Embed Size (px)
DESCRIPTION
Welcome to this, our very fist sample edition of VineAndDine101. As many of you will know Food & Wine has long been my passion and my life and now I can finally bring it all together in this publication. I will bring you insights into the wonderful events going on in this part of the world. Thank you for joining me.... Parani
Citation preview
Sample First Issue
Issue 2014/00 Sample 2014 Editor: Parani Chitrakorn
Marqués de Cáceres Wine DinnerThe Magic of Merlot @ Reflexions
The Perfect Match @ The German Embassy
Wine & Cheese PairingVinExpo 2014
ContentsEditor & Publisher
Parani Chitrakorn
Page 1
Whats Happening Page 10
The Perfect Match Page 16
Wine & Cheese Pairing Page 18
The Magic of Merlot Page 6
Wine Dinner at Marriot Page 2
147/93 Soi 39 North KlongtonVadhana Bangkok 10110 Thailand
www.facebook.com/VineAndDine101
Welcome to this, our very �st sample edition of VineAndDine101.
As many of you will know Food & Wine has long been my passion and my life and now I can �nally bring it all together in this publication.
I will bring you insights into the wonderful events going on in this part of the world.
Thank you for joining me.... Parani
+66 (0) 89 997 7692
Page 2
Seafood Tartare
Roasted Duck Breast Hazelnut Churros
Poached Lobster, Grilled Red Mullet Slow Cook Pork
Page 3
Page 4
Page 5
T he wine regions of Bordeaux are divid-ed into several wine-growing areas anddominated by three major rivers: the
Gironde plus the two smaller but still sub-stantial rivers, the Dordogne and the Garonne,which �ow to the Atlantic Ocean.
Cabernet Sauvignon grapes dominate theleft bank of the river, especially in H aut-Medoc while the other side of the river ismore suited to Merlot.
For more than 400 years, Bordeaux hasbeen the favoured home of the negociants orwine merchants and J ean-Baptiste Audywas no exception. He settled in Libourne,near Saint-Emilion and Pomerol, back in1906. Located on the Dordogne River, on theQuai du Priourat, it was ideally situated forthe o�ces of wine merchants and indeedtoday is often dubbed the wine capital of theworld.
Audy distributed all the leading wines ofBordeaux, with a clear preference for theright bank, and most particularly the appel-lation of Pomerol, of which Merlot is domi-nant.
The Magic ofMERLOT
Plaza Athénée Bangkok, A Royal Méridien Hotel
Page 6
Wines from both banks of Bordeaux light up adelicious dinner at The Reflexions
In 1924, the Audy family became theowners of several vineyards, among themClos du Clocher, Courlat, Clinet, Bonalgueand La Cabanne, and the company took itsplace among the tightly knit circle of nego-ciants trading on the Place de Bordeaux. .
Audy’s grandson ran the company from1991 to 2002 and in 2003, his own son Jean-Baptiste, came on board.
A recent wine dinner at The Re�exions,Plaza Athenee Bangkok, A Royal MeridienHotel hosted by IWS, the importer of JBAudy wines, o�ered three wines from boththe right and the left banks
Arriving guests were served withChampagne Bollinger, Special Cuvee Brut toenjoy with the canapés.
Dinner started with Oxtail consomméwith ravioli and brunoise vegetables pairedwith Château du Courlat, Cuvee J ean-Baptiste, 2008, a di�cult pairing of liquidwith liquid. The wine was Lussac St EmilionAOC, which is Merlot based with Cabernet
Franc, an easy everyday drinking wine withsoft plum and red fruit and a hint of vanillaand red fruit and soft tannin on the palate.So even though the pairing was not tradi-tional, the intense oxtail �avour and tastecould cope well with the red.
The second course was grilled Australianlamb chop, vegetable tian with goat cheeseand cumin sauce served with ChateauBonalgue, 2006. The wine was PomerolAOC with 90 per cent Merlot and 10 percent Cabernet Franc. The vines have an aver-age age of 25 years and are grown in 7.55hectares of gravel and sandy-clay soils, witha subsoil of gravels and alios – the rich bandof iron-ore that distinguishes the Pomerolterroir. These qualities make this a heat-retaining soil, meaning that the grapes ripenearly and evenly, reaching perfect maturity.
