In Sensed Featured- Wine and Dine with Four Seasons and HHI Mythh

The art of wine tasting is taking over India. With brands like Four Seasons manufacturing quality wines in the peninsular nation, it is something worth trying one’s hands at. The In Sensed team met up with Femina Miss India Earth 2001, and wine enthusiast Shamita Singha. In the course of tête-à-tête, the brand ambassador of Four Seasons Wine enlightened us about the fine art. Here’s what we asked-

 

India is not exactly a wine-making/ wine-drinking nation. Is it well worth the risk in promoting wine in such a country?

 

According to her, it was indeed risky, but thanks to the television and the Internet, the youngsters are developing an interest towards wine. They predict that the wine market in India is to grow rapidly in the next 5 years.

 

We all know that wine has medicinal qualities. Does she include that during her talks on wine tasting?

 

Oh yes! That is something she makes sure she tells people about. Wine is known to strengthen bones and keeps the heart healthy. It has anti-aging properties and does wonders for the skin. Rich in anti-oxidants, wine cuts down on one’s risk of getting cancer. Recent studies have shown that it also reduces the risk of memory related disorders like Alzheimer’s disease. But then again, it should, like any other alcoholic beverage, be drunk in moderation.

 

Taking into account the climate of India, which kinds of wine would she suggest?

 

In this weather, she suggested that we try some chilled Rosé and white wine. Red wine, as you know is for cold weather, and tends to heat up your system. Also, gulp down some water after every glass.

 

A little more about the Four Seasons Wines and Vineyards: 

It has its very own vineyard in Baramati, Maharashtra, and are greatly inspired by the French wine making techniques.

 

What advice would she give to newbies like us, who are just getting acquainted with wine tasting?

 

According to her, it is best to start out with white wine. Red wine has more tannins in it, and hence more complex in taste. Also, make sure one has it with food, to get the feel of it.

 

 The rest of the evening went a little like this:

 

The live band belted out classic as well as new English hits, as we were warmly greeted by Mr. Mitter of UB Group. We went and sat down at our table in The Mythh, HHI, and eagerly waited for the Chinese gastronomic delights stirred up by chef Chang Lee, and a few glasses of Four Seasons wine.

 

As we sat down to dine

Starters and Appetizers-

 

We were served Hoisin Chilli Lamb, which was an ideal balance of sweet and spicy. The water chestnuts added an additional twist to the flavour. The Lan Zhou Chilli Basa Fish was yet another treat for the taste buds. The Sichuan Crispy Spicy Vegetables and the Panfried Spinach and Corn Dumpling were good to taste, but slightly salty. We paired the starters up with Four Seasons Chenin Blanc Wine. The medium dry wine had a slightly sweet tinge, and blended perfectly with the spicy starters.

Hoisin Chilli Lamb, Lan Zhou Chilli Basa Fish and Sichuan Crispy Spicy Vegetables with Four Seasons Chenin Blanc

 

Soup-

 

Next up was the Cilantro Cucumber soup, which smelled as well as tasted delicious. It successfully countered the spiciness of the starters. Complimenting the taste of the soup was Four Seasons Blush. This faintly sweet, and medium dry wine is said to go perfectly with spicy snacks as well as salads and sweets. It is a blend of Zinfandel and Shiraz varieties of grapes. What began an effort of the Californian wine companies to bring back the Rosé wine back in style became one of the best-loved varieties of wine.

 

Four Seasons Blush with Cilantro Cucumber soup

Main course-

 

Just when we thought it couldn’t get better, there arrived the main course! The tomato and mushroom fried rice and traditionally cooked North Hill noodles with stir fried prawns, roasted chicken and vegetables, were served with Panfried Basa, Tai Chin Chicken and Sautéed broccoli, mushrooms and baby corn. The vegetables were quite tasty. The fish and the chicken were cooked to perfection, and left our taste buds craving for more! Four Seasons Barrique Reserve Shiraz wine was our company during the main course. Dry with strong flavours, it is matured in French oak barrels for 9 months, before bottling. Just out of curiosity, one of our team members sipped a bit of Four Seasons Blush while having the main course. It was, of course a mismatch.

Four Seasons Shiraz

 

Desserts-

Mango pancakes and sesame ice-cream

 

The grand meal ended with mango pancake, and sesame ice cream. What can we say? They were definitely delicious!