Spanish Steps dinner at Bunker, May 7-9th, 2017

Tags

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 reservation@bunkerbkk.com

 

Basket Case

Tags

casa pagoda, christmas, luka cafe, quince eatery & bar, wine garage

Wine Garage and friends, or say neighbors in Sukhumvit  Soi 45, have prepared some interesting food and non-food items for gift giving season. Please browse through the 3 different sizes of hampers filled with home-made products from Quince Eatery & Bar, Casa Pagoda, Luka Cafe and Malou Tea.

SMALL – thb 3,300

Petite Casa Pagoda metal wire basket designed by Japanese brand Puebco

Two Casa Pagoda Christmas ornaments for the tree

Small Casa Pagoda reindeer candle holder (10 cm) ancient gold color

Casa Pagoda aromatic candle Fig & Cypress

Artisanal Malou Tea: – can choose from 5 (Sri Lanka Breakfast, The Earl, Green Tea Spearmint, Roiboos Rose Lavender, White tea Silver Tips)

Luka handmade gingerbread man cookies

Half bottle red wine Niepoort Redoma Tinto 2011 from Duoro in Portugal

MEDIUM – thb 4,200

Casa Pagoda market basket designed by Japanese brand Puebco

Two Casa Pagoda Christmas ornaments for the tree

Small Casa Pagoda reindeer candle holder (10 cm) ancient gold color

Casa Pagoda aromatic candle Fig & Cypress

Casa Pagoda Copper Cocktail Mug

Artisanal Malou Tea:  – can choose from 5 (Sri Lanka Breakfast, The Earl, Green Tea Spearmint, Roiboos Rose Lavender, White tea Silver Tips)

Quince Rosemary & Sesame crackers

Quince Greek olives

Luka handmade gingerbread man cookies

Red wine Chateau La Mothe du Barry Bordeaux Superieur 2014

LARGE – thb 6,500

Handy Casa Pagoda market basket designed by Japanese brand Puebco

Two Casa Pagoda Christmas ornaments for the tree

Set of 2 Casa Pagoda reindeer candle holders (10 & 16 cm) ancient gold color

Casa Pagoda aromatic candle Fig & Cypress

Casa Pagoda Copper Cocktail Mug

Two artisanal Malou Teas: – can choose from 5 (Sri Lanka Breakfast, The Earl, Green Tea Spearmint, Roiboos Rose Lavender, White tea Silver Tips)

Quince Rosemary & Sesame crackers

Quince Greek olives

Luka handmade gingerbread man cookies

One bottle sparkling Drusian Prosecco Superiore & off dry white wine Pinon Vouvray Moelleux La Lune

For interest please email us: order@winegarage.asia

Red wines to cellar

Tags

burn cottage, collemattoni, domaine ogier, hacienda monasterio, niepoort, peter sisseck, redoma, william downie, wine garage

While a good one-to-three-hour aeration will help lift hidden flavors and aromas in a great young wine, it still cannot compete with a wine that has spent more time in a dark, cool place.

Wines that get a chance to shed their “baby fat” will produce a subtler, more complex set of flavors—the result of the gelling of tannins, phenols, glycerols, and sugars. Then there are the secondary aromas, as well as the development of texture and balance, that is not unlike a fine work of art.

Below are 6 wines, which can be laid down for 3-4 years. Upon opening you may wish to have more “Do Not Disturb” signs dangling in your cellar.

William Downie Pinot Noir Gippsland 2014, Victoria, Australia

Bill lived and worked in Burgundy before establishing his own label in 2003. He intends to produce wines of purity and detail that reflect their place of origin. Each of his cuvées are from Pinot Noir, however the Yarra Valley, Mornington Peninsula and Gippsland are more different than they are similar. They are made in the most natural way possible, not pushed or shoved in any direction. William was the Gourmet Traveller Wine Magazine Young Australian Winemaker of The Year for 2006.

