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A GUIDE TO SINGLE MALT INVESTMENTS

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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

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A Few Thoughts About Coffee

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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.

Roasting:

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.

Grinding:

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.

Preparation:

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).

Espresso:

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: http://en.wikipedia.org/wiki/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: http://en.wikipedia.org/wiki/Moka_(coffee_pot)

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

All Things Nice Wine Week, Restaurant Partners

Opium Den, Trident Nariman Point

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A favorite watering hole of locals and expatriates alike, Opium Den is an ideal getaway for comforting afternoons or fun filled evenings with pours of signature martinis, daiquiris, classic cocktails and a premium selection of wines and spirits.

Opium Den11

30% off on Indian & International wines

Note: Opium Den is only offering their wine list at 30% off, for set course meals you could visit India Jones or Vetro at the same hotel.

WINES BY THE GLASS

CHAMPAGNE AND SPARKLING WINE

SULA BRUT, NASHIK, MAHARASHTRA, INDIA

BRUT, CHANDON

SPECIAL CUVÉE, BOLLINGER

WHITE WINE

2011 SAUVIGNON BLANC, SULA VINEYARDS, NASHIK, MAHARASHTRA, INDIA

2013 CHARDONNAY, FRATELLI, SOLAPUR, MAHARASHTRA, INDIA

2009 CHARDONNAY, RUPERT ROTHSCHILD, SOUTH AFRICA

2011 MOUTON CADET BLANC, BARON PHILIPPE DE ROTHSCHILD, BORDEAUX AC

RED WINE

2010 MERLOT-MALBEC SATORI, SULA VINEYARDS, NASHIK, MAHARASHTRA, INDIA

2011 SANGIOVESE, FRATELLI, SOLAPUR, MAHARASHTRA, INDIA

2011 SANGIOVESE PATER, MARCHESI DE’ FRESCOBALDI, TUSCANY IGT

2011 MOUTON CADET, BORDEAUX, FRANCE

2010 ESCUDO ROJO, BARON PHILIPPE DE ROTHSCHILD, MAIPO VALLEY, CHILE

SAKÉ

KADEN TEZUKURI, MASUMI 15%
PREMIUM GINJO SAKÉ,.FRESH AND LIVELYFRAGRANCE, SOFT, SMOOTH MOUTH FEEL WITH A DRY AND CLEAN FINISH

