Jetwing Lighthouse Hosts Master Class on Grand Crus
Jetwing Lighthouse, known as the gateway to the South of Sri Lanka was home to an exclusive event truly unlike any other on Friday 15th May 2015, with a master class and wine tasting of arguably the finest vintage ever – the Bordeaux 2005.
For the very first time in Sri Lanka, nine Grand Crus wines of the 2005 vintage were specially flown in to celebrate their 10th birthday, with an event worthy of the great vintage itself. An electric undercurrent of anticipation was evident in the participants, with the evening commencing with an extensively comprehensive master class and tasting conducted by eminent experts Eric Hostiens, well known winemaker and owner of Chateau Cissac and CEO/owner of Bordeaux Negociant, the Louis-Vialard Company, Ron Batori, President of Bangkok Beer and Beverage; one of the leading wine experts in the world who is instrumental to the growth of the wine industry in Asia particularly Thailand and Ranjith Chandrasiri, Wine Consultant of Jetwing Hotels, Founder/President of the Royal Cliff Wine Club and the deVine Wine Club (Thailand), the leading wine clubs in Asia.
The event was moderated by Ranjith Chandrasiri and an expert commentary on wines was delivered by the visiting wine experts. The evening saw some remarkable wines offered, including such highly acclaimed wines such as Chateau Mouton Rothschild, Chateau Cheval Blanc, Chateau Angelus and Chateau D’Yquem among other Grand Cru Classe wines. The importance of this vintage is highly prized in the world of wine, with Robert Parker, famed wine critic and connoisseur writing extensively about the vintage; even upgrading the year to ‘Classic and Exceptional’ in the Wine Advocate.
Following the master class, an eight-course gala dinner featuring an epicurean degustation menu masterfully crafted by the executive chef Nihal Senanayake and his team was held at the elegantly decorated Cinnamon Room featuring specially selected wines from the Jetwing wine list. The highlight of the dinner saw the opening of the giant Imperial bottle of Chateau Cissac, served paired with the main course of a cashew-mint tea crusted rack of lamb with rosemary jus lie – a serving highly lauded by those present.
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