Collemattoni Brunello di Montalcino 2010, Tuscany, Italy

This small, traditionally-minded property is located near the hamlet of Sant’Angelo in Colle. Wine Spectator “Menthol and eucalyptus notes shade the core of black cherry and plum in this broad, densely textured red. Balanced, in a powerful style, with dusty, mouthcoating tannins on the lingering finish. Needs grilled beef. Best from 2019 through 2032. 1,800 cases made. BS  (5/2015)”

Niepoort Redoma Tinto 2011, Duero, Portugal

“Niepoort is an independent family business since 1842. Through five generations, the business passed successfully from one Niepoort to the next Niepoort and in most cases older and younger generation worked side by side for a long period. At this time, we are enthusiastically looking forward to the future sixth generation, anticipating close collaboration. Redoma tinto is Niepoort’s original Douro wine, first released in 1991. It is like Douro: “extreme, with a rigorous character”. Old north-facing vineyards from Quinta de Nápoles and Pinhão Valley form the basis of Redoma. Its main varieties are Tinta Amarela, Tinta Roriz and Touriga Franca.” source Niepoort website

Stephane Ogier Cote Rotie Reserve 2011, Northern Rhone, France

The family-owned estate was previously a supplier to Chapoutier and Guigal. Today, this domaine ranks top in the region, and their wines express themselves with elegance, complexity and the purest definition of Syrah and Viognier. The grapes grow on extremely steep slopes, which rise up in terraces shaped of ancient stones. “the leading craftsmen from steep hillsides vineyards”– Robert Parker

Burn Cottage Pinot Noir 2013, Central Otago, New Zealand

Is an integrated farm which replete chickens, sheep, cows, beehives and growing wines by using biodynamic methods since 2002. Despite its relative youth, the winery has seen a rapid rise to success, mainly due to the owner’s mission to produce honest and pure wines from top notch soil, and the help from an all-star team including Ted Lemon of Littorai (California) and Claire Mulholland, formerly of Martinborough Vineyards. “Burn Cottage …produces one truly great [wine]“ – Lisa Perotti Brown, MW for Robert Parker.

Hacienda Monasterio Crianza 2011, Ribera del Duero, Spain

An explosive and ripe wine made from local Tinta del Pais (aka Tempranillo) with some Cabernet Sauvignon, Merlot and Malbec to provide an extra dimension. Love this for its pure and polished appearance, and fine mineral aromas with notes of licorice and currants. “93 points. A gentle giant, a triumph for the vintage.” – Luis Gutierrez for Robert Parker.

And the winners are!

Tags

atlan & artisan, chiroulet, domaine de la poultiere, epistem, gascony, philippe bramaz, sebastian keller, vouvray, wine garage, yecla

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

12 Everyday bottles for wine lovers

Tags

best selection, domaine begude, domaine de la poultiere, domaine robert denogent, domaine roche audran, hilberg pasquero, kloof street, paterno e corzano, staple wine, stefan winter, stephane ogier, terres dorees, wine garage, wine in thailand

Eric Asimov, the wine writer for The New York Times, usually can get a place at any table of top wine writers in the world. But his first love was perhaps food—he wrote the annual New York Times Guide to Restaurants in New York City with Ruth Reichl and William Grimes—and he could not do without the essential 12 bottles he believes any accomplished home cook needs to stock to match with any meal she may spontaneously whip up.

Inspired by his recent article, 12 Everyday Bottles for Wine Lovers, below are our suggestions for your staple wines so you will always have that perfect bottle on your side.

Bed & Bath wines

Domaine Begude Chardonnay Terroir 11300 2014, Limoux, France Unoaked Chardonnay from limestone soils high above the Mediterranean sea. Jancis Robinson, MW 16.5

Domaine Roche Audran Cotes du Rhone 2012, S. Rhone, France Grenache, Syrah & Carignan, biodynamic, a juicy Gold Medal Millesime Bio

4 staple whites for the kitchen

Domaine de la Poultiere Pinon Brut NV, Loire, France Chenin Blanc from tuffeau vineyards, 20 months on lees

Stefan Winter Riesling QbA 2013, Rheinhessen, Germany Dry Riesling with mineral content and spiced touch, Jancis Robinson MW, 15.5

Domaine Denogent St Veran Les Pommards 2013, Macon, France exotic southern Burgundy with extended oak ageing of 22 months, Burghound 91

Kloof Street Chenin Blanc 2014, Swartland, South Africa Loire-like aromas of quinine and bruised apples, IWC 89

4 staple reds for the kitchen

Terres Dorees L’Ancien 2013, Beaujolais, France – gracious 80-year old Gamay from the hands of the band of 4 (Le Vin/Its Riesling)

Corzano E Paterno Terre di Corzano 2013, Tuscany, Italy structured Sangiovese from the heart of the classic Zone

