A great fall is coming up!

Tags

, , , , , , , , , , , , , ,

This certainly looks like an action packed year end. We try our best to keep our heads above water. Some of the events are final, however many details can only be communicated at a later stage. For below, please email kim@winegarage.asia , and we will send you the full information as soon as they become available. Before we start off with what is happening in September, please save the below dates, if you are keen to meet some of the stars of the wine scene:

  • October 25-26th William Downie and Patrick Sullivan, Victoria, Australia
  • November 4-5th Eulogio Pomares of Zarate, Rias Baixas, Spain
  • November 7th Rock me Amadeus, or the great Schnitzel feast (Gaysorn)
  • November 8th Numen series dinner by Johannes Zillinger and Patrick Martens (Riedel Wine Bar)
  • November 19-20th Domaine des Enfants from Cotes Catalanes, south of France
  • November 22 Rajat Parr, one of the best palates on earth, and winemaker of Sandhi, Domaine de la Cote and Evenings Lands, USA
  • Dec 12-16 Wonderfruit Festival in Pattaya

Saturday, August 31, 2019

A dinner cruise along the Chao Phraya river. Board the Manohra at the Anantara Riverside 630pm, and enjoy the lights, delights and organic, biodynamic wine until 930pm. Seats are thb 2,900 net per person. Let us know and we will book for you at a special rate.

Maonhra Wine-Pairing

Wednesday, September 4th, 2019

The recently renovated Appia in Sukhumvit Soi 31 if offering night of southern Italian specialties. Chef Miro’s will prepare a special menu and you will be able to enjoy organic wines from Marco Carpineti in Lazio, Fattoria La Rivolta in Campanio and an unsual amphora aged Nero d’Avola from Brash Higgins in McLaren Vale, Australia. To book please call 02 261 2056.

appia bangkok

Thursday, September 5th, 2019

Portugal Rising at Funky Lam Kitchen, Thonglor 11. Come meet Adam and Leila, who can tell you a little about some of the juicy tipples coming out of Portugal, and its not Port wine. Savior a pet nat by Aphros, mineral white by Anselmo Mendes and Niepoort, densely fruited red by Zambujeiro, and also the versatile Madeira from Barbeito, which can be served as an aperitif or cocktail. To book please call tel 02 050 0469.

Portugal Rising Funky Lam Sep 5 2019

Saturday, September 7th, 2019

As part of the extensive World Gourmet Fair week, Wine Garage has paired a couple of wines for the menu of one Michelin star dinner by Virtus from Paris. Cocktails at 7pm and seats are thb 7,500++ each including wine pairing. To book please call 02126 8866 Ext. 1707 or email wgf.asia@anantara.com

World-Gourmet-Fair-Virtus-dinner-(Biscotti)-Sep-6-7-2019

Saturday, September 14th, 2019

“Pop and Pour” at Siwilai City Club (Central Embassy) is a sneak peak into the world of unconventional wines: wines that you are likely to find when dining out in Paris, London, New York or Tokyo.  We have laid out a range of 16 wines, according to the vineyard management and winemaking philosophy.  You can take your time to explore each table, taste and discuss the nuances that these living wines bring to the palate, with good food and tunes to be accompanied during the event. More importantly, we hope you enjoy yourself and have a great time!

Tickets available at the door and on ticketmelon.com.  Act fast as this a a limited capacity event!

winetastingevent_final-02

Saturday, September 14th, 2019

The second installation of the Moon & Wine series at Char, Indigo Hotel on Wireless Road offers biodynamic wine and a 7-course menu. To make your reservations call Tel 02 207 4999, or let us know, we can assist. Special price is thb 3,000++ for set or you can also enjoy the dishes and wines a la carte. The pairing this time is with wines from Christoph Hoch, Domaine Goisot, Claus Preisinger, Brash Higgins, Patrick Sullivan, Domaine de la Chevalerie, and Equipo Navazos.

Moon-and-Wine_Menu_14-Sep

Saturday, September 14th, 2019

Issan Classic Vol 2 features homeboy Chalee Kader of 100 Mahaseth with Chef Num from Samuay & Sons in Udon, as well the Bossman, Por Sawat, from Khonkaen. Together they will dig deep into the Northeastern culture. To book please call Tel 02-235-0023. Guaranteed fun and adventure! Set menu is thb 2,400 per person.

