Archive for the ‘Wine’ Category

Marco Bossi, Super Tuscan Winemaker Dinner, Niu’s – Bangkok

Wednesday, February 17th, 2010

Costello di BossiFor more information contact: Tel. 02-266-5333-4

Chapoutier Dinner at Le Beaulieu – Bangkok

Friday, December 18th, 2009

Bila-Haut, Chapoutier

The Chapoutier Wine Dinner at Le Beaulieu Restaurant was successful on two counts, one for the excellent cuisine produced by Herve Frerard and two for the charming Rhone Valley Wines vinified by M. Chapoutier, with a vivid description of each wine delivered by Yoann Coulon, Sales Manager of Siam Gourmet Paradox, the distributor for Chapoutier in Thailand.

Chapoutier Dinner Menu Le BeaulieuFoie Gras at Le BeaulieuPressed Foie Gras Soulard

Pigeon 2Roasted Anjou Pigeon with Braised Endive and Truffle Jus

Lamb 3Slow-Cooked Quercy Lamb Noisette, Ratte Potato and Rosemary Jus

Dessert at Le BealieuRaspberry Vacherin Ice Cream with Raspberry Coulis

Poderi Luigi Einaudi Wine Dinner at Niu’s – Bangkok

Saturday, December 5th, 2009

Dolcetto Dogliani 2008

Einaudi Dinner at Niu's

Einaudi Wine Dinner by GDS

M & MFrom left: Matteo Sardagna, Luigi Einaudi, (Estate Proprietor). Marco Cammarata, Niu’s

Risotto with Jerusalem Artichoke and Pink Peppercorns at Niu's (image credit: restaurantdiningcritiques.com)Risotto of Jerusalem Artichokes and Pink Peppercorns

An absolute “winning” dish not only innovative but delicious.

Ravioli with Jerusalem Artichoke and Pink Peppercorn (image credit: restaurantdiningcritiques.com)Ravioli of Fontina Mushrooms, Asparagus, Marinated Egg Yolk, Fresh White Truffle

The marinated egg yolk is hidden under the ravioli and I can attest to it being there and also to its “goodness”.

Barolo Einaudi at Niu's, Bangkok (image credit: restaurantdiningcritiques.com)

gds group2The Chef and the Winemaker flanked by the owners of GDS Co. Ltd

Beaujolais Nouveau, Georges Duboeuf 2009, Hotel Plaza Athénée – Bangkok

Thursday, November 19th, 2009

Beaujolais Nouveau 2009Pictured Above: An enormous replica of a bottle of Beaujolais Nouveau 2009 sculptured from a solid block of ice

Georges Duboeuf Beaujolais Nouveau 2009 (image file: property of Georges Duboeuf)Below is an Ice Bar at the Hotel Plaza Athénée, Bangkok, a Royal Le Méridien Hotel. This year’s French vintage is being heralded as “very good” by reports from wine authorities tasting from the barrel, although I have not heard a verdict as to Bordeaux yet. The Beaujolais Nouveau, 2009 from Georges Deboeuf, tasted at the Reflections Restaurant on November 19, 2009, exhibited more acidity and tannins and less fruit than many previous years. For such a young wine it is growing up in the fast lane, and if this speaks for other wines from this vintage, we can expect structured, firm and most likely, long-lived specimens. I personally, welcomed the slight acidity melding with the  fruity overtones of this year’s nouveau offering from Beaujolais, although I heard remarks about it being “sour” from one taster.

Ice Bar. Beaujolais Nouveau 2009 (photo image: restaurantdiningcritiques.com)The “Ice Bar” fashioned entirely from ice blocks was a highlight of the hotel’s ingenious design theme for the evening

Rubeth, the vibrant yet mellow vocalist Pictured above: Rubeth, the outstanding vocalist who performed throughout the evening, she can normally be seen singing at the Glaz Bar from 9:00 to 12:45 at the Hotel Plaza Athénée on the ground floor.

