Kim Goldwater, owner of Goldwater wine s from New Zealand was clearly overwhelmed with the atmosphere at our Delhi Wine Club dinner held in the garden of soft-opened Shangri-La Hotel on October 22 nd . ‘ I could never imagine when we started making wine in 1978 that one day I would be in Delhi sipping my own wine s', he exclaimed. Well, frankly neither could we- even until 5 years ago the wine import was restricted and a mere trickle. Times are-a- changing and our seventy –first wine event since the club-launch saw a repeat of their wines .

The Austrian Executive Chef Thomas of Shangri-La conducted the symphony of foods served during the evening, created by Japanese chef Hiroyouki Hashimoto, Chinese chef James Kiang and the Thai chef James Kiango. Hero of the evening was Robert Marek, Director of F& B who had conceptualized the event starting with never-ending variety of snacks that matched well the Chablis style, bon dry and crisp Goldwater Roseland Chardonnay 2002. The evening started in the reception area just outside the Bar. Formal sit-down dinner had been organised in the garden overlooking the hotel, in an informal atmosphere. In the background a wall of water gently cascaded down, infusing the garden with its rippling murmur as if serenading the guests.

Of course the real hero was the Goldwater wines pared perfectly by the chefs with each dish, adding synergy to the food. The presence of Kim Goldwater with his wife and his mingling with the 40 odd guests from table to table, talking about his wines with passion, added to the charm. The Mukul Mehra family, owners of Global Tax-Free Sales and importers of these exotic wine s were also present with heads high with pride for representing a winery that had started as a boutique winery making fine wines but has been spreading its wings over the years.

The Sushi and Chinese appetizer platters and Tom Ka Gai- the Thai soup, were all served with both New Dog Marlborough Sauvignon Blanc 2003 and Waiheke Island Chardonnay2002 to help the guests decide for themselves which combination they preferred. The Sauvignon has been already our all-time favourite with a very clean, perfumed nose. The crisp, fresh and dry wine with citric flavours is well balanced with a mouth feel that lingers on. It makes your mouth water and I found it to be a good mate for the sushi as well as the Chinese platters.

Waiheke Island Chardonnay, produced in the island, about 45 minutes away from Auckland where Golwaters have made their home, was not your typical Chardonnay. It has smoky, almost piety bouquet that hits you unlike a Chardonnay from say, Burgundy or Australia or even their own Chablis style Roseland from Marlborough . Very lightly oaked, it handled the sushi with Wasabi well. The soup was too powerful for the Sauvignon but went well with this Chardonnay. Kim told me proudly that the bouquet was typical of the terroir in the island and of the 2002 vintage. According to him their Chardonnays improve from 5-10 years and can easily last 10 years if stored properly.

The Rack of Lamb and the Wood's Hill island produced Bordeaux blend was a beauty that could not be seen properly due to dim lights which had added to the romantic and sanguine atmosphere but diminished enjoying the colour of wines. Swirling released loads of bouquet that was smoky and spicy. In the mouth one could feel the minerals overtaking the fruit . The subtle flavour of cherries and bitter chocolate, and the lamb were ‘made for each other' in the mouth. The complex taste lasted in the mouth well after the swallow.

Consensus for an encore at Shangri-La is reflected in the instant reaction of some of the members:

* Fab food, fab atmosphere, fab wine s…Prabha Chawla

* Lovely wine s and great food…Sunita

* Wonderful wine s… Ajay & Seema

* Nice dinner in a lovely garden… Sunil

* Thank you for a wonderful evening…Omrita

* Super food , great wine … Sunil Gulati

* Neat food!!... Prabhjot

* The evening at Shangri- La was great. I want to compliment you for organizing the event. The best part of the evening was the introduction of wines by the wine makers who could talk with such passion about their produce…Richa

The hotel is officially due to open on 19 th November but the positive vibes from all around make us believe that it is going to be a very busy place because of its location, pedigree. The food quality and presentation and the service (including the wine service which was impeccable) should make it a favourable haunt for gourmets and the discerning. We are of course delighted by Mr. Robert Marek's offer and suggestion that we should do something similar again in the near future.

Here is The Menu for the evening.

Subhash Arora

President