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Letís Make a Diel

Mozaic Beach Club and Chef James Ephraim Present the Wines of Diel on March 2, 2013.


Bali News: Letís Make a Diel
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(2/18/2013)

On March 2, 2013, Mozaic Beach Club in South Bali is hosting a wine-pairing event featuring the wines of Diel – the 6th generation family owned-and-crafted wine of Dorsheim, Central Germany.

This dinner of culinary collaboration will take place in the main Dining Room of the Mozaic Beach Club on Batu Belig Beach.

Marking it 200th anniversary in 2002, Schlossgut Diel brings two centuries of winemaking skill to this Bali dinner.

Recently elected one of 113 best wineries outside of France by La Revue du vin de France - one of only eight wineries chosen from Germany, Schlossgut Diel is known globally for its ‘perfectly manicured and irreproachable wines’. Famous for outstanding Rieslings, the Riesling ice wines are even finer, and all of the Grands Crus are classic in style with low alcohols and sugar levels that are perfectly balanced by the acidity.

Armin Diel the current steward of his family’s estate is also the most well known wine writer in Germany. Via a partner ship with Joel Payne, he annually publishes the German Wine Guide.

Chef James Ephraim has carefully crafted a 6-course menu to accompany outstanding wines from Diel that will be introduced by the current scion of the winery – Victor Diel.

“I am thrilled at the presence of Mr. Diel and for Mozaic Beach Club to be serving the wines of this esteemed estate. Finding the perfect flavors and pairing the wines with my dishes was a pure delight,” said Chef Ephraim.

The venue for the evening is The Mozaic Beach Club – the epicurean progeny lovingly reared by Chef Chris Salans and part of the legendary Mozaic Group of Bali. Set on a tropical beach, the large deck and poolside bar and lounge is located on Bali’s uber-hip South Coast.

Chef James Ephraim, a native of England, cooked at the estate of the Duke of Westminster before venturing to the South Pacific and Australasia to widen his culinary experience. Chef Ephraim was part of the opening team of Bracu Restaurant in New Zealand working as chef de cuisine, and extended his stay down-under thereafter at Lizard Island Barrier at the Reef Resort.

Ephraim’s Bali sojourn has seen him eagerly embrace the philosophy of Chef Chris Salans in using Bali’s freshest ingredient at both the Mozaic Restaurant Gastronomique and the New Mozaic Beach Club.

SCHLOSSGUT DIEL WINE DINNER
SATURDAY, 2ND MARCH 2013
MENU


AMUSE BOUCHE

+ + + +

KING CRAB SALAD
Balinese Spiced Crème Fraîche and Fresh Cucumber

Schlossgut Diel - Nahestein Riesling 2010
Tasting Notes
Type: Dry white wine from the Nahe region – Germany
Grape: Riesling
Alcohol Content: 12,5- 13,0 alc./vol

Archetypical dry Riesling from Germany’s Nahe region. Very elegant and fruity. A perfect pair with seafood and fish or just as a long drink. Robert Parker writes about Schlossgut Diel: “Stylistic vision and a fabulous trio of vineyards brought Schlossgut Diel to the forefront of German viticulture. Highest rating: Five Stars!"

+ + + +

SEARED KING OCEAN SCALLOPS
Vanilla Gastrique, Endives and Fresh Pear Black Truffle Mousseline, Chicken Oysters, Local Lemon Peppers and Crispy Chicken Skin

Schlossgut Diel - Goldloch Riesling Grosses Gewächs 2009
Tasting Notes:
Type: Dry white from the Nahe region– Germany
Grape: Riesling
Alcohol content: 13,0 alc./vol

A very elegant dry Riesling from a splendid, steep, south-facing site. Gold was reportedly mined here in the 17th century. The stony soil date back from the Permian Period and consist of bedrock covered with a thin layer of gravelly loam. Riesling thrives there, yielding powerful wines that number among German wines with the greatest aging potential. Perfect with fish and white poultry.

+ + + +

CHILLED FOIE GRAS TERRINE
Palm Sugar Reduction, Potato Tuile, Lemon Basil, Sesame Salt and Seasonal Mangosteen

Schlossgut Diel -Pittermännchen Riesling Kabinett 2009
Tasting Notes:
Type: Classical fruity, semi-sweet wine from the Naheregion – Germany
Grape: Riesling
Alcohol content: 8,0-8,5 alc./vol

A wonderful off-dry Riesling from another steep, south-facing site. The rather unusual name, which derives from a smaller silver coin used in the 16th century, apparently was chosen to allude to the high value of the wines from this site. It´s loamy soils are interspersed with gray slate, gravel and quartzite. This composition provides ideal conditions for producing extremely delicate Rieslings. A fabulous aperitif, great with any kind of spicy food.

+ + + +

VEAL TENDERLOIN
Kaffir Lime Reduction, Bitter Cocoa, Shaved Fennel and Spiced Almond

Schlossgut Diel - Pinot Noir Caroline 2009
Tasting Notes:
Type: Dry red wine from the Nahe region – Germany
Grape: Pinot Noir
Alcohol content: 13,5-14,0 alc./vol

A great Pinot Noir from Germany. The grapes have been picked and destemmed by hand. Fermentation takes place with natural yeasts in a traditional wooden vat. Aging in small wooden barrels for about 20 months. This refined and elegant Pinot Noir has not been filtered. Robert Parker allocates an extra star to Schlossgut Diel for it´s ambitious Pinot Noir Program. A perfect pair with lamb, beef, veal and many kind of cheese.

+ + + +

A.O.C ‘ST. VERNIER’ CHEESE
French Brioche, Truffle Gel, Wild Mushrooms

Schlossgut Diel - Goldloch Riesling Kabinett 2008
Tasting Notes:
Type: Classical fruity, semi-sweet wine from the Naheregion – Germany
Grape: Riesling
Alcohol content: 8,0-8,5 alc./vol

Another wonderful off-dry Riesling from a splendid, steep, south-facing site. The stony soil date back from the Permian Period and consist of bedrock covered with a thin layer of gravelly loam. A fabulous aperitif, great with any kind of spicy food.

+ + + +

MOZAIC’S CLAY - CHOCOLATE KAFFIR LIME
‘Lembang’ Pineapple, ‘Andaliman’ Pepper and ′Kemangi′

Schlossgut Diel - Goldloch Riesling Auslese 2008
Tasting Notes:
Type: Noble sweet, elegant white wine from the Nahe region – Germany
Grape: Riesling
Alcohol content: 8,0-8,5 alc./vol

A great nobel sweet Riesling from a splendid, steep, south-facing site. The stony soil date back from the Permian Period and consist of bedrock covered with a thin layer of gravelly loam. Perfect with foie gras pate and any kind of dessert.

+ + + +

PETITS FOURS


Prix Fixe Menu including Wine Pairing Rp 1.300.000++ (US$157.30) per person.

For more information or essential reservations for this special evening [Emai

[Mozaic Beach Club Website

[Schlossgut Diel Website
 


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