One of the many dessert displays, Beaujolais Nouveau 2009 (photo image: restaurantdiningcritiques.com) Above: As in years past the culinary displays were truly amazing with a large selection of authentic French dishes



Château Chalon and the Jura

Sunday, August 23rd, 2009

Château Chalon, is not really my style of wine, nor even close. A protective blanket of yeasts or voile that rests on top of the wine, while partly protecting it at the same time allows oxidation and it imparts a strange nutty, salty character. This element gives these wines a difference and sets them apart from ordinary wine. From my standpoint, I am extremely sensitive to the slightest oxidation that occurs in open wine that is coming down from its peak, and over-oxidation would, well . . . turn me off, altogether. I remember vaguely that my first encounter with this type of wine was in a Michelin-starred restaurant in the Franche-Comté, while traveling from France to Switzerland, and I believe, the second experience was when I dined over a period of time at the restaurant Chez Maitre Paul, 12 Rue Monsieur Le Prince, Paris, where I enjoyed a chicken with a sauce made with vin jaune. When I first ordered a bottle of the local wine the waiter warned me that most customers, including his French guests, did not enjoy these wines. They are different he stressed.
Why then am I writing about it? And why are sommeliers and others in the trade going bonkers for it? This is because they are different and that is in itself is interesting even though, these wines are not my personal favorites. However, no matter what I think; there is a source for them by following this link: http://www.chateauchalon.com/ also note that they have quite an excellent selection of Absinthe at this page: http://www.absintheclassics.com/ In addition you can take a look at my previous post about absinthe: http://www.restaurantdiningcritiques.com/wp-admin/post.php?action=edit&post=81

The wine comes from a minuscule appellation in France’s Jura region devoted to the production of vin jaune. It is a grape that turns deep yellow as it ages for years in wooden barrels that are filled only partway. The oxygen that gets into the barrels would turn most wines to vinegar, but vin jaune survives due to the aforementioned voile. It is illegal to be imported into the United States due to the odd-sized bottle, which is only 620 ml. The illegal part is the short, squat bottle traditional to the area that holds only 620 ml. In the U.S., and only standard bottle sizes, such as 375ml, 750 ml and larger (magnum, jeraboam etc.), are recognized. and unfortunately, not 620 ml.

“Jean Berthet-Bondet is a producer of these wines made in an oxidized style, although not all of his wines are made in this way; it turns out that he also makes a bright, yeasty, mineral-laden Chardonnay and a sharp, light red from a blend of the local Trousseau, Poulsard, and Pinot Noir, both of which are entirely legal. He also makes a blend of Chardonnay and Savagnin that is aged for just two years or under and tastes like salted caramel. These wines go well with smoked fish, or white meat in a cream sauce and also with dishes made with frogs, as they have an abundance in Franche-Comté.”

The Franche-Comté is called the Jura often as not, and the two names are used interchangeably. This is the land of Gruyère cheese, and the people of the Jura were making it centuries before the Swiss were. It is a Herculean job but it is worth the effort, for when they finally wrench it from the earth, they have the gentian root, an aromatic substance which, distilled, forms the basis for many a liqueur and apéritif including the popular Suze. Absinthe plants abound in these hills, also, and it is not surprising to learn that this is the home of Pernod. The banks of those lakes and streams are inhabited with frogs. Frogs’ legs are a subtle delicacy awaiting in many country inns. There is also fish stew, filled with undertones of flavor—white wine, herbs, spices, small onions, and mushrooms. Called i matelote, a pochouse, or a meurette, it doesn’t matter. He should have subtlety, savor, and seductiveness. Tench, carp, perch, eel, and pike will all contribute to his happiness. And there are a dozen of dry white wines of the province to act as companions.

“Château Chalon is only for special occasions”, Mr. Berthet-Bondet says. “There simply isn’t much of it with only 136 acres specified for its production. And it takes ages for the wine to realize its full potential”.

