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A Reserves Evening:

Venue      : The Taj West End, Race Course Road, Bangalore
Date         : Saturday, 17th Nov, 2007
Time          : 7.30 pm

What happens when wine enthusiasts, RCB fellowship committee chairman and a hotelier get together? A five-star experience of ambience, fun, quality food and excellent wine. That’s RWFI for you!

This November evening was definitely an evening to remember! The conference room at the Taj West end, beautifully decorated , showcased elegance and class. The excellent four-course meal was certainly “designed” and created for this special evening. The wines , specially brought in from Nasik for the evening, were of international standard, and could very easily pass off as something from the French vineyards. We were treated to something a little more than just the usual white and red wine an exclusive white wine to go with the starters, and a dessert wine with dessert. Devesh and Alok Chandra took us through an imaginary journey of the process in the vineyards, where this wine was created. Very, educative and interesting! And what’s more…RWFI members were offered special discounted rates, and (since these wines are not available in Bangalore,) delivery at ourdoorstep! ! That’s five-star service for you! It was obvious that everybody was enjoying this experience and looking forward for more. What’s next …..? I’m told loads of funactivities, at each RWFI meeting and something different each time!

The Event

The evening commenced with fellowship, and included a brief introduction to the wines being served, followed by wine tasting led by the winemaker along with a sit-down 4 course dinner specially prepared by Chef Sandeep Kachroo to match the wines.

The Menu

Welcome drink
Reveilo Chenin Blanc 2005.
Fresh and floral bouquet with hints of violet and the lemon blossom. Crisp acidity with a lingering taste.

Pass around snacks
Pâté de Foie gras, cumin scented pear chutney, toasted brioche
Harissa marinated grilled prawns
Boursin cheese and asparagus on English cucumber croute
Lotus stem and lemon grass infused gallettes

Salad Course
Goat Cheese stuffed fresh artichoke, roasted shallot soubise with aged balsamic reduction (Veg).
Complemented with Reveilo Chenin Blanc 2005.
Fresh and floral bouquet with hints of violet and the lemon blossom. Crisp acidity with a lingering taste.

First Course
Carom and lemon grass scented grilled Pomfret, winter napped with tangerine and ginger glze(Non-Veg). or
Napoleon of home made cottage cheese, asparagus and corn ragout napped with Roquefort cream(Veg).
Complemented with Reveilo Chardonnay Reserve 2005.
Barrel Aged for 9 months in European oak. Aromas of vanilla with notes of pineapple, melon, citrus. and
candied ginger fruit. Perfectly harmonised with a rich and complex palate. Good structure and balance.

Main Course
Grilled New Zealand lamb chop, aubergine and basil compote, with cochin pepper jus(Non-Veg)or
Roulade of Asian vegetable and field gathered wild mushrooms encased in phyllo pastry with a cherry tomato marmalade (Veg).
Complemented with Reveilo Cabernet Sauvignon Reserve 2005.
Barrel Aged for 9 months in European oak, Intense bouquet of cherry, raspberry and blueberry with notes of spices, coffee, and chocolate. Full bodied, with velvety tannins and silky mouthfeel.

Decadence of Giandusia and Mocha Mousse, served with Banana Crčme Bruleé filled brandy snaps (Veg)
Complemented with Reveilo Late Harvest Chenin Blanc 2006
Aromas of dry figs, honey, almonds and nuts. Well balanced sweetness and acidity, with a velvety taste.
Tea or Coffee
Petite Fours



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