All wines entitled to use the name sherry originate from the Jerez or Andalucia region of southern Spain. Produced primarily from Palomino, Pedro Ximenez and occasionally Moscatel grapes suited to the chalky albariza soil of the Jerez Region Ė sherry is a fortified wine that undergoes careful aging and blending process at the bodega or wineries of that area.* * *
In a celebration of the wines from the Andalucia region, Conrad Bali Resort & Spa is hosting a unique dining experience in Bali on Friday, March 18, 2005.
An Introduction to Sherry
The dinner, presented by the talented chefs of Conrad Bali Resort & Spa and Mr. Bertrand NouŽl, a consultant to the Sherry Council of Andalucia, includes a 5-course menu with each course carefully teamed with one of the world's finest sherry varietals, including:
Fino - Considered the finest sherry and known for their yeasty and slightly nutty aromas, they range from 15.5 to 17 % alcohol and are aged for three to five years in the solera or the bottom-tier of sherry barrels Ė where only the finest and oldest sherries reside in the three-tier system of casked wine maturation.
Amontillado - Generally served slightly chilled, Amontillado is a rare and relatively expensive type of sherry known for its medium body and nutty flavor.
Palo Cartado - is considered the best of the non-flor sherries that fail to develop the surface yeast or flor. Passing through an aging process in which it begins as a fino and becoming a Amontillado - before its final metamorphic step to it's end form, it retain the elegance of the Amontillado but with a richer, more fragrant style.
Oloroso - Containing between 18 and 20 % alcohol and the product of a prolonged aging process, this is a typically dry wine with a full-bodied style and a scent reminiscent of walnuts.
Pedro Ximenez - The premier dessert sherry this is an extremely sweet, dark brown wine that can be used as a dessert sauce. It is low in alcohol and the made from the raisined grapes of two grape varieties.
The Menu of fine food and sherries on offer on Friday, March 18, 2005:
Salt-cured foie gras and foie gras mousse stuffed figs with a verjus emulsion
Fino: "Innocente" Valdespino
* * *
Pancetta Wrapped Kingfish with olives, capers, raisins and pine nuts in a rustic tomato ragout
Palo Cortado "Peninsula" Emilio Lustau
* * *
Six Spice Roast Quail with a reduction of Mirin and Tamari Served with Lentils Du Pay
Amontillado: "Contrabandista" Valdespino
* * *
Toasted Goat Cheese with Blackened Sherry-vinegar Onions
Oloroso "East India" Emililio Lustau
* * *
Bittersweet Chocolate Cake with Almonds and Dried Fruit
Alvear "1927" Pedro XimenezCost and Reservations
The cost for the five-course dinner including cocktails, wines and 21% tax and service is Rp. 600,000 (approximately US$65.25).
Cocktails begin at 7:00 p.m. in the Spice Restaurant.
Seating is limited and reservations a must.
Call ++62-(0)361-778788 Ė (Extension #3) or send an e-mail via the link provided.
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