Austrian Wine Week, Bangkok

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austrian wine week, Bangkok, Blaufrankisch, Grüner Veltliner, Riesling, tastes of austria, wine garage, zweigelt

We are super excited to be offering an array of Austrian varietals around some of Bangkok’s finest dining establishments from 1-5th October.

 

Franz, founder of Tastes of Austria and myself were both working in New York City around the millennium, but our paths crossed a few years later during a trade visit to Tokio. Since then I firmly believed in bringing in Austrian wines to Thailand, but had to wait until Wine Garage was founded in 2013. Franz supports the export of these fine and dynamic estates, but in some cases also helps with blending and refinement of specialty items such as the Hoch Pet Nat Kalkspitz and Kalkreich – both a must try! He will be on the floor at Oskar’s on 1/10, Quince on 3/10, Nahm on 4/10 and Fireplace Grill on 5/10. A great guy to chat and drink with

 

The cool evenings in continental Europe allow are expressive fruit flavors to be kept in balance by acids and tannins. Frankly most varietals, from any of the regions, and styles from classic to the natural or biodynamic are extremely food friendly, especially for cuisine in this part of the world. Come on this ride with us an our partners and taste some of the greatest organic wines around.

For more details please visit our event page with up to date information

https://www.facebook.com/events/259802997999786/

 

 

Kumeu River, Auckland, New Zealand

Tags

auckland, burgundian, Chardonnay, kumeu river, new zealand

Kumeu River is one of the 10 or 12 estates we started off with in 2013. Year in year out, their wines, starting from the village and going all the way to the top with Mate’s Vineyard, are compelling in their own right. Frankly, it is also their relatively low price for fine Chardonnay, that have made it possible for listings in almost all gastronomic hotels and restaurants in Thailand. (Below credit NZ Wine Blogger)

The Brajkovich family is very much involved in every aspect of the family estate, with each of the four children sharing responsibility for winemaking (Michael, 1st Master of Wine in New Zealand), viticulture (Milan), sales (Paul) and tasting room plus activities, events (Marijana), while Mother Melba continues as Managing Director, and is one of the longest standing female executives in the industry. (Below credit Kumeu River)

Every year, sometimes in SFO, then in London, there is a panel tasting hosted by industry captains and fine wine writers, where the Coddington is pitted against village wines from the Cote d’Or, the Hunting Hill against 1er Cru vineyard wines, and the Mate’s against Grand Cru level. Surprise, surprise, they keep getting voted into one of the top ranks. Sadly our rotation here is quick, and we don’t have enough stock of the single vineyard wines to put down and taste after 5-6 years; am certain the reward is immense. (Below credit Pic Bear)

The vineyard is only 50 meters above sea level with both warm and cooling influence depending winds from either the Tasman Sea or Pacific Ocean. Similar to the Cote d’Or the vines grow on clay with overlying sandstone, with vines aged 5-55 years. The trained lyre system helps prevent sunburn from high UV in New Zealand, there is no irrigation.

Try this Estate bottling, which is at the core of the range, and see how close New Zealand Chardonnay can resemble a Bourgogne Blanc. Then later you might want to opt for the villages bottle as your everyday white wine, or venture into the nuanced single vineyard on special occasions. This one goes very well with richer seafood or poultry, and even spicy Thai curries. Decant for 30 minutes when young to allow the fruit to balance in to minerality.

“Still a Kiwi classic, Kumeu River’s 2016 Estate Chardonnay features toasted grain aromas, ripe peach and nectarine flavors and a long, citrus-inflected finish. It’s medium-bodied, with a plump, silky texture and up to a decade of aging potential.” 91 points Wine Advocate

Montepeloso, Tuscany’s gentle giants

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fabio chiarelotto, Italy, maremma, montepeloso, tuscany

Spending time with Fabio Chiarelotto, a self-taught winemaker and former historian is always a joy. Maybe its his Swiss-Italian background, perhaps his take on life that makes conversation eventful. He bought the 6.5 hectare estate in 1999 with a mere 10,000 Swiss Francs and big support from friends. Looking back today, he says he gambled quite high, but the reward is immense, as Montepeloso are supremely rated and available in the finest restaurants and collector’s cellars.

Jancis Robinson, Master of Wine once described “This is fascinating, intriguing stuff with a particularly distinctive character rather than an Other Cabernet or Merlot.” And we tend get the same impression with every bottle as they are never constructed. Of late Fabio is trying to make the wines silkier, with super fine tannin, allowing for earlier enjoyment.

Being close to the coast and southern Tuscany, the wines are Mediterranean with generous aromas, mouthfeel and alcohol. But don’t be scared, these are not heavy wines, and we guarantee each bottle can be finished without a knocked out feel.

MONTEPELOSO GABBRO 2010

Gabbro embodies the essence of the noble Cabernet Sauvignon, some of which are over 40 years old. It represents the estate’s ambition to produce a Cabernet Sauvignon that can hold its own with the best in the world. This wine is matured for 18 months in 80% new wood. They use 400-litre barrels as well as barriques. The wine is subsequently stored in the bottle, usually for about nine months. Annual production is 3000 bottles on average.

