Wines with roots deep into nature

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wonderfruit imageFor this ever improving music, art and food festival in Pattaya, we select some squeaky pure wines from our winemaking partners, who farm without chemicals and make wines by….not really doing much! The buzzword du jour is low intervention wines.

We are excited to pour a few Jauma wines that are unlike many natural wines: extremely easy to enjoy outdoor, where perhaps glasses and temperatures aren’t ideal. They expressive and bright, have nuanced flavors that enable you to appreciate aromas as they enfold.

SONY DSCIf you have to drink Champagne, then at least drink one that is from a Grand Cru village and organic for over 30 years, such as Andre Beaufort’s. The living soils make a wine that is dense, crystalline, with mineral flavors and structure. Disgorged about 2 years ago, this Brut Reserve is now blossoming.

There is wine, there is rock n roll, and there is music in a bottle from Ochota Barrels. Tara and Amber make the Slint Chardonnay coming from a cool spot up on the Adelaide Hills. Tightly wound, razor-sharp style of Chardonnay and gentle tingling on the tongue.

Most chefs at Wonderfruit will prepare Thai or Asian accentuated meals. The whites that work well with these are skin-contact wines with their spiced-tinged aroma and subtle oily texture. Claus Preisinger’s Kalkundkiesel isn’t an orange wine, as it lacks the structure and phenolics, but it certainly has vibe and kick to make you crave for more when downing delicious meals outdoors.

We have a few more wines available, but you get the style we aim to present. Make sure to check out the chef line up here.

Domaine Robert Denogent, Maconnais

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To quote from legendary U.S. wine importer Kermit Lynch “I consider the whites of the region, Macon, Saint Veran, and Pouilly Fuisse, to be proper white Burgundies. Here we have similar soils, the grape is Chardonnay, and the difference between the appellations are no more than passionately interesting questions of personality. Deciding whether to serve a Macon blanc or a Meursault is not a question of which is the best wine. It is an exercise in forming the most appropriate alliance between the wine and the plate it will accompany, or the environment in which it will be served.”

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He continues “Macon blanc should be light-bodied, never above 12 percent alcohol, St Veran is rounder than Macon Blanc, but simpler than Pouilly Fuisse. It will tolerate a bit of new oak.” These paragraphs are from his book Adventures on the wine route, published in 1988. Of course the world today as well as the wine isn’t how it was back then. Kermit Lynch later became the importer of Robert Denogent, and the estate’s ambitions and hard work paid off,  so that the family’s reputation resonates more to  “These are wines of a much different class, whose reflection of terroir is one more likely found farther north in the prestigious Côte d’Or.” according to Kermit.

We suggest you try this old St Veran, which appears to be the most mineral, and decide later, if you are interested in the Macon Les Sardines, potentially sublime house Burgundy with texture, spice and honeysuckle, or in one of the two Pouilly Fuisse cuvees based on 60-80 year old vines from blue schist or clay limestone soils.

Neil Martin for Robert Parker writes “The wines from Domaine Robert Denogent are distinctive, beautifully crafted and manage to express their terroir with great clarity. You might assume that the extended time in barrel might dominate the style of the cuvées, perhaps erase some of the nuances of terroir, but they do not impede at all. The 2014 Saint Veran Les Pommards Vieilles Vignes offers fragrant scents of yellow flowers, mirabelle and cold granite on the nose: very well defined and gaining intensity all the time in the glass. The palate is very well balanced with a touch of apricot on the entry, extremely well judged acidity and a nonchalant, harmonious finish with hints of grapefruit and yellow plum. This is simply delicious. 91 points”

Wine workshop at Another Story, Nov 24th

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WG Enchanted Wines Workshop Nov 24 2018

The wine region of Baden includes swaths of vineyards adjacent to the picturesque Black Forest natural park. In addition, the warmest of Germany’s wine regions is also known for the volcanic Kaisterstuhl and the Markgraflerland in the triangle between Germany, Basel in Switzerland and Alsace in France.

