Pair it with Jacobs Creek Wine
On a beautiful Sunday afternoon in February, the Indore Marriott hosted a lovely event to teach gastronomes about wine and food pairings. Marriott planned this midwinter celebration to bring elites together to enjoy delectable combinations with Jacobs Creek Australian wines. With winter in full swing, a peaceful outdoor carousel ride and a grape stomping activity were exactly what everyone needed!
With the award-winning reds, whites, and roses of the season on display, of course! Alexandre Barre, Jacobs Creek’s Wine Ambassador, travelled from Delhi on this day to share his excellent wine knowledge. He has so far visited 62 Indian towns, ‘indoctrinating’ a trail of progressive tasting sessions. Chef Vivek Kalia created a spectacular three-course dinner in honour of the event. This is how it all went down!
The elite pre-purchased all-inclusive tickets and started arriving at the location by 2 p.m. when they were welcomed, with a suave combination of traditional and contemporary greetings. Shortly Alexandre and Chef Vivek Kalia took the stage to educate the audience about different types of wines and Indian cuisine that complement one another, the food and wine matching began.
The powerful flavours of Barossa Valley grapes were perfectly combined with Tangdi Kebab, Mutton Khichda, and a broad array of ‘Jacobs Creek’ embossed sweets on this particular day. I’d say it was a well-planned luncheon, complete with long, beautiful dining tables and enormous yellow and white canopies to protect people (and wines) from the scorching sun.
From vanilla marigold flower garlands to a premium glass of sparkling wine, the Marriott Sunday Wine Brunch offered the best of both worlds. The idea was to pay tribute to the grape’s magnificence while also giving guests the opportunity to sample some of Jacobs Creek’s best wines. The presence of LIVE music in the background added to everyone’s happiness.
I started with Malai Tangri Kebab, a delectable mouth-melting appetiser accompanied by a glass of vintage white wine. The main course, Mutton Khichda, was coated in delicious Indian spices and served with a glass of red wine.
I picked on cupcakes and gorgeously frosted sponge cakes among a lot of beautiful desserts. Overall, Marriott made my Sunday more interesting by providing a themed wine experience centred on fermenting grapes and Indian food.
In addition, Alexandra Barre’s interactive session revealed a lot about the acidic character of grapes, which cuts through the richness of a meal and creates a party in one’s mouth. If you pair it correctly, you’ll find yourself enjoying the world’s most amazing flavour combination!