“The 2010 Gabbro, Montepeloso’s 100% Cabernet Sauvignon, is all about texture. Today the flavors are completely unevolved, instead it is the wine’s towering presence and sheer personality that stand out most. With time in the glass hints of melted road tar, graphite, smoke and incense gradually being to emerge. An exotic mélange of savory herb nuances melt into veins of salinity frame the finish. Readers will have to be patient with the 2010, but it is a jewel of a wine.” Vinous 95 points

thb 6,500

MONTEPELOSO GABBRO 2015

“Here is another excellent wine from the folks at Montepeloso. Indeed, the top wines from this estate are all so equally delicious it is hard to tell them apart. The 2015 Gabbro is all Cabernet Sauvignon, and it stands apart from the other blended reds for this reason. This is an inky dark and impenetrable expression with savory aromas of dark fruit and spice. The wine plays its best cards in the mouth, thanks to the richness and endurance of its texture.” Robert Parker 94 points

thb 5,500

MONTEPELOSO ENEO 2015

This is the estate’s “grand vin” and Italian response to globalization. It is a truly distinctive wine from native varieties which expresses the particular qualities of the Suvereto terroir but has worldwide appeal. An assemblage of Montepulciano, Sangiovese, Malvasia Nera and Alicante is matured for 15 to 18 months in used French oak barrels and then for a further 18 months in the bottle. The exact percentage of grape varieties in the composition depends on the particular characteristics of the vintage. Annual production is 30,000 to 35,000 bottles.

“The 2015 Eneo is a beautifully saturated and concentrated wine. The unusual blend used here is Sangiovese with Montepulciano, Marselan and Alicante Bouschet. The bouquet is profoundly bold and exuberant, with generous integration and beautiful power. The warmth of the vintage further adds to the overall intensity of this carefully crafted red wine. The mouthfeel is seamless and soft.” Robert Parker 95 points

thb 2,500

MONTEPELOSO A QUO 2014

An assemblage predominantly of Montepulciano, Sangiovese and Cabernet Sauvignon, with smaller portions of Marselan and Alicante Bouschet. The A QUO is matured for twelve months in barriques, most of which are pre-used, and then for about nine months in the bottle. A QUO is Montepeloso’s fresh young high-flier. The wine, characterized by early accessibility, is made using grapes from the more recent plantings which already epitomize the distinctive qualities of Montepeloso. Almost 60,000 bottles are produced every year.

“Lots of chocolate and berry character with hints of vanilla and cherry character. Medium to full body, soft tannins and a long finish.” James Suckling 92 points

thb 1,300

Michelin Guide Dining Series Dinner at Sra Bua

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Bangkok, candlenut, four hands dinner, michelin guide, siam kempinski, sra bua, wine dinner

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 srabua.siambangkok@kempinski.com 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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attitute rooftop, avani riverside, Bangkok, biodynamic, jean christian jury, organic wine, vegan, wine dinner

7:00 pm WELCOME DINNER WITH CHEF JEAN-CHRISTIAN JURY

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)

7:30 pm PLANT-BASED DINNER WITH WINE PAIRING

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: reservation@attitudebangkok.com

 

Montepeloso wine dinner at Appia on June 2nd, 2018

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appia bangkok, Bangkok, fabio chiarelotto, Italy, montenidoli, montepeloso, tuscany, wine dinner

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-bangkok.com

Meet Fabio Chiarelotto of Montepeloso, Maremma

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Bangkok, fabio chiarelotto, fireplace grill, inter continental, Italy, montepeloso, tasting, tuscany, winemaker

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.

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

 

Pepe Raventos at Riedel Wine Bar & Cellar

Tags

Bangkok, catalunya, penedes, pepe raventos, raventos i blanc, riedel wine bar, spain, sparkling wine

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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atelier de joel robuchon, cookhouse at 9, food and wine pairing, jordan cortes, wine garage bangkok, wine pairing, workshop

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.

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.

Email: marketing@winegarage.asia

Thb 5,500 per person.

Old School Heritage from Toro

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alejandro fernandez, dehesa la granja, tempranilo, tinta de toro, toro, wine from spain

Alejandro Fernandez began his winemaking career without any formal education. His foresight to reignite the old vineyards of Ribera del Duero has brought international fame for many in the region.

The Bodegas Pesquera (1972) and Condada de Hazo (1995) aren’t small but still dwarf his 3rd estate near Zamorra in Toro. This D.O was established in 1987, and like many Spanish regions, produced huge amounts of wine for export to France during the phylloxera crisis (end of 19th century). The resistant old vines of Tinta de Toro (a Tempranillo clone) still stand out today.

The estate covers over 2,000 hectares and has about 600 planted with vines. In the mid 18th century men dug up tunnels (over 3000 m2) which houses today’s vintages before release. Since Senor Tempranillo is in no rush, it is us the consumer who benefits from th extended bottle maturation. What differentiates Toro from both Ribera del Duero and Rioja is the meatiness in the aromatic profile. Combined with black pepper, nutmeg and cherry liqueur it is certainly quite enticing.“Deep ruby. A complex, perfumed bouquet evokes dark berries, cola, smoked meat and mint. Supple and expansive on the palate, offering gently sweet blackberry and cherry-cola flavors that are firmed and lifted by juicy acidity. The smoky note repeats on the finish, which hangs on with very good tenacity and a whisper of fine-grained tannins. A fine effort for the vintage and delicious right now.” 91 points Josh Raynolds for Vinous