Naked Wines, an exploration workshop at Another Story


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Another Story Workshop Naked Wines Jun 16 2018

Wine bars across our planet serve organic, biodynamic and natural (aka low intervention wines). What does it all mean and how do they taste? Come explore 6 options which should lead you further down the path or make you jump right back on to the conventional train.

There is not right nor wrong, and a lot has been said in mainstream media. Seats are thb 700 with optional cheese plate for thb 350. To book please email . Limited to 12 seats. Starts at 530pm and ends around 630pm.

Michelin Guide Dining Series Dinner at Sra Bua


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Thai Street food By Chef Henrik


Fermented Noodles, Lobster Turmeric Curry, Dill Chayote Shoot By Chef Malcom


Butter fried King Crab with celery, Apple and Ginger By Chef Berm


Pong Tauhu Shellfish Bisque, Prawn and Crab Dumpling, Bamboo Shoot, Prawn Oil By Chef Malcom


Green Curry Risotto, Asparagus and Summer Peas, Lobster and Prawn Crackers By Chef Henrik


Nasi Ulam, Buah Keluak Rendang, Wing Bean Salad By Chef Malcom


Flower of Thailand Pre Dessert by Chef Berm


Mango Sticky Rice Dessert by Chef Berm

To book please email and mention Wine Garage for special price of thb 9,900++ per person. Dress code is formal.

Bangkok’s first plant-based dinner at Attitude


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Attitude Plant Base Dinner ig


Kimchi Tower & Raw bread Domaine Champalou Vouvray Brut NV – Loire Valley – France– Organic Wine “The Garden” cocktail (Green Chatreuse, pineapple and fresh lime juice with Thai basil)


Spinach & Avocado Gazpacho Served with a scoop of cucumber-mint-chili-lemon sherbet, garden fresh sprouts and golden almonds shavings

Wine pairing: Bodegas Piqueras White Label Sauvignon Blanc Verdejo 2016 –   Almansa Spain – Organic Wine

Salade de la Mer Sea Asparagus (Salicornia) tossed in a turmeric-coconut-ginger dressing, mixed with coconut chips, red pepper and served with raw breads

Wine pairing: Claude Riffault Sancerre Boucauds  2016 – Loire Valley – France –   Organic Wine

Ravioli Blanc Kohlrabi ravioli filled with cashew cream and sprouted greens, served on a bed of green apple-fennel-ginger-mint salad

Wine pairing: Giesen Estate Organic Sauvignon Blanc 2015 – Marlborough –    New Zealand – Organic Wine

Zucchini Spaghetti Raw spaghetti tossed in a sundried tomato-walnut-sweet basil sauce, served with homemade vegan Parmesan cheese

Wine pairing: Domaine Fondreche Rosé 2016 – Ventoux – Rhone – Organic Wine

Mini Shiitake Cheese Burger Served in a fresh bun with tomato slice, salad leaves and homemade sauces

Wine pairing: Domaine Michel Lafarge Bourgogne passe-tout-grain   “l’Exception” 2014 – Burgundy – France – Biodynamic Wine

Ronde de Fromages Vegan Camembert, cream cheese with garlic and herbs de Provence, black pepper cream cheese served with oven fresh mini French baguettes

Wine pairing: Château Le Puy Emilien – Bordeaux – France 2014 – Biodynamic Wine

Trio de Cheese Cake Raspberry-chocolate cheese cake, vanilla-plum-cinnamon cheese cake and mango-vanilla cheese cake served with fruit coulis

Wine pairing: Domaine Ostertag,  Fronholz Gewurztraminer “a l’Orient d’Eden”   2013 – Alsace – France – Organic Wine

THB 2,900++ per person Plant-Based Set Dinner with Wine Pairing Price includes service charge and government tax. Signed vegan cookbooks by Chef Jean-Chtistian are also available to purchase at the event. For reservations or more information, please call +66 (0) 2431 9120 or email:


Natural Wines X Couscous at Via Maris


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If you are in the Silom-Sathorn area on Wednesday in June, please check into Via Maris, where we will have 5 natural wines on offer with Chef Francesco Deiana’s signature couscous.

