anselmo mendes, aphros, australia, Gary Mills, grand hyatt bangkok, il fumo, Jamsheed, luke lambert, niepoort, Portugal, tables grill, timo mayer, victoria, william downie, Wine, wine dinner, zambujeiro
We are pleased to be co-hosting two exciting dinners later this month at Tables Grill (Grand Hyatt) and Il Fumo. The beauty of these wines with equally matched by the creativity and input of both culinary teams, who know Australia and Portugal very well.
Leading wineries from Victoria, Australia at Tables Grill on Sep 22nd
6-course menu with 5 wines is thb 3,800++. Book through firstname.lastname@example.org and receive 15% off.
Viagem a Portugal at Il Fumo on Sep 27th
5 course menu is thb 2,200++ with optional wine pairing (6) at thb 1,800++. Book through email@example.com and receive 10% off.
Portugal seems to be on everyone’s bucket list, and surely not because it’s offering great value, but is still very authentic, not too crowded, and has some of the freshest seafood on earth.
The wines on the other hand, split hairs – but this could very well be because the good stuff hasn’t always made it out of the country. Perhaps also, because traditionally made wines weren’t pleasing international palates with their long extraction and ageing prior to bottling?
In the late 90’s Swiss wine enthusiast Emil Strickler arrived in Alentejo, near Algarve and took over the 30 hectare estate – Quinta Zambujeiro. He quickly made the finest technology available for the team headed by Alain Bramaz to capture the essence of the region and swiftly climbed the olymp to best in class, albeit in a modern way.
Southern Portuguese reds, especially those from Alentejo are easy drinkers, rich and fruity. With meticulous care in the vineyard and quality oak barrels from France, Alain caressed superb fruit from the vines and gave the wines the needed structure to succeed in the international market.
Try Monte do Zambujeiro at your next dinner, and if you still yearn for more complexity and length, please don’t stop here and get a bottle of Terra or Estate. They age very well.
White wines resonating an unmatched pedigree come from either Chablis, the Cote d’Or, German Grosse/Erste Gewachs, or the Wachau, and neighboring regions in Austria.
The Smaragd wine “is the name for the best, most treasured wines from the Vinea Wachau members. The alcohol content of these wines begin at 12.5% by volume. This, along with the highest grape ripeness and natural concentration are what make this world-class designation possible. Emerald-coloured lizards – also known as Smaragd – are at home in the terraced vineyards of the Wachau. On bright, sunny days, their beauty is highlighted dramatically as they bask in the gleaming sun next to the grapevines – the perfect symbol for the absolute top Wachau wines with full physiological ripeness” – trade association Vinea Wachau.
While you likely will find opulent wines from neighboring estates, the Knoll family cherishes tight minerality and restraint. Their wines are often described as Baroque, very much the same feel as St. Urban, the patron saint of winemakers and vineyards, ornating on the label.
If you find a liking to this style of wine, please also inquire about mature Gruner Veltliner from 2008 vintage, a Riesling Smaragd, or perhaps a single bottle of Knoll’s “Vinothekenabfulling” we have left from the 2011 and 2012 vintage.
South Australia boasts a bevy of recognizable sub-appellations. Each now known for key grape variety such as Riesling from the Clare and Eden Valley, Shiraz in Barossa, Pinot Noir in Adelaide Hills or further south Cabernet Sauvignon in Coonawarra.
Per Wine Australia Coonawarra has “cool maritime climate, with an average daily winter temperature of 9.8ºC, which provides wines of elegance and structure that are a welcome respite from the fruit-filled wines of warmer regions like Barossa Valley, McLaren Vale and the Riverland. Coonawarra is, perhaps alongside Margaret River, Australia’s most famous cool-climate region for Cabernet Sauvignon.
They continue “Perhaps more than any other region in Australia, the terroir and soil of Coonawarra plays a predominant role in the structure and longevity of its wines. For such a tiny stretch of land – the region is only 15km by 2km – the region has a rich red cigar shaped seam of terra rossa (red earth) that is among the most valuable – and controversial – patches of earth in Australian wine. The terra rossa strip is just one-kilometre-wide and runs for 12 kilometres northwest through Coonawarra. Wines grown in this soil are prized by collectors and praised by critics. The terra rossa layer is no more than one-metre-deep over a base of free-draining limestone sustained by pure underground aquifers. The limestone was once an ancient seabed, formed over a million years ago.
This Heirloom Vineyards Cabernet was produced from a remarkable vineyard whose clones and viticulture embody the very best in cutting edge but old school viticulture and winemaking. Hand tended vines, sorted bunch-by-bunch, naturally open fermented, basket pressed and stored in French oak barriques from bespoke coopers.
Once full-bodied and tannic, now medium bodied, supple and flavoursome. Blackcurrant is dominant but more mulberry fruit on entry, gently fleshy and with elegant and appealing tannin backbone. Good acidity too to balance the generous textural palate with flavours of plum, berry and hints of spearmint chocolate to make a second glass, and we hope a second bottle irresistible. Will age with grace over the coming decades.
Heirloom Vineyards Cabernet Sauvignon Coonawarra 14.5% ABV
Decant 1 hour and enjoy with richer meat dishes.
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 firstname.lastname@example.org
Half Dane-Half Austrian Andrej Razumovsky and his partners planted a new vineyard in Mendoza’s prime area of Luyan de Cuyo around 2005. They selected a patch of land that never was worked on before, with the aim to establish the first biodynamic vineyard in Argentina.
The reds from these high altitude vineyards – 1,000 meters and more – often get long and intense sun hours, giving rise to potent wines. So it was the more surprising to taste through Alpamanta’s lineup, only to find beautiful perfume, but more importantly texture and balance holding up the intense flavors.
The adhered methods in the vineyard and cellar follow Rudolf Steiner’s biodynamic principles and define this style of wine. Try it and let us know if it’s to your liking. 36,000 bottles produced.
Heard so much about Jacky Blot creating fine wines for Michelin-starred restaurants, and finally was able to try his singular Chenin Blanc.
The whites are pure scented Chenin Blanc from Montluis and reds are Cabernet Franc from Bourgeuil.
This special cuvee has been oak aged, and feels like a fine white Burgundy on the palate. Exquisite.
4 out of 5 stars
Children dream of Willy Wonka’s chocolate factory, and wine afficionados dream of taking a bottle from each single shelf at Hedonism Wine in London.
I wasn’t too excited when reading about the biggest retail shop launch and seeing their Yquem wall all over the papers – believing the oligarch owner only buys Blue Chip wines.
But upon visiting, and meeting Honami, one of the many staff sommelier, I was taken by the sheer breadth and depth of the selection of wine and spirits.
It is the friendly service and knowledge of every vintage and bottle that blows you away.
By the way, this is the bottle I hope to have for my 50th!