100 Mahaseth

Saturday, September 21st, 2019

Our next wine workshop at Another Story, EMQuartier, will be a joint event with Kad Kokao, the dedicatedly Thai chocolate maker off Suan Plu road. Together we will be tasting and talking about the sourcing of these fine beans, and also the sweet and fortified wines that accompany them. Session starts at 530pm and ends before 7pm. We will be tasting a 20 year old Loire sweet, Madeira, Port wine and Sherry. To book, seats are thb 1,000 each,  please email anotherstory@themall.co.th

KadKokao

Hope this is of interest, and see you soon!

Kloof Street, Swartland

Tags

, , , ,

Innovators with foresight and plenty of hard work like the Mullineux have turned South Africa’s, Swartland, from a bread basket into a highly-regarded wine region. If you have been turned off by the rough edges of yesteryear’s South African wines, we urge you to dip your tongue into what Jancis Robinson calls “a whole new era in the country’s wine history.”

mfw c&a2

They explain the “Grapes for our 2017 Chenin Blanc come from three sustainably farmed vineyard parcels in different parts of the Swartland: One parcel of 36 year old Chenin planted in the stony Shale and Schist based soils of Kasteelberg, and two parcels of 40+ year-old dry land, bush vine Chenin grown in the decomposed Granite soils of the Paardeberg.”

 

And continue in the winemaking “Grapes are chilled in our cold room then pressed whole-bunch and the juice is allowed to settle overnight. Minimal SO2 is added and, as with all our wines, no further additions are made. The juice is then racked to tank (85%) and older French oak barrels (15%) for fermentation. Fermentation is with indigenous yeasts and lasts up to 6 weeks. The barrels are racked and blended with the tank fermented portion and then bottled.”

KS Chenin 2014

Chris and Andrea describe the wine: “Pale straw in colour, this wine has a nose of sun ripened pears and wet granite. The palate has a vibrant acidity balanced by a soft, round texture and some pithy character. The wine has a fresh, mineral finish. Drinking beautifully now and best served at 10 to 12 celsius.”

Neil Martin for Vinous summarizes in his words “The 2017 Kloof Street Chenin Blanc was tank-fermented and matured in 10% in neutral oak. It has a rich, almost honeyed bouquet of marmalade and quince. The palate is well balanced with a slightly viscous entry, good acidity and honey and bitter lemon on the finish. This is a very fine Chenin and a great value. 88 points“.

Iron Balls extends – a rye Vodka

Tags

, , , , ,

Iron Balls stands for those that “GRAB LIFE BY THE BALLS”, like its creator, Ashley Sutton; a straight-talking modern day pirate and non-conformist innovator.

image1-1

Ash is a whirlwind of creative, kinetic energy. Originally from Fremantle in Western Australia, this prolific interior designer has made a name for himself in Bangkok, Hong Kong and Tokyo and is intent on conquering the world.

Having grown up in a family of sailors, he still thirsts for a carefree life on the seas; spending as much of his free time as possible on board, and diving below, his boats: BALLS & INFAMIS.

Ash and the Iron Balls distillery pride themselves on using the best ingredients and distilling methods available. That’s “why we didn’t piss about or take any shortcuts to produce this ballsy vodka”. It is made from winter rye sourced from East Germany. Five times distilled; first through a series of columns at one of Germany’s oldest distilleries, and finished in a copper pot still in the Black Forest. A bold vodka with a smooth finish, for those searching for something more than your everyday spirit.

Iron Balls Vodka

For night owls and spirited friends, we recommend a visit to Iron Balls Parlour. Spend some time with Top Brass – Carson Quinn, and who can teach you a thing or two about mixing one these delicious cocktails.

IB-Cocktail-Description

 

 

A gracious Ripasso from Pra, Veneto

Tags

, , , , ,

If you drive from Verona to Lake Garda you shall pass the Valpolicella Classico zone. Likewise, if you go east to Venice, you will pass the venerable Soave Classico area. Smacked in the middle between these two areas is the lesser established Valpolicella DOC; in 2001 Graziano founded his red wine adventure here in Morandina.

Pra-Territory-map

Graziano describes his philosophy “…the production of food is a gastronomic act. To be a source of food pleasure, the food must be good, but also pure and correct: it must be the result of sustainable agriculture that respects the environment and workers’ dignity. When we buy food, we choose also an agricultural model. This is a fundamental issue that determines the future of the planet: its survival or its destruction.”

