Wine Cellar The Dharmawangsa Jakarta

May 7th, 2014. I came to The Dharmawangsa Jakarta to join the “Wine Tasting and Introducing New Wine Cellar” event. I was so late, because it was raining and after office hour. So you could imagine how’s the traffic, right? I arrived at Wine Cellar so very late huhuhu.. They showed me around before tasted the wine and the tapas menu. They had a private room. I was amazed by their cabinets. All of them could store many wine bottles. We could sit outside too. The view was gorgeous with a nice pond.

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First they served us a glass of wine, but forgive me, I forgot the name.. huhuhu..

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The Wines

LANSON IVORY LABEL DEMI-SEC – NV

Grape:
Chardonnay, Pinot Noir, Pinot Meunier

Aroma:
Ripe citrus fruit, spices, honey

Taste:
Full and round, fruity, elegant

Pairing:
Foie gras, fruit tarts

A yellow straw color with glints of old gold, a reminder of the Pinot Noir in the blend. Aromas of ripe fruit, cinnamon, and honey. Fruity and very full, this is all roundness and sensuality. The dosage liqueur is made of sugar cane and old wine which is added at the end of the winemaking process. It helps to give Lanson Ivory Label its special taste.

With its higher levels of natural sweetness, Lanson Ivory Label makes the ideal partner for sweeter foods and is the perfect accompaniment to traditional afternoon tea. Alternatively try it with aromatic spiced Asian dishes for a truly unique Champagne experience. To the eye, Ivory Label is straw-coloured yellow with hints of old gold and subtle presence of Pinot Noir. To the nose, It gives off aromas of ripe fruit, cinnamon and honey. To the palate, it is fruity, very full and well-rounded.

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BOLLINGER SPECIAL CUVEE

Grape:
Chardonnay, Pinot Noir

Aroma:
Complex, biscuit, lemon, apples, peach

Taste:
Bubbles like velvet, pear, fresh, nutty, long finish

Pairing:
Any fish esp, sushi & sashimi, seafood, poultry, white meat

A golden color, distinctive of black grape varieties. Very fine bubbles. On the nose, it has a beautiful aromatic complexity, ripe fruit and spicy aromas, with hints of roasted apples, apple compote and peaches. On the palate, there is a subtle combination of structure, length and vivacity. The bubbles are like velvet. Flavors of pear, brioche and spicy aromas, notes of fresh walnut.

Pair with all fish, especially sushi and sashimi, shellfish such as shrimp, prawns, crayfish and grilled lobster, poultry and white meat, cashews, parmesan or prosciutto.

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VINA VENTISQUERO GREY CHARDONNAY – 2009

Grape:
Chardonnay

Aroma:
Pineapple, papaya, mango, fresh mineral

Taste:
Medium bodied, creamy, crisp, tropical fruit, vanilla, long finish

Pairing:
Pasta with rich sauces, oily fish, and white meat

An expressive wine with a wonderful purity of fruit, offering a fresh bouquet of red berries, blueberries, blackberries and black cherries with spicy undertones.

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CAPE DISCOVERY SAUVIGNON BLANC – 2011

Grape:
Sauvignon Blanc

Aroma:
Passion fruit, soursop, lemon, fruity

Taste:
Fruity, nice acidity, passion fruit, lemon, soursop

Pairing:
Seafood, shell fish, chinese food, oyster, roasted chicken, spicy food, pork dish, vegetarian

This classical Margaret River Sauvignon Blanc has been crafted to especially suit Asian cuisine. The colour is pale green with lifted aromas of mouth-watering lime and asparagus. Fresh and flavoursome, the palate is bursting with tropical fresh zingy fruit with a fine persistent finish.

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MONTES PURPLE ANGEL – 2010

Grape:
Carmenere, Petit Verdot

Aroma:
Blackberries, vanilla, cigar box, plum

Taste:
Full bodied, blackberry, dark chocolate, long finish, soft and elegant tannins

Pairing:
Red meats, roast lamb

The wine is blended with a touch of Petit Verdot to enhance its structure, colour and cellaring potential. A mouth filling wine with a very long finish, definitely a unique Carmenere.  Highly recommended with red meats. Pink roast lamb cutlets encrusted in rosemary, black pepper and salt flakes. Pork Ribs. Cannelloni.

