If you want the taste of fine classic French cuisine in Bangkok, you will need to seek out Chef Herve Frerard. Now settled in at Aldo’s Bistro (Ascott Sathorn) – we hear there are also several new projects in the pipeline – his aim is to offer quality food and wine at decent prices.
Please join us for a tasting of his premium canapes paired with some very interesting grapes from highly regarded producers in far off locales of France. Seats are thb 1,650 net and limited to 16 persons.
The 5 wines served include
The last 10 years have seen many independent growers and winemakers emerge in many of today’s “cool” wine regions including Yarra, Adelaide Hills (Australia) or Canterbury (New Zealand). Most likely, these individuals traveled extensively, worked and tasted with the best winemakers, and scraped their pennies together to either buy or rent vineyards to grow healthy grapes and make soulful wines they believe in. Be it certified organic, biodynamic, or not, these scented wines and balanced wines, often with crunchy fruit from whole cluster fermentation, are delicious to taste today.
Please join us at About Eatery on Saturday April 1st and taste the magnificent wines from James Erskine (Jauma), Gary Mills (Jamsheed), Patrick Sullivan, William Downie, Taras and Amber (Ochota Barrels) and Claudia and Mike Weersing (Pyramid Valley). They are a style one their own, and a world apart from what you find on the shelves.
Limited to 12 seats, each at thb 700. Starts 0530pm. To book email email@example.com
Step into the latest sanctuary off busy Sukhumvit Road and take in a little Melbourne.
Dallas and Marcus have created this pairing menu using elements of British heritage joined by a range of flavor and cooking techniques from around the world.
The menu is priced thb 2,700++ and includes 5 wines from Gary’s latest vintage showcasing his skills across 5 different varietals.
25 year old Christoph Hoch can build upon 370 years of wine making tradition in his family and training at renowned wineries in Austria, France and Italy. He focuses entirely on expressing the character of the unique rock formation coined “Hollenburger Konglomerat” and the special micro-climate of his terroir in his wines. The “Hollenburg conglomerate” is very rich in chalk, an essential requirement for the varieties cultivated, assuring a minerality and spiciness with a specific mouth-feel. Christoph’s knowledge of the geological and other natural peculiarities led to his decision to work bio-dynamically in the vineyards according to Demeter regulations. The wines are fermented spontaneously and different pressing systems (pneumatic, screw press) and processing method are applied for every lot of wine to gain the widest possible spectrum of flavors and structures. To achieve the optimum he is working with more than just one vintage in his wines.
The view overlooking Kremstal
Showing off the available herbs grown in his vineyards, which are used in his herbal essence sprays to protect from disease.
Christoph makes only 3 wines. A Gruner Veltliner, a Riesling, and above a PetNat, in his hands.
Explaining his chart of drink-ability, barrel by barrel.
His underground cellar has natural temperature around 15 degrees Celsius all year round, and this is where the Riesling aged before release. The vines are planted at an altitude of 290-360m above sea level. The calcareous, gravelly soils of the Hollenburg give this wine a pronounced acidity and mineral character. The 2015 Riesling is a blend of 13 of Christoph’s different batches or ‘individual projects’, with some older wines included. Softly textured and spicy, floral, mineral, juicy the adjectives keep on coming.
Diego Corradi of Vigna Pra will be in town on May 28th to share two of his terroir-focused Soaves. Please join us for an insightful evening visiting the top Venetian crus with menu prepared by Riedel’s talented chef Manu Guerra. Additional wines are Drusian’s Prosecco from Cartizze – considered a top 10 vineyard site in Italy – plus two renditions of Begali’s high-rated Amarone di Valpolicella.
Seating is individual table; cocktail starts at 630pm and sit down at 7pm
For bookings please contact firstname.lastname@example.org or call 02 656 1133
This January 23rd, we continue our guided tasting at Another Story, EMQuartier, Helix, 4th Floor. To taste are charming, playful, and smart wines – these ape like qualities – in celebration of the upcoming Year of the Monkey.
THB 1,000 per person includes 6 wines, plus Amantee bread, Jean Yves Bordier Cheeses and Butter. Starts 5.00pm
The selection for tomorrow include
Hannes Sabathi Gemischter Satz 2014, Styria, Austria
Jamsheed Harem Le Blanc Plonk 2014, Victoria, Australia
Clos Cibonne Cotes de Provence Tentations 2014, Provence, France
Chateau Massereau Bordeaux Superieur 2011, Barsac, France
El Hombre Bala (Garnacha) 2012, Madrid, Spain
Chaffey Bros Synonymous Shiraz 2013, Barossa, Australia
Come join us! To book please email email@example.com. Limited to 12 seats only.
As the flurry of New Year festivities finally died down, we have had a chance to reflect and look back a little. 2015 was a big year for Wine Garage, as our portfolio grew to more than 150 organic or sustainable wines from more than 10 countries. We have also made more friends, as more of you have given us a chance and tried our wines.
Looking at what you–our customers old and new—drank, we thought you might be curious to know what some of the favorites were.
So herewith we present our winning wines from last year. We can’t disagree–they are quite special!
