Domaine des Enfants, Cotes Catalanes


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Some good friends from the far reaches of France have arrived in Bangkok! From Maury and surrounding area, this part of the South is extremely isolated. Off the beaten path seems almost too kind.

Domaine des Enfants Harvest Party, 2017

But like the few newcomers to the area at the foothills of the Pyrenees, Carrie & Marcel, are carving out some fantastically wild wines from the textural and saline Macabeo, as well as Syrah, Grenache and also Lladoner Pelut or hairy Grenache. The French authorities have recognized Cotes Catalanes as an IGP, which helps to distinguish the area from the larger Roussillon region, however when organic growers, ferment naturally, and age their wines different, the last resort may just be a Vin de France classification, which as you may know, if now brimming with some of the best names in any region.

There are two events in Bangkok on Nov 19th 2019

Taan, Siam @ Siam Hotel. To book call Tel 065 328 7374. 10 course meal with 4 wines. Marcel who takes care of the vineyards will explain his work through Chef Monthep’s meal. Probably 6-8 seats are left.

taan_wine menu_2

Carrie will be at Cocotte, offering their full range including 3 reds and the sweet fortified Maury. To book please call Tel 092 664 6777. You can pop in to taste the wines by glass, as set, or with their specialty cuts of beef.

Cocotte Domaine Enfants wine menu Nov 19 2019

Lorenzo Begali, Veneto


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Begali is a family run winery producing a total of 1,000 cases only. The vineyards cover 18 acres in the rolling hills of a commune of Valpolicella, called Cengia. The name Cengia translates to ledges, and is derived from the physical appearance of these Alpine foothills.


The vines are planted in a specific area known as Ca’Bianca. The winery was started after World War II when grandfather Giordano began to produce wine from the region’s native grape varieties – Corvina, Rondinella and Molinara. It was his son, Lorenzo, together with his wife Adriana – the current owners of the winery – who started to market the wine in 1986. Today, their children Giordano and Tiliana play active roles in the winery.

This ripasso is a red wine of medium structure with good character, aged 12 months in oak barrels. The bouquet is intense, with notes of black currant, eucalyptus, dried flowers and roasting. The taste is consistent with the nose, determined, dry and very smooth.


Monica Larner of Robert Parker writes “There is plenty of cherry sweetness to the 2016 Valpolicella Ripasso Classico Superiore la Cengia, with fresh, plump berries and some candied cherry in there as well. I love that bright intensity. This wine would work well with a traditional Venetian bigoli con l’anatra (pasta with duck sauce), thanks to its tonic and fresh quality of fruit, all spread over a mid-weight mouthfeel.” Drink 2019 to 2025 and 90+ points

Upcoming wine events in Bangkok


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Sunday, October 6th, 2019

Alexander German Eatery is conveniently located in Ekamai Soi 12. Join us and It’s Riesling between 3-6pm – to taste will be a selection of 20 wines from Germany, Austria and Alsace. The ticket price is thb 1,000 per person and includes a thb 500 food voucher for the restaurant. You will be tasting wines from Zusslin, Ziereisen, Trapl, Rabl, Gruber, Fritsch and Zillinger. Our partners It’s Riesling will offer wines from Schloss Vaux, Pauly Bergweiler, Knipser, Seehof, Kreydenweiss, Friedrich Becker, and Dreissigacker.

To book please email

Teutonic wine

Friday, October 25th, 2019

The last time Bill Downie came to Bangkok was in 2014. Hence we are ecstatic to welcome him again; this time with his buddy from Baw Baw shire, Patrick Sullivan. These are two of Australia’s most recognized winemakers, and for the special occasion Chef Fay of the Front Room of the Waldorf Astoria, has created a special 5-course menu priced at thb 3,500++ including wines. To book please call the hotel Tel 02 846 8888. Individual tables, come at your own time.



Yellowtail amberjack fish – Rice Mayo – Coconut top – Ferment Pineapple Dressing

Jumpin Juice Gee Dub NV

The Tartar

Lam Tartar – Truffle cream – Pickled Papaya

Patrick Sullivan Waterskin 2018

River Prawns

Cauliflower – Herb oil – Fermented Soybean Sauce

Patrick Sullivan Baw Baw Field Blend White 2017

36 Hours Beef

Short Rib – Morning Glory – Winter Melon – Asian Sauce

William Downie Pinot Noir Cathedral 2018

William Downie Pinot Noir Baw Baw ’18

Heat Transfer

Berry sorbet – Berry – Chocolate Mousse

Sweet Bites

Selection of Petit Fours


Saturday, October 26th, 2019

To get your hands on the great domaines of Burgundy, you need a good connection. We are pleased to welcome Patricia Corcia, of Prestige des Grands Vins de France back, who will be sharing stories about life in the Cote d’Or and open these fabulous wines to taste: R&V Dauvissat Chablis 2014, Coche Dury Bourgogne Blanc 2016, Pierre Ravaut Ladoix 1er Cru La Corvee 2016, Alain Michelot Nuits St Georges 1er Vaucrains 2011 and Domaine Serafin Gevrey Chambertin Vieilles Vignes 2003. Seats are thb 2,500++ and includes extensive cheese and cold cut board. Limited to 12 seats. To book please call Riedel Wine Bar & Cellar Tel 02 656 1133.

