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Journalism of Courage
On a scorching June afternoon,chef Sadeev Maan of Taj Chandigarh and Abhay Kewadkar,chief wine maker of Four Seasons Wines,put on their chef caps and aprons to find the right dish to complement different wines,from Rose to Chenin Blanc,Barrique Reserve Cabernet and Sauvignon Blanc. It was a treat not just for the taste buds,but the senses,as the two passionate food and wine lovers took a select audience at Dera through the fascinating journey and science of pairing food and wine for a perfect meal.
Pairing food,especially Indian cuisine and wine,is not an easy task. It means knowing the ingredients of the food,nose of the wine and flavours and taste of the wine that hits the senses when enjoyed with food, says Kewadkar,who has over 25 years of experience in the Indian wine industry. Its a passion,not just a job,you can say I am committed to educating consumers about the subject, says
Kewadkar,who takes you through the absorbing art of appreciating wine and its nuances.
Pairing a few signature dishes with award-winning wines from the Four Seasons portfolio,chef Maan did a live cook-out of Meuillifuille Cottage cheese steak cottage cheese marinated with mustard and layered with vegetables which Kewadkar paired with a Chenin Blanc,an enticing blend of fresh fruits. While cooking with wine,dont just add wine sauce to the food,but cook in the wine. Only then will the flavours of the main ingredients be enhanced, says Maan,who uses white wine for cottage cheese. Contrary to popular opinion,dont use a cheap quality wine to cook. Cook in the same wine you are going to drink and serve, says Kewadkar,adding that the sweetness,spiciness,aroma and tannin of the wines complement different foods.
For meat lovers,Maan made Country Style Grilled Lamb Chop lamb chops marinated with rosemary and red wine served with country vegetables which was paired with Barrique Reserve Cabernet Sauvignon,a full-bodied wine with a lingering taste. The dishes will be part of the main menu, says Mann. His grand finale was an apple parcel,comprising apples and crumbles soaked in rose wine stuffed in filo pastry,served with ice-cream,which went well with Blush,a semi-sweet wine with an aroma of freshly crushed strawberries and hint of sweet spice. A perfect combination to beat the heat.
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