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BELLISSIMO MOSCATO – NV

Grape:
Moscato

Aroma:
Lifted floral and muscat aromas

Taste:
Sweet muscat, fruity, lemon, light spritzy finish

Pairing:
Spicy food, fruit dessert, slightly salty dishes, mild blue cheese (e.g.: Gorgonzola Dolce)

This Moscato is bursting with lolly pop, pomegranate and lemon sherbet aromas. Vibrant and fresh fruit flavours of orange zest and ginger combine to produce a seamless fruity sweet white wine. The Bellissimo Moscato is clean and fresh leaving an effervescent feeling.

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From all of the above, I love Bellissimo Moscato. It was sweet, just like me. *big grin* But, it’s true. The flavour was tremendously sweet. I love it!!!

THE TAPAS

CALVISIUS Caviar 4.200k

Selection of three: 30 gr of Classic, Osetra, Caviar de Venice on wheat blinis

This was the starter. For me, this caviar tasted salty. But, caviar is still caviar. It tasted salty and fishy in a good way. Extremely delicate like a breath of the sea. The texture was smooth and silky with the rich and complex flavour.

Ossetra (also Oscietra, Osetra, or Asetra) caviar, is one of the most prized and expensive types of caviar, (eclipsed in price only by Beluga caviar). It is obtained from the Ossetra sturgeon which weighs 50-400 pounds and can live up to 50 years.

Caviar de Venice. This is a fresh caviar obtained from a small and deliciously flavoured hybrid of Siberian and Adriatic sturgeon, characterized by its fine and lightly iodized taste. Its small grain is extraordinarily consistent and full of flavour, dark to light brown in colour.

A blin (pl. blini), blintchik (pl. blintchiki) or blintz is a type of thin pancake. Blintzes are thin pancakes that typically lack a leavening agent and are similar to crêpes, whereas blini are typically thicker and include a leavening agent.

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SAVORY

Oyster gratin with spicy choron sauce 475k

This was so good!! Actually, when Chef Vindex ordered one more plate for us, I was so happy hahahaha.. The texture of this oyster was smooth and creamy. The flavour was palatable. I think I ate 3 oysters 😀

Gratin (French pronunciation: ​[ɡʁatɛ̃]) is a widespread culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter. Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish.

Sauce Choron is a variation of béarnaise without tarragon or chervil, plus added tomato purée. Béarnaise sauce is a sauce made of clarified butter emulsified in egg yolks, white wine vinegar and flavored with herbs. It is considered to be a ‘child’ of the mother Hollandaise sauce, one of the five sauces in the French haute cuisine mother sauce repertoire. The difference is only in their flavoring: Béarnaise uses shallot, chervil, peppercorn, and tarragon, while Hollandaise uses lemon juice or white wine. Its name is related to the province of Béarn, France. In appearance, it is light yellow and opaque, smooth and creamy.

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Mini bagel with gravlax salmon and garlic aioli 165k

I felt sorry because I had no chance to taste this mini bagel. I realized it after I went home, so I couldn’t ask them to give it to me hihihi.. But, from the looks, I know it will be very delicious hahahaha..

Gravlax is a Nordic dish consisting of raw salmon, cured in salt, sugar, and dill. Gravlax is usually served as an appetizer, sliced thinly and accompanied by hovmästarsås (literally steward sauce, also known as gravlaxsås), a dill and mustard sauce, either on bread of some kind, or with boiled potatoes.

Aioli (/aɪˈoʊli/; Provençal Occitan: alhòli [aˈʎɔli] or aiòli [aˈjɔli]; Catalan: allioli [ˌaʎiˈɔɫi]) is a Provençal traditional sauce made of garlic, olive oil, lemon juice, and usually egg yolks. There are many variations, such as the addition of mustard. It is usually served at room temperature. The name aioli (alhòli) comes from Provençal alh ‘garlic’ (< Latin allium) + òli ‘oil’ (< Latin oleum).

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Miso glazed gindara with green tea noodle sushi 295k

The glaze from the miso gave this dish a richness. This melt-in-your-mouth gindara was enhancing the richness. Don’t forget the green tea noodle.. It was as thin as soba. I think it was similar with soba. It was so cute, because Chef Vindex made it like a sushi roll. But he replaced the rice with noodle.

Miso (みそ or 味噌) is a traditional Japanese seasoning produced by fermenting soybeans with salt and the fungus Aspergillus oryzae, known in Japanese askōjikin (麹菌), and sometimes rice, barley, or other ingredients. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called misoshiru (味噌汁), a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still widely used in Japan, both in traditional and modern cooking, and has been gaining worldwide interest.

Miso is typically salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory.

