andreas pergher, arnie marcella, Bangkok, bodega k, bunker, cims de porrera, dehesa la granja, equipo navazos, new american, olivier riviere, raventos i blanc, spain, spanish wine, wine dinner, wine garage, zarate
We are extremely pleased to work with Arnie Marcella, Chef and Andreas Pergher, Beverage Director, on this menu and wine pairing, which traces back Arnie’s history and stories.
The above 4-course menu is thb 2,250++ with optional wine pairing at thb 1,500++.
Recently, the dining front of our City of Angels seems to progress faster than any other Asian metropoles; unfolding new entries, especially from Spain, with an array of dishes and wines that shed light on our senses.
For this dinner we propose wines from some of Spain’s most innovative regions or winemakers and invite you to join our road to discovery:
Raventos I Blanc, formerly in the Cava D.O, but Manuel and Pepe decided to depart in 2013, and began the process of creating a new, terroir driven appellation, Conca del Riu Anoia. As an aperitif we pour their chalky and dry Blanc de Blancs Extra Brut 2014.
Equipo Navazos, are partners Dr Jesús Barquín and Eduardo Ojeda, who have single-handedly revived the sherry landscape by releasing small lots from long-forgotten bodegas. This Florpower however is not fortified, but shows how the precise Palomino grape can become with ageing under flor for 20 months. Dense, with lovely minerality and nutty background.
Bodega K, is one of many producers in the wet and windy Basque country. We fell in love with the simple and fresh aromatics of Txacolina, which bursts with energy and pairs well with seafood.
Zarate, there is Albarino and there is Zarate. Say no more. Galicia’s favorite white wine for seafood.
Dehesa La Granja, is a mature Tempranillo from legendary winemaker Alejandro Fernandez of Pesquera. The Toro region brings out powerful and intense wines, however the 24 months in oak cask followed by 6 years bottle ageing does its trick here and delivers and great drink today.
Olivier Riviere, the terroirist Frenchman in Rioja, also works a small plot in the Arlanza DO. The high elevation and old vines planted in 1930s, makes a wine unlike any other Tempranillo – showcasing floral, black wild berries and spicy notes.
Vi de Vila Priorat, is made by the Cims de Porrera cooperatives high above the Mediterranean Sea. The old vines and unique licorella soil (black slate) are responsible for a powerful and intriguing red wine.
Arnie Marcella’s career was exclusively in star-studded NYC restaurants including Jean-Georges, Marea, Corton, Alto, The Elm, Aldea, Docle Stil Novo, and Ai Fiori. So perhaps, later next year, The Bangkok Michelin Guide will also have a place for Bunker?
To book please call 092 563 9991 or email firstname.lastname@example.org
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
One should always appreciate generous hosts who dig out old bottles of a very fine wine. The Clos St Hune is regarded as a top dry Riesling which can age and age and age, but this 23-year old must have been stagnant for some time.
While not yet oxidizing, it just did not deliver the complexity combined with freshness it is known for; not even with this yummy yellow curry crab in one of Bangkok’s best kept secrets.
3 out of 5 stars
has established his family domaine, Koehler-Ruprecht, on the pedestal of German – no – all of white wines.
His specialty has been dry Rieslings from the revered Kallstädter Saumagen vineyard in the Pfalz. Often classified as an Auslese Trocken, these full-bodied and dry wines are at times hard to understand, take time to show their true self, and can remind the taster of a Corton.
He sold his estate in 2010, and recently completed his term as consultant. Now Bernd travels the world and looks after his estate in the Duero, Portugal. When in Bangkok he treats everyone he meets to fine wines; often sharing some hard to find red Burgundies from the 80’s and 90’s.
What I take out from Bernd is to look for wines which have a
and according to him, this backbone is made of a fine acid spine, a rich and complex fruit profile, all being held together by tannins. These wines will feel light on the palate despite its intensity and always, always taste of some minerals.