The first dishes served were a porcini mushroom soup shooter and mango prawn cocktail salad, paired with Vina Ventisquero Clasico Sauvignon Blanc 2015.

“This soup is a mixture of pulverized champignon, porcini, Shimeji and truffle mushrooms mixed with special seasonings,” Nazario said. The salad was created using mango, lettuce, boiled prawns and cocktail sauce garnished with a sturgeon caviar topping.

Next up was Sicilian style crab with spinach and honey mustard dressing, which was paired with Vina Ventisquero Grey Chardonnay 2014.

Read also: Drinking wine a form of exercise, study says

For the main course, Nazario served beef ravioli, taleggio cheese cream mushroom sauce and risotto with smoked salmon, asparagus, prawns and gold dust. The combination of meat, vegetables and cream danced along with risotto, salmon, asparagus and prawns. It created a luxurious sensation as it was savored with Vina Ventisquero Reserva Pinot Noir 2014.

We spared enough room for the grilled fillet of swordfish in pistachio crust, green pea mash, pesto sauce, caponatina and grilled tenderloin on truffle soft polenta, truffle sauce and french beans. The dish was made special by Vina Ventisquero Grey Cabernet Sauvignon 2014.

Nazario’s classic Italian tiramisu comprising biscuits dipped in espresso, sabayon (egg yolk and port wine), mascarpone and cocoa powder was the dish that ended the dinner, with Vina Ventisquero Reserva Merlot 2015 Borgona Cocktail to pair.

Nazario said wine pairing should retain the original flavors of Italian food, which tends to be creamy and rich in herbs.

“Everybody can cook but the character of each ingredient should be identified,” said the chef who developed his culinary character by combining meat, vegetables and sea fish.

This knowledge is important to make sure that the dishes offered will have their flavors enhanced when consumed with a certain wine.

Michael Milton, the sales manager for Asia and the Middle East of Vina Ventisquero, acknowledged the difficulty of pairing wine with the typical cuisine of a country because of distinctive culinary varieties and flavors.

“Basically, wine should be adjusted to the types of food served. White wine is meant for fish and chicken based dishes due to the lighter taste and red wine is better combined with red meat,” he said.

Read also: Organic wine tastes better: Study

For example, Ventisquero Clasico Sauvignon Blanc 2015, white wine with its light-body character, is suited to accompany light meals. Vina Ventisquero Grey Chardonnay 2014, which is a bit acidic and tends to be salty, is fit for seafood.

“Vina Ventisquero Reserva Pinot Noir 2014, with its soft feminine character, is compatible with mushroom cooking,” he said.

For a main dish, Vina Ventisquero Grey Cabernet Sauvignon 2014, masculine and strong-bodied red wine, is perfect to be relished with seafood and beef. Reserva Merlot, made from dark blue wine grapes, is suitable to be consumed with classic Italian tiramisu.

Milton also described Chilean wine as among the world’s best.

In his view, Chile’s narrow and elongated geography in South America is favorable as its climate is fitting for grape plantations.

“The grape estates are rarely affected by pests so that the use of pesticide is considerably reduced,” he said.

Milton also suggested that wine should be consumed by sipping instead of gulping, so as to reduce the amount of alcohol and avoid getting drunk.

“Wine is good for health if wisely consumed according to the menu served and moderately enjoyed,” he said.

Popular

Great Barrier Reef hit by record bleaching

Govt to undo latest curbs on personal imports

Middle East on edge as Israel and Iran trade threats