Tomorrow will be a great opportunity to enjoy the afternoon with friends. Come to Quaint in Sukhumvit Soi 61 between 4-7pm, and taste 48 wines from four leading suppliers. You can also snack on Amantee bread plus cheese and cold cuts provided by Premium Food.
Ticket prices are thb 1,500 at the door. Wines are offered at specials, please come to shop for the festive season.
To book please email firstname.lastname@example.org or call 086 986 2525
To garner diner’s attention, Bangkok chefs and purveyors have created an array of tempting events and activities to explore before we head into December. Please peruse and contact the venues for further details.
THU 19 NOV @ QUINCE BANGKOK(SIRI HOUSE)
Kicking off a Guest-Chef Series that proposes to explore the possibilities of cooking with fire through monthly collaborations with some of the city’s most spirited chefs. The aim is to offer “elemental, fundamental and delicious” food using the best available ingredients and putting them through the test of fire to highlight their finest attributes, from seasonal organic vegetables to local and imported meat and seafood. “Episode One” of the PRIMAL INSTINCT series has guest-chef Chet ADKINS, chef/owner of Jua and Little Market. Dinner will be served à la carte in addition to the regular menu. The theme of “Episode One” will be “Kushiyaki Mash-Up”: a reinterpretation of classic Kushiyaki dishes (Japanese skewer/grill), putting twists from both Chet and Quince’s chef Steve into the mix.
Siri House is located in Soi Somkid, next Central Chidlom. To inquire or book please email email@example.com . Tel 094 868 2639
MON 23 NOV @ JUA
Join Prin, Chet and Chalee at JUA, as they skip the turkey, and instead give thanks to glorious Thai Wagyu!
Featuring Thai jasmine wagyu sourced from the fine folks at Arun Supa Farm in Khon Kaen, chefs Chalee Kader (100 Mahaseth) and Prin Polsuk (Samrub for Thai) team up with Chet Adkins to bring you 12 delicious courses showcasing a variety of prime and secondary cuts from this truly gorgeous animal. Seats are thb 3000++. Jua is located off Charoenkrung Rd and near the Royal Orchid Sheraton Hotel. To book please call 02 103-6598
TUE 24 NOV @ RIEDEL WINE BAR & CELLAR
We collaborate again Chef Patrick, this time with “Iberia Feria” featuring wonderful selection of 4 tapas, followed by a scrumptious “cocido madrileno” deconstructed into 3 hearty courses, all accompanied by handpicked wine labels from Spanish top soil’s. Limited seats available, sit down at 7pm. Riedel Wine Bar is located within Gaysorn on Rachaprasong. To book please call Tel 02 656 1133.
WED 25 NOV @ COCOTTE FARM ROAST& WINERY
Chef Jeriko digs deep into his repertoire and pulls out sublime traditional French recipes for a spotlight on the fine wines of Burgundy. This 5-course pairing menu including turbot and pigeon and wines from the Yonne down to the Cote d’Or, with highlights being Meursault and Auxey Duresses from the early 1990s. The menu is priced at thb 4,290. Sit down is 7pm. Cocotte is located between Sukhumvit Soi 31 and 49. For bookings please contact firstname.lastname@example.org or call Tel 092 664 6777
NATURAL WINE WEEK 24-29 NOV
Bangkok’s first Natural Wine Week takes place end of November in various venues spread across the city. During this week wine lovers can venture to participating venues and try 5 wines by the glass and more by bottle.There will also be several natural wine masterclass covering a bevy of subjects. Come on board, and we look forward to see you About Eatery, Kangkao, Naturalista, MUST Wine Bar, Marchwood, Cloud Wine Commons, Terroir Expression, Soul Food Mahanakorn, 100 Mahaseth, Funky Lam Kitchen, Jua, Appia, Broccoli Revolution, Siri House and few more.
For all details please visit event page on Facebook link here .
We have always been admiring the nuanced wines from the Loire Valley. The whites at times elegant and crisp, then also deep and mineral, or with sweetness only found elsewhere in Germany. For the reds its Cabernet Franc, ranging from the casual bistro wine to wines that compete neck-to-neck with the most famous names from Bordeaux when mature.