KARAKUCHI KIPPON, MASUMI

KIPPUKU KINJU, MASUMI

TOKUSEN, MASUMI 15%
OFF-DRY, LIGHT BODIED AND EASY-GOING. BEST SERVED WARM

OKUDEN KANZUKURI JUNMAI

WINES BY THE BOTTLE

CHAMPAGNE

SPECIAL CUVÉE, BOLLINGER

BRUT ROYAL, POMMERY

BRUT IMPERIAL, MOËT AND CHANDON

MOËT & CHANDON BRUT IMPERIAL ROSE

1996 DOM PERIGNON, MOÊT & CHANDON

SPARKLING WINES

SULA BRUT, NASHIK, MAHARASHTRA, INDIA

BRUT, CHANDON

OLD WORLD WHITES

ITALY

2012 PINOT GRIGIO ‘DANZANTE’, VENEZIE, IGT

2012 ROERO ARNEIS, MARCHESI DI BAROLO, ROERO ARNEIS DOC

2010 SAUVIGNON BLANC, LIVIO FELLUGA, COLLI ORIENTALI DOC

FRANCE

2011 MOUTON CADET BLANC, BARON PHILIPPE DE ROTHSCHILD, BORDEAUX AC

2012 CHABLIS, LOUIS JADOT, CHABLIS AC

2010 POUILLY FUISSE, LOUIS JADOT, FRANCE

2008 MEURSAULT, LOUIS JADOT, COTE DE BEAUNE AC

SPAIN

2013 VINA ESMERALDA, MIGUEL TORRES, PENEDES, SPAIN

2008 CHARDONNAY MILMANDA SINGLE VINEYARD, TORRES, DO

OLD WORLD REDS

ITALY

2010 SANGIOVESE PATER, MARCHESI DE’ FRESCOBALDI, TUSCANY, IGT, ITALY

2012 BARDOLINO, ALLEGRINI, CORTE GIARA, DOC, ITALY

2012 COL DI SASSO, CASTELLO BANFI, TUSCANY, IGT, ITALY

2011 BARBERA D’ALBA, ‘RUVIE’, MARCHESI DI BAROLO, BARBERA D’ALBA DOC

2012 DOLCETTO D’ALBA, MARCHESI DI BAROLO, DOLCETTO D’ALBA DOC, ITALY

2012 VALPOLICELLA CLASSICO, ALLEGRINI, VALPOLICELLA CLASSICO DOC, ITALY

2011 LE VOLTE DELL ORNELLAIA, TOSCANA IGT

2010 CA’MARCANDA PROMIS, GAJA, TUSCANY, IGT, ITALY

2010 BARBARESCO, MARCHESI DI BAROLO, BARBARESCO, DOCG, ITALY

2011 SITO MORESCO, GAJA, ROSSO, LANGHE, PIEDMONT, ITALY

FRANCE

2011 MOUTON CADET ROUGE, BARON PHILIPPE DE ROTHSCHILD, BORDEAUX AC

2010 BOURGOGNE, PINOT NOIR, LOUIS JADOT. FRANCE

2007 CORTON GRAND CRU, LOUIS JADOT, COTE DE BEAUNE AC

SPAIN

2010 CABERNET SAUVIGNON, GRAN CORONAS, TORRES, DO

2009 CABERNET SAUVIGNON, MAS LA PLANA, TORRES, DO

NEW WORLD WHITES

SAUVIGNON BLANC

2013 SAUVIGNON BLANC, SULA VINEYARDS, NASHIK, MAHARASHTRA, INDIA

2011 SAUVIGNON BLANC, THE BROKEN FISH PLATE

2013 SAUVIGNON BLANC, VILLA MARIA, MALBOROUGH

2012 SAUVIGNON BLANC ‘LA ISLA’, TARAPACA, LEYDA VALLEY DO, CHILE

SAUVIGNON BLANC, CLOUDY BAY

CHARDONNAY

2013 CHARDONNAY, FRATELLI, SOLAPUR, MAHARASHTRA, INDIA

2012 THE OLIVE GROVE CHARDONNAY, D’ARENBERG, MCLAREN VALE, AUSTRALIA

2012 CHARDONNAY VINTNER’S RESERVE, KENDALL JACKSON, CALIFORNIA, USA

2012 CHARDONNAY, BENZIGER, CALIFORNIA, USA

2009 CHARDONNAY, RUPERT & ROTHSCHILD, VIGNERONS, BARONESS NADINE, SOUTH AFRICA

2013 CHARDONNAY, CHINKARA, VICTORIA, AUSTRALIA

2010 CHARDONNAY, STAGS’ LEAP, NAPA VALLEY, USA

PINOT GRIGIO

2012 PINOT GRIS, ERATH, OREGON, USA

CHENIN BLANC

2013 CHENIN BLANC, SULA VINEYARDS, NASHIK, MAHARASHTRA, INDIA

NEW WORLD REDS

SHIRAZ

2010 SHIRAZ DINDORI RESERVE, SULA VINEYARDS, NASHIK, MAHARASHTRA, INDIA

MERLOT AND ZINFANDEL

MERLOT-MALBEC SATORI, SULA VINEYARDS, NASHIK, MAHARASHTRA, INDIA

2008 ZINFANDEL, ST FRANCIS, SONOMA COUNTY, USA

CABERNET SAUVIGNON AND CABERNET BLENDS

2011 CABERNET SAUVIGNON-SHIRAZ, ‘LA RÉSERVE’, GROVER VINEYARDS, NANDI HILLS, KARNATAKA, INDIA

2011 CABERNET SAUVIGNON-MERLOT, VIGNERONS ‘CLASSIQUE’, RUPERT & ROTHSCHILD, PAARL, SOUTH AFRICA

2010 ESCUDO ROJO, BARON PHILIPPE DE ROTHSCHILD, MAIPO VALLEY, CHILE

2004 CABERNET SAUVIGNON, STAGS LEAP WINERY, CALIFORNIA, U.S.A

PINOT NOIR

2001 PINOT NOIR, VINTNER’S RESERVE, KENDALL JACKSON, CALIFORNIA, USA

2008 PINOT NOIR, BENZIGER, CALIFORNIA, USA

2010 PINOT NOIR, PAVILION, CHINKARA, VICTORIA, AUSTRALIA

Wines are subject to availability

Address: Opium Den, Lobby Level, Trident, Nariman Point, Mumbai

Website: www.tridenthotels.com

 

 

 

All Things Nice Wine Week, Restaurant Partners

India Jones, Trident Nariman Point

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India Jones serves authentic recipes from Burma, Vietnam, Singapore, Hong Kong, Malaysia, Indonesia and Japan. Amongst its many accolades, the restaurant has recently been included in the prestigious Miele Guide 2013 – Asia’s first authoritative and independent guide to the region’s finest restaurants. A Teppenyaki meal here with chef John Mark at the helm, is a culinary delight and a regaling performance that you are sure to enjoy.

India Jones,Trident, Nariman Point, Mumbai Rajah Table

Devour our Chef’s special menu with 3-4 courses paired with wines

NOTE : India Jones  is only offering a set course meal paired with  wines, for 30% off on wines please visit Opium Den at the same hotel.