SPARKLER OF THE YEAR
Domaine de la Poultiere Pinon Vouvray Brut NV, Loire, France
The dynamic Pinon family explores the subtle alliance between modernity and tradition of wine making in the town of Vouvray. All of their wines are made with Chenin Blanc which are vinified and aged in the “tuffeau”, a cave of limestone. The age of the vines ranges between 25-30 years; with some lots even older, producing very complex wines. “the perfect sparkler to enjoy without breaking the bank” Loire Uncorked
WHITE OF THE YEAR
Domaine Chiroulet Terres Blanches 2014, Gascony, France
The Fezas family excels in making wines from lesser-known grapes in the rugged area where D’Artagnan lived before joining the Muskateers. Part of the vineyard consists of the Terres Blanches soil, aka Kimmeridgian marl, which is also prevalent in Sancerre. This important soil type helps to create an utterly lively, fruity and floral wine blended from Sauvignon Blanc, Gros Manseng and Ugni Blanc.
RED OF THE YEAR
Atlan & Artisan Epistem No 3, Yecla, Spain
Atlan & Artisan’s wines are created as a product of nature – with a sensory profile that resembles the particularity of that historic terroir. Here in Yecla, the founders Philippe and Sebastien, found up to 80-year old organic bush vines grown in non-irrigated vineyards with very particular soil and climate. The dark skinned vines, especially Monastrell (aka Mourvedre) are ideally suited to make profound wines which age well with time. Epistem No. 5 won top spot at a blind tasting of Mourvedre from around the Mediterranean coast – Zurich March 2014
Whether you’re Ebenezer Scrooge, or secretly feeding an inner elf, you’ll probably find yourself at no less than a few festivities this month. To help you prepare for the perfect do’s, below are a few of our suggestions, no matter where you end up this Christmas and New Year.
The ideal wine for a leisurely lunch outdoor should not clock more than 12.5% by volume, have good fruit intensity, and is without tannin. These are the kind of wines that don’t need the perfect environment and can also be enjoyed from a plastic cup if needed.
Anselmo Mendes Muros Antigos 2014, Vinho Verde, Portugal
Vinho Verde from the rugged and mountainous region that has been touched by Anselmo Mendes are one of the most interesting regional white wines in the world. He manages to take away the rustic edges and turn them into a classy and racy package. Parker 89
Hannes Sabathi Gemischter Satz 2014, Styria, Austria
Clocking in at 11%, this blend of various grapes known to Styria is intensively fruity yet dry on the palate. Good as a thirst quencher or subtly spicy food.
Whether in Khao Yai or Chiang Mai, the months of December and January bring the temperatures down below 20°C in the evenings. This is your perfect moment to open a structured red with tannins and a complex and layered white wine with power. You can decant without worry and enjoy the new found texture and aromas build up from the glass.
Weingut Rabl Gruner Veltliner Kaferberg Alte Reben 2013, Kamptal, Austria
A great wine that is juicy and intense with typical spice, rock flour, a dash of pepper corns paired with vegetal blossom tones, dried herbs and rhubarb. Falstaff 93
Clos du Caillou Chateauneuf du Pape Quartz 2009, Rhone, France
A powerful Grenache led-blend with superb perfume of sweet black raspberry, creamy licorice, lavender and spice. Parker 95
If you have dug out a carefully kept recipe and are cooking up a storm at home, here you will need a wine that will electrify your palate, dazzle the conversation, and maybe prepare you for a great night out later. Wines with intense fruit and aromatics that can compete with the surrounding noise is what you really want.
Weingut Zillinger Gruner Veltliner Reflexion 2014, Weinviertel, Austria
Utterly seductive Gruner Veltiner, which has structure from skin maceration, and a sublime texture and balance. Gault Millau 17
Piedrasassi Syrah PS 2013, Central Coast, USA
California’s new generation seek out balance. And Sashi Moorman has become the leading light at not only this estate, but also makes wine for Sandhi and Domaine de la Cote. Parker 92
If you are prepared to chuck some oysters or dish out a seafood platter, the following wines with good acidity and minerality will cut through the briny flavors. Take your pick from:
Pra Soave Otto 2014, Veneto, Italy
Organic Garganega, according to the New York Times this one is “fresh, lively, delicious”. Parker 88 (’13)
Domaine Montanet Thoden Vezelay Galerne 2014, Burgundy, France
Unknown little neighbor of Chablis is organic and the best kept secret at Zachy’s New York
Claude Riffault Sancerre Les Chasseignes 2014, Loire, France
A Sancerre from limestone soil is with “striking clarity, purity, and textural refinement” Robert Parker
From the grill is beef, lamb, and sausages which all have smokey flavors and bit of fat. Here you should look for wines with a smoke character, dried herbs, or Provencal aromatics.
Kloof Street Rouge 2013, Swartland, South Africa
A Syrah-led bistro wine a la Côtes du Rhône. Vinous 89
Collemattoni Rosso di Montalcino 2013, Tuscany, Italy
Full and fleshy (Decanter Magazine). Vinous 91 (’12)
Jamsheed Harem La Syrah 2013, Victoria, Australia
Gary Mills is a self-taught genius who caresses plenty of earthy/meaty flavors from cool climate grapes. Parker 90+
The traditionally lighter holiday roasts of turkey and ham are served with earthy vegetables and tangy jellies. Here fragrant reds that are not too rich fit the bill; wines that have good acidity to keep you wanting seconds.
Agostina Pavia Barbera Blina 2013, Piedmont, Italy
epitome of the bright acidity and berry flavor (K&L Wines)
El Hombre Bala 2012, Madrid, Spain
Mountain Garnacha with the hedonistic and lush taste of cherries in liqueur. Parker 92p
Rene Bouvier Marsannay 1er Champ Salomon 2012, Burgundy , France
Deep black and red cherry bouquet. Revue du Vin de France 16.5