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A Date with the Fine Wines of Italy
St. Regis Bali Resort Host a Evening of Fine Food and Premier Wines from Italy's Renowned Gaja Winery on Saturday, June 12, 2010.
(5/29/2010) Established in 1859, Gaja Winery in Barbaresco, Italy has been in continuous management by the Gaja family for four generations. Under the wise leadership of Angelo Gaja, who has a degree in Oenology, he introduced French-style wine-making to the estate and planted Cabernet, Merlot, and Chardonnay varietals much to the outrage of some local traditionalists.The Menu
Innovative and controversial, Gaja began blending selected Cabernet and Merlot into his Barbaresco wines. This further outraged local winemakers who lobbied for legislation to bar Gaja from using the Barbaresco appellation on such wines. Because of this, some of Italy's finest wines are now inauspiciously labeled as "Langhe Rosso."
Leading wine expert Robert M. Parker, Jr. has dubbed Angelo Gaja as "Italy's most fascinating and revolutionary winemaker," while the prestigious Wine Spectator magazine boldly declares his wines "perhaps the finest Italian wines ever made."
Bridging the two great wine-making traditions of Italy and France, Gaja Wines range from vintages that celebrate the rustic traditions of Barbaresco and Brunello to the very refined, delicate nuances of his French-Italian blends.
Gaja Wines at The St. Regis Bali
The distinguished world of these outstanding wines will be introduced to Bali at a Gaja Wine Dinner presided over by the eldest daughter of Angelo, Giai Gaja, who heads the winery's export department.
For one night only, on Saturday, June 12, 2010, a magnificent 6-course degustation menu, specially prepared by Executive Chef Oscar Perez and his team, will be carefully paired with 5 premium wines from Gaja Winery.
A very memorable evening of fine wining and dining commences at 6:30 pm with canapés and cocktails in the St. Regis' King Cole Bar. Dinner follows at 7:30 pm in the Astor Ballroom.
Deep sea scallops and snail ragout - Buttered white asparagus - Crustacean vinaigrette, organic greens - Lobster tail and caviar parfait - Slow dried tomato, Prosciutto ham and melon broth - Roasted pumpkin, basil oil
ROSSJ-BASS Angelo Gaja, Langhe, Pricco - Barbaresco, Piedmont 2008 Chardonnay
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Farmed rabbit fricassee and seared duck foie gras - Green pea puree, edamame beans - Horseradish cream, cranberry reduction
Magari, Angelo Gaja, Ca' Marcanda, Maremma, Tuscany 2006 - Merlot, Cabernet Sauvignon & Cabernet Franc
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Beef tenderloin MB 7+ medium - Soft rosemary polenta, red pepper flan - Truffle jelly, Italian sausage and vegetable fondue, natural meat jus
Barbaresco, Angelo Gaja, Langhe, Piedmont 2006 Nebbiolo
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Selection of Italian cheeses - Gorgonzola, Grana Padano and Talagio - Grilled pear, walnuts and fig chutney - black olive bread
Conteisa, Angelo Gaja, Langhe, La Morra, Barbaresco, Piedmont 2005Nebbiolo & Barbera
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A taste of Amadei Chocolate - Chuao bitter Chocolate fondant, Chocolate and Grand Marnier liquid stick - Tuscano chocolate nut bar and fruit paste - 9 Chocolate coulis, Toscano White Sherbet
Rennina Brunello di Montalcino, Angelo Gaja, Tuscany 2004 - Brunello di Montalcino (Sangiovese Family)
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St. Regis Chocolate Truffles - Digestive and Cigars -Coffee and Tea
Wine Tasting Notes
• ROSSJ-BASS Angelo Gaja, Langhe, Pricco - Barbaresco, Piedmont 2008 Chardonnay - This wine is produced from grapes grown in several estate-owned vineyards. The Rossj vineyard, planted in 1984, is named for Angelo Gaja's younger daughter Rossana, (Rossj). Pheasants are featured on Rossj-Bass' label to commemorate the beautiful birds that inhabit the forests adjacent to GAJA's vineyards. Aroma: Fine perfume of citrus fruits and flowers with a hint of honey. Taste: Considerable depth. Elegant body, definite character and good acidity; a fresh, lingering finish. Chardonnay with a touch of Sauvignon Blanc.
• Magari, Angelo Gaja, Ca' Marcanda, Maremma, Tuscany 2006 - Merlot, Cabernet Sauvignon & Cabernet Franc - Darmagi, planted in 1978, was Piedmont's first Cabernet Sauvignon vineyard in more than a century. "Darmagi," is Piedmontese for "what a pity," a comment Angelo Gaja's father, Giovanni, once uttered when he passed the vineyard as it was planted to Cabernet Sauvignon in 1978. Aroma: Opulent layers of concentrated fruit. Taste: Though very Cabernet in character, Darmagi owes its distinctive, austere personality to the unique terroir of Barbaresco. Excellent fruit with strong cassis flavors and impressive power on the palate carry through to the long finish with persistent soft tannins. 95% Cabernet Sauvignon, 3% Merlot, 2% Cabernet Franc.
• Barbaresco, Angelo Gaja, Langhe, Piedmont 2006 Nebbiolo - This is one of Italy's great red wines and the historic flagship of the Gaja family. Produced from Nebbiolo grapes, the wine takes its name from the village of its origin. GAJA Barbaresco has been in production since the winery's founding in 1859. Aroma: The nose is almost sensual in its complexity, with aromas of forest fruits, plums, licorice, mineral and coffee scents. Taste: Long, complex finish with fine, silk-like tannins and good acidity; dense structure, full of super-ripe fruit. 100% Nebbiolo
• Conteisa, Angelo Gaja, Langhe, La Morra, Barbaresco, Piedmont 2005Nebbiolo - The term "conteisa" is the Piedmontese word for "quarrel" and refers to the historic dispute between the communes of La Morra and Barolo for possession of the Cerequio land. Aroma: Expressive floral nose with notes of red berries, plums, licorice and spices. Taste: The Nebbiolo in Conteisa reflects the essence of the Cerequio terroir: sumptuous texture and a very refined character with perfectly integrated tannins. 92% Nebbiolo, 8% Barbera
• Rennina Brunello di Montalcino, Angelo Gaja, Tuscany 2004 - Brunello di Montalcino (Sangiovese Family) - A document from 715 A.D. makes reference to the "vicus Rennina" (Rennina area), a site located next to the church Pieve (church) of Santa Restituta. The wine was named for this link to the history of the property. Due to the slightly richer soil, Rennina is usually softer and a bit less tannic than Sugarille Aroma: Very clean, opulent aromas, with notes of ripe red fruits evolving into delicate spice and floral perfumes. Taste: Powerful and velvety in flavor with a fleshy and sustained finish and refined tannins. 100% Sangiovese
Cost and Reservations
The cost for the evening including pre-dinner cocktails, canapés, 6-course dinner and 5 wines is Rp. 1,950,000 per diner (US$212).
For reservations, +62 361 300 6114
Reservations are a must.
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