt about the Parker influence, there it is again.

Now let’s look at the comparison from slightly lesser vintages, but where Ausone still scored well. The 2001 vintage in Pomerol scored 90 points, as did the 2003 in St Emilion, so we have equivalent vintages. Ausone scores 100 points, Petrus 95, and Le Pin 98. 100 point scorers typically trade at a generous premium. Not the Ausone 2003!

Now we see something very interesting happening. From the initial rally through to 2009 Ausone is right in the game, however it doesn’t participate in the second phase up to mid-2011, and clearly underperforms quite badly in the correction, whilst the Petrus and Le Pin hold their own. Why might this have been?

I have heard several explanations, from poor marketing to the fact that “it just didn’t catch on in China”, some of which I am sure contain a kernel of truth. Let’s look at the price action a bit more closely. The following chart details the performance of the 2003 and 2005 against the Liv-ex 100, rebased.

This reminds me of that song by The Specials: “You’ve done too much, Much too young.” Perhaps the sheer degree of outperformance against the rest of the market has been the cause of the subsequent trouble. Once the slide began, investors, speculators, buyers of whatever hue, were watching a falling knife, and over time, the name became discredited. This argument stacks up if you look at how the Petrus and Le Pin performed against the same index during that period, again rebased:

Petrus seems to have performed in line, then at the time of the correction was likely “bailed out” by a combination of pedigree and scarcity. Le Pin was likely bailed out by scarcity, but even it didn’t achieve the same euphoria in the early run as the Ausone ’03.

This is Ausone ’03 against Le Pin ’01 rebased:

or the Ausone ’05 against Le Pin ’01 rebased:

So, as they say on “A Question of Sport”: what happened next?

In a stock market context, it can take a while for a discredited company to regain its former glory, but at the same time, the best returns are made by buying companies which the market thinks are bad, but which are not as bad as they seem. If you know something no-one else does, or which everyone is ignoring, you are likely on to something.

Ausone has not become a bum producer over the last 5 years. Its heritage is still very much intact. Hear what Robert Parker has to say about the 2012 vintage:

“One can’t say enough about the amazing job that Alain Vauthier and his daughter have done at this historic property on the decomposed limestone slopes of St. Emilion. Not surprisingly, the 2012 Ausone is one of the candidates for the wine of the vintage.”

Obviously we at APM have no idea exactly when current opinion will change towards Ausone, but since fine wine investment is for the long haul anyway, we would very strongly argue in favour of including Ausone in the portfolio, particularly when sentiment is currently so much against.

Best buys: Ausone 2003 and Ausone 2008.

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.