We are excited to be kicking off the wine lab again at Cloud Wine, Baan Turtle. Depending on the month, the line up can be either a series of bottles served blind from Coravin, or as shown here a horizontal tasting of five different styles of one of France’s greatest wine.
A great bottle of Châteauneuf-du-Pape Rouge bursts with rich cooked-to-dried aromas (strawberry, cherry, raspberry), as well as roasted notes (plum, blackberry, raisins or figs). As the wine evolves, herbal, floral, and spice notes appear. Francophiles – and the actual French – call the classic herbal play “garrigue,” after the region’s scrubland of sage, rosemary, and lavender. The wine style is full-bodied with alcohol levels reaching above 15% ABV. The texture is lush when young, and can obtain silky characteristics with age. For most but a few, the prime drinking window is between 8-12 years of age.
First up, is a bottle of rare white Chateauneuf du Pape, followed by four reds of different blends and winemaking fashion. This exploration will shed light on the terroir, fermentation and ageing method, as well as the signature of each estate. Our team will guide you through an in-depth experience including:
Michel Chapoutier Bernardine Blanc 2019 RP 90
Le Clos du Caillou Safres Rouge 2018 Vinous 94
Jean Royer Tradition Rouge 2017 Vinous 93
Laurent Charvin Rouge 2017 Vinous 95
Michel Chapoutier Barbe Rac Rouge 2012 JR 18.5 RP 95
Price per person: thb 1,900 for 5 pours of 60ml or thb 2,900 for 5 pours of 90ml
Please book ahead, alone or with friends, and our team will take care of you. Email firstname.lastname@example.org or call Tel 081 588 7238
Wine lab theme Chateauneuf du Pape takes place during November and until 12th December 2021.
BAAN TURTLE is located in Soi Suan Plu 2. One of Bangkok’s signature dining spots off Sathorn Road now houses three culinary directions, plus a cigar and whisky lounge, as well as Cloud Wine.
Wine Garage is delighted to present a creative culinary experience bringing rural Korat to life in a secret city hideaway. A 5 course chef’s table for those who seek the unexpected for Songkran.
The evening begins in the culinary props ‘kodang’ of a narrative food stylist. Where a sparkling wine accompanies the palette on a wild leaf tasting. An incidental “sumrab” set has been designed to create a foraging experience in MRMH Studio’s collection of curiosities.
This event is an auspicious nourishment of body & soul to welcome in the Thai new year. You may want to visit Mango Art Festival at Lhong 1919 during the afternoon, then head to Wat Arun for the sunset before arriving at MRMH Studio for dinner.
The one-off special evening is limited to 20 seats only; seating by individual tables. The experience commences at 630pm and price per seat is thb 3,900 net and payable with booking.
Tegernseerhof Gruner Veltliner Bergdistl Smaragd 2017, Wachau, Austria
Clear duck bone broth with pickled lime, shredded duck breast
Pork and 2 style duck egg wild galangal five spice stew
Mild spiced ‘liang leaf’ paddy field herb soup with smoked river fish
Korat style stir fried rice noodle with pork belly
Mother’s grilled eggplant namprik with wild leaves & herbs
8hr Smoked BBQ Beef Ribs rubbed with ‘Pla ra’ Esan style fermented catfish & spices
Organic Esarn rice
Bruno Lorenzon Morgon Les Charmes 2017, Burgundy, France
2 types of Korat inspired seasonal fruit desserts with smoked ‘sticky rice forgets husband’ tea
Mango Art Festival
is a 4 day art festival taking place at Lhong 1919. Visit the beautiful venue on the Chao Phraya River to see over 20 galleries exhibiting, plus local craft and handmade accessories from Thailand’s artisans.
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 .
Here we begin with the original version from Mark Bittman’s instructions:
Chicken breast, tomatoes, lemons, capers, olives, olive oil and basil
Heat oven to 220 C. Combine 2 or 3 chopped tomatoes, the juice of 1/2 lemon, 1 teaspoon capers and a handful of olives.
Lightly grease the pan with olive oil, then put the chicken in the pan and pour the tomato mixture over it.
Roast for 10 to 15 minutes, or until just cooked through.
Garnish: Chopped basil.
But suggest you extend the cooking and ingredients a little further with our adapted version
Organic chicken leg and thigh (one piece per person)
green olives (2-3 per piece per portion)
capers (1 table spoon per portion)
cherry tomatoes (3-4 per piece per portion)
chicken stock (one pack for 2-3 persons)
lemon (1 piece) use half for 2-3 portions
white wine (1/2 to 1 cup)
extra virgin olive oil
Rub chicken with lots of olive oil, season with sea salt and pepper
chop the capers
chop the olives
slice the cherry tomato without halving them
Squeeze lemon juice into small bowl
Utensils you will need include a deep pan with lid or better cask iron casserole, dutch oven; you will need a thong, spatula, large spoon
Heat the pan to high heat; (ideally use one that is deep with a lid or use a cask iron casserole, dutch oven; hot is when a few drops of water sizzles quickly)
Place the morsels skin-side down; it takes 3-4 minutes to brown (crispy), move gently so that the skin does not stick to pan (ref video here)
Turn the morsels and move gentle for another 3-4 minutes
(if you more pieces than the pan can fit; remove the first batch to rest and start again)
with the chicken in the pan, pour the stock, add the olives, capers and tomatoes
reduce heat to simmer
add 0.5 to 1 cup white wine
make sure the liquid covers half of the thighs, not covering the skin
season with lemon juice
Close the lid almost entirely
This slow braising will take roughly 45 min depending the size of the morsels
If the liquid is evaporating you have two options. Either add more stock if the sauce needs more intensity or add pure water
Check on liquids every once in a while and move the morsels around a little with a spoon
Towards the end of cooking time, you can poke a sharp knife into thickest part of the leg, next to the bone and see if any blood is coming out; if the liquid is clear, the chicken is fully cooked. (Below photo is pan roasted in the oven; Bittman’s version)
We enjoy eating this with any kind of salad and also sweet potatoes. Some grown here will do just fine, otherwise pick from Japan or the US.
Poke the entire sweet potato with a fork
Place in oven for 45-60 min at 180C
When almost done the sugars on the skin start to caramelize
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 email@example.com
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.