Tuesday, Nov 5th 2019

Una Mas at the Centara Grand at Central World is the leading Spanish restaurant in Bangkok. Chef Sandro will create a premium tapas board to welcome Eulogio Pomares (Zarate in Rias Baixas) and his friend Raul Perez (Bierzo) . While Albarino has taken over the white wine section for seafood pairing, many here are still unfamiliar with the red Mencia grape. Please join us and meet these two cult producers, who will showcases a white, an orange wine, and three renditions of the Mencia grape. Wine and food is thb 1,800 net person. To book please call the hotel Tel  02 100 6255.

Tuesday, Nov 5th 2019

Fabio Chiareletto is enjoying the ride to the top of estates located in Tuscany’s Maremma. He will be pleased to meet you and taste a few wines with About Eatery owner and sommelier Giulio Saverino. We are still finalizing details, however please save the date and call the restaurant for further questions. Tel 092 907 2191

Thursday, Nov 7th 2019

Austrian Wine Week will take place in Bangkok and Chiang Mai from Nov 4-10th. While it will be the time to venture to several participating outlets and drink Austrian wines with both Thai and western food, we also have a fun-vibe dinner planned at the Crystal Box in Gaysorn Village. Please join us at Rock Me Amadeus, a communal dinner to celebrate what else: Schnitzel, Gruner Veltliner and Zweigelt, while listening to DJ Justin Mills mix tunes from Falco et al.


The 4-course menu including 3 glasses of wine is thb 2,500++ and can be booked directly by calling Mob 0649041963 or Tel 02 535 3999 . Email Khun Nadear



Clos des Chezeaux, Gevrey Chambertin


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Amelie Berthaut – a few years ago the up and coming young winemaker, who returned from abroad, is already today a highly respected vigneron in her home town of Fixin in Burgundy. Both her parents are from winemaking lineage, owning the Domaine Denis Berthaut as well as Domaine Gerbet, which she now merged into Domaine Berthaut-Gerbet. The holdings expand beyond Fixin down to Vosne Romanee.

Her grandfather leased some vineyards from the Mercier family in Gevrey Chambertin since the late 1940s, and is now part of Domaine des Chezeaux. And this particular Clos des Chezeaux lies within the closed walls of Domaine des Chezeaux but isn’t a monopole due to the wine being used in both des Chezeaux and Berthaut Gerbet bottlings.

The particulars are old vines planted in 1929, 1941, and 1985. Located at mid-slope at 290-meters elevation. The soils are deep, clay-rich, with some gravels and cobbles. For this wine Amelie fermented 50% whole cluster, used mostly pump-overs with some punch-downs, and of course indigenous yeast to ferment in concrete tanks. The old vine cuvee was aged for 12 months in barrel of which 25% is new.

bottleWe find the 2016 soft textured, velvety and already very enjoyable to drink. This textbook Gevrey has lovely floral aromatics, ripe red cherries, leather and meatiness to it. To order email

The free spirited Raul Perez


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We love to work with individuals, who are in tune with their respective terroir. But of course some of these creative spirits always evolve, step by step, or as with Raul in leaps and bounds – such is their nature.


Born and raised in Bierzo, an area known for hilly valleys, and nearby Santiago de Compostela; this secluded region is loaded with soil rife with granite and slate, and is influenced by the Atlantic ocean. Raul creates several red wines from Mencia grape, which can be fragrant, delicate and fruity but also structured and tannic depending how it has been raised; there are camps that call it the “Pinot Noir of Spain”, while others are reminded of Cabernet Franc.

This fine entry-level is named Ultreia Saint Jacques. An easy to understand style by the whole-cluster wizard and Mencia specialist. The Decanter explains it was “fermented with natural yeast in old oak tanks using 100% stems and no temperature control. It undergoes malo in tank and then spends one year in old barrels. There’s no remontage or pigeage, and he works without sulphites.”

For us this vintage is less acidic as normal, and could blindly be guessed a floral Cotes du Rhone. Raul will visit Bangkok around 3rd and 4th November. Please contact us for planned events with him and Eulogio Pomares of Zarate.



“This is one of the best values from Bierzo and Spain, and a great introduction to Bierzo. It’s a more serious wine than what the wine was when it was first produced, fresh and elegant. It’s very reliable and a great value.” 93 points by Luis Gutierrez writing for Robert Parker.

