The art of pairing food and wine is as old as…well, food and wine. At The Standard, Maldives, executive chef Nandakumar Dharuman and sommelier Jordan Dobie present Wine Down: a dinner series that celebrates the interplay between vino and Maldivian flavors. Join us November 11 for the November edition! We sat down with the dynamic duo to talk pairings, Maldivian activities and dessert.
Wine Down promises “Grape Expectations.” What can guests expect from the menu?
Jordan: The guests can expect to enjoy wines from around the world. Expect to travel without travelling to each wine region. The evening combines both usual varieties from well-known regions with some exciting new discoveries—which I'm looking forward to sharing.
Nandakumar: You can expect right balance between the components of a dish and the characteristics of a wine.
You’ve focused this wine experience on European and Australian bottles. What’s the most underrated wine region in the world?
Jordan: I believe there are too many to mention, but I would have to mention one from where I'm from originally. My answer would be Tulbagh, South Africa. A picturesque location surrounded by mountains where truly exquisite, exciting wines are made—mainly boutique producers meaning smaller batches and top quality. Look out for Swanepoel Pinotage.
Tell us. What makes a really amusing amuse bouche?
Nandakumar: Amuse-bouche is a very first dish served to the guest therefore needs be a magic, creative, visually appealing, flavorful and can be eaten in one bite.
It might seem like wine pairing is about putting similar flavors together. In reality, you’re playing with differences as well as similarities. Could you tell us a little more about how to pair?
Jordan: It must be noted that matching the power and flavor intensity of a dish with the wine is crucial. Often a heavy, full-bodied wine can mask the delicate flavors in the dish and vice versa the dish can overwhelm a delicate, light bodied wine if too powerful. Therefore, it is important to understand all components and flavors of the dish and structure of the wine before pairing. One needs to account for all accompaniments on the plate and not just the protein, as the light fluffy fish may be basked in a heavy basting sauce which could require a red wine like a Pinot Noir instead of a light, crisp dry white wine.
Nandakumar: Usually, I consider food and wine weight, acidity and boldness of flavor because I believe wine and dish should be equal partners and I focus on six tastes salt, acid, sweet, bitter, fat and spiciness. Before pairing needs to identify the most prominent element and the dominant character in the dish then match the wine accordingly.
Did you start with a dish and choose the wine, or did you start with a wine and build the dish around its flavor profile?
Jordan: On this occasion the wines have been hand selected to accompany the various dishes based on the respective flavors. After selection the wines are tasted with the foods to ensure that the pairing is a perfect match.
Nandakumar: I start with a wine and prepare the dish because the nature of a food changes according to whether it is roasted, slow cooked, steamed, deep-fried, cooked in sauce, or without sauce.
Is there any chance that AI transforms the way chefs cook and sommeliers do wine?
Jordan: There have been massive inroads made by a team of Maldives-based sommeliers creating a platform that will assist sommeliers in their journey with wine (helping gain further knowledge and to upskill oneself). However, I personally believe that while AI can benefit to store and process more data, the personalized guest service by the sommelier will remain.
Nandakumar: Chefs is balancing the flavors, textures, presentation and the dining experience, The modern culinary world is introducing AI for transforming food production and customer service. My opinion to utilize AI for recipe storage and the basic production to maintain consistency, while chefs can complete the dish with personnel touch and give memorable dining experience to the guest.
What’s your number one recommendation for things to do in The Maldives?
Jordan: Memorable dining experience that connects guests with Maldivian culture, apart from enjoying great food and wine, my best recommendation to enjoy Maldives to the fullest is to dive and explore the real beauty of the ocean.
Nandakumar: I recommend to try local cuisine and culture and of course enjoy the beauty of the underwater.
Let’s talk dessert. The Very Berry Mousse Cake with the Fleury Rosé de Saignée Brut is the ultimate deal closer—where did you get the idea for this one?
Jordan: Not everyone wants to finish off with something too sweet. The nature and richness of the Champagne with its refreshing acidity will balance out the sweetness of the dessert, all while enhancing the red fruit flavors (strawberries, red cherries and cranberries).
Nandakumar: The idea is wine should be more acidic than the food, this champagne has flavor of cherries, prunes, wild strawberries and fresh citrus. And Very Berry Mousse Cake has mixed berries, cherries and passion fruit, these ingredients are matching very well with each other.