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Portobello morel mushroom and crab tempura with lemongrass broth 295k

I love this combination. The mushroom was juicy and meaty.  The crab tempura was crunchy and delicious. Don’t forget to dip the mushroom and the crab tempura to lemongrass broth. Lemongrass smell like lemon but doesn’t taste like one. This lemongrass broth infused the dish with delicate lemony flavour. So fragrant.

Agaricus bisporus is an edible basidiomycete mushroom native to grasslands in Europe and North America. It has two color states while immature—white and brown—both of which have various names. When mature, the same mushroom has yet another popular name, Portobello mushroom.

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Barbeque chicken tikka with salty lassi 198k

Chicken tikka was always my favourite when we talk about Indian cuisine. I don’t like Indian food. I couldn’t stand their curry. But, the first time I ate Indian food, I tried chicken tikka. And surprisingly, I could take the smell of this chicken tikka. And, of course this dish made by Chef Vindex, was a lot more delicious than the one I ate a long time ago. The salty lassi made this chicken tikka more flavoured.

Chicken tikka (Urdu: مرغ تکہ ‎ Hindi: मुर्ग़ टिक्का ; [ˌmʊrɣ ˈʈɪkkaː]) is a chicken dish originating in the South Asia where it remains popular in both Pakistanand India. It is traditionally small pieces of boneless chicken baked using skewers in a clay-based oven called a tandoor after marinating in spices andyogurt – essentially a boneless version of tandoori chicken. The word tikka means “bits” or “pieces”. It is also a chicken dish served in Punjabi cuisine. The Punjabi version of the dish, however, is grilled over red-hot coals, and does not always contain boneless pieces. The pieces are brushed with ghee (clarified butter) at intervals to increase its flavour, while being continuously fanned. It is typically eaten with green coriander and tamarindchutney served with onion rings and lemon, or used in preparing a chicken tikka masala.

Lassi (Punjabi: ਲੱਸੀ/لسی, Sindhi لسي, Urdu: لسی, Marathi: लस्सी, Gujarati: લસ્સી, Bengali: লাস্যি, Pashto: شوملې‎) is a popular, traditional, yogurt-based drink from India and Pakistan. Lassi is a blend of yogurt, water, spices and sometimes, fruit. Traditional lassi (a.k.a., “salted lassi”, or simply, “lassi”) is a savory drink, sometimes flavored with ground and roasted cumin. 

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Mini hot panini roast beef with caramelized onion, cheddar and thyme jus 225k

This panini was soft. The roast beef was a little bit too dry for me. But it’s no big deal. Combine the panini with roast beef, voila.. tempting. Dip the panini roast beef in the thyme jus, and you will find flavourful mini hot panini roast beef.

In Italy, a panino (Italian pronunciation: [paˈniːno]) is a sandwich made from bread other than sliced bread, in which case Italians call it a tramezzino. Examples of bread types used are ciabatta, rosetta and baguette. The bread is cut horizontally and filled with deli ingredients such as salami, ham,cheese, mortadella, or other food, and sometimes served warm after having been pressed by a warming grill. A toasted sandwich made from sliced bread is not called “panino” but “toast” by Italians, and is usually filled with ham and a few slices of cheese, and heated in a sandwich press. A popular version of panino in Central Italy is filled with porchetta, slices of pork roasted with salt, rosemary, and sage.

In the United States, United Kingdom and Canada, the term panini has been adopted to refer to pressed and toasted sandwiches; there is widespread availability and use of sandwich presses, often known as “panini presses” or “toasted sandwich makers.” In Australia and New Zealand an intermediate meaning of the term exists, referring to toasted sandwiches made with bread other than sliced bread, most frequently baguette.

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Wagyu beef kebab with spicy pineapple and tomato sambal 395k

The dish was like beef skewers. The wagyu beef was tender and juicy. But skewer was never my favourite food. My hubby, on the contrary, really loves skewers. In every wedding party, he will eat skewers first. Hahaha.. I have no idea why he loves skewers very much 😀

 Wagyu (和牛 Wagyū, literally “Japanese cow”) refers to several breeds of cattle, the most desired of which is genetically predisposed to intense marblingand to producing a high percentage of oleaginous unsaturated fat. The meat from such wagyu cattle is known for its quality, and demands a high price. In several areas of Japan, wagyu beef is shipped carrying area names. Some examples are Kobe, Mishima, Matsusaka, Ōmi, and Sanda beef.

