MCB Visa Dining programme
Gourmets will be delighted with the "MCB Visa Dining" programme which opens the doors of the best restaurants in Mauritius to its Visa cardholders.
Thanks to our exclusive partners, they will be able to savour delicious dishes in pleasant settings while benefiting from "little extras" courtesy of their Visa cards.
› Terms and Conditions
› Request for an MCB Visa Card by sending us an SMS with
<< MCB Visa Name Surname>> on 8188
Thanks to our exclusive partners, they will be able to savour delicious dishes in pleasant settings while benefiting from "little extras" courtesy of their Visa cards.
› Terms and Conditions
› Request for an MCB Visa Card by sending us an SMS with
<< MCB Visa Name Surname>> on 8188
Terms and Conditions
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Choosing your wine
A meal will always be more enjoyable if paired with a great wine. Generally, red wine is considered appropriate with red meat and pasta dishes while white wine is preferred with fish, sea food and chicken dishes. The general idea is to serve lighter wine with lighter food and hearty (full-bodied) wine with richer food...
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Jonathan Babet
Sommelier, Château Mon Desir, Maritim Hotel
Jonathan Babet
Sommelier, Château Mon Desir, Maritim Hotel
Choosing your wine
A meal will always be more enjoyable if paired with a great wine. Generally, red wine is considered appropriate with red meat and pasta dishes while white wine is preferred with fish, sea food and chicken dishes. The general idea is to serve lighter wine with lighter food and hearty (full-bodied) wine with richer food. Salty, spicy or grilled foods go best with light-sweet or mild fruity red wines. Chardonnay harmonizes with poultry and cheese. There are many variation of this white wine that runs from sweet and fruity to sour. It can be paired with seafood as well as a Sauvignon Blanc. Chenin Blanc goes well with fish and chicken. Most oriental and Chinese food and white meat dishes won’t go wrong when matched either with a Riesling or a Gewürztraminer, and combine well with Shiraz which complements many popular meat dishes such as chicken, pork, duck and venison. Acidic or bitter foods have a highly pronounced taste and are paired with light reds or white with medium-to-high acidic tastes. Recommended choice is Merlot or Pinot Grigio. Rich and creamy foods, like meat gravies and cheese sauce, should definitely be served with full bodied high tannin white so they can balance the greasiness in cheese or meat. Good choices would be Cabernet Sauvignon, Bordeaux and Syrah. There’s nothing like “best” or “preferred” wine. The key is to find the one that will upgrade the taste of your meal best. Choose and select the best wine and turn your meal into a fabulous experience. Jonathan Babet Sommelier, Château Mon Desir, Maritim Hotel |