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Posted by / 17-Dec-2020 19:51

Ozidating com

This is a dish that you would normally pair with an off-dry Reisling or a Sauterne, but Falcao and company showed how a Madeira can more than adequately fill the bill.

The next course, an exquisite Black Bass Crusted with Nuts and Seeds and a Sweet and Sour Jus, a JG favorite, was paired with Barbeito Ribeiro Real Verdelho 20 Anos.

Foggers India was established in 1999 as a company with activities of import & marketing of agricultural sprayers and fogging machines in India, from Poland, Korea & USA.

Our roots go back to our parent company “Bombay Seeds Supply Co.” at Mumbai which was established by Mr. Bombay Seeds has been dealing in all agro inputs for past 127 years.

I asked to take this dish home, to savor in solitude, as I could not account for the sensory exclamations that might ensue from its public consumption.

Justino's Colheita 1995 was served as the accompanying wine.

I savored it on its own, and found it a complex wine, worthy of meditation.

The winemaking methods today are considerably more sophisticated, but no less time and labor intensive.

The first course, Caramelized Foie Gras with Fresh Fig Infused with Spices was paired with two Madeiras; H and H Verdelho 15 Anos (years) and Blandy's Malmsey 10 Anos.

While the Malmsey was the sweeter of the two and would seem the most likely to pair with the fresh figs that dominated the dish, the drier H and H Verdelho won the day hands down.

"No one goes into the Madeira production business to make huge amounts of money. If you want to make a small fortune in the Madeira industry, start with a large one," Falcao joked wryly.

Later that evening, at Jean-Georges Vongerichten's flagship restaurant, the 3 Michelin starred Jean-Georges at the Trump International Hotel and Tower at 1 Central Park West, near Columbus Circle, the Madeira Wine Institute presented a wine pairing dinner overseen by Rui Falcao and Paula Cabaco, President of the Madeira Wine Institute, along with the Jean George culinary team, headed by Executive Chef Mark Lapico and Sommelier David Morris.

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Even those that seem to have a sweet inital taste, turn out to have a somewhat dry finish because of their high acidity.