“This year we celebrate the 5th Anniversary of St. Regis Bali Resort, which also marks my own 5 years of great food and wine in our Astor Ballroom and Kayuputi Restaurant.” Thinking back to our 5 years of food and wine events, I am filled with joyous nostalgia as all have been such pleasures to be a part of. The first wine menu I created in 2009 included Paul Jaboulet wines, when compared to my most recent menu in May 2014, which included Marilisa Allegrini’s wine, I really see how far both St.Regis and myself have come. There is simply more sophistication, more maturity and a clearer sign of understanding the relationships between food and wine.
“This year we celebrate the 5th Anniversary of St. Regis Bali Resort, which also marks my own 5 years of great food and wine in our Astor Ballroom and Kayuputi Restaurant.”
Thinking back to our 5 years of food and wine events, I am filled with joyous nostalgia as all have been such pleasures to be a part of. The first wine menu I created in 2009 included Paul Jaboulet wines, when compared to my most recent menu in May 2014, which included Marilisa Allegrini’s wine, I really see how far both St.Regis and myself have come. There is simply more sophistication, more maturity and a clearer sign of understanding the relationships between food and wine. Agung Gede, our Chef for the Kayuputi Restaurant, has also improved his matching of wines together with his great dishes. In the beginning, we had to discuss at length the components of each wine, or each sauce and dish to find a suitable ‘couple’. Now I give Agung the wine list with minor descriptions and very seldom I have to add a word to the menu itself.
Perhaps you are curious to know what factors come into play when selecting the wine for a ‘Wine and Dine’ event in the St. Regis Bali Resort? As you can imagine, not just any winery can be included in our menus here in St. Regis.
• The winery should have a name in the world, an international reputation.
At least 5 different wines must come from the wine.
The wines must be of very high quality, from areas suitable and/or renowned for producing great wine.
A representative from the winery, preferably winemaker or owner, should attend the event.
All the wines from the event itself will also go onto our regular wine list – one of the best in Indonesia at the moment.
I have visited the wineries for a closer inspection and understanding of the wineries process and quality.
The wine supplier makes sure that the wines have been stored in the correct conditions since their arrival in the country or in Bali.
These are the main criteria for St.Regis accepting wine from a certain winery, and promoting it in our restaurant or ballroom.
Some of our ‘wine highlights’ over the last 5 years include wineries from France; like Chateau Pontet Canet with Madame Tesseron, Chateau Angelus with Mr. Hubert de Boüard de Laforest, from Italy; Sassicaia with Mr. Sebastiano Rosa, Gaja with Mrs. Gaja Gaja, Azienda Col d’Orcia with Mr. Count Zinzano, Marilisa Allegrini amongst many others of course.
Below is an example of how I prefer to describe our available wines. I try to explain the wine with as much detail as possible, so guests can make an informed decision. Something I wish others did too, so more can understand the truly specific nature of different wines.
W Dedicato A Walter IGT, Poggio Al Tesoro Allegrini Estate, Bolgheri, Tuscany 2007
Nose: A finely concentrated wheel of aromas comes from this wine, made from a single grape variety, the Cabernet Franc. With notes of alluring fruit essences, this wine’s fragrance is both seductive and intense. Scents of blackberry mashed in an oak barrel with cinnamon powder and a pinch of sweet black pepper arise from my first whiff. Then, as I inhale deeper, it changes to chocolate and macchiato notes, with additional smells of the grape’s dried skin. What a wine to have in a private wine cellar.
Mouth: This wine does not need to be decanted, as it is both soft and powerful on the tongue, similar to a passionate ballet performance. If I close my eyes I can see the beautiful dancer, perhaps Nina Ananiashvili mid-‘Swan Lake’, graciously lying upon my palate. Great tannins make for a tight, firm and polished finish. A wine which will easily last for another 10 years.!
At every wine event, I will always write a Wine Poem, such as the wine below:-
Wines of Castello Banfi
Ahhhh, if you Castello Banfi wines were with me,
close to me
for now and my future,
I don’t want nothing but you,
your presence in my wine cellars
and I swear
by all great wines in the world
I want to leave you as you are,
watching you, caress you, hug you, kiss you, drink you
feel your joys and your sorrows
but also be with you
for this moment
and all the time given to us
Ahhhh Castello Banfi wines
Harald Wiesmann, Restaurant Manager of the Asian inspired Haute Cuisine Kayuputi and Chief Sommelier at The St. Regis Bali Resort, has a very interesting career history spanning a number of years with different roles in various countries. His 41 years of international experience has led Kayuputi to receive prestigious awards from the Wine Spectator Magazine (USA) for four consecutive years since its opening five years ago. While for the first two years the restaurant was awarded “Award of Excellence,” these last three years Kayuputi has been honoured with “Best of Award of Excellence,” making it the first and only restaurant in the whole of Indonesia to win this coveted award for the third time. Just recently, the fine restaurant received “Award of Travelers’ Choice for Travelers’ Favorite Fine Dining Restaurants in Indonesia” and 2nd place for “Travelers’ Favorite Fine Dining Restaurants in Asia” from Trip Advisor.
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