Set Course Menu – Price: Rs. 3500 all inclusive

Vegetarian

First Course: APPETIZER 

Som tom salad

Or

Thai style’ Pomello salad, mildly spiced with a dressing of chili, tamarind and palm jaggery

Paired with a glass of ‘chardonnay Rupert Rothschild, south Africa’

Second Course: MAINS 

Stir fried vegetables in black bean sauce

Or

Stir fried asparagus, lotus stem and water chestnut in a light garlic sauce

(All main courses are served with vegetable fried rice and Chinese greens)

Paired with a glass of ‘Mouton cadet blanc Baron Philippe de Rothschild Bordeaux,France’

Third Course: DESSERT

Assiette of Tab tim Krob and apple pie ice cream

Non – Vegetarian

First Course: APPETIZER 

Malaysian chicken satay

Or

Salt and pepper style prawn

Paired with a glass of ‘chardonnay Rupert Rothschild, south Africa’

Second Course: MAINS 

Wok tossed chicken with spring onions and soya

Or

Steamed fish in Laksa sauce

(All main courses are served with vegetable fried rice and Chinese greens)

Paired with a glass of ‘Mouton cadet blanc Baron Philippe de Rothschild Bordeaux,France’

Third Course: DESSERT

Assiette of Tab tim Krob and apple pie ice cream

Address: India Jones, Trident Nariman Point, Mumbai – 400021.

All Things Nice Wine Week, Restaurant Partners

Vetro – The Oberoi Mumbai, Nariman Point

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Vetro presents the best of authentic Italian cuisine. The menu at Vetro focuses on light and delicate food for corporate guests and also provides the perfect setting for social afternoons. Guests can choose from a wide selection of Italian classics, hearty soups, home-made pastas, risottos, seafood and meats.

Vetro, Italian restaurant at The Oberoi, Mumbai

Devour our Chef’s special menu with 3-4 courses paired with wines

 

NOTE : Vetro is only offering a set course meal paired with  wines, for 30% off on wines please visit Opium Den at the same hotel.

Set Course Menu – Price: Rs. 2750 all inclusive

Set Menu Wines

Santa Digna Sauvignon Blanc, Chile & Pegus Bardolino, Italy

First Course: APPETIZER (Choice of 1)

Tomatoes and buffalo mozzarella (V)
basil, arugula, extra virgin olive oil

Minestrone (V)
chilli oil, basil pesto, quadrucci pasta

Second Course: MAINS (Choice of 1)

Truffle filled gnocchi (V)
buttered baby vegetables

Asparagus risotto (V)
pine nuts, pecorino sauce

Aubergine “alla Parmigiana” (V)
buffalo mozzarella, basil oil, tomato sauce

Seafood risotto
prawns, squid, octopus, calamari

Pan seared bekti
eggplant, zucchini and pepper caponata, morels

Slow roasted chicken
confit potatoes, honey crystals, caramel sauce

Third Course: DESSERT (Choice of 1)

Tiramisu
raspberry sorbet

Gorgonzola cheesecake
red wine poached pears, red wine and cinnamon ice cream

Address: Vetro, lobby level, The Oberoi, Mumbai

Website:  www.oberoihotels.com

All Things Nice Wine Week, Restaurant Partners

Out of the Blue, Bandra | Powai

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Set in an ambience of muted lighting, soft music and intimate seating, Out of the Blue offers a sheer delight with an authentic menu carved with creative twists. Famous for Gourmet Sizzlers, Trademark Fondues, BBQ’s, Pastas and Risotto’s, the restaurant servers food with a flavor of fun, entertainment & unforgettable memories. If you are looking to treat your taste buds like never before the team at Out of the Blue simply awaits your presence, in order to be able to offer a memorable meal experience.

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30% off on Indian & International wines Or Devour our Chef’s special menu with 3-4 courses paired with wines

Set Course Menu – Price: Rs. 1950 all inclusive

First Course (Choice of one)

Spinach Feta Tangerine Salad
Spinach, chilled rocket, caramelized walnuts, orange segments topped with feta crumble in a tangerine drizzle
Wine: Reveilo Grillo

7 Layer Dip
Seven layered dip served with lavash and pita
Wine: Zampa Soiree Brut

Duos of Charcoal Grilled Chicken
Hummus and Cajun marinated chicken charcoal grilled
Wine: York Cabernet Sauvignon

Spinach And Feta Spanakopitta
A delicious, golden crisp,light baked Greek phyllo pastry filled with spinach and feta cheese with garlic aioli
 Wine: Grovers Sauvignon Blanc

Mezze Platter
Lebanese dips Baba ghanoush, labneh, hummus with falafel served with lavash and pita bread
Wine: York Chenin Blanc

Second Course (Choice of one)

Pasta With Tomato Confit
Refreshing, light, flavourful slow cooked tomatoes with pasta and parmesan cheese
Wine: MAN Family Warrelwind Sauvignon Blanc

The Ultimate Spaghetti Carbonara
Classic, creamy parmesan sauce with bacon, green peas and cracked black pepper topped with fried egg
Wine: MAN Family Skaapvelkd Ou Kalant Cabernet Sauvignon

Chicken Cooked Under A Brick
Crispy and succulent chicken thigh with balsamic rosemary glaze. Served as Sizzler or plated main course
Wine: Grovers La Reserve

Iron Skillet Cajun Blackened Basa
Iron skillet lends its unique flavour. Accompanied with olive tapenade and vegetable fondant. Served as sizzler or plated
 Wine: Grovers Sauvignon Blanc

