Sunday, April 29, 2012

Tocqueville Restaurant Has a Leg Up on Wineware!

I recently attended a special luncheon at Tocqueville restaurant where “An Afternoon of Enhanced taste” was presented to a small group of New York foodies and journalists.
It wasn't only the incredible four course Umami tasting that took center stage, it was the mastermind pairing of wine-glasses!
This particular ‘afternoon’ was an introduction to 'Roberts Taste Enhancing Wineware'; the ‘Supertaster Series No. 1’.
A new stimulation and perception of wine was underway, and for me a true 'off the beaten palate' adventure!
Just as texture in food awakens the taste buds, so does the texture in Roberts Wineware.  They call it 'TST' or Taste Stimulating Textures.
It all boils down to their carefully designed rim of the glass, which provokes your saliva and thus offering a more "generous reward".
Other factors that play significant roles in this stimulation and perception, are look and feel.  “The stem plays a critical role in the transition of the Roberts wine glass.  It holds the key to the glass’s sensuality.”  A glass that is worthy of a date!
To challenge our new found wineware, we were presented tastings of each wine in two separate glasses; glass #1 and glass # 2 (‘Roberts Supertaster glass')
After tasting glass #1, I was ready to feel the experience of what Roberts wine glasses suggest. And what translated from there was an awakening of my taste buds, an expansion on the palate, a 'tingling' as some put it, and definitely a greater perception of the wine.

Our first course of Jasmine Marinated Red Snapper with Sashimi and Tartar was paired perfectly with Josef Leitz, Riesling Rudesheimer Klosterlay, Kabinett 2010.
Kalamansi & Jasmine Marinated Red Snapper, Sashimi & Tartar
The sampling continued with each course thoughtfully presented to compliment a different glass from the series.  Tocqueville’s talented chef, Jason Lawless and owner JoAnn Makovitzky planned the perfect Umami menu!

Green poached Artic Char, mushroom consomme & Seared Scottish Langoustine

Tamarind Glazed Duck Breast & Seared Foie Gras

Darrol Roberts ,who represents the brand pointed out,"they are building wine glasses for people, rather than for the wine". 
JoAnn Makovitzky commented that her customers are curious and very wine savvy, and that she wanted to offer something of such high quality with their extensive wine list.  Its clear Roberts Wineware is the perfect synergy for Tocqueville.
Darrol Roberts ( Roberts Taste Enhancing Wineware) & JoAnn Makovitzky (Owner of Tocqueville Restaurant)
Journalists with at Tocqueville Restaurant
With a leg up on their wineware, Tocqueville Restaurant will now offer Roberts 'Taste Enhancing Wineware' and encourage their patrons to discover a new heightened perception of wine!
Michael-Ann Rowe toasts Roberts 'Taste Enhancing Wineware'!