“A long search for the perfect vineyard brought Graziano to the higher marl slopes of the Valle di Mezzane. Sitting on white soils deriving from chalky rock, ancient clay and marine sand, La Morandina is located on 500 mt altitude on rubble and schist that envelop the vine from the trunks to the roots as they burrow down in their search for water. The grape yield is obviously very low giving more body to the wines. This was Graziano’s aim when he decided to adopt organic agriculture that doesn’t interfere with the natural balances that have been established over time. The high levels of chalk and surface marl are the main elements needed to obtain wines that are very fine and elegant with good freshness, medium body and low ph. making them perfect for long aging and easy drinking.”

pra-valpolicella-morandina2

The local grape varieties contribute unique characteristics to the final wine: Corvina gives spiciness and cherry aromas, Corvinone gives glycerine and vibrant freshness, Rondinella adds delicate fruit and light floral aromas whilst Oseleta provides colour and robust tannins. The grapes are dried in a fruttaio (drying room) from 20-30 days then vinified. Maturation in 20hl casks for 18 months.

Ripasso no anno

This vintage can be described “Graphite minerality, and some earthy notes plus a hint of Christmas in this, with orange peel tang, cloves and lovely semi-dried figs and prunes. A big rich wine with great length, but elegant nonetheless.

Domaine des Enfants, Cotes Catalanes

Domaine des Enfants was founded in 2006.  More than half of the 23 hectares of vines were planted before the Second World War, and some of the vines were even planted over 100 years ago. From the beginning the intention was not only to make great wines, but to also preserve the cultural landscape and heritage of the region. We try to show other ways of cultivating using horses and plows instead of herbicides, exhausting handcraft instead of mere efficiency. 

 

Maury-5837

The owners work naturally yet in a most classical fashion, making wines from organic soil, with a terroir that has soul. They are realizing their dream – to be themselves, people around them and with nature. “The love and energy being invested in the care of our powerful and exceptional vines, gives us peace and satisfaction. To witness how these frugal plants thrive and gain strength due to our care, fills us with pride, and is an enormous gratification. With our work we want to use our creativity in order to create something extraordinary, which not only gives us and other people pleasure, but also brings everybody closer together. We hope that our wines will be able to present people with new ideas, imagination, and maybe even touch them on a deeper level. “

 

We really enjoy both the reds and the whites from the area, especially when Maccabeo is in the blend. The reds are interesting especially if you already like Rhone Valley wines. Here the translation of the poetic text on the label of L’Enfant Perdu: “Inside we feel empty. We exist, but do not really take part in life which gives us a feeling of unreality.  The reason is that we lost the inner child, which leads to not having a connection with ourselves.  The survival of our planet is dependent of our comprehension that we are all one. This feeling of being in unison with everything that is alive, we can only feel when we experience ourselves as an entity.”

marcel horse

Carrie explains L’Enfant Perdu is our secondary wine, without being a typical secondary one. The constellation differs each year, depending on which vineyards are chosen for our top wine, but it always contains all of our four types of grapes, namely Grenache, Carignan, Lladoner pelut and Syrah.  Generally our secondary wine consists of two thirds grapes from our younger vineyards which have an age range from 10 to 50 years. Half of this wine is developed in French barrels holding 300-600l and the other half finds its place in concrete tanks.”

Domaine des Enfants Enfant Perdu

“The saturated inky colored 2014 IGP Côtes Catalanes l’Enfant Perdu checks in as a blend of equal parts Grenache, Carignan and Syrah, with a splash of Lladoner Pelut that was raised in equal parts barrel and tanks. Spiced plums, violets, mint and hints of chocolate, as well as an undeniable minerality emerge from the glass, and it’s rich, full-bodied and nicely concentrated on the palate. Despite all its size and richness, it stays fresh and pure, and is a sexy wine that will benefit from short term cellaring.” 91 points, Jeb Dunnuck for Robert Parker

Gift Certificates, Bangkok June 2019

Tags

, , , , , ,

Below you will find the list of names we work with. They will be happy to receive your visit. Names Listed in alphabetical order, thai baht is the value of each value.

