The Dharmawangsa, one of Jakarta's 5-star luxury boutique hotel, hosted the Pio Cesare Wine Dinner early this month. One of the best wines from Piedmont region (Italy), the Pio Cesare wines were paired with especially crafted Italian dishes by The Dharmawangsa's Executive Chef, Vindex Tengker (Top Chef and Masterchef Indonesia) and his team. The dinner was graced by the presence of Signor Pio Boffa, the fourth generation winemaker of Pio Cesare, who flew directly from Italy and attended the dinner straight from the airport.
Nusantara Ballroom is located on the lobby level of The Dharmawangsa, just to the left of the lobby. Inside, there were 4 long tables set up, each occupied by different groups. It was a privilege to be invited to the dinner as the invitations were only extended to the business partners and colleagues of Pio Cesare and The Dharmawangsa. The dinner began with a welcome notes from Mr. Alexander Nayoan, Managing Director of The Dharmawangsa, followed by Executive Chef Vindex Tengker and Signor Pio Boffa.
Antipasti/Appetizer
Carpaccio di manzo Wagyu con trevisio radicchio , grana padano millesimato, e riduzione al balcamico
Wagyu beef carpaccio with “sous vide“ radicchio, aged grana padano and balsamic reduction
The Barbera taste slightly acidic and fruity, not quite what one would expect from red wine. I was surprised that Barbera paired well with Grana Padano, as it brought out the rich flavour and scent of the aged cheese. The wagyu beef carpaccio was sliced very thinly and tasted very well with the pickle-like radicchio and reduced balsamic, definitely one of the best beef carpaccios I've ever had.
Zuppe/Soup
Zuppa di piselli con capesante grantinati al parmigiano e caviale
Green peas soup with parmesan scallop gratin and caviar
Gavi wines, made in a dry style and are known for their lemon-like citrus flavors and tingly acidity "is a classic wine of Piemonte", said Pio Boffa. The green peas soup was smooth and tasted well with the light and citrusy Gavi.
Pesce/Fish
Branzino di Chilean, stufati finocchi, porri con schiuma all’aglio e purea di carrotaallo zenzero
Chilean Seabass, stewed fennel and leek with garlic foam and ginger-lemongrass scented carrot puree
Signor Pio remarked about Barolo, a type of red wine made from high tannin Nebbiolo grapes, which is considered the King of Italian wine. It was an unusual pairing of highly tannic Barolo, with fish in lightly-flavoured sauce. I personally am not going to seek a Barolo, because I find it too heavy to my personal liking. So for the Chilean Seabass, I actually found it tasted better with the Gavi from the previous dish.
Carne /Meat
Medaglione di vittelo, patata al timo, porcini saltati, marmellata di pomodoro
Veal tenderloin, thyme scented potato, sauteed porcini and tomato marmalade
Babaresco, also another type of wine made from Nebbiolo grapes, is slightly lighter than the Barolo, I found an elaborate comparison between the two types of wines here. The Barbaresco was a good match for the tender and juicy veal tenderloin. The slightly spicy tomato marmalade made a pleasant twist to pair with the veal tenderloin.
Dolci/Dessert
Meringa soffice, con bretone e gelato al mascarpone e limone
Lemon curd and mascarpone ice cream on ginger breton and soft meringue
Pio Cesare's Moscato D'Asti impressed me with its fragrant ripe fruit scent, which might smell like peach or orange to some, it is definitely one of my favourite Moscato wine. So it was only understood that it was picked to match Chef Vindex's lemon curd and meringue.
About Pio Cesare
The Pio Cesare winery was founded in 1881 by the great-grandfather Cesare Pio, one of the first wine producers who believe in the quality and potential of Barolo, Barbaresco, Barbera and in other great wines of Piemonte (Piedmont). For the complete history, visit the official website here.
Last, but not least, I'd like to sincerely thank The Dharmawangsa Jakarta for the invitation extended to me. I realize that not only the guests are carefully selected and the seats limited, but also that it is a privilege to sample the creations of Chef Vindex Tengker, one of Indonesia's greatest chefs, as well as to taste one of Italy's highly prized wines from the world-renowned region of Piemonte. Grazie!
JL. Brawijaya Raya No. 26
Kebayoran Baru, South Jakarta
Ph: +6221 7258181
Pio Cesare
12051 ALBA (Cuneo)
Via Cesare Balbo, 6
Italy
Ph: +39 0173 440386
Fax: +39 0173 363680
E-Mail: piocesare@piocesare.it
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