Beringer Wine Dinner at Arwana
A Californian Classic
Beringer Private Reserve Cabernet Sauvignon 2009, deceptively sweet, this is a perfect wine to drink with red meat dishes.
Arwana, the signature restaurant at The Laguna, a Luxury Collection Resort & Spa property in Nusa Dua, Bali, recently reaffirmed why it is one of the island’s most popular resort-based culinary destinations when it presented the scrumptious Beringer Wine Dinner.
Jointly hosted by the charming and engaging Nicole Carter – International Brand Ambassador of Beringer Vineyards, Aris Supriyanto – Executive Sous Chef, and Yudhi Suryawan – the First Sommelier, they delivered yet another evening of fine wine and delicious plates fit for a king. Beringer has been producing wines in Napa Valley for around 140 years and has the distinction of being one of the oldest vineyards in California, as well as the oldest to have seen continuous production, defeating the era of prohibition by supplying sacramental wines.
Its history dates back to 1868, when Jacob Beringer sailed from his home in Mainz, Germany, to begin a new chapter of his life in New York. However, after hearing that the rocky hillside soil and fertile valley floor resembled that of vineyards back home in Germany, Jacob made his way to the Napa Valley where, in 1975, along with his brother Frederick, they purchased 215 acres of land that has today become one of the region’s most successful wineries.
The evening opened with delicious canapés and cocktails accompanied, as dusk fell, by a fire dance. The beachside restaurant, beautifully and lavishly dressed for dinner, was buzzing with anticipation before Yudhi Suryawan, with a chime of his bell, called the guests for dinner.
After a bit of history from Nicole and an introduction to the chef and sommelier, it was down to fresh Pacific oyster with mango chilli relish amuse-bouche served with Beringer Founder Estate Sauvignon Blanc 2012. Wonderfully fresh and with a heavy citrus nose, the pairing was lively and enjoyable.
The seafood theme continued as Chef Aris presented char-grilled scallop and quail eggs followed by Tasmanian house-smoked salmon and Alaskan king crab served with the immensely quaffable Founder Estate Pinot Noir 2012.
The scallop paired with Napa Valley Chardonnay 2012 and served with sweet corn purée, lemongrass-infused beurre blanc and fresh herb salad was an interesting and creative combination with neither the food nor wine being dominant.
After a welcome break and some more from the hosts, it was onto the foie gras au torchon served on toasted brioche with green grapes and Merlot reduction, toasted pine nuts, wild arugula leaves paired with Napa Valley Merlot 2011, before the delicious main course composition of slow-braised duck and Black Angus beef, with green asparagus, oxtail and porcini mushroom ragout, truffle celery purée, natural jus served with the impressive Private Reserve Cabernet Sauvignon 2006.
Closing a perfect evening with a Williams pear iced soufflé in raisin Cognac espuma, almond crumble, vanilla-orange Shiraz syrup, candied orange peel served with a Sparkling Classic Moscato the hosts bid us farewell.
Fabulous value aside, dinners such as these are a wonderful way to experience excellent wines and fine dining in a luxurious setting and are ideal to celebrate any special occasion or to compliment your holiday.