  • 100 Mahaseth @ thb 3,400 (Isaan Nose to tail; literally eat your heart out kind of place by talents Chalee Kader & Randy); Bangrak area; read here
  • The Accidental Butcher @ thb 2,000 (a favorite for premium meat and sausages; mainly from Australia but some local as well); Sukhumvit area, read here
  • Baan @ thb 2,000 (delicious home cooked recipes by Chef Ton of Le Du; manned by his brother Tam); CBD, read here
  • Baan Rabiang Naam @ thb 2,500 (Frederic is the host at this super riverside restaurant which is also known as River Tree House; yes its out of town, but worth to take friends out); Nonthaburi area, read here
  • Broken Eggs @ thb 2,000 (Jacobo started out as a private dining chef in Bangkok, before opening this Spanish Tapas bar near Ekamai Soi 12); if you live nearby, do visit; Sukhumvit area; read here
  • Cactus @ thb 2,000 (Yenakat super slick and relaxed hide away bar on top of Cagette); Sathorn area, read here
  • Empty Plates @ thb 4,000 for 2 persons (private dining by Steven John, with rotating menu, carefully sourced products; writes one of the nicest monthly newsletters); Ladprao area, read here
  • Tables, Grand Hyatt @ thb 2,900 (casual fine dining set above the Hyatt’s lobby; managed by very knowledgeable French cheese expert Sylvain), CBD, read here
  • Haoma @ thb 6,400 for 2 persons (visit DK and his team, and let them do the explaining of Bangkok’s first urban farm restaurant); Sukhumvit area, read here
  • Harvest / Woodshed @ thb 2,500 (Who doesn’t like nice ambiance and Jazz music? This area in Sukhumvit Soi 31 shall see more F&B soon); Sukhumvit area, read here
  • Il Fumo @ thb 3,500 (innovative menu from Portugal; team working hard, day and night to make the produce from Iberia better known); Sathorn area, read here
  • La Dotta @ thb 1,500 (same group as Via Maris, Il Fumo and Vesper, La Dotta focusses on fresh pasta); Sukhumvit area; read
  • Char at Indigo @ thb 2,500 (great views, and specialized menu by Nik who is quick to come up with a creation for most requests); CBD; read here
  • Kika @ thb 3,000 (Sathorn’s Latin bar and eatery; lots of fun, food, music around Roy!); Sathorn area, read here
  • Le Boeuf @ thb 2,500 (there are days, where simplicity matters; no fuss, just a taste of the old world); CBD and Thonglor; read here 
  • Pizzaria Mazzie @ thb 2,000 (Brooklyn pizza by Jon & Celina; very homey feel!); Sukhumvit area, read here
  • El Mercado @ thb 2,000 (Bangkok’s food market; go eat at the restaurant or use the voucher for home shopping in the grocery store); Rama 4/Sukhumvit area and Suanplu; read here
  • No Idea Pub @ thb 2,500 (surely started out as a pub; but Dave’s love for vino is unstoppable; prices hard to beat on top); Sukhumvit area; read here
  • Oskar @ thb 3,000 (Soi 11 all rounder; fun house, tasty food, good drinks around the clock); Sukhumvit area; read here
  • Paleo Robbie @ thb 2,000 (home delivery; ingredients and pre-cooked, healthy choices abound); anywhere read here
  • Peppina Commons @ thb 2,000 (when hanging out at Commons, this is always a good choice especially with kids); Sukhumvit area, read here
  • Pesca @ thb 3,000 (succulent seafood, but also people’s choice grilled meats); Sukhumvit area, read here
  • Punjab Grill @ thb 2,500 (enjoy several dishes here, but actually their modern take and degustation menu has been very pleasing so far); Sukhumvit area, read here
  • Rose Natural Wine Bar @ thb 2,500 (seek a quiet moment in one of Bangkok’s first natural wine bars? during day time they specialize in coffee); Sukhumvit area, read here
  • Smoking Pug @ thb 3,500 (the pug! super hang out for smoky ribs and more, great beers, and of course wine); CBD, read here
  • Taan @ thb 3,000 (hyper local Thai with farmer’s talk dinners; well worth it); Siam / MBK area, read here
  • Thaan @ thb 2,500 (could be in Paris; tiny, tucked away, romantic and dark, go find out), Sukhumvit area, read here

Clos d’Escandil, a monument from Minervois

Tags

, , , , , , , ,

 

Gilles Chabbert with his brother Eric had the ambition to place each of their wine in the top of their class. They managed this well, but there are others of course, yet none achieve the fine value Domaine Aires Hautes is known for in Minervois.

 

vineyard aires hautes

The brothers believe in sustainable viticulture, but couldn’t be bothered to register for organic certification. This has now changed with the 2016 vintage, and they offer two entry level white wines and a couple lighter Minervois reds. The top cuvee will in the future certified as well.

