South Region

Four Seasons Barrique Reserve uncorked at the ITC Royal Gardenia

11 Jan 2010

The much awaited launch of the Four Seasons Barrique Reserve Collection from the UB Group owned Four Seasons winery took place in great style at the newly opened ITC Royal Gardenia Hotel. 

The superbly designed, very ‘royal’ bottle commanded the finest setting in Bangalore, with probably the finest dining in the city. What better surroundings but the brand new ITC Royal Gardenia – India’s highest rated, green hotel, whose motto “Forward to Green, Back to Nature” was very well suited to one of nature’s finest products – wine!

In contrast to the star-spangled, mega-launch of the Four Seasons varietal range last year, this was a more exclusive, formal sit-down dinner , starting with the most inventive canapés, including ‘quail confit nestled on seven-grain crostini’ to welcome the guests, accompanied by the Four Seasons Blush. 

Mr. Vijay Rekhi, President & Managing Director, United Spirits Ltd., and Mr. Anand Rao, General Manager of the ITC Royal Gardenia,welcomed welcomed the guests. Abhay Kewadkar, then introduced his masterpieces – Cabernet Sauvignon and Shiraz, 2008 vintage, both subtle blends with 10% of Shiraz and 10% of Cabernet Sauvignon respectively, and a small proportion of Viognier in the Shiraz, both aged for 9 months in French oak barriques.

Four Seasons Viognier – the Gold Medal winner at the SIWC 2009 was served with the first course - a platter on which was served a miniature glass preserve jar, containing an Amuse Bouche of Tallegio and asparagus cremacotta teamed with young aragula and plump currants.

Four Seasons Barrique Reserve Shiraz (an SIWC Bronze medal winner) accompanied an unusual pairing of Poached Bassa Tian with Orzo and Fennel served with Leek Beurre Blanc or Butternut Squash for the non-vegetarians and Ricotta Gnocchi with Roma Tomato Confit and Provolone cheese shavings for the vegetarians. The third course was a choice of Charred Bell Pepper and Eggplant Parmigiana, Spring Chicken Ballotine with water chestnut and sage stuffing or New Zealand Lamb Chops pan grilled with hazelnut and tarragon crust - all served with the Four Seasons Barrique Reserve Cabernet Sauvignon.

The grand finalé was grand indeed, and irresistible for those with discerning tastebuds and a sweet tooth - a duet of lavender perfumed Raspberry Jelly and Citrus Cocoa Pyramids orchestrated with Mascarpone (cream cheese) and Balsamic Berries served with a popular, French wine from the UB stable: the Bouvet-Ladubay Rosé Excellence.

It was a date that wine lovers around the city just cannot forget!

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