A great fall is coming up!


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This certainly looks like an action packed year end. We try our best to keep our heads above water. Some of the events are final, however many details can only be communicated at a later stage. For below, please email , and we will send you the full information as soon as they become available. Before we start off with what is happening in September, please save the below dates, if you are keen to meet some of the stars of the wine scene:

  • October 25-26th William Downie and Patrick Sullivan, Victoria, Australia
  • November 4-5th Eulogio Pomares of Zarate, Rias Baixas, Spain
  • November 7th Rock me Amadeus, or the great Schnitzel feast (Gaysorn)
  • November 8th Numen series dinner by Johannes Zillinger and Patrick Martens (Riedel Wine Bar)
  • November 19-20th Domaine des Enfants from Cotes Catalanes, south of France
  • November 22 Rajat Parr, one of the best palates on earth, and winemaker of Sandhi, Domaine de la Cote and Evenings Lands, USA
  • Dec 12-16 Wonderfruit Festival in Pattaya

Saturday, August 31, 2019

A dinner cruise along the Chao Phraya river. Board the Manohra at the Anantara Riverside 630pm, and enjoy the lights, delights and organic, biodynamic wine until 930pm. Seats are thb 2,900 net per person. Let us know and we will book for you at a special rate.

Maonhra Wine-Pairing

Wednesday, September 4th, 2019

The recently renovated Appia in Sukhumvit Soi 31 if offering night of southern Italian specialties. Chef Miro’s will prepare a special menu and you will be able to enjoy organic wines from Marco Carpineti in Lazio, Fattoria La Rivolta in Campanio and an unsual amphora aged Nero d’Avola from Brash Higgins in McLaren Vale, Australia. To book please call 02 261 2056.

appia bangkok

Thursday, September 5th, 2019

Portugal Rising at Funky Lam Kitchen, Thonglor 11. Come meet Adam and Leila, who can tell you a little about some of the juicy tipples coming out of Portugal, and its not Port wine. Savior a pet nat by Aphros, mineral white by Anselmo Mendes and Niepoort, densely fruited red by Zambujeiro, and also the versatile Madeira from Barbeito, which can be served as an aperitif or cocktail. To book please call tel 02 050 0469.

Portugal Rising Funky Lam Sep 5 2019

Saturday, September 7th, 2019

As part of the extensive World Gourmet Fair week, Wine Garage has paired a couple of wines for the menu of one Michelin star dinner by Virtus from Paris. Cocktails at 7pm and seats are thb 7,500++ each including wine pairing. To book please call 02126 8866 Ext. 1707 or email


Saturday, September 14th, 2019

“Pop and Pour” at Siwilai City Club (Central Embassy) is a sneak peak into the world of unconventional wines: wines that you are likely to find when dining out in Paris, London, New York or Tokyo.  We have laid out a range of 16 wines, according to the vineyard management and winemaking philosophy.  You can take your time to explore each table, taste and discuss the nuances that these living wines bring to the palate, with good food and tunes to be accompanied during the event. More importantly, we hope you enjoy yourself and have a great time!

Tickets available at the door and on  Act fast as this a a limited capacity event!


Saturday, September 14th, 2019

The second installation of the Moon & Wine series at Char, Indigo Hotel on Wireless Road offers biodynamic wine and a 7-course menu. To make your reservations call Tel 02 207 4999, or let us know, we can assist. Special price is thb 3,000++ for set or you can also enjoy the dishes and wines a la carte. The pairing this time is with wines from Christoph Hoch, Domaine Goisot, Claus Preisinger, Brash Higgins, Patrick Sullivan, Domaine de la Chevalerie, and Equipo Navazos.


Saturday, September 14th, 2019

Issan Classic Vol 2 features homeboy Chalee Kader of 100 Mahaseth with Chef Num from Samuay & Sons in Udon, as well the Bossman, Por Sawat, from Khonkaen. Together they will dig deep into the Northeastern culture. To book please call Tel 02-235-0023. Guaranteed fun and adventure! Set menu is thb 2,400 per person.

100 Mahaseth

Saturday, September 21st, 2019

Our next wine workshop at Another Story, EMQuartier, will be a joint event with Kad Kokao, the dedicatedly Thai chocolate maker off Suan Plu road. Together we will be tasting and talking about the sourcing of these fine beans, and also the sweet and fortified wines that accompany them. Session starts at 530pm and ends before 7pm. We will be tasting a 20 year old Loire sweet, Madeira, Port wine and Sherry. To book, seats are thb 1,000 each,  please email


Hope this is of interest, and see you soon!

