A convivial evening by Four Seasons Wine

A convivial evening by Four Seasons Wine

It was amazing to savor the delights of Four Seasons wine after a hectic weekday. I am not a great arbiter of wine but I love sipping my wine and enjoying the high.  It was awesome to get an invitation to attend Adrenalize 2013 hosted by Four Seasons at Paddocks, Tollygunge Club in Kolkata. The evening included fun filled activities like learning about wines from the Four Seasons Wine expert, wine tasting and grape stomping session. 

There were chefs from ITC Sonar who showed live demonstrations of exotic varieties of recipes paired with Four Seasons Wine. These are all healthy and tasty wines. I am sharing the dessert recipe which is simple and subtle unlike sugary Indian desserts.

Confit of Pears in Four Seasons Shiraz served with cinnamon mascarpone dollops and amaretti crush

Ingredients

For The Confit

Pears - 280 gm

FS Shiraz - 440 ml

Brown sugar - 30 gm

Water - 100 ml

Star anise - 1 no

Make a liquid by reducing the Four Seasons Shiraz to one-third and then add water and sugar, cook for 15 minutes. Peel the pears and place it into liquid, cover the container and cook it on a slow frame for thirty minutes.  

For the Cinnamon Mascarporne

Mascarpone cheese - 250 gm

cinnamon powder

Lemon rind - 10 gm

Almond flakes 

Mix lemon rind, mascarpone cheese, cinnamon powder and almond flakes and make a quenelle. Place the sliced pears confit along with mascarpone dollop and serve it with wine reduction and crushed amaretti biscuit all around. 

Heads up wine connoisseurs! 
"Whether it is the sprightliness of a fresh spring morning, the joyous warmth of a glorious summer afternoon, the tingling nip of a crisp autumn twilight or the biting chill of an icy winter night, to everything there is a season. And to every season, there is an experience. An experience captured by Four Seasons selection of the finest Indian wines.” - Four Seasons

About The Wine (that I loved) - Four Seasons Shiraz
Type : Still Red Wine
Grapes :Shiraz
Origin : Baramati, Maharashtra, India
Style: Dry
Tasting notes:
Colour : Dark ruby red with black cherry hues.
Aroma : Crushed rasperries abound, combining with spicy and smoky notes and a subtle hints of violet.
Palate : This rich, full-bodied wine has a nice amount of complexity offering fruit and spice on the palate and a pleasant finish with smooth velvety tannins.
Serving suggestion: Enjoyed best at 16 - 18° C with barbequed red meats and game. Its spicy character makes it an ideal accompaniment to Indian cuisine

More details on their website. Click here.

With all the bloggers. Photo Courtesy: Animesh

Grape stomping session 

P.S. Details of my outfit in the next post.