Clos d’Escandil would lead any ranking for bang for the buck. Here you have a world class wine at a fraction of a price, which other appellations would command. Old vine Syrah, Grenache and Carignan, aged for 18 months in oak barrels from Burgundy. The fruit is sweet, the texture velvety, and wine very smooth. We would not be as impressed, if it weren’t for the beautiful balance and fine acidity on the palate.

A fine red wine from the South, that evokes late summer feelings. Please try!

Domaine de Viaud, Lalande de Pomerol

Tags

, , , ,

As a consumer, we immediately learn about the greatness of French wines even before we touch a bottle. Quite immediately the prestigious Chateaux of Bordeaux with it’s 1855 classification and pricing pyramid with astronomical auction prices come alive in our minds. We begin to chase vintage ratings, thinking only the most praised and possibly tannic wines are worth to consider.

old bottles

We opt for a different approach and try to choose a wine first by selecting the producer and not the vintage (by the way, what you would do in Burgundy). A conscientious and skilled winemaker will work like a chef and make the most of the ingredients (vintage). Often the lowly rated harvest might become a fine every day bottle, while you patiently check the bottle in your cellar regularly, asking yourself is it time yet?

sunset lalande

Then much later in your buying career. You start to hunt for jewels that hardly anyone knows about. These, like Domaine de Viaud with a chest full of mature jewels, are often introduced by wine bars and independent restaurants. Unlike many Bordelais’ colleagues, the Bialle family do not solely work with negotiants; they also manage their estate similar to a domaine in Burgundy with an eye on viticulture (Note: not to be confused with Chateau de Viaud that happens to be in Lalande as well) making a wine style that is based on finesse, earthiness, and soulful aromatics that one can expect from a old school and mature claret.

cuvee special

For some wine lovers, this wine may perhaps lack intensity, but this is exactly what the sandy and gravelly soil in the Lalande can offer, and also why we get so excited about classical Bordeaux wines at a proper degree of alcohol around 13%.

The Viaud 2000 is 95% Merlot, with some Cabernet Franc, aged in 1/4 new wood. The wine is ready to drink, with no decant. We recommend using the two prong wine opener, as some cork are dry.

Domaine de Viaud

Now if you enjoy this style, we can also recommend the finer Cuvee Speciale from 1996 that has a higher acidity level; in stock.

Olim Bauda, Piemonte

Tags

, , , ,

olim bauda estate2

In 2000 the three current owners, all siblings, decided to revive the estate and re-establish Tenuta Olim Bauda as one of Piedmont’s top producers. The estate is well known for making Barbera in varying styles including the most recent DOCG called Nizza. The vineyards are located in five different Municipalities, each of which has a different type of soil. The soils in the area usually consist of clayey-sandy marl of marine origin, with a fair amount of lime. The percentages of the main components change in every vineyard and there can be more or less sandy veins or chalk veins even on the same hill.

family photo

The nebbiolo d’alba has become somewhat of a rarity these days, since many growers in the roero region use either roero docg or langhe nebbiolo doc. The ageing requirement of a nebbiolo d’alba is a minimum 12 month. Its important to know that a declassified barolo or barbaresco is never a nebbiolo d’alba. These are likely labelled as langhe nebbiolo doc with no ageing requirement.

Nebbiolo-grape (Soumah)

This love-hate relationship for this grape is humorously described by Madeline Puckette of Wine Folly “Imagine getting kicked in the face by a ballerina. Nebbiolo has this exact same kind of elegant brutality. One the one hand, it’s elegant. Nebbiolo is best drank from a Pinot-shaped glass so that its delicate aromas of roses, raspberry coulis (“koo-lee”), and anise waft into your nose. On the other hand, it’s brutal. When tasted, Nebbiolo has so much astringency and mouth-drying tannins that your eyes start watering.It’s a visceral experience. You’ll either love it or hate it. Naturally, we love it.”

Olim Bauda Nebbiolo

The siblings follow sustainable farming, prohibiting the use of herbicides. In the cellar, this wine is fermented in stainless steel and then aged in matured in large french oak barrels. The resulting wine is ruby red, ample and complex. Pop one open with sausages, duck, or pork. It’s higher acidity work well with tomato-based sauces. A slice of pizza from one of the more famous pizza joints in town will also work! Check out Pizza Mazzie or Masillia.