Duck Confit
Slow cooked duck ,green peppers and beer jus, hand pressed garlic potatoes, butter tossed pok choy, braised red cabbage and mushroom pilaf. Served as sizzler or plated main course
 Wine: York Cabernet Sauvignon

Cottage Cheese Mustard BBQ
 Grilled cottage cheese, fresh mustard bbq sauce, cheddar mash, grilled vegetable and rice. Served as sizzler or plated
Wine: Yellow Tail Shiraz

Cottage Cheese Mascarpone Polenta
Grilled cottage cheese, romesco sauce, mascarpone polenta, mushroom confit pilaf and grilled vegetable. Served as sizzler or plated
Wine: Niel Joubert Chardonnay

Third Course (Choice of one)

Banoffee
A combination of banana & toffee. Topped with whipped cream& chocolate sauce
Wine: Late Harvest Chenin Blanc

Molten Chocolate Cake
A warm chocolate cake with fudge filling topped with ice cream & chocolate sauce
Wine: Late Harvest Chenin Blanc

CHOOSE ANY WINE FROM THE WINE LIST BELOW AT 30% OFF

Champagne & Sparkling & Dessert Wine
Zampa Brut- India
Zampa Soiree Brut Rose
Luna Argenta Prosecco- Italy
Philippe Gonet, Blanc de Blanc , Brut
Late Harvest Chenin Blanc Pint-India

White Wine – Light Fruity Whites
Grover’s Art Collection Viognier (pronounce vee-ohn-yay)
Out of The Blue Chenin Blanc-India
York Chenin Blanc- India
Selbach Riesling Incline, Germany
Ricossa Gavi DOCG- Italian
Neethlingshof Estate, Gewürztraminers-South Africa
St. Urbans-Hof, QbA, Riesling-Germany

Medium, Fruity Whites
Reveilo Grillo- India
Grover’s Sauvignon Blanc – Bronze Medal Hong Kong International Wine Challenge
MAN Family, Warrelwind Sauvignon Blanc- South Africa
Maipo Valley,Santa Rita 120 Sauvignon Blanc -Chile
Saint Cosme, Little James’ Basket Press,White-France
Allan Scott Single Vineyard Moorlands Sauvignon Blanc-NewZealand

Full, Dry Whites
Reveilo Chardonnay-India
Reveilo Chardonnay Reserve- India
Niel Joubert Chardonnay-South Africa
Yellow Tail Chardonnay-Australia

Rose Wine
Out Of The Blue Rose-India
Zampa Rose-India
Yellow Tail Rose

Red Wine -Light Fruity Reds- Spicy, Peppery Warming Red
Grover’s Sante Shiraz- India
Out of The Blue Syrah- India
Emilia Romagna, Sangiovese Rubicone Soledoro-Italy
MAN Family Skaapvelkd Shiraz- South Africa
Grover’s Art Collection Shiraz
Reveilo Sangiovese- India
MAN Family, Bosstok Pinotage-South Africa
Yellow Tail Shiraz-Australia
Marlborough,Saint Clair, Pinot Noir-New Zealand
Patz & Hall, Pinot Noir-California

Medium, Smooth Reds- Juicy, Fruit led
Reveilo Merlot- India
Yellow Tail Merlot- Australia
Santa Rita 120 Cabernet Sauvignon-Chile
Paula Malbec- Argentina
York Cabernet Sauvignon- India
MAN Family Ou Kalant Cabernet Sauvignon-South Africa
Saint Cosme, Little James’Basket Press, Red-France
Bibi Graetz, Casamatta, Rosso-Italy
Full, Tannic Reds- Oaked, Intense,Concentrated
Zampa Grand Chêne
Reserve-India
Rioja, Roda Sela- Spain
Grover’s La Reserve-India- Best New World Wine-Decanter Magazine
Ricossa Barolo DOCG- Italy

Wine Cocktails
Bellini – Vodka, peach syrup, orange juice and
sparkling wine
Arctic Kiss – Vodka, sparkling wine
Sangria Red – Red wine, triple sec and mixed fresh
fruits
Pomegranate Mimosa – Pomegranate juice & sparkling wine
Sangria White – White wine, triple sec and mixed fresh
fruits
Sangria Rose – Rose Wine, triple sec and mixed fresh
fruits
Mimosa – Orange juice and sparkling wine

Wines are subject to availabilty

Address:
Khar : 14, Union Park, Khar West, Off Carter Road, Mumbai – 400052.
Powai : 1st Floor Haiko Place Central Avenue, Hiranandani Gardens, Powai, Mumbai – 400076

Website: www.outoftheblue.co.in

All Things Nice Wine Week, Restaurant Partners

Nico Bombay, Fort

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Specialising in authentic wood-fired oven Napolitano gourmet flat breads and eastern and western Mediterranean inspired Mezzes, Modern European Mains that include classics such as a Spaghetti Vongole and Confit Duck Leg the menu will be seasonal, local and organic where possible and certified, endeavouring to incorporate the farm to table concept.

nico bombay (1)

