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An Evening of Luxury Château Dining

St. Regis Bali Presents a Classical Château Pontet-Canet Wine Experience on Friday, February 8, 2013


Bali News: Bali, Indonesia, St. Regis Bali Resort, Château Pontet-Canet, Agung Gede, Mélanie Tesseron, Harald Wiesmann, wine evening
Click Image to Enlarge

(1/20/2013)

The St. Regis Bali has created an exclusive experience for wine connoisseurs via seven-course dinner carefully crafted by their Chef de Cuisine Agung Gede paired with elegant wines from Château Pontet-Canet vineyards.

Mélanie Tesseron, the owner of Château Pontet-Canet together with the St. Regis’ chief sommelier Harald Wiesmann, will guide the privileged diners in attendance on Friday, February 8, 2013, through seven carefully paired wines selected to accompany a most memorable menu.

The evening commences with a cocktail and canapé reception at Kayuputi Champagne Bar at 7:00 pm followed by dinner at 7:30 at Kayuputi Restaurant.


Château Pontet-Canet

Château Pontet-Canet is located in the heart of the Pauillac appellation, just south of Châteaux Mouton Rothschild and d’Armailhac. The 80-hectares (200 acres) estate is predominately planted with Cabernet Sauvignon, the signature variety for the great wines of Pauillac. The château’s winegrowing philosophy is to intervene as little as possible and as naturally as possible in the vineyard. Only traditional viticulture and cultivation practices are used to the vine’s long-term health.

Pontet-Canet has always been a legendary Médoc. It is deep ruby-red, crimson, and sometimes almost black color and has a characteristic bouquet of black fruit. Pontet-Canet combines power and elegance, as well as concentration and fullness on the palate. Rather sinewy in style, Pontet-Canet is clearly a classical wine with a tannic structure that provides excellent ageing potential.

Over two centuries, three different families have owned Pontet-Canet. Today Alfred Tesseron with his niece Mélanie Tesseron runs it.

WINE DINNER MENU
Friday, February 8, 2013
St. Regis Bali – Kayuputi Restaurant


Homemade pork terrine
with carpaccio of braised fig and Pommery mustard coulis

Château Pontet-Canet 5ème Grand Cru Classé, Pauillac, Médoc, Bordeaux, France 2008

+ + + +
Tartar of yellow-fin tuna
warm escargot vinaigrette, shaved bottarga, micro beetroot and beetroot wine espuma

Château Pontet-Canet 5ème Grand Cru Classé, Pauillac, Médoc, Bordeaux, France 2008

+ + + +
Butter poached spiny lobster tail
with rabbit ragout, celeriac mousseline and thyme-parmesan foam

Château Pontet-Canet 5ème Grand Cru Classé, Pauillac, Médoc, Bordeaux, France 2007

+ + + +
Composition of duck
slow roasted magret of duck, tendered confit of duck leg, pan seared duck foie gras, baked French shallot and myrtilles infused meat reduction

Château Pontet-Canet 5ème Grand Cru Classé, Pauillac, Médoc, Bordeaux, France 2003

+ + + +
Tajima Wagyu Beef fillet - medium rare
served with slow braised short ribs, parsnip purée, wild mushroom, Bordelaise meat jus and shaved black truffle

Château Pontet-Canet 5ème Grand Cru Classé, Pauillac, Médoc, Bordeaux, France 2001
+ + + +
Chef’s selection of matured French cheeses
served with walnut bread and red grape compote

Château Pontet-Canet 5ème Grand Cru Classé, Pauillac, Médoc, Bordeaux, France 2000
+ + + +
Pliable liquorice jelly
Abinao Valrhona cream, pecan nougatine, blackcurrant espuma, pear and walnut ice cream

Château Pontet-Canet 5ème Grand Cru Classé, Pauillac, Médoc, Bordeaux, France 1996
+ + + +
Coffee or tea
Mignardises

Price and Reservations

Seating is limited and reservations are essential for this unique dining experience at the St. Regis Bali Resort.

Dinner, including wines, costs Rp. 1.500.000 net per person (US$150).

For reservations, please call +62-(0)361 300 6786 or [Email Kayuputi

[St. Regis Bali Resort]
 


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