Sheeshe Se Sheesha Takraaye (When A Glass Collides With Another Glass)
One of the biggest misconceptions in this new age of wine and food pairings is that Indian cuisine, with its use of spices and strong flavours, cannot be paired with European Wines. Of course, with the help of expert sommeliers, we make it easier for you folks to know how you can do so. With wines thoughtfully provided by Asia Wine Network, and food created by Punjab Grill, this is something to watch out for.
The team of experts include: Alan Au (AA), Head Sommelier, VUE; Sean Ou (SO), Principal Trainer, The Beverage Clique; Tok Yui Shuen (TYS), Sommelier, Praelum Wine Bistro; Daisuke Kawai (DK), Chief Sommelier at La Terre; and Ramesh Somani (RS), Restaurant Manager, Punjab Grill.
Gerard Bertrand Reserve Speciale Pays D’oc Cabernet Sauvignon, IGP, Languedoc-Roussillon, France 2017
SO: In terms of appearance it’s medium ruby, and the nose is pretty direct, filled with blackfruit, cassis, blackcurrant notes, pretty much like a fresh fruit basket without all the other things distracting it. Fairly approachable, for a Cabernet Sauvignon, it’s not a punchy oaky version, which makes this very easy to drink. With its ripe fruit nature it will generally go well with a lot of food.
RS: This Cabernet Sauvignon has a nice ruby red appearance, and considering the density of the wine, it is medium bodied. The notes are fruity, the red plum flavor and red berries and a littler peppery finish, with a soft peppery finish.
Their choice: Chicken Meatball Kebab (SO), Baked Fish (RS), Paneer Tikka (RS)
Wente Sandstone Merlot, Livermore Valley, USA
AA: The colour is a bright ruby colour, on the nose it’s attractive seductive, with a black fruit profile, black cherry, blackcurrant, and a little cranberry for acidity. A touch of the stalky notes, like bell pepper, which comes from the stems or the greenness of the wine. Acidity is medium, alcohol is medium, the tannins are fine.
TYS: The nose has a lot of sweet cherries, a dark cherry character to it. There is a slight stem-iness to it, theres a bit of green bell pepper that comes out. There’s a bit of sweet spice, baking spice, cinnamon, and I believe this was aged in French oak, not American. The palate is nice, and has a good intensity of flavours, and there’s a richness and opulence that is balanced out by the acidity.
Their choice: Baked Fish, Paneer Tikka (AA), Baked Chicken Meatball (TYS)
Haha Pinot Noir, Marlborough, New Zealand
DK: The colour is a pale ruby red, and very brilliant. On the nose it’s very straight off strawberry, jam and candy. Typical of a young pinot noir. It has some body of spices that packs a punch, its moderate fruitiness, moderate tannin, very drinkable and ripe body.
SA: It’s very representative of a New Zealand pinot noir. On the nose, its fresh fruits, more red fruit driven, very strawberry, raspberry characteristics. Marlborough has a lot of sunshine, so the fruits has a lot of intensity but it has the acidity to pair it up.
RS: It’s a clear red, and looks like a very medium bodied wine. The aroma is smokey, with a little caramel sweetness. The notes are a little citrus and peppery, with tannins that are medium. It can be a great combination with the grilled fish or grilled lamb.
Their choice: Baked Fish (SA, RS), and Paneer Tikka (RS)
