Paris’ hottest Israeli street eatery makes its return to Bangkok. If you join us at Quince this week, you can enjoy Chef Pierre Bouko-Levy’s fresh and savory dishes with some of our new wines or latest vintages.

Quince Miznon IG frame

Typically, the fuller reds from the Mediterranean regions with their red fruit profile and spicy and savory notes are complementing his dishes, but this time of year we surely need to consider the hot and dry weather in Bangkok, and pick some lower alcohol and refreshing whites to cool down.

Here are our favorites:

Start of with an Old Vines Chardonnay fermented and aged in barrel for 2 years. The nose, fine bulles and persistence is very close to a Champagne. Frederic Lornet Cremant Vieilles Vignes Brut NV. Jura

Unoaked and refreshing Chardonnay from limestone soils around Limoux is akin to famous North Burgundy. Domaine Begude Chardonnay Terroir 11300 2015. Organic, Limoux

The gunflint, white peach, cut grass is a signature aromatic from Sauvignon Blanc grown on Silex soils. Domaine Francis Blanchet Pouilly Fume Silice 2015, Loire

Light, bright and vibrant rose from Mont Ventoux, the high mountain overlooking most of Provence and the Mediterranean Sea. Domaine Fondreche Rose 2015. Organic, Ventoux

Carignan with some Grenache caressed into a joyful, young and tasty wine from the wild and rugged southwest corner of Roussillon. Domaine des Enfants Le Jouet 2015. Organic, Cotes Catalanes

Meaty Syrah and Grenache from La Liviniere, a special cru tugged within the region of Minervois. Chateau Maris Minervois 2015. Organic. Roussillon

The precise, pure and elegant side of big Chateauneuf du Pape wines. Domaine Roche Audran Chateauneuf du Pape 2014. Biodynamic. Southern Rhon

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