30% off on Indian & International wines Or
Devour our Chef’s special menu with 3-4 courses paired with wines

Set Course Menu – Price: Rs. 1500 all inclusive

First Course: MEZZE / SALAD (Choice of 1)

Caramalised Onion, Fresh Goat Cheese, Puff Pastry
Wine:  Grovers Viogner

Pickled Artichoke and Rucola with Pomegranate, Balsamic Dressing
Wine: Grovers Viogner

Second Course: MAINS (Choice of 1)

Spaghetti with Wild Mushroom
Wine: Sula Reisling

Spaghetti Vongole
Wine: Sula Reisling

Oven Roasted Chicken, Buttler Potatoes, Pan Jus
Wine: Fratelli Chardonnay

Third Course: DESSERT

Dark Chocolate Torte
Wine: Turning Point Rose

CHOOSE ANY WINE FROM THE WINE LIST BELOW AT 30% OFF

WHITE
FRATELLI CHARDONNAY, IND
GROVER ART COLLECTION VIOGNIER, IND
SULA RIESLING, IND
LA BADISSA, SOAVE, IT
TRAPICHE PINOT GRIGIO, ARG
WHISTLING DUCK, SEMIL/CHARDON, AUS
ST COSME LITTLE JAMES BASKET PRESS, FR
BERTANI DUE UVE, SAUV/PINOT GRIG IT
PARDUCCI PINOT GRIGIO, IT
KIM CRAWFORD SAUVIGNON BLANC, NZ
NOVY BLANC DE PINOT NOIR, USA

RED
FRATELLI CABERNET SAUVIGNON, IND
GROVER’S LA RESERVA, IND
SULA RASA, IND
MAN VINTERS CAB SAUV, SA
DE MARTINO EST. CARMENERE, CHI
SILENI PINOT NOIR, NZ
CONTADA CHIANTI DEMONIZIONE DI ORI, IT
TRAPICHE MALBEC, ARG
ST COSME COTES DU RHONE, FR
KIM CRAWFORD PINOT NOIR, NZ
LA BRANCAIATRE SUPER TUSCAN, IT

ROSÉ
TURNING POINT, IND
BAVA ROSATO, IT
WOLF TRAP, SA

SPARKLING/CHAMPAGNE
ZAMPA BRUT, IND
SULA ROSE, IND
PROSECCO DI TREVISO, IT
IL GRIGIO PROSECCO, IT
MOET & CHANDON, FR
HARAS CHARACTER, SYRAH, CHI
BOEKENHOUSTSKLOOF THE CHOCOLATE BLOCK, SA
THE PRISONER, ORIN SWIFT, NAPA, USA

Wines are subject to availabilty

Address: 105 Apollo Street, BS Marg, Near Bombay Stock Exchange, Fort, Mumbai 400 001

Website: https://www.facebook.com/NicoBombayresto

All Things Nice Wine Week, Restaurant Partners

San Qi, Four Seasons

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San-Qi (the three energies) pulsates with the spirit of new Asia, offering an energetic dining experience in Mumbai that takes guests on an eclectic culinary adventure through some of the most popular cuisines of the East – Japanese, Chinese, Thai and Indian. Sleek and contemporary, with accents of glass and natural woods, this food theatre/restaurant features the best of Asian dining, accompanied by a hip wine bar.

SanQi_Int-3

30% off on Indian & International wines Or
Devour our Chef’s special menu with 3-4 courses paired with wines

Set Course Menu – Price: Rs. 4000 all inclusive

Vegetarian

Course1– Appetizers (Choice of one)

Wok Fried Potato With Calamansi Butter Sauce

Som Tam Salad: Green Papaya Salad

Curry Ambi Paneer Tikka
(Cottage Cheese Stuffed With Mango Chutney, Curry Leaves)

Course2 – Main course (Choice of one)

Tofu And Black Mushroom Clay Pot, Bok Choy, Vegetarian Oyster Sauce With Spicy Fried Rice

Vegetable Green Curry With Jasmine Rice

Nizami Handi
(Mixed Vegetables, Tomato Gravy, Nutmeg With Indian Breads, Dal Makhani)

Course3 – Dessert  (Choice of one)

Pandan Crêpes Filled With Palm Sugar And Coconut Cream

Lemongrass Crème Brûlée Crispy Paille Puff

Gulab Jamun, Saffron And “Rabri” Ice Cream (Eggless)

Set Course Menu Wines: 

Vina Esmeralda   And  Chateau Haut Montpezat

Non Vegetarian

Course1– Appetizers (Choice of one)

Crystal Prawn Dumpling

Yam Woon Sen Goong Sod : Seafood Noodle Salad

Highway Murgh Tikka
(Hung Curd Marinated Chicken, Chillies, Garlic, Ginger)

Course2 – Main course (Choice of one)

Wok Fried Sliced Chicken, Capsicum, Szechwan Pepper And Dried Chilli With Spicy Fried Rice

Chicken Green Curry With Jasmine Rice

Dhaba Murgh
(Chicken Curry, Chicken Mince Served With Indian Breads)

