The evening was host to only 12 guests as the event was a further step in bringing a greater appreciation of food and wine to the Bailliage’s “Jeunesse de Legian” group of younger members.

Attendees were dressed in red and white, inspired of course by the colours of wine. This was especially relevant as the venue was the new building of Hatten Wines, Bali’s first ever winery and indeed a legendary institution on the island.

There were two separate parts to the evening. First an intriguing ‘Wine Pairing Experience’, then a wine-paired dinner in Hatten Wines exquisite ‘Private Dining Room with Gaggenau’.

At the reception guests first could enjoy Hatten Wines new Reserve Brut Sparkling, a premium Chardonnay and Pinot Noir wine made using the traditional bottle-fermented method.Adjourning to the ‘Two Islands Tasting Room’, Ms. Kertawidyawati, Sommelier and Training and Development Manager of Hatten Wines, tutored the wine tasting: one sparkling, two whites and three reds were to be tasted on their own and then paired with various foods.

Having been educated, enlightened and entertained, dinner comprising four courses prepared by Hatten Wines’ in-house chef, Chef Agus, followed. The menu held as much philosophy as it did quality; each dish included an ingredient linked to the story of Hatten Wines, from grapes to raisins, vine leaves to Arak and Brem.

Introduced by Ms Kertyawidyawati, the wine pairings showcased Hatten Wines’ newest range, the Two Islands Reserve. The range is actually vinified on Bali from imported Australian grapes. Hatten Wines’ winemaker, James Kalleske, attended in his capacity as a Jeunesse group member. He also commented on each of his wine creations wines before the respective course was served.

The event, which went above and beyond expectations, could not have been possible without the kind support and sponsorship of Hatten Wines and the Two Island Reserve wines.

Based on an article written by Edward Speirs of Phoenix Communications