The 2006 vintage was known as a fruityone. With a hint of smoke and lots of berryfruit, the wine was a superb match for thelamb chop, which was perfectly cooked andjuicy. It made the tannins in the wine round-er while the wine made the lamb is sweeter
Then came a selection of FrenchFarmhouse cheese with condiments servedwith Chateau Clos du Clocher, 2007, a tradi-tional pairing about which they could be nodoubt.
If all of Pomerol is renowned for its ter-roir, only a handful of chateaux can demon-strate the famous dense iron-rich clay acrosstheir plots. At Clos du Clocher, as at Petrus,Le Pin, La Conseillante and Vieux ChateauCertan, a “natural contract” binds the vinesto their terroir, ensuring they reach fullmaturity, and that the grapes show intensecomplexity.
The Chateau Clos du Clocher was anotherPomerol AOC but with 70 per cent Merlotand 30 per cent Cabernet Franc, making itmore structured and bodied than the �rsttwo. It also had a hint of wood and smokefrom the barrel. For those who enjoy theircheese and wine, it was a pleasant experi-ence.
Illy’s Blended Co�ee and a selection of�ne teas served with Mignardises providedthe perfect ending to a �ne meal.
Page 7
T H E I N T E R N A T I O N A L W I N E A N D S P I R I T S E X H I B I T I O N F O R A S I A - P A C I F I C
Page 8
Page 9
Happy at the HubThe RamadaEncore Bangkokhas introduced a 3-course internationalset menu for lunchand dinner forBt650 net per per-son at The Hub.There’s a come-2-pay-1 promotion too.
The new set menu features European, Japaneseand other international food. The Hub has a �neselection of draught and imported lagers, martinis,cocktails and co�ee specialities.
Learn more at (02) 615 0999 or [email protected].
Dads eat cheapThe CrownePlaza BangkokLumpini ParkcelebratesFather’s Day onDecember 5with a specialpromotion thatallows fathers to dine for just Bt99 at PanoramaRestaur ant and other family.
There’s the brunch featuring the best selectionfrom land and sea costing Bt1,899 per person. Thedinner costs Bt1,000 per person. The o�er appliesto tables of four guests including a maximum of one father.
Whats Happening
Page 10
Check it out at (02) 632 9000.
African-style diningThe head chef at theEmerald Bangkok hasintroduced a new Africanmenu all this month atCo�ee Shop for bothlunch and dinner.
The bu�et costs Bt550-plus per person. There’s acome-4-pay-3 promotion for bu�et lunch dailyexcept public holidays.
Find out more at (02) 276 4567 extensions 8413-4.
Summer season special at Yamazato
E-mail [email protected] on the sea
Delight your taste budswith a selection ofMediterranean faresevery Saturday night atthe SquareInternationalRestaurant of theNovotel Bangkok onSiam Square prepared
by Chef de Cuisine Lisa and her skilful team.Among the international bu�et selection, dinersenjoy dishes from France, Italy, Spain, Greece andNorth Africa for Bt950-plus per person. Must-trydishes are French Style Salmon with Cafe de ParisSauce, Italian Chicken Saltimbocca with Tomato &Basil Risotto, Greek Baklava, Spanish Churros andFrench Creme Brule.
Book seats at (02) 209 8888 extension the Square.
Wagyu is waitingCuisine Unplugged atthe Pullman BangkokKing Power has intro-duced AustralianWagyu Prime Beef onthe carvery station forthe regular theme din-ner available dailyexcept Sunday. KingPower and Advantage
Plus members get one complimentary soft drink.The cost is Bt1,230 net per person from Monday
to Friday, and Bt1,430 net per person for Saturdays.Children under 12 get a 50-percent discount.