Course3 – Dessert  (Choice of one)

Pandan Crêpes Filled With Palm Sugar And Coconut Cream

Lemongrass Crème Brûlée Crispy Paille Puff

Gulab Jamun, Saffron And “Rabri” Ice Cream (Eggless)

Set Course Menu Wines: 

Vina Esmeralda   And  Chateau Haut Montpezat

CHOOSE ANY WINE FROM THE WINE LIST BELOW AT 30% OFF

Wines by Glass

Champagne
Moët & Chandon, Brut Imperial, Epernay
Veuve Clicquot Ponsardin, Brut, Reims

White
Maison Louis Jadot, ‘Chablis’, Burgundy, France, Chardonnay
Villa Maria, ‘Private Bin’, Marlborough, New Zealand, Sauvignon Blanc 2012
Bibi Graetz, ‘Casamatta’, IGT, Tuscany, Italy, Vermentino 2010
Sula, ‘Dindori’, Nashik Valley, India, Viognier 2012

Red
Brancott Estate, Marlborough, New Zealand, Pinot Noir 2011
Querciabella, ‘Mongrana’, Maremma, Tuscany, Italy, Sangiovese Blend 2009
Chateau Haut-Montpezat, Cuvée Chloé, Bordeaux, France, Merlot Blend 2002
Sula, ‘Dindori’, ‘Reserve’, Nashik Valley, India, Shiraz 2012

Our Recommendations
Artisanal Champagne
Agrapart & Fils Les 7 Crus Brut, Blanc de Blancs
Laherte Freres Brut Tradition
Jacquesson Cuvee No. 735

Bodegas ‘Roda
Bodegas ‘Roda I’, Reserva, DOC, Rioja, Tempranillo 2006
Bodegas ‘Roda’, Reserva, DOC, Rioja, Tempranillo 2007

Pio Cesare
Pio Cesare, ‘Piodilei’, DOC, Langhe, Chardonnay 2007
Pio Cesare, ‘Barbaresco’, DOCG, Piedmont, Nebbiolo 2007
Pio Cesare, Gavi, DOC Langhe, Italy, Cortese 2012

Staglin Family Vineyards
Staglin Family Vineyards, ‘Salus’, Rutherford, Napa Valley, Cabernet Sauvignon 2009
Staglin Family Vineyards, ‘Salus’, Rutherford, Napa Valley, Chardonnay 2010

Wines by Bottle

Champagne
Dom Perignon, Epernay 2004
Krug, Grande Cuvée, Reims
Billecart Salmon, Brut Rosé, Mareuil-sur-Ay
Laurent-Perrier, Cuvée Rosé, Tours-sur-Marne
Billecart Salmon, Brut Reserve, Mareuil-sur-Ay
Agrapart & Fils, Les 7 Crus, Brut, ‘Blanc de Blancs’, ‘Artisanal Champagne
Laherte Freres, Brut, Tradition, ‘Artisanal Champagne
Jacquesson, Cuvée No. 735, ‘Artisanal Champagne
Laurent-Perrier, Brut, Tours-sur-Marne
G.H. Mumm, Cordon Rouge Brut, Riems
Moët & Chandon, Brut Imperial, Epernay
Veuve Clicquot Ponsardin, Brut, Reims

Magnum Selection
Moët & Chandon, Brut Imperial

Sparkling
Chandon Rosé, Nashik Valley, India
Chandon, Brut, Nashik Valley, India
Zardetto, Private Cuvée, Brut, Veneto, Italy
Sula Brut, Nashik Valley, India

White Wines

Chardonnay
Pio Cesare, ‘Piodilei’, DOC, Langhe, Chardonnay 2007
Peter Michael, ‘La Carriere’, Sonoma Coast, California, USA 2008
Jordan, Russian River Valley, California, USA 2009
Staglin Family Vineyards, ‘Salus’, Rutherford, Napa Valley, USA 2010
Patz & Hall, Sonoma Coast, California, USA 2009
Shaw & Smith, Adelaide Hills, Australia 2010
La Créma, Russian River Valley, California, USA 2011
Domaine William Fevre, ‘Chablis’, Burgundy, France 2011
Maison Louis Jadot, ‘Chablis’, Burgundy, France 2011
Domaine Christian Moreau, Père & Fils, ‘Chablis’, Burgundy, France 2012
Tapestry, McLaren Vale, South Australia 2010
D’Arenberg, ‘The Olive Grove’, McLaren Vale, Australia 2011