Kebab (also kebap or kabab) (Persian: کباب; Kabāb‎),(Arabic: کباب; Kabāb‎) is a Middle Eastern dish of pieces of meat, fish, or vegetables roasted or grilled on a skewer or spit originating in the Middle East, and later adopted in Central Asia and by the regions of the former Mongol Empire and later Ottoman Empire, before spreading worldwide. In American English, kebab with no qualification refers to shish kebab (Turkish: şiş kebap) cooked on a skewer, whereas in Europe it refers to doner kebab, sliced meat served in a pita. In the Middle East, however, kebab refers to meat that is cooked over or next to flames; large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for kebab is lamb, but depending on local tastes and religious prohibitions, other meats may include beef, goat, chicken, pork or fish. Like other ethnic foods brought by travellers, the kebab has remained a part of everyday cuisine in most of the Eastern Mediterranean and South Asia. It is also popular among Western youth as a snack after a night-out.

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Mediterranian lamb ball with tomato-harrisa sauce and pita bread 295k

This one was really good. The lamb ball was scrumptious and had a strong flavour.  The tomato-harrisa sauce was not as spicy as I thought. Quite sour, because of the tomato, of course. The pita bread was crispy. So, I ate this lamb ball with the pita bread. It tasted incredible. Recommended!

Harissa (Arabic: هريسة‎) is a Maghrebian hot Chili pepper paste whose main ingredients are roasted red peppers, serrano peppers and other hot chili peppers and spices and herbs such as garlic paste, coriander seed, or caraway as well as some vegetable or olive oil for preservation. It is most closely associated with Tunisia, Libya and Algeria but recently also making inroads into Morocco according to Moroccan food expert Paula Wolfert. As with the European cuisine, chili peppers were imported into the Maghrebian cuisine via the Columbian Exchange, presumably during the Spanish occupation of Tunisia between 1535 and 1574. Harissa can also be found in countries with a strong Arab presence such as France or Germany.

Pita or pitta (/ˈpitə//ˈptə/ or /ˈpɪtə/) (from Greek: πίτα) is a slightly leavened wheat bread, flat, either round or oval, and variable in size. Flatbread in general, whether leavened or not, is among the most ancient of bread.

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SWEETS

Baba au Rum with double vanilla bean cream 145k

Aaaaaaak.. this is a must-try dessert!! The Baba au Rum was luscious. It’s so light, golden colour, brioche-like sweet bread that is generously soaked in rum. Once the cake was in your mouth, your brain will like, “Freeze!!” It’s so good!!!

A rum baba or baba au rhum is a small yeast cake saturated in hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream. It is most typically made in individual servings (about a two-inch-tall, slightly tapered cylinder) but sometimes can be made in larger forms similar to those used for Bundt cakes.

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Green tea mousse with sake marinated dried cherries 145k

The smooth texture of this green tea mousse made me feel like I ate a green cloud. Yeah like I ever ate one hahaha.. The appearance was beautiful. Too bad the sake wasn’t in the mousse hahaha..

Sake or saké (/ˈsɑːk/, “sah-keh”) is an alcoholic beverage of Japanese origin that is made from fermented rice. Sake is sometimes called “rice wine” but the brewing process is more akin to beer, converting starch to sugar for the fermentation process, by using Aspergillus oryzae.

In the Japanese language, the word “sake” (酒, “liquor”, also pronounced shu) generally refers to any alcoholic drink, while the beverage called “sake” in English is usually termed nihonshu (日本酒, “Japanese liquor”). Under Japanese liquor laws, sake is labelled with the word “seishu” (清酒, “clear liquor”), a synonym less commonly used colloquially.

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Lemongrass parfait with pineapple salsa 145k

A unique dessert because it made from lemongrass. Not everybody likes lemongrass, but this dessert was success for being a delicious one. Ate this with pineapple salsa, and you will be stunned. What a nice dessert.

Parfait (pronounced [paʁfɛ] from French meaning “perfect”) is a kind of frozen dessert that dates to 1894. In France, parfait refers to a frozen dessert made from a base of sugar syrup, egg, and cream. A parfait contains enough fat, sugar, alcohol and/or to a lesser extent air to allow it to be made by stirring infrequently while freezing, making it possible to create in a home kitchen without specialist equipment. The fat, sugar, alcohol or air interferes with the formation of water crystals, which would otherwise give the ice cream an uncomfortable texture in the mouth. The formation of ice crystals is managed in the making of regular ice cream by agitating the ice cream constantly while it freezes or chemically by adding glycerol. Neither should be necessary when making a high-quality parfait.

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Thanks Wine Cellar and Dharmawangsa Jakarta for this event. See you in the next one.

Wine Cellar
The Dharmawangsa Jakarta
Jl. Brawijaya Raya No. 26
Kebayoran Baru
Jakarta 12160
Phone: 021-7258181
twitter: @TheWineCellar_

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