Domaine Stephane Ogier St Joseph 2012, Northern Rhone, France Burgundian-styled Syrah from granitic soils. Robert Parker 91 points

Hilberg Pasquero Nebbiolo d’Alba 2010, Piedmont, Italy authentic wine straight from the farm can beat Baroli outright in value. Antonio Galloni 91 points

Skirts, rumps & deep reds

Tags

accidental butcher, alain chabanon, cape grim, domaine chabanon, montpeyroux, quince eatery & bar, steve craig, tasmania, wine garage

Inside track with the Accidental butcher

There is certainly a wide range of beef around for carnivores to embellish, and one of them must be the free-range Cape Grim from Tasmania.

Inside flank, lovely

Steve Craig, owner of Accidental Butcher, explained the uniqueness of the forgotten cuts and how to prepare them, while Blair Mathieson, chef at Quince – Eatery & Bar grillled them lightly and served with either anchovy butter, tarragon aioli or red pepper jam.

A Wine Garage event would not be complete without sound wine, and guests were lucky to meet and taste the organic wines from Alain Chabanon, the local hero in in Montperoux. All his wines have great varietal expression while successfully marrying mediterranean warmth with elegance.

Montperoux wines

My personal favorite was a special cut called Picanha, which is part of rump cap.

Percebes & Blanco

Tags

barnacles, fresh direct, percebes, quince eatery & bar, wine garage

Extreme Galician seafood with glass Atlantic white

The extreme weather along the Atlantic coast almost cancelled this event, but thanks to Fresh Direct a first barnacle tasting in Bangkok was made possible.

Saline and juicy, this creature from the rock is really unique. After a quick boil, it can be devoured by itself or dipped in roasted garlic aioli as Quince’s Chef Blair suggested.

aka goose barnacles

Pairing regional food with a local wine makes sense, and the Albarino, despite being richer than normal, added the extra flair. Balanced, well rounded, with lemony aromas and good fruit, this made for a fun experience.

Paza de Barrantes

Guests at each table immersed themselves to try stay clean from squirting juice. Delicious.

Delicate eating

 

Stickies & Cheese

Tags

heaven on cheese, quince eatery & bar, reinhard matheis, wine garage

Pairing of Thai made cheese with sweet wines

Who said good cheese must come from old Europe? There are some great cheese makers in the Yarra Valley, Australia, some nice ones in California, US and now…Thailand?

Reinhard Matheis left the commercial food industry to set up this artisan operation near Nakhorn Sawan, about 3 hours north of Bangkok. The milk he buys from a nearby coop which isnt certified organic, but surely free of additives. He uses French molds and cultures to create these creamy cheese. Each batch can taste slightly differently depending on what the cows have eaten.

The Thai-made Reblochon, Munster, Camembert and Brie are all good, despite being quite creamy. Well worth searching out at Heaven on Cheese.

Below you will find the sweet wine pairing which completed the strong cheeses nicely.

Strong and creamy cheese need sweet wines!

 

Bubbles & Bivalves

Tags

bill marinelli, blair mathieson, quince eatery & bar; the oyster bar, wine garage

 

One Puget sound oyster and 5 dippings

Bill Marinelli talked about sustainable seafood and explained how memoirs (similar to terroirs for wine) makes oysters taste different from one another. It is in fact quite simple, and ultimately the water quality surrounding the oyster bed decides the outcome.

Blair of Quince Eatery and Bar added some variety to the Barron Point oyster by topping them with cucumber granita, lemon black pepper or our favorite spiced tomato jelly.

All 5 samples tasted unique and refreshing, while pairing very well with a prosecco, cremant, US method champenoise, Check out the menu here

Great oyster and sparkling wine pairing

 

Camille Saves Millesime 2004

Tags

bouzy, camille saves, grower champagne, wine garage

Grower Champagne

The Saves are one of the few top growers in the famed Grand Cru village of Bouzy. All their cuvees are made from grapes grown in the Montagne de Reims and are worth searching out, as they represent a relative value.

Always a blend of Pinot Noir and Chardonnay, the 2004 vintage was at 9 years still too young to fully enjoy. Tight, focused, but not giving much on the nose, this Champagne has class and depth and can be enjoyed over the next 5-7 years.

3.5 out of 5 stars, possibly more when mature.