Plan the visit at (02) 680 9999
Whats Happening
The award-winning signature Japanese restaurant Yamazato celebrates summer 2014 with a new selection of seasonal à la carte dishes available dinner from 8 to 30 June 2014.For more information and reservation, please call +66 (0) 2687 9000 or email [email protected]
Page 11
Page 12
M AY 2 0 1 3 | 3 5
Savour the taste of uptown New York, in downtown Bangkok. Thonglor's hottest new grill
room boasts the finest steaks, the freshest seafood and some of the best value wines in
town. Warm up with some freshly shucked oysters, head to the wine room to select a great
bottle, then sit back and watch our hero chefs in action.
BANGKOK MARRIOTT HOTEL SUKHUMVIT
2 Soi 57, Sukhumvit Road, Klongtan Nua, Wattana, Bangkok 10110 t: +66 2 797 0400 | www.bangkokmarriott.com | facebook.com/MarriottSukhumvit
MAKING AMARK ON BANGKOK
(02) 632 9000.
Page 13
Page 14
CELEBRATING
PH
OT
OS
/FIN
Page 15
T he German Embassy in Bangkokhas held several functions overthe past 12 months to celebrate
the 150 years of Thai-German diplo-matic relationships and the mostrecent of these was a wine dinner host-ed by the ambassador himself to pres-ent organic wines from the Wittmannvineyards.
Germany, of course, is famous for itswhite wines, especially Riesling.However, it also produces several otherwhite varietals with which Thais arenot familiar, not least because of thedi�culties in pronouncing theirnames. Among these are Silvaner,Scheurebe and Spaetburgunder, thelatter being Germany’s Pinot Noir anda wine that is gaining in interestamong connoisseurs around the globe.
The dinner o�ered an opportunityfor German envoy Dr Rolf Schulze toprove once again just how wellGerman wines complement Thai cui-sine by inviting Gunter and ElisabethWittmann from Rheinhessen,Germany to pair their organic wineswith Benjawan Wisootsat of Fin’s Thaiinspired dishes at his residence.
Wittmann has been producing winein the Rheinhessen region since 1663.The couple has been practising organicviticulture for more than 20 years andbiodynamic farming since 2003. Thewinery is a member of the Associationof German Pradikat Wine Estates orVDP, which guarantees quality.
THE PERFECTMATCH
FRONT ROW, fromleft, DamiraUberoi, SuvimolMahagitsiri,PetronellaSchulzeGanzeboom, RolfSchulze, ElisabethWittman,BenjanwanWisootsat,ChirathepSenivongse NaAyudhya, ParadaiTheerathada,Mark Sonntag.Second row fromleft: ParaniChitrakorn,Gunter Wittman,Axel Foellmer,PrayudhMahagitsiri. Backrow from left, DrVacharaPhanchet, KukuUberoi, SurongBulakul, RangsanJangienkit.
Page 16
welcomed guests with a 2008 RieslingSekt Brut, a popular sparkling winewhose crisp taste was a good match forthe canapes.
The ambassador gave a short wel-come speech and introduced theWittmanns, who paired the horsd’oeuvre German pork meat jelly suelzesalad in Thai style with their 2011Gutriesling QbA Trocken. The suelze,which is not unlike northern Thainaem (fermented pork meat) went wellwith the dry Riesling with its compati-ble acidity and fruity note.
The second course was grilled tigerprawn and fried boneless chicken wingwith green apple salad and som tamdressing served with 2010 GruenerSilvaner Trocken, an indigenousGerman white varietal. The GruenerSilvaner had fresh green herb andgreen apple, which matched well withthe apple salad and also made thegrilled tiger prawn taste sweeter. If anywhite is made to go with som tamdressing, it’s certainly German.
The third course was Thai“Huehner – Bouillon”, chicken con-sommewith pineapple and ka�r limeleaf served with 2011 GutsweinScheurebe QbA Trocken, anotheralternative to Sauvignon Blanc. TheScheurebe has the �ne fragrance ofmeadow blossoms, fresh grass and
herbs as well as fruity notes of apple,