11 minute read
RTI UNIVERSITY
a neW dimension to training
B.B. KING
By Mr SACHIN SHAH , RTI University Manager
The only thing we have to ourselves is our learning, education and experience, which will always be ours to keep. Round Table always brings us much learning through experiences, peer-to-peer learning and knowledge sharing. The RTI University strives to bring together some of the best digital and physical education learning tools. We plan to take this forward and live up to our Adopt, Adapt and Improve motto.
ALL OF US LOVE THIS movement that instils leadership qualities in us. At some point in time, some of us take up leadership positions, but considering the dynamics of age and retirement, the time is always short. When taking any portfolio, we want to deliver our best. Even if we have the intent, we aren't equipped with the proper knowledge and tools to perform to the desired level.
WE ARE NOW WORKING on a platform that will enable us to create training programs that would break all barriers of time zones, busy schedules and holidays. We are working to develop the first-ever online training module. This will allow anyone to join a specific program and learn at their own pace. The board is working hard to ensure that this experience is informative, engaging, and fun. You can learn in your free time and start from where you last stopped. This enables you to choose and plan your time for the course.
WE ENDEAVOUR TO make these modules as interactive and involving as possible. The modules are designed with videos and to be interactive. Digital tools, quizzes and the sharing of best practices will keep you engaged. There would be regular quizzes to check the level of understanding based on which the individual can go to the next level.
OUR FIRST MODULE will be the training on the secretary portfolio. The secretary is the backbone of any organization. He is responsible for the communication flow and is expected to be aware of the organization's work, common terminologies, making meeting packs, taking minutes, etc. It is also essential to plan the handover of the secretary role. He is a vital connector between the club and the rest of the Tabling world. An essential tool available is the Tabler.World platform that helps a Tabler connect with the world has numerous features and will form part of this training. “Tell me, and I forget, teach WE WANT TO GIVE ALL the training that would enable a me, and I may remember, secretary to be equipped with the knowledge needed to perform from the first day in office. involve me, and I learn.” There would be a lot of sample documents provided. The training modules will be delivered by Benjamin Franklin professional Round Table trainers with the knowledge, experience and expertise in their subjects. Once members have attended all modules and completed all the requisite tasks, we will send a digital certificate to them. The certificate will show that the individual has completed the course. We intend that most Tablers benefit from this platform, and we can add much more training to this platform. More modules will follow in the coming months. Please feel free to write to us with any suggestions or feedback.
a tabler's gUide
PAIRING WINE WITH FOOD
By Mr WILLEM BONNEUX, RT 23 RENAIX, Belgium
Pairing food and wine is as much about feeling and taste as it is about knowledge. It isn't magic, though. There are ways to create balance in your pairing by either contrasting tastes and fl avours or amplifying shared fl avour characteristics of what's on your dish and what's in your glass. You have wine and food pairings today and will have forgotten tomorrow. Then there are the pairings that linger on and create a sensory experience that's more than just food and drink. The latter is exactly what this little Tabler's guide for pairing wine with food wants to achieve. Let's fi nd out more.
a tabling ConnoisseUr of fine Wines
COMBINING THE BEST of both worlds, for this Legacy feature on wine pairing, who could guide us better than a Tabler? Involved with Tabling since 2021 - as a member of Belgian Round Table 23 Renaix - Simon Renaer has been professionally involved with good food and drink his whole career.
First in the restaurant business, now as a sales representative for a Belgian wine importer and distributor in the French-speaking country. "Wines are so very fascinating. Behind every bottle is the story of a winemaker, often of a single family who, throughout the generations, are doing their very best to work with whatever nature offers them that year. Winemaking is part science, part art. Some years offer wonderful results, others less so. Yet every wine year has its charms. The most important thing is, every good bottle of wine is the start of a dialogue, of exchanging views and experiences."
When asked to guide us in the fascinating world of wine pairing,
Simon suggested putting theory into practice. So we headed out to one of his favourite restaurants, where he paired the courses on the lunch menu with a variety of typical and surprising wine choices.
"A meal without wine is like a day without sun"
aperitif SELECTION OF HORS D’OEUVRES
For many foodies, the aperitif is like the kickoff of a football game. The match is yet to be decided, but the opening minutes already give a good impression of the kind of game we can expect. The ideal aperitif will stimulate our taste buds and open the stomach. Acidity and/or bitterness are important here. Too sweet an aperitif will dull the senses and close the stomach. This is why sparkling wines such as champagne are ideally suited for an aperitif. When selected well, cocktails, not to mention beers, can form an equally well-suited marriage with the hors d'oeuvres to get the ball rolling and set the tone for the remainder of the meal. The aperitif wine Simon chauvinistically suggested is Belgian. "Schorpion is a local Méthode traditionelle from a small-scale operation only 2 hectares large. Founded decades ago when winemaking in our country was still in its infancy, Schorpion is one of the pioneers that put Belgian wines on the map. The winemakers use the traditional production method we know from champagne, yet can't call it champagne because the use of this name is only allowed in that specifi c geographical region. In the end, the name doesn't matter. We have a delicate sparkling wine, fresh, with a touch of acidity and a hint of brioche and citrus."
