A LOVE STORY FOR CHAROLAIS YOUNGEST

Wine Tales | Written By, NOW! BALI |

Please do not be mad at me, But I love you  for being the greatest meat on earth. So let me start and eat you,  From the parts I like the most. Cold must be the starter, Warm the entre and hot the main course. How many their will be? Read on, read on. Firstly I will make a terrine, Made from your lenient belly And beauteous butt cheeks, ennobled will it be With Sherry and pistachio nuts,  And perfected with a foam of an emulsion made of cranberries and Tawny Porto. The wine to accompany you,

Please do not be mad at me,
But I love you 
for being the greatest meat on earth.
So let me start and eat you, 
From the parts I like the most.

Cold must be the starter,
Warm the entre and hot the main course.
How many their will be?
Read on, read on.

Firstly I will make a terrine,
Made from your lenient belly
And beauteous butt cheeks, ennobled will it be
With Sherry and pistachio nuts,
And perfected with a foam of an emulsion
made of cranberries and Tawny Porto.
The wine to accompany you,
will come from Mediterranean Sea,
Called Banjul’s and is luscious like your brothers from the land of Camarque.

Your tongue, I want her very thin
Sliced as Carpaccio
And marinated with a sweet-soya vinaigrette
where wasabi should not be missed,
on the side nicely decorated awaits a garlic brioche, my start.
Oh, what full bodied, fruity, medium aged Gewürztraminer,
From home Franconia.
I will sip over my tongue, paired with your tongue
………. with Aphrodite in my thoughts.

My first warm dish I will not share,
So small it will be done,
Your center cheeks, so round and glowing.
Those I grille on Lava Stone
With basil, cayenne, leek and fennel.
Ready quick and vastly chewed
Running down in my awaiting belly.
Vinificated with a late harvest
Petite Arvine from the mountains of Valais.

Your neck, shoulders, legs and Oxtail
I will put as whole peaces
into Beach Wood Ovens
first to sizzle.
Then smoother them with ten year old Barolo,
spring onions, carrots and celery from my garden.
With this I will prepare a Polenta a l’ Alba
and will drink delicately, and thinking of Mannequins.
A 15 year young Brussia from Piemontesian hills.

And your settle with your T-Bone,
Chateaubriand and Entrecotes,
the best parts of you,
I kept for my main courses.
Lastly and greatly,
I will prepare them as Rossini Composed it,
As Wellington adored it and Florentine Ladies grilled it.
And here my decantation session starts
with wines, called the best of the world,
Sassicaia 1997,
Cheval Blanc 1990
and Vega Sicilia Unico from legendary year 1961
What lady, what music and what talk will there be?
Rossini, Wellington and Florentines grace.

Saturated from my meat addiction,
I will realize, that I have to love you
With all my passion
and the wine of mine.
So let me thank you Vitello
for you being a delicacy thru the menu,
With a last glass of Krug Mesnil 1985

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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NOW! BALI

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