Kloof Street, Swartland


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Innovators with foresight and plenty of hard work like the Mullineux have turned South Africa’s, Swartland, from a bread basket into a highly-regarded wine region. If you have been turned off by the rough edges of yesteryear’s South African wines, we urge you to dip your tongue into what Jancis Robinson calls “a whole new era in the country’s wine history.”

mfw c&a2

They explain the “Grapes for our 2017 Chenin Blanc come from three sustainably farmed vineyard parcels in different parts of the Swartland: One parcel of 36 year old Chenin planted in the stony Shale and Schist based soils of Kasteelberg, and two parcels of 40+ year-old dry land, bush vine Chenin grown in the decomposed Granite soils of the Paardeberg.”


And continue in the winemaking “Grapes are chilled in our cold room then pressed whole-bunch and the juice is allowed to settle overnight. Minimal SO2 is added and, as with all our wines, no further additions are made. The juice is then racked to tank (85%) and older French oak barrels (15%) for fermentation. Fermentation is with indigenous yeasts and lasts up to 6 weeks. The barrels are racked and blended with the tank fermented portion and then bottled.”

KS Chenin 2014

Chris and Andrea describe the wine: “Pale straw in colour, this wine has a nose of sun ripened pears and wet granite. The palate has a vibrant acidity balanced by a soft, round texture and some pithy character. The wine has a fresh, mineral finish. Drinking beautifully now and best served at 10 to 12 celsius.”

Neil Martin for Vinous summarizes in his words “The 2017 Kloof Street Chenin Blanc was tank-fermented and matured in 10% in neutral oak. It has a rich, almost honeyed bouquet of marmalade and quince. The palate is well balanced with a slightly viscous entry, good acidity and honey and bitter lemon on the finish. This is a very fine Chenin and a great value. 88 points“.

Iron Balls extends – a rye Vodka


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Iron Balls stands for those that “GRAB LIFE BY THE BALLS”, like its creator, Ashley Sutton; a straight-talking modern day pirate and non-conformist innovator.


Ash is a whirlwind of creative, kinetic energy. Originally from Fremantle in Western Australia, this prolific interior designer has made a name for himself in Bangkok, Hong Kong and Tokyo and is intent on conquering the world.

Having grown up in a family of sailors, he still thirsts for a carefree life on the seas; spending as much of his free time as possible on board, and diving below, his boats: BALLS & INFAMIS.

Ash and the Iron Balls distillery pride themselves on using the best ingredients and distilling methods available. That’s “why we didn’t piss about or take any shortcuts to produce this ballsy vodka”. It is made from winter rye sourced from East Germany. Five times distilled; first through a series of columns at one of Germany’s oldest distilleries, and finished in a copper pot still in the Black Forest. A bold vodka with a smooth finish, for those searching for something more than your everyday spirit.

Iron Balls Vodka

For night owls and spirited friends, we recommend a visit to Iron Balls Parlour. Spend some time with Top Brass – Carson Quinn, and who can teach you a thing or two about mixing one these delicious cocktails.




A gracious Ripasso from Pra, Veneto


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If you drive from Verona to Lake Garda you shall pass the Valpolicella Classico zone. Likewise, if you go east to Venice, you will pass the venerable Soave Classico area. Smacked in the middle between these two areas is the lesser established Valpolicella DOC; in 2001 Graziano founded his red wine adventure here in Morandina.


Graziano describes his philosophy “…the production of food is a gastronomic act. To be a source of food pleasure, the food must be good, but also pure and correct: it must be the result of sustainable agriculture that respects the environment and workers’ dignity. When we buy food, we choose also an agricultural model. This is a fundamental issue that determines the future of the planet: its survival or its destruction.”

“A long search for the perfect vineyard brought Graziano to the higher marl slopes of the Valle di Mezzane. Sitting on white soils deriving from chalky rock, ancient clay and marine sand, La Morandina is located on 500 mt altitude on rubble and schist that envelop the vine from the trunks to the roots as they burrow down in their search for water. The grape yield is obviously very low giving more body to the wines. This was Graziano’s aim when he decided to adopt organic agriculture that doesn’t interfere with the natural balances that have been established over time. The high levels of chalk and surface marl are the main elements needed to obtain wines that are very fine and elegant with good freshness, medium body and low ph. making them perfect for long aging and easy drinking.”


The local grape varieties contribute unique characteristics to the final wine: Corvina gives spiciness and cherry aromas, Corvinone gives glycerine and vibrant freshness, Rondinella adds delicate fruit and light floral aromas whilst Oseleta provides colour and robust tannins. The grapes are dried in a fruttaio (drying room) from 20-30 days then vinified. Maturation in 20hl casks for 18 months.

Ripasso no anno

This vintage can be described “Graphite minerality, and some earthy notes plus a hint of Christmas in this, with orange peel tang, cloves and lovely semi-dried figs and prunes. A big rich wine with great length, but elegant nonetheless.