Mr Abhay Kewadkar, the head of UB-4 Seasons Wines and chief wine maker was the host, and his intention was to not only help promote his product, but also to talk to us bloggers and give us an understanding of wines and answer questions we may have about wines. A look at the menu that was prepared for us was enough to make me happy :)
We started off with a glass of Chenin Blanc, and later moved on to a Sauvignon Blanc. Mr. Kewadkar began a very passionate round of conversation about the subtleties in the two wines, and then we gradually moved on towards how wines are paired, and what are the essential characteristics in the wine and food that make them 'match'.
Soon the first course arrived - simple Caesar's salad that was to be paired with the Savignon. The salad was fresh, and the chicken was grilled nicely with the right amount of dressing on the salad. Also, the conversations touched upon how the Indian palate, which may be unaccustomed to wine, would perhaps naturally gravitate toward sweeter wines. Another popular 'idea' in most peoples' head is that wine is only for the sophisticated, high class folks, who dine on fancy cuisines. Mr. Kewadkar very clearly dispelled this notion and explained how the Indian foods can be paired very well with wines. One way to try to get people to change their habits is certainly through interactive sessions like this one.
To each his own. This was essentially the mantra that needs to be understood. While there can be guidelines about how to pair wines with food, you can never lay it down as a 'rule'. We then moved on to the main course, rosemary lamb chops, paired with both a Cabarnet Sauvignon as well as a Shiraz (both red wines). I think I preferred the Shiraz over the Cabarnet, and it did seem to go well with the lamb chops. The reason we were served both wines was to compare and see what suited our palates better, and then arrive at a 'decision'. The lamb chops were decently done, and although off late I seem to have lost some interest in lamb chops, this was nice.
During the meal ,we were joined by Abhijit Saha, the top chef and person behind Fava and Caperberry. Chef Saha spoke about the changing scenario in Bangalore and India and also spoke about his experiences in Spain (during a recent visit). To round things off, dessert was served along with a blush rosé wine.