For the enchanted wine workshop we will be presenting the following bottles:

Ziereisen Pinot Blanc Lugle 2014

Enderle & Moll Muller Thurgau (skin contact) 2016

Enderle & Moll Pinot Noir Rose 2016

Ziereisen Pinot Noir Talrain 2015

Ziereisen Syrah Gestad 2013

To reserve one of the 12 seats please email anotherstory@themall.co.th

Paella battle on Toro’s patio, Nov 10th

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Come chill out and enjoy a fun evening with the two chefs, the crew from Toro and our casually easy drinking wines from Spain.

Ca N’Estruc Blanco is a refreshing and aromatic blend of Xarello with Muscat from vineyards close to Barcelona, Catalunya

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Monastrell, aka Mourvedre, blended with some Syrah and briefly aged in oaked by Barahonda in Yecla, is a massive bang for the buck and shows why cool nights can lift a full-bodied Mediterranean wine.

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The limited seats are B1,500++ per head. Please RSVP fast at 02-392-7790 or info@torobangkok.com

mature wine workshop at THE COMMONS, Nov 10th

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A wine tasting doesn’t get much better than this. If you enjoy pedigreed and maturing wines or simply want to advance your taste buds, do come over to chat with us about the following amazing bottles:

Sparkling – Andre Beaufort Blanc de Noirs Polisy 2009, Champagne, France
White – Weingut Rabl Gruner Veltliner Dechant Reserve 2008, Kamptal, Austria
White – Koehler Ruprecht Riesling Kallstadter Saumagen Auslese R 2011, Pfalz, Germany
Red – Domaine Robert Ampeau Volnay 1er Cru Santenots 1996, Burgundy France
Red – Dante Rivetti Barberesco Bricco di Neive Riserva 2008, Piedmont, Italy
Sweet – Chateau Pierre Bise Coteaux du Layon Les Rouannières 1998, Loire, France

We will be ready on the Top yard of THE COMMONS. The seated workshop is from 5-630pm. Tickets are thb 1,500 and limited to 12 who sign up and prepay here.

A Mediterranean Love Affair, Nov 6th

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Pesca Mediterrean Dinner

Oyster “Ostra Regal”
Cooked Sous Vide, Saffron Sauce & Anis
Félines Jourdan Picpoul De Pinet, France, 2016
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Spanish Octopus
Grilled in the bbq, Olives & Pequillos
Alemany I Corrio Principia Mathematica (Xarello) Penedes, Spain, 2016
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Skrei Cod Fish
Steamed and cooked with a chorizo-beans stew
Chateau Maris Rosé De Nymphe (GSM) Roussillon, France, 2016
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Lamb Shank
Braised overnight, cauliflower and broccoli
Atlan & Artisan Epistem No 3, 2014, Yecla, Spain, 2014
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Grand Cru Valrhona
Surprise of the Chef
Begali Recioto di Valpolicella (Corvina) Veneto, Italy, 2012Please call 063-267-7778 or book online https://goo.gl/sUkNQ8

Sit down is 730pm on communal table. 5 courses thb 2,990++ per seat
Wines can be ordered a la carte as well throughout the evening.

The teddy bear of Cornas

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Someone once told me there is geological strata from Dijon in Burgundy going south to Ampuis in the Northern Rhone and then as far as Alba (Barolo, Barbaresco) in Piedmont. And this is why the wines from all these three regions have similar appeal to many wine lovers, despite being made from totally different grape varietals, soil types, and also winemaking practice. Makes sense or not, we do love a good Bourgogne, Rhone and Nebbiolo.

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In the Northern Rhone, there are of course many great traditional and also many so-called low intervention winemakers like Matthieu Barret’s, whose entry label the Petit Ours is so very pretty, combining lots of black cassis & cherry aromas with floral and smoky notes plus the usual pepper spice known for Syrah from this area.

As this is only the start to possibly a long journey towards other Domaine du Coulet’s wines, including their single vineyard Cornas, we also look forward to show you the more elegant Cote Rotie and St Joseph, or perhaps the dark roast and mineral style of Crozes Hermitage and Hermitage, which make up the other Northern Rhone appellations.

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“Deep ruby. Smoke- and spice-accented aromas of dark berries and olive paste, with a licorice nuance in the background. Smoky and focused on the palate, offering blackberry and bitter cherry flavors and a hint of cracked pepper. Dusty tannins build on the finish, which leaves behind peppery spice and smoke notes.” Josh Raynolds for Vinous and the 2014 vintage. 89 points