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Vino Español – at Bali’s Arwana Restaurant

Spanish Wines from Freixenet in a Special Wine Dinner at Laguna Bali Resort Friday, March 28, 2014


Bali News: Bali, Indonesia, Spanish wines, Yudhi Suryawan, Freixenet, Josep Bujan Alison Harvey, Arwana Restaurant, Laguna Bali Resort & Spa
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(3/22/2014)

A luxurious evening showcasing distinctive Spanish wines thoughtfully paired with inspiring cuisine from Arwana Restaurant will be presented at The Laguna Bali Resort & Spa on Friday, 28th March 2014.

Alison Harvey from Freixenet together with the Resort’s Sommelier Yudhi Suryawan will guide guest through an outstanding selection of Freixenet’s most famous vintages, each carefully paired with culinary creations by the Laguna’s executive chef Made Putra.

The evening commences a cocktail and canapé reception at the Arwana Bar at 7:00 pm, followed by dinner at 7:30 pm at the Arwana Restaurant.

Dinner including wines is at Rp. 1.100.000 net per person (US$96).

Freixenet – the Vineyard

Freixenet vineyards adhere to a rigorous quality control established by the D.O. Cava regulatory board. Freixenet has a distinct personality and personal touch that comes from the head winemaker, Josep Bujan. Created using the “método tradicional,”  which means that the second fermentation, the bubble-creation and the ageing are all done in the same bottle.

While Freixenet grapes come from many vineyards throughout the region, Freixenet is based in Sant Sadurni D’Anoia. The founder, Pedro Ferrer Bosch was born in Sant Quinti de Mediona, where the chalky strata create an excellent soil for growing vines.

Reservations are required due to limited seatings. For reservations, please call +62-(0)361-300 5502 or [email] .

WINE DINNER MENU

++++
Lobster and octopus tian
Andalusian gazpacho, toasted almond, lemon zest and sea salt

Freixenet Cordon Negro Magnum, Penedes, Spain n.v
Macabeo, Xarello and Parellada

++++
Duck Magret
Chickpeas purée port wine and Freixenet Rosado
roasted fresh figs

Freixenet Cordon Rosado, Penedes, Spain n.v
Trepat and Garnacha

++++
Pan seared sea scallop
With air dried Spanish ham and black bean

Freixenet Gran Cuvée stew
Freixenet Elissya Gran Cuvée, Penedes, Spain n.v
Chardonnay, Macabeo, Parellada and Pinot Noir

++++
Lamb loin - done medium
Enchased in pillow pastry-portobello duxelles chorizo paella, Rose Pinot Noir Elissya jus

Freixenet Elissya Pinot Noir, Penedes, Spain n.v
Pinot Noir and Trepat

++++
Cheese
Cape Wickham double brie and smoked aged cheddar, Capilano honey sherbet with Freixenet Cuvée d.s Reserva mixed with aged cheddar, Arugula leaves, crispy nut bread

Freixenet Cuvee d.s Brut Reserva, Penedes, Spain 2007
Macabeo, Xarello and Parellada

++++
Slow roasted mango crumble
Blood orange Freixenet Brut Vintage sherbet
and sugar swirl

Freixenet Brut Vintage Reserva, Penedes, Spain 2010
Xarello and Parellada

++++
Coffee and tea
Homemade white chocolate pralines


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