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A Tuscan Treat

St. Regis Bali Features a Night of Italian Passion with Sassicaia Wine and a 6-Course Degustation Menu on November 10, 2012


Bali News: Bali, Indonesia, St Regis Bali, Sassicaia Wine, Tenuta San Guido Winery, Sebastiano Rosa, Harald Wiesmann, Kayuputi, Gheradesca, Chef De Cuisine Agung Gede
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(10/27/2012)

In keeping with its reputation as the host of a long series of premier culinary events, The St. Regis Bali have announced a night in which “Super Tuscan” wines will take center stage on Saturday, November 10, 2012.

Hosted by the owner and producer of the Tenuta San Guido Winery, Sebastiano Rosa and the St. Regis’ Chief Sommelier Harald Wiesmann, the memorable evening of outstanding Tuscany wines carefully paired with outstanding cuisines starts at 7:00 pm with cocktails, champagne and canapés at Kayuputi Champagne Bar.

Sassicaia Estate

Tenuta San Guido produces three wines from their estate in Bolgheri: Le Difese, Guidalberto and the iconic Sassicaia.

The Sassicaia estate in Bolgheri, coastal Tuscany, has been owned by the Gheradesca family since 1800. The magnificent avenue of Cypress trees, which lines the road for over three miles from San Guido up the hill to Bolgheri, was planted by Guidalberto Della Gheradesca at the beginning of the 119th century. Those trees now form an iconic landmark of the area, protected under law,

The first vineyard was planted on the estate in the early 1940’s using French grafts of Cabernet Sauvignon purchased from Château Lafite near Castiglioncello. The site was selected because of its perfect microclimate and the shelter from the sea breezes provided by the castle. The vineyard carries the name of the castle, a tradition honored at other vineyards at the estate adopting the names of nearby farmhouses or landmarks.

Tenuta San Guido’s Sassicaia and the vineyards of the island of Sardinia merged ten years ago to form Agricola Punica, bringing together Super-Tuscan sensibility and Sardegnian flair. Some of these new wines have been awarded 3 Bicchieri (equivalent to 95 points in the Wine Spectator) in the prestigious Italian wine book, Gamberro Rosso.

Outstanding Cuisine

The St. Regis’ Executive Sous Chef and Kayuputi’s Chef De Cuisine Agung Gede will present a 6-course degustation menu at the Mezzanine Level of Kayuputi at 07.30 pm. A refined dinner will be paired with 6 handcrafted boutique red wines from the Tenuta San Guido, Bolgheri and Sardinia area in Italy.

Dinner including wines is priced at Rp. 1.400.000 net per person (US$146)


WINE DINNER MENU

Kayupti - St Regis Bali

Saturday, November 10, 2012

Sassicaia Wine Dinner

+ + + +

Amuse-bouche
Otoro of tuna “Tataki”
with escargot and young root vegetable ragout, vanilla-milk foam

Montessu, Agricola Punica, Tenuta San Guido, Isola Dei Nuraghi, IGT, Sardigna 2009
Carignano, Cabernet Sauvignon & Merlot

+ + + +

Pan seared duck foie gras
in red onion-wine consommé with thin slices of cured duck magret, organic egg yolk, caramelized onion and crispy red onion

Le Defise, Tenuta San Guido,
Bolgheri, Tuscany 2009
Cabernet Sauvignon & Sangiovese

+ + + +

Butter poached lobster tail from the Indian Ocean
tortellini of veal cheek with black truffle meat jus

Barrua, Agricola Punica, Tenuta San Guido,
Isola Dei Nuraghi, IGT, Sardigna 2008
Carignano, Cabernet Sauvignon & Merlot

+ + + +

Slow roasted medallion of venison
served with braised venison shank,
wild mushrooms, pumpkin mousseline and juniper berry infused meat jus

Sassicaia, Tenuta San Guido,
Bolgheri, Tuscany 2007
Cabernet Sauvignon & Cabernet Franc


+ + + +

Fine selection of cheese from Tuscany
served with walnut bread and poached fig

Sassicaia, Tenuta San Guido,
Bolgheri, Tuscany 2008
Cabernet Sauvignon & Cabernet Franc


+ + + +

Hot bitter Guanaja chocolate fondant
kir sherbet, cocoa bean tuile, red wine coulis

Sassicaia Magnum, Tenuta San Guido,
Bolgheri, Tuscany 2007
Cabernet Sauvignon & Cabernet Franc


+ + + +

Coffee or tea
Mignardises


Reservations are a must and can be made by telephoning ++62-(0)361-300 6786 or by [Emailing Kayupti


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