Festa Della Vendemmia Wine Tasting Event, Grand Hyatt Erawan, Presented By G Four

Monday, August 17th, 2009

The Festa Della Vendemmia, on 17 August 2009, at the Grand Hyatt Erawan Hotel was presented by G Four and it was a Wine Tasting Event that attracted a diverse crowd that included a great number of Bangkok’s celebrities, both film stars and TV personalities, which meant the local paparazzi and TV News was represented in full force.

There was a large selection of Italian wines, and a great number of them new requisitions although, I am still looking forward in the near future to sample G Four’s semi-secret addition of a new selection of wines from France, which are due to be introduced to Bangkok sometime in October. G Four is a company that is expanding rapidly in this market. Congratulations to them!

Chevalier Alexis Lichine & Gourmet One Wine Dinner, Bonjour Restaurant – Bangkok

Friday, July 17th, 2009

1217/2 Sukhumvit Road Klongtan Nua, Wattana Bangkok 10110
Tel. 02-7142112 Fax. 027142477

The Chevalier Alexis Lichine Wine Dinner was given at Bonjour Restaurant food and wines supplied by Beverage One and Gourmet One. Bill Fisher of Les Grands Chais de France represented Alexis Lichine Wines and Pheera Iamrahong was present for Beverage One and Gourmet One.

The menu follows:

Wine Markets Suffer from Toxic World Economy

Wednesday, April 15th, 2009

Even with a cool and wet summer warmer weather in autumn ripened the grapes and most estates reported good to excellent results. There are lots of “ifs” regarding the 2008 Bordeaux futures, due to the worldwide financial crisis. U.K. and U.S. markets are suffering from little demand as they are trying to sell what they currently have in stock while trying to maintain a lower inventory. It is possible that we may see heavy discounting soon.
Bottom line: although Americans are drinking the same quantity of wine it is of the less-costly variety and drunk at home rather than at bars or restaurants.

Opus, Vineria Italiana (Wine Bar) – Bangkok

Monday, April 6th, 2009

64 Pan Road
Silom, Bangrak, Bangkok 10500
Tel. 02 637 9896-7
Fax. 02 637 9898
email: info@wbopus.com
Website: www.wbopus.com
Opening Hours: Dinner only 7 days, 6pm – midnight
Credit Cards: All Major
Prices: Moderate

On the corner of Silom Road and Thanon Pan is the famous, Hindu Temple Wat Khaek, using that as a marker turn down the road and you will eventually find the sign for Opus on the right side traveling along from Silom. The Wine Bar or Vineria Italiana, occupies the lower floor of a large house, which has been renovated but not severely so, as they had the good-sense to leave most of the colonial treatments intact. A bar fills the wall on the left side as you enter with an area with high wine-tasting tables directly in front and a glassed-in wine cellar in the rear with a table in the center. Directly in the front of the house is another dining area with lower and more traditional dining furniture, although personally I would rather consume the dishes chosen for this menu: small plates and other tapas-style dishes at bar level tables—it just seems more natural. On the upper floor they have a private dining room and space to build-out others, when necessary.
The managing Director, Alex Morabito is a suave and genial host, very familiar with Italian wines from all regions of Italy; he will help you pair them with the dishes from the concise, but well chosen menu. I sampled a couple of small-plates on one visit and the cooking that is produced here is far superior to the minimum one requires to accompany a bottle chosen from their vast selection of Italian wines. They have a brief choice of wines-by-the-glass, although I would expect that to expand as demand requires it.

Nebuchadnezzars of Château d’Yquem anyone?

Friday, April 3rd, 2009

For normal usage half-bottles are perfect for sweet white Bordeaux wines, such as the prestigious Château d’Yquem, when a bottle is just too much; providing a couple of glasses for two or a generous taste for four persons.
To celebrate the fabulous 2005 vintage the producer will be bottling 100 15-liter Nebuchadnezzars for use at large events or for occasions when many friends have gathered. The estimated price is about $20,000 per bottle!