Sauvignon Blanc & Blends
Cake Bread Cellars, Napa Valley, California, USA 2012
Cloudy Bay, Marlborough, New Zealand 2011
Saint Clair, Marlborough, New Zealand 2012
Henri Bourgeois, ‘Sancerre’, ‘Les Baronnes’, Loire, France 2011
Cape Mentelle, Margaret River, Australia, Sauvignon Semillon Blend 2008
Barons de Rothschild, ‘Légende’, France, Sauvignon Blanc Semillon Blend 2009
La Petite Perrier, Pierre Archambault, Loire Valley, France 2009
Château de Fontenille, Entre-Deux-Mers, Bordeaux, France 2009
The Springs, Waipara, New Zealand 2012
Château Tour Léognan, Pessac-Léognan, France 2007
Honig, Napa Valley, California, USA, Sauvignon Blanc Blend 2010
Villa Maria, ‘Private Bin’, Marlborough, New Zealand 2012
Chateau Ste Michelle, Columbia Valley, Washington, USA 2008
Brancott Estate, Marlborough, New Zealand 2012
Thelema Mountain Vineyards, ‘Sutherland’, Elgin, South Africa 2010
De Bortoli, ‘Windy Peak’, Victoria, Australia, Sauvignon Blanc Blend 2009
Sula, Nashik Valley, India 2012

Riesling
Dönnhoff, ‘Schlossböckelheimer Felsenberg’, Nahe, Spätlese, Germany 2011
Reichsgraf von Kesselstatt, ‘Scharzhofberger’, Mosel, Trocken, Germany 2007/09
Dönnhoff, Trocken, Nahe, Germany 2011
Fritz Haag, ‘Brauneberger Juffer’, Mosel, Kabinett, Germany 2010
Dr. Loosen, ‘Dr. L’, Mosel, Germany 2011
Sula, Nashik Valley, India 2012

Italian Whites
Pio Cesare, ‘Piodilei’, DOC, Langhe, Chardonnay 2007
Querciabella, ‘Batar’, IGT Tuscany, Chardonnay 2009
Angelo Gaja, ‘Rossj-Bass’, DOC, Langhe, Chardonnay 2011
Pio Cesare, Gavi, DOC Langhe, Italy, Cortese 2012
Planeta, IGT Sicilia, Italy 2007
Sensi Collezione, IGT, Veneto, Pinot Grigio 2012
Bibi Graetz, ‘Casamatta’, IGT, Tuscany, Vermentino 2011

Magnum Selection 
Bibi Graetz, ‘Casamatta’, IGT, Tuscany, Vermentino 2011

Other Whites & Blends
Domaine Schlumberger, Les Princes Abbes, Alsace, France, Gewürztraminer 2008
Waterford Estate, ‘Pecan Stream’, Stellenbosch, South Africa, Chenin Blanc 2011
Neethlingshof Estate, Stellenbosch, South Africa, Gewürztraminer 2012
Johann Donabaum, ‘Federspiel’, Wachau, Austria, Grüner Veltliner 2008
Miguel Torres, ‘Vina Esméralda’, Catalunya, Spain, Gewürztraminer Moscatel 2011
Martin Fierro, Tulum Valley, Argentina, Chardonnay Chenin Blend 2007
Sula, ‘Dindori’, Nashik Valley, India, Viognier 2012
Sula, Nashik Valley, India, Chenin Blanc 2013

Dessert Wines
Château d’Yquem, Premier Cru Supérieur Classé, Sauternes, France 1997
Dönnhoff, ‘Oberhäuser Brücke’, Eiswein, Nahe, Germany, Riesling 2001
Oremus, Late Harvest Késöi Szüret, Tokaji, Hungary, Furmint 2008

Japan
Sake
Masumi ‘Tokusen

Red Wines

Spanish Reds
Bodegas ‘Roda I’, Reserva, DOC, Rioja, Tempranillo 2006
Bodegas ‘Roda’, Reserva, DOC, Rioja, Tempranillo 2007
Miguel Torres, ‘Gran Sangre de Toro’, Reserva, Catalunya, Grenache 2007
Miguel Torres, ‘Atrium’, Penedès, Merlot 2010

Bordeaux, France
Château Petrus, Pomerol 1997
Château Cheval Blanc, Premier Grand Cru Classé, Class A, Saint-Emilion 2004
Château Haut Brion, Premier Cru Classé, Pessac-Léognan 1999
Château Léoville Las Cases, 2ème Cru, Saint-Julien 2002
Château Figeac, Premier Grand Cru Classé, Class B, Saint-Emilion 2004
Pavillion Rouge du Château Margaux, 2nd Wine of Château Margaux 2002
Château Lynch Bages, 5ème Grand Cru Classé, Pauillac 2005
Château Magdelaine, Grand Cru, Saint-Émilion 2003
Château Bellefont-Belcier, Grand Cru, Saint-Emilion 2009
Château La Tour Carnet, 4ème Cru, Haut-Médoc 2005
Château Gloria, Saint-Julien 2008
Château Phélan Ségur, Cru Bourgeois Exceptionnel, Saint-Estèphe 2008
André Lurton ‘Labastide Dauzac’, Margaux 2008
La Demoiselle de Sociando-Mallet, Haut-Médoc 2008
Jean Luc Thunevin, ‘Bad Boy’, Merlot 2009
Château Haut-Montpezat, Cuvée Chloé, Côtes de Castillon 2002
Château Haut-Montpezat, Côtes de Castillon 2004
Château Haut-Montpezat, Côtes de Castillon 2008

