Fine wines and good spirits

  •   2018-09-17  |  nepaltraveller.com

A sultry wine dinner at Rox Restaurant, Hyatt Regency Kathmandu can never go wrong

Developing wine culture Hyatt Regency Kathmandu brought in Sommelier Fraser Jones on September 14 for an evening of delights. An easy appeal, the complete mushroom themed Italian four-course menu went well with complimentary Zonin wines.

A celebration of good food and good times, Fraser Jones who is an Italian wine specialist represents Zonin wines also joined in. Zonin since 1821 is Italy’s largest family-owned production company and is available globally in 108 countries.

Wine is a big part of Italian culture, often indulging in a glass or two over meals, it has long been a staple at the dinner table. Enjoying fine wine and culinary traditions go hand in hand. Now over time, the art of food pairing has evolved and the culinary team at Hyatt Regency Kathmandu along with Sommelier Fraser Jones came up with a meticulously prepared menu for guests that night.

Jones’ second time back he was excited to spend an evening with fellow wine lovers in town. With savoury wines from sunny Tuscany highlighting each course, the evening began with a flute of sparkling wine and a brief from Chef Santosh and Sommelier Jones.

The dinner commenced with a dish of mushrooms, goat cheese, onion jam carefully laid over a multi-grain bread and accompanied by a fresh, zingy, mineral wine, Zonin prosecco, ‘cuvee 1821. Further keeping the momentum, the remarkably plated Grilled Prawns with rolled mushroom and cherry tomatoes was highly recommended with fine and delicate white wine Sapa.

The main course for the evening, Stuffed lamb chops with mushroom chilli risotto and red wine cinnamon jus could’ve been your guilty pleasure. A carnivore’s fantasy, the succulent Australian lamb chops stuffed with flavoursome morel mushrooms served with a portion of creamy mushroom chilli risotto had everyone swooning for more. Laced with red wine cinnamon jus, the lamb chops were done just right. Paired best with red meat the full-bodied and structured, Castello di albola, chianti classic 2013 did not disappoint.

Bringing a close to an enjoyable evening, the Chef’s signature dessert intrigued and amused everyone. Named for its uncanny resemblance, Fungus was a work of art paired with Zonin, asti spumante. White chocolate with a zing of lime, chocolate cream and more was a creation you’d have to see to believe.

 

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