A glass of wine is usually paired with cheese, but what happens when it is matched course by course with desserts? Guests at Flurys on Park Street explored innovative pairings on June 9 as Alliance Française du Bengale and Flurys hosted a wine and dessert pairing experience led by renowned French sommelier and wine educator Olivier Thiénot
Images by Amit DattaBringing together members of Kolkata’s cultural, hospitality, diplomatic and business circles, the evening explored the relationship between flavour, texture and aroma through four carefully curated wine and dessert pairings
The menu opened with a Tarte au Citron Meringuée paired with a fresh Côtes du Rhône Blanc
Guests then sampled a Mishti Doi Cheesecake with Rasmalai alongside a Pinot Noir, a pairing that brought together Bengal’s favourite sweet flavours and contemporary wine culture
A rich Marquise au Chocolat with Morello Cherry Compote followed, matched with Merlot
The evening concluded with a Tarte Tatin Bengal made with caramelised apples and nolen gur, paired with a Fratelli Master Selection Late Harvest
Explaining the thought process behind the menu, Thiénot said, “Pairing is very difficult. We saw the different pastries and thought about lemon with acidity for the first wine. Then something more round and soft, so it was Pinot Noir. The chef made a very good choice with the Merlot and chocolate because when you drink Merlot, you often find chocolate and toffee notes. It felt natural.” Speaking about the final course, he added, “Tatin was the sweetest pastry with notes of caramel, and I thought it was a very good pairing with the wine.”
The menu was created through a collaboration between Thiénot and Vikas Kumar, director, food production, at Flurys. Kumar, who has trained in wine appreciation, wanted to challenge conventional food and wine pairings. “When you talk about wine and food pairing, people think of lamb, fish or a main course. I thought, if food can be paired with wine, why can't desserts be paired with wine too? It is probably the first time in Calcutta that somebody is pairing wines with desserts in a four-course progression,” he said.
Speaking on the occasion, Marc Boudin, director of Alliance Française du Bengale, said, “At Alliance Française du Bengale, we believe that culture is best experienced through meaningful encounters. Our collaboration with Flurys and the Apeejay Group reflects a longstanding relationship built on shared values of excellence, heritage, and openness.”