From the long history of 100 years in the market Delicato Family with a portfolio of premium wines from some of the most desirable vineyards in California, Germany, and Chile. The winery harvests grapes from over 6,000 acres of estate vineyards in California's Napa, Lodi, Monterey, and Sonoma regions, crafting wines that express the diversity of these appellations. Black Stallion Winery is part of the Delicato Family collections was inspired by the history from the late 1800s until the early 1900s The Silverado Trail was home to cattle and horse ranching. In the 1960s, Richard Tam and Ben Hardister built the Silverado Horseman’s Center covering 32 acres along the southern end of Silverado Trail with all the facilities of indoor and outdoor are for reaction building private paddock, riding trails and a stallion breeding station. The original riding area now houses prized wines, instead of prize-winning horses. However Black Stallion Estate Winery carries its heritage forward. The estate’s legacy honors the world-class terroir of Napa Valley, the pioneering spirit of the Silverado Trail, and the Indelicato family’s warm hospitality and generations of wine expertise.

THE FIRST COURSE PAIRING THE 1924 CHARDONNAY 2021 WITH RANCH SALAD

The 1924 wines from the Delicato Family wines collection named after the year the family journey began. This series celebrates the prohibition era in 1920s when wine was outlawed. Wine is call Buttery Chardonnay, is a full body, with a golden colour with rich and creamy flavour of vanilla, honey, and butterscotch with balance by the high acidity giving very refreshing flavour in the wines. The wine goes very well with a savory, creamy American salad that also have creamy dressing it enhance the green fresh and creamy savoury with the fresh and layer oak and buttery wines.

THE SECOND PAIRING IS THE BLACK STALLION CHARDONNAY, 2020 PAIRING WITH THE FIGS AND CREAM CHEESE BRUSCHETTA

Comes from the cooler Carneros vineyard blocks climate Black Stallion Estate Winery Chardonnay resulting in a balanced blend of ripe, rich flavors and aromas, vibrant acidity, and soft structure. Medium intensity of aromas of yellow apple, pear, lemon, apricot, pineapple, on the palate is bright acidity, full body ripe fruit with the layer of vanilla and creamy texture, with long and lingering finish. It was excellent pair with the signature dish of the Bruschetta Figs and Cream Cheese, crunchy sourdough spread with homemade cream cheese, sliced figs and a drizzling of Trigona stingless bee honey. Another is the Burrata Salad, featuring homemade burrata cheese, served with cherry tomatoes, more fresh figs, with a drizzling of 10-year-old aged balsamic vinegar.

DINNER FOLLOWS WITH INTERESTING PAIRING OF THE BLACK STALLION CABERNET SAUVIGNON 2018 WITH WAGYU TARTARE PIEDMONTESE

Fullblood wagyu beef that very lean, tender and flavorful served with Piedmontese style Tartare, the raw meet showcases the delicate flavour of the meat, paired very well with the elegant of the wine that had pronounce aroma of the black cherry, black currant, cranberry, cedar and baking spices, on the palate is was delicate fruit and very well rounded tannin with balance of acidity. The wines are \enhancing the delicate tartare to richer with additional spices and tannin.

THE BLACK STALLION BARREL RESERVE CABERNET SAUVIGNON 2018 PAIRING WITH TAGLIATELLE AS RAGU BOLOGNAISE

The wine had blackberry jam, plum, blackcurrant, nutmeg, and savory spices, from the influence of aging in the oak barrel for 17 months in 100% new French Oak barrels, with 20% double barreled. On the palate it was very complex and bold tannins yet still very fresh with fruity notes with long finish. The wine is paired beautifully with the fresh tomato and herb in the bolognaise sauce on the dish, the meat blend beautifully with the high tannin on the wine, the pasta itself is homemade and really fresh, it’s perfect combination of the complex of the wine with fresh delicious pasta. On the main course chef Jonathan prepare special with Rib Eye Dry Aged 28 days. Dry-aging meat improves the quality of the beef, enhancing the tenderness and texture through the natural breakdown of enzymes in a controlled environment. Beef become extremely soft and mature. Cooked perfect medium it was mouth-watering chew and nutty -almost sweet- flavor on its own, it was rich in flavour divinely need a complex wine to pair with and not only one wine as we could not decided which one so we paired it with Black Stallion Transcendent Cabernet Sauvignon 2018 and Bucephalus 2018. Both wines were beautifully balanced and paired perfectly with the beef, creating an excellent harmony on the palate. The way the wines and beef complemented each other side by side was a delightful experience. The indulgence continued with two authentic Italian desserts: Tiramisu Classico, made with homemade mascarpone and delightfully crisp ladyfingers, and a rich, creamy Panna Cotta. The evening offered an unforgettable wine and food pairing that left a lasting impression. For a taste experience of your own, visit Privy at Dharmawangsa Square, @privydharmawangsa.