We tried today the modified wines from the new Skylite menu, and I have to say, the idea was a strike of geniality. We tried to boost the typical varietal characters of 4 different wines: a chardonnay - which is rather balanced with lesser acidity and some poached pip fruit aromas - we infused this with roasted coconut, poached pears and vanilla a sauvignon blanc - which is acidic, sports greenish exotic fruits - we infused with passion fruit, rock melon and lime zest a merlot - which is round and mellow and has some berry aromas - we infused with raspberries, blueberries and vanilla a cabernet sauvignon - which is spicier and rich - we infused with allspice berries, roasted coffee beans and added some amarena cherry syrup. We poached the pears and vanilla in wine for the chardonnay and let it cool down - the other wines were just "married" with the other ingredients. Everything went then in plastic containers into the vacuum chamber, and Jowell the "chef de ...