starter TUNA TATAKI WITH ROMESCO AND GRILLED ALMONDS
Tuna and almonds are both a bit fatty, so they require a wine to accompany this richness. The fi rst wine Simon selected for us is Les Silex of Domaine Beausejour, a French Sauvignon Blanc from the middle of Loire valley. It is crisp, mineral and citrusy. "This is a classic white wine with a taste reminiscent of fl int that will appeal to many people. It is so typical of its kind; you simply cannot go wrong with this one. Especially not since it's very reasonably priced." The contender for the starter dish comes from Hungary: a Tokaji from Chateau Dereszla. Coming from a region in Hungary that is very well known worldwide for its sweet white wines, is this atypical dry white wine based on the Furmint grape. "A very expressive, aromatic and fl oral white wine with citrus lemon, grapefruit, apple and mineral notes. For people who know the Tokaj region and their sweet whites, this is a fascinating proposition."
main CoUrse LACQUERED FILET OF DUCK, MUSHROOM ESCABECHE AND PEAS
A rich dish with gamy red meat such as duck requires some character in the glass to match. "For this dish, we cannot go for anything more classic than this red Saint-Emilion Grand Cru. Called 'La Fleur de Badette', it stems from the famous Bordeaux region in southwest France. Consisting of Merlot, Cabernet Franc and Cabernet Sauvignon, this is a full-bodied wine with hints of berries, fi gs, chocolate and leather. A no-brainer go-to wine to pair with red meats and game." The classic option this time is pitted against an atypical Frenchy, a Sancerre from the Domaine Delaporte. "Like Les Silex from the starter, this is another Loire wine from the centre of France. A surprising one too, as Sancerre is mostly known for its white wines." Although both reds we tasted have hints of blackberry on the palate, we have pinot noir with a more elegant, silky fl avour. Left to their own devices - without a dish to pair them with - the chunkier Bordeaux would win hands down. With the duck, however, the Sancerre made for a heavenly pairing, bringing out all the fl avours and then some.
dessert RED FRUITS WITH CHAMOMILE ICE CREAM AND LEMON MERINGUE
Red fruits and lemon have a natural acidity that adds challenge to fi nding the right pairing. You will want to avoid adding too much additional acidity. Simon continues: "This is where a classic sweet white wine like the Terroir & Vignobles from the Gascony region - south of Bordeaux, towards the Spanish border - really shines. Made from Gros Manseng grapes, this one will please almost everyone's palette but - as it is so accessible - will be easily forgotten the day after." To top off our menu, Simon invited an Italian rosé spumante to the table. "From the Veneto region in the northeast of Italy, this is a delicate, soft-spoken sparkling wine with hints of strawberry and pink grapefruit. Some acidity adds depth and elegance - almost ladylike - to its sweetness. This is an atypical, gutsy pairing that will less easily be forgotten than a run-off-the-mill sweet white wine".
THE GLASS IS ALWAYS HALF FULL
For a true wine lover, the glass is never half empty. Always half full. Time and time, there's something new to learn and try, a new region, winemaker or grape variety to explore. When you look at it this way, enjoying a bottle of wine with friends has much in common with Tabling. There are always new discoveries and friendships waiting for us just around the corner.
ten tips for an aWesome Wine eXperienCe
Every one of us has our taste profile and preferences. Some like buttery chardonnay and others prefer a mineral pinot grigio. And that's ok.
In many regions around the world, local dishes go well with wines from that specific region. For example, German sauerkraut and Riesling, or French cassoulet with Cahors.
When pairing wine with food, the dish remains the focal point. The wine should not dominate the combination but should not disappear either. The aim of pairing is to create a sum that's bigger than its parts.
Contrary to popular belief: white wine can also go with cheese, especially a sweeter, somewhat fuller-bodied version. And yes, some red wines also go well with fish.
Generally speaking, we all drink wine too quickly. Some wines can age beautifully, enriching their enjoyment even more.
When serving several wines over the course of a menu, start with the top wines. Keeping the best for last isn't a good idea with wines as you will enjoy your wine better when your senses are not yet tired.
Take care of the wine's temperature when serving. For white wine, 6 to 8 degrees Celsius is ideal. For red wine, 16 to 18 degrees celsius will give you the most enjoyment.
Acidity is very important. Even a world-class sweet white wine will showcase a combination of sweetness and fresh acidity.
Let an experienced merchant guide you in your wine purchases. Otherwise, chances are you will end up in a store buying the same old wines you know and like. Don't miss out on a lot of new and exciting wine experiences.
Nowadays, interesting wines are made all over the world. It doesn't hurt to get off the beaten path and try something new once in a while.