There is a whole world of greatness out there to explore, but this time we will showcase the classics with recipes provided from the estates in the wine pairing.
The menu is priced at thb 2,500++. Individual tables can be booked with sit down at 7.30pm. Please call 02 656 1133 or email: email@example.com
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.
The wine region of Baden includes swaths of vineyards adjacent to the picturesque Black Forest natural park. In addition, the warmest of Germany’s wine regions is also known for the volcanic Kaisterstuhl and the Markgraflerland in the triangle between Germany, Basel in Switzerland and Alsace in France.
For the enchanted wine workshop we will be presenting the following bottles:
Ziereisen Pinot Blanc Lugle 2014
Enderle & Moll Muller Thurgau (skin contact) 2016
Enderle & Moll Pinot Noir Rose 2016
Ziereisen Pinot Noir Talrain 2015
Ziereisen Syrah Gestad 2013
To reserve one of the 12 seats please email firstname.lastname@example.org
A wine tasting doesn’t get much better than this. If you enjoy pedigreed and maturing wines or simply want to advance your taste buds, do come over to chat with us about the following amazing bottles:
Sparkling – Andre Beaufort Blanc de Noirs Polisy 2009, Champagne, France White – Weingut Rabl Gruner Veltliner Dechant Reserve 2008, Kamptal, Austria White – Koehler Ruprecht Riesling Kallstadter Saumagen Auslese R 2011, Pfalz, Germany Red – Domaine Robert Ampeau Volnay 1er Cru Santenots 1996, Burgundy France Red – Dante Rivetti Barberesco Bricco di Neive Riserva 2008, Piedmont, Italy Sweet – Chateau Pierre Bise Coteaux du Layon Les Rouannières 1998, Loire, France
We will be ready on the Top yard of THE COMMONS. The seated workshop is from 5-630pm. Tickets are thb 1,500 and limited to 12 who sign up and prepay here.
Oyster “Ostra Regal”
Cooked Sous Vide, Saffron Sauce & Anis Félines Jourdan Picpoul De Pinet, France, 2016
Grilled in the bbq, Olives & Pequillos Alemany I Corrio Principia Mathematica (Xarello) Penedes, Spain, 2016
Skrei Cod Fish
Steamed and cooked with a chorizo-beans stew Chateau Maris Rosé De Nymphe (GSM) Roussillon, France, 2016
Braised overnight, cauliflower and broccoli Atlan & Artisan Epistem No 3, 2014, Yecla, Spain, 2014
Grand Cru Valrhona
Surprise of the Chef Begali Recioto di Valpolicella (Corvina) Veneto, Italy, 2012Please call 063-267-7778 or book online https://goo.gl/sUkNQ8
Sit down is 730pm on communal table. 5 courses thb 2,990++ per seat
Wines can be ordered a la carte as well throughout the evening.
Gaysorn Village invites to a series of exclusive events on the theme “Gaysorn Menllennial” this September
“Gaysorn Menllennial is an interactive event where gentlemen, epicureans and those with meticulous taste can share inspiration for living life to the fullest in their own unique ways. This is the driving force behind the stylish transformation of Gaysorn Village into a destination to hangout with like-minded people, offering various aspects of life experiences. For the event, gentlemen are invited to indulge in their favorite pastimes and to embark on a mindset where lifestyle meets the millennial man. We hope our customers can experience a versatile concept which can be defined in two words – life & style,” says Charn Srivikorn, chairman of Gaysorn Property.
One of the highlights is “The Great Wine Harvest” from Sep 6-9th, an event that aims to turn Gaysorn into a wine enthusiasts playground, offering more than 150 labels of artisan, organic and rare wines.
You can book or get more information by calling the Gaysorn Concierge team at tel 02 656 1149
Throughout the 4-day wine event there are multiple hosted events, including these wine talks at Riedel Wine Bar. You can book by emailing email@example.com or call 02 656 1133
The Wine Garage stand will feature the following wines from our extensive range:
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.