Italian Reds
Angelo Gaja, ‘Sori Tildin’, Barbaresco, DOCG, Piedmont, Nebbiolo 2003
Marchesi di Frescobaldi & Robert Mondavi, ‘Luce’, Tuscany, Sangiovese blend
Querciabella, ‘Camartina’, IGT, Tuscany, Sangiovese Blend 2007
Pio Cesare, ‘Barbaresco’, DOCG, Piedmont, Nebbiolo 2007
Marchesi Antinori, ‘Tignanello’, IGT, Tuscany, Sangiovese Blend 2010
Vietti, Barolo, ‘Castiglione’, DOCG, Piedmont, Nebbiolo 2008
Angelo Gaja, ‘Promis’, Ca’Marcanda, DOC, Bolgheri, Tuscany, Merlot Blend 2009/10
Bibi Graetz, ‘Soffocone Di Vincigliata’, IGT, Tuscany, Sangiovese Blend 2010
La Brancaia, ‘Ilatraia’, IGT, Tuscany, Cabernet Sauvignon Blend 2010
Querciabella, ‘Chianti Classico’, DOCG, Tuscany, Sangiovese 2009
Vietti, Barbera D’Alba, ‘Tre Vigne’, Alba, Piedmont, Barbera 2010
La Brancaia, ‘Tre’, IGT, Tuscany, Sangiovese Blend 2009
Sensi Collezione, ‘Chianti’, DOCG, Tuscany, Sangiovese 2012
Cantina Braschi, ‘Il Costone’, DOC, Emilia-Romagna, Sangiovese 2010
Querciabella, ‘Mongrana’, Maremma, Tuscany, Sangiovese Blend 2009

Magnum Selection 
Querciabella, ‘Chianti Classico’ DOCG, Tuscany, Sangiovese 2008/09
Querciabella, ‘Mongrana’, Maremma, Tuscany, Sangiovese Blend 2009

Pinot Noir
Joseph Drouhin, ‘Gevrey Chambertin’, Côte de Nuits, France 2008
Patz & Hall, Sonoma Coast, California, USA 2011
Marimar Estate, Don Miguel Vineyard, Russian River Valley, California, USA 2008
La Créma, Sonoma Coast, California, USA 2011
Craggy Range, ‘Te Muna Road’, Martinborough, New Zealand 2011
Villa Maria, ‘Private Bin’, Marlborough, New Zealand 2011
Joseph Drouhin, ‘Laforêt’, Burgundy, France 2010
Erath, Willamette Valley, Oregon, USA 2011
Brancott Estate, Marlborough, New Zealand 2011

Merlot
Duckhorn Vineyards, Napa Valley, California, USA 2010
Craggy Range, ‘Gimblett Gravels’, Hawke’s Bay, New Zealand 2010
Columbia Crest, Grand Estates, Columbia Valley, USA 2008
Chateau d’Ori, Nashik Valley, India 2008

Cabernet Sauvignon & Blends
Cake Bread Cellars, Napa Valley, California, USA 2009
Staglin Family Vineyards, ‘Salus’, Rutherford, Napa Valley, USA 2009
Thelema Mountain Vineyards, Stellenbosch, South Africa 2008
Penley Estate, ‘Phoenix’, Coonawarra, Australia 2010 12,000
Le Riche, Stellenbosch, South Africa, Cabernet Sauvignon-Merlot Blend 2009
Tapestry, McLaren Vale, South Australia 2010
Fratelli, ‘Sette’, Akluj, India, Cabernet Sauvignon-Sangiovese Blend 2010
Sula, Nashik Valley, India 2013
Myra ‘Reserve’ Nashik Valley, India 2013

Shiraz
Saint Cosme, Côte Rôtie, Northern Rhône,France 2009
Boekenhoutskloof, ‘The Chocolate Block’, Franschhoek Valley, South Africa 2011
Novy, Napa Valley, USA 2009/10
Tapestry, McLaren Vale, Australia 2007/09
Thelema Mountain Vineyards, Stellenbosch, South Africa 2009
Rolf Binder, ‘Halliwell’, Barossa Valley, Australia, Syrah-Grenache Blend 2009
Boekenhoutskloof, ‘The Wolftrap’, Franschhoek Valley, South Africa 2012
Sula, ‘Rasa’, Nashik Valley, India 2010
Sula, Dindori, ‘Reserve’, Nashik Valley, India 2012

Other Red Blends
E. Guigal, Châteauneuf du Pape, Southern Rhône, France, Grenache Blend 2004
Orin Swift, ‘Prisoner’, Napa Valley, California, USA, Zinfandel Blend 2011
E. Guigal, ‘Gigondas’, Southern Rhône, France, Grenache Blend 2006
Joseph Drouhin, ‘Beaujolais Villages’, Burgundy, France, Gamay 2009
Saint Cosme, ‘Little James’, Basket Press, France, Grenache

Rosé
E. Guigal, Tavel, Southern Rhône, France, Grenache Blend 2011

Wines are subject to availabilty

Address: 114 Dr E Moses Road, Worli, Mumbai 400018

Website: fourseasons.com/mumbai