Via Maris Couscous Night Jun 6 2018

On Wednesday June 6th will be proposing the following biodynamic wines:

Aphros Pan Rose Sparkling 2013, Vinho Verde, Portugal @ 250 gl / 1500 bottle

Dry and full taste of cranberries, fragrant strawberries and mint

Aphros Aether 2013, Vinho Verde, Portugal 250 gl / 1500 bottle

A racy blend of Sauvignon Blanc-Loureiro from winery running without electricity

Christoph Hoch Riesling Hollenburger 2015, Kremstal, Austria @ 1,500 bottle

Textured, juicy and dry Riesling

Bill Downie Petit Verdot 2015, South Australia @ 250 gl / 1,400 bottle

Easy drinking Bordeaux blending partner

Stephane Tissot Arbois D.D, Jura, France (no sulphur) @ 1,700 bottle

An elegant and earthy blend of Pinot Noir, Trousseau and Poulsard


Montepeloso wine dinner at Appia on June 2nd, 2018


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Our friends at Appia will prepare a menu that sings of the Central Italian country side. Start with a special apero (Vernaccia di San Gimignano by Fabio’s friends of Montenidoli), and enjoy his elegant Montepeloso reds with this 4 course menu. Starts 730pm. Seats are thb 2,700++. To book please call 02 261 2056 or email eat@

Appia Montepeloso Menu Jun 2 2018

Meet Fabio Chiarelotto of Montepeloso, Maremma


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According to the Swiss-born winemaker “its easy to produce concentrated wines in such a hot climate…but it’s much harder to achieve elegance and finesse.” And thus a reason to sneak into Fireplace Grill at Inter-Continental Bangkok on June 1st to taste some of his elegant Super Tuscan.

Inter Continental Montepeloso Tasting Jun 1 2018

Fabio will pour his A Quo 2014, Eneo 2015 and Gabbro 2010.


Pepe Raventos at Riedel Wine Bar & Cellar


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Brilliant Blancs

The wines we will pour that evening includes the following with Robert Parker descriptions:

RAVENTOS I BLANC Blanc de Blancs Extra Brut 2015, Penedes, Spain

The 2015 Blanc de Blancs, was produced with fruit from different organic and biodynamic plots within their 60 hectares of vineyards and some purchased grapes. The blend of 42% Xarello, 38% Macabeo and 20% Parellada fermented with indigenous yeasts in stainless steel and was put to re-ferment in bottle with Champagne yeasts for no less than 18 months. The soils are rich in limestone and marine fossils, but the vineyards used for this wine have some more clay, and the wines have more volume and fruit, yet the wine is very clean, fresh and tasty with what, for Pepe Raventós, is the salty minerality of this small region within Penedès. This is approachable and delicious, super tasty and balanced, from a typical-climate vintage. 220,000 bottles produced. This is an extra brut with five grams of residual sugar. RP 90

RAVENTOS I BLANC de Nit Rose 2015, Penedes, Spain

The ultra pale sparkling rosé 2015 De Nit is a blend of 40% Xarello, 36% Macabeo, 18% Parellada and 6% Monastrell from their biodynamic vineyards. The color is obtained by pressing the Xarello and Monastrell together, which result in a pale must. It re-fermented in bottle for no less than 18 months and has 4.5 grams of sugar, so it’s an extra brut. It’s deliciously perfumed, subtle and elegant, with a core of aniseed, fennel and Mediterranean plants. It’s more serious than the majority of rosés, more with the spirit of a white. The palate has the delicious flavors and the tastiness of the limestone soils and a somewhat bitter touch in the finish, perhaps the contribution of Monastrell. This is stunning. Biodynamic. RP 91+

RAVENTOS I BLANC de la Finca Extra Brut 2014, Penedes, Spain

The blend of 50% Xarello, 40% Macabeo and 10% Parellada for the 2014 De la Finca was produced from different plots planted with the different varieties in the so-called fossil vineyard, Vinya dels Fòssils. The vineyard is in the east-facing part of their property and tends to produce the more mineral wines, with low pH and high acidity. Each variety was fermented separately, blended and left in contact with the lees for at least six months before being put in bottle for the second fermentation and aging of at least 30 months. This is the wine that they think best represents their estate, the one that represents the Raventós i Blanc style, with enough character from the lees and the Mediterranean character and the marine minerality of the soils. Biodynamic. RP 92

RAVENTOS I BLANC Textures de Pedra Extra Brut 2013, Penedes, Spain

The 2013 Textures de Pedra is an unusual blend of white and red grapes vinified in the style of a white. The blend of 30% Xarello, 25% Xarello Vermell, 25% Sumoll, 15% Bastard Negre and 5% Parellada from a cool and rainy vintage resulted in lively wines with high acidity and potential for bottle aging. The musts fermented with indigenous yeasts in stainless steel, and the wines were kept for at least six months with lees in tank. It matured in bottle in contact with the lees from Champagne yeasts for no less than 42 months. It has a deep golden color and a very intense, characterful nose, but it’s in the palate where you get the intensity, the pungent flavors, the salty tastiness, the depth, the liveliness and the electricity. This is only the third vintage of this wine, from one of the best vintages in recent years together with 2007 and 2010. This is more mineral and austere, from stonier, shallow soils at higher altitude. Biodynamic. RP 93

RAVENTOS I BLANC Manuel Raventos Negra 2011, Penedes, Spain

This is Manuel Raventós Negra’s personal selection of the best wines from each given vintage made the way he learned to do it, tasting and blending, and therefore, the wine is different from year to year. In this warm and Mediterranean 2011, it was 100% Xarello from the north-facing plot they call Clos, which is cooler and has a slower ripening of the grapes, which results in wines with good structure and natural acidity. As with the majority of wines, it’s kept with lees for no less than six months after fermenting in stainless steel and then put to re-ferment in bottle, where it was kept in contact with the lees for at least 60 months. It’s very smoky and yeasty, warmed and more developed than the other wines I tasted, even the older ones, with perhaps the magnum a little less developed. Yeasty and spicy, with notes of aniseed and fennel, it has a seamless palate with very integrated bubbles and moderate acidity, which corresponds to a warmer and riper year. The magnum was definitively better, with a slower development and a livelier palate. If magnums are better for still wines, for sparkling they are clearly better. There are 2,000 bottles and 667 magnums. RP 93


Food and Wine Pairing Principles Workshop


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We are excited to be co-hosting this great wine and food experience with the owners of Cookhouse at 9 and Jordan Cortes, a leading sommelier in Bangkok. Event takes place on Tuesday, May 22nd between 2-5pm.

Wine & Food Pairing Principle Workshop FB Event Banner

The cozy atmosphere of the Cookhouse, normally a supper club, will lend itself for this cozy yet very well thought out excursion into the wine world. Am and Vee trained at Sühring and Mezzaluna, and the signature carries over in to their own cooking style.

Jordan is originally from Asturias, Northern Spain. He began his career at a very young age working in a wine bar in his home town where his interest in wine emerged. Later he honed his skills at various Michelin-starred restaurants and hotels in Spain, before moving to London where he joined L’Atelier de Joël Robuchon in West Street. Now he calls Bangkok his home and when not working, is seen eating out at the many venues belonging to his friends, or studying for the DipWSET in Hong Kong.

During the 3 hours Jordan will give participants an overview of food and wine pairing principles, drawing examples from the famous “Taste Buds and Molecules” book about “The Art and Science of Food, Wine, and Flavor” by Francois Chartier. He will explain how certain flavors, textures, and seasonings will react to a wine’s acid, tannin, fruit and alcohol. With the 15 different bite size dishes, ranging from vegetables, mushrooms, foie gras, oysters, cheese, poultry, meat, and sweets, we will try a Cremant, Grand Cru Champagne, Chablis, Rhone Syrah, as well as skin-contact Austrian white, and Jura Savagnin. In the latter stages, a Coonawarra Cabernet Sauvignon, sake and Amontillado sherry will make an appearance.

Please join us or contact for more information.


Thb 5,500 per person.

Black wine is back, Cahors


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In 2014 we traveled to Montpellier, France to attend the organic wine fair Millesime Bio. Planning ahead, various samples from leading Cahors estates who did not participate in the show, were sent to the hotel. This mission was quickly set back after tasting the traditionally-made Black Wine from Malbec after breakfast. The nose was not giving and gritty tannins reduced the enjoyment of the young wines to zero. Thoughts were how long would one need to wait for them to mature and display the characteristic undergrowth and plum aromas? Never, ever? These wines do progress glacially.

At the fair we were luckily offered an altogether different experience with many producers using different winemaking techniques to soften the tannins and making wines earlier fleshier. Meeting Daniel Fournié and tasting his wines we quickly realized these will offer more in the glass than most Bordeaux at the same price.

Daniel and Cathy followed a dream and settled on this 30 hectare property in 1998. Quick self learners and with help from the Creators of Malbec, the Verhaeghe brothers from Château du Cèdre, they converted the vines to organic treatments and brought the soil back to life and with it interesting aromas in the glass.


We recommend dwelling into the life of Southwest France. A region still undeveloped, changing at its own rate like the great wines of Cahors.

Haut Monplaisir Prestige 2014: 20 year old vines. As usual, the Cuvee Prestige represents all the richness of Malbec from Cahors. Dark as the night, with a powerful bouquet full of charming aromas: dark summer fruits, sweet spices, pastry and fresh butter, pepper and laurel, a hint of smoke…On the palate, it shows a rich and mellow character, fresh and generous, with silky, well structured tannins. It ends with a long and delicate finish, full of sweet spices. You may appreciate it now or keep it for another six years in the cellar. Food pairings: roast chicken with tarragon, ribeye steak with vigneronne sauce, black pudding with apples. Wine Enthusiast rated 93 points


Haut Monplaisir Tradition 2015: The unoaked version offers a welcoming bouquet of cassis and pepper, evolving towards ripe fruits and hazelnuts. Juicy and crisp on the palate, due to fresh acidity and well integrated tannins. This wine demands to be shared with some good friends, accompanied by succulent food: Pork roast with mushrooms, lasagne, stuffed vegetables, gratin…Food recommandation : Pairs matches with roast chicken, porc chops as well as cheese. Wine Enthusiast rated 89 points