Villa Danieli and Santa Margherita Wine Pairing

Words
by Lisa Mangelsdorf

Photos
by The Yum List (Monica Tindall)

An
unforgettable dining experience is never just about the food. There must be the
perfect combination of the ambiance of the room, quality of the meal and
service, and the presence of something unique that you haven’t tried before. Villa
Danieli is all of that! This traditional Italian restaurant, complete with
painted ceilings, heavy comfortable furniture and an authentic wood-fired pizza
oven sets the perfect stage for a specially created “Santa Margherita Wine
Dinner”- not to be missed during the month of April!

Although
you and I may know the pairing of the right wine to the right food will always
enhance our meal, most of us are unlikely to order a different vintage with
each course.  Perhaps we aren’t sure what
to order, or maybe it just isn’t economical. The wines for this special
promotion have been hand picked by the Sheraton’s sommelier to allow diners the
opportunity to not only enjoy an amazing meal and great wine, but to learn more
about the importance of pairing the two properly.

Founded in 1935,
by Count Gaetano Marzotto Jr,
Santa Margherita is located
in the Veneto wine region of Italy. Originally running a textile company, this
entrepreneur set out to create something more than just wine. He turned
marshlands into vineyards, refined cultivating techniques and improved working
conditions for his employees. The tradition of making great wine has been
passed down through the family over the years. The Count’s Grandson, who shares
his name, currently runs the vineyard, which sells wine in over 70 countries.

Keeping
wine in mind, the set menu for this
unique dining experience was created by the very experienced Executive Sous
Chef of the Sheraton, Chef Kamaruddin Adnin. Dishes featured distinct flavors,
textures and sensations that invited a wide variety of wines to be selected to
accompany them. Each vintage either cleansed the palate, or balanced and
enhanced the flavors of every course. Our evening was hosted and enhanced by
the very knowledgeable Reuben Arthur of The Sommelier Association of Malaysia.

We
started the evening with a delightful glass of Santa Margherita Brut
Valdobiadene DOCG, whose light bubbles perfectly complimented the heavy smoky
duck breast served with a fruity coulis. The glass of bubbly brought out the
flavors in the fruit while its slight sweetness balanced the strong flavor of
the full-bodied duck. I could have just had more of this course and been quite
satisfied!

Next
we enjoyed two different antipasti, each very different from the other, yet
paired with the same glass of Santa Margherita Pinot Grigio D.O.C. The bright,
but not overwhelming flavor of this white wine beautifully accentuated the
flavors and textures of the encrusted button mushrooms filled with a salty mascarpone,
while the higher acidity was just what you needed to cut the fattiness and
offset the spicy kick of the ox tongue timbale. This starter definitely
awakened our palates!

Moving
into the pasta course I was expecting a to be served a chardonnay, especially
since fish was to be the filling. To our surprise and delight, this unique
homemade agnaloti filled with fresh creamy Parmesan and cod, and topped with crispy
shimeji mushrooms, was accompanied by a gorgeous red – Santa Margherita Chianti
Classico D.O.C.G. The complex and rich flavors of the food were strong enough
to hold up to this full-bodied, but very smooth, Chianti.

For
your main course, there is one problem… How are you going to choose? Crispy
skinned salmon with spinach, chickpea, glazed Belgium endive and orange
reduction or honey lamb ribs with gorgonzola mashed potato, roasted vegetable
and natural jus? I know! Bring a friend who likes to share and order one of
each! The sommelier appropriately selected Ca’del Bosco Carmenero, a heavier,
spicier wine that balanced the sweetness of these two dishes. I personally
loved the bite of the Belgium endive that lingered after the salmon. But, like
I said – you have to try both!

By
dessert time you will likely be full but you must not leave without the
delightful Lemon Crème Chiboust (and yes
I Googled “Chiboust”).  Named for its
creator Chef M. Chiboust, this pastry cream is lightened with stiffly beaten
egg whites. Chef flavored this with lemon and topped it with an aromatic sable
crumble and tangy strawberry sauce. This light and tangy dessert is perfectly
matched to a glass of Illyquore, which combined a sweet creaminess to the bitey
flavor of coffee and subtle chocolate undertones.  Heavenly!

The Santa
Margherita Wine Dinner is available until April 30th only.  The meal alone is RM180++ per person without wine;
add on RM150++ to enjoy the wine pairings (a must!).

Reasons to visit: atmosphere; knowledgeable and helpful
staff; unique food and wine experience.