When it comes to Italian food in Bangalore, Alto Vino is amongst the top favourites. I’ve been here quite a number of times and the food and service is always top notch. This time I was invited to meet once again Viraj Sawant, Sommelier and Brand Ambassador for Berkmann Wine Cellars, India and ex Head Sommelier at La Trompette, #1 Michelin Star restaurant in London. The last time I met Viraj was a couple of years back and I loved his food and wine pairing that time, so definitely I’d to accept this invite. It was a weekday in Bangalore so getting back from work to East Bangalore was a bigger challenge and I was so much looking forward to some nice time at Alto Vino @Marriott, Whitefield.
Alto Vino @Marriott, Whitefield
As usual the ambiance of Alto Vino was laid out beautifully and it instantly calms you up. After customary introductions we sat down to try out the menu created by Chef Marou.
Chicken Bruschetta topped with pesto and fresh tomato was nicely laid out for us while Viraj started to explain the art of food and wine pairing.
We started off with Zardetto, Prosecco, DOC Extra Dry sparkling wine which was very soft and light with fruity flavours. This wine goes best with some Fried antipasti food. To go with the wine we had some Fritto Misto, fried calamari and shrimps for the non vegetarian and zucchini and artichokes for the vegetarians.
Viraj meanwhile engaged us explaining how the weather of a area fills the wine with different flavours and how best to pair them with food.
I loved this light salad by Chef Marou, Insalta Sanais made with organic greens, topped with asparagus, toasted almonds, cheese, tomato confit and Raspberry vinaigrette. This salad was paired with Villa Antinori bianco from the Tuscany region in Italy.
Villa Antinori bianco, Tuscany, Italy. : This is a light crisp and fresh, almost like a summer breeze type of wine from the Antinori stable. It is a blend of trebbiano, malvasia, pinot bianco, pinot grigio. With dominance of green fruit flavours like green apple, pears, lime, this wine tends to be more racy than usual, a lovely acid backing and a riper finish.
Chef Marou explaining us his recipes.
Chicken clear soup with tortellini is best with the cold climate and was made amazingly well by the chef. To go with the climatic conditions, this was best paired with Ricossa Gavi DOCG from Piemonte, Italy
Ricossa Gavi DOCG, Piemonte, Italy : This is wine from a much cooler part of Italy, which is Piemonte. Vinyards on hill slopes, so a perfect balance of ripeness from the sun exposure and lean mineral acid back up due to cooler nights. This wine is very subdued and restrained if compared to the first one, it needs a few minutes to open up in the glass. It shows a lot of minerality on the nose and the palate, with candied citrus and flintyness. It also shows a bit of bready complexity still holding the bright acid.
For the main course I went with Fish en Papillote, a fish cooked along with greens wrapped in parchment paper. It had a very delicate taste. The main course also had herb crusted lamb shanks and were paired with Marchesi Antinori once again from Tuscany, Italy.
Marchesi Antinori, Santa Cristina IGT, Tuscany, Italy : The only red to be put out, but nevertheless it was shining star. This wine is a gateway to all the Antinori greats. Blend of Sangiovese and cabernet sauvignon & syrah. The sangiovese in it makes it bright and crisp, with raspberries and sour cherries followed by balsamic and eucalyptus. With some time in the glass it shows its savory side of meatiness, earthiness yet quite supple. It is a wine of much drinking pleasure.
We finished our evening with Tortino al Cioccolato, a chocolate flan with home made vanilla ice cream. The ice cream was made live in front of us using liquid nitrogen and that was an experience in itself
This fine dine experience is a must have for special occasions while the wines are available for retail through major outlets. Call in to make your reservations.
Marriott, Whitefield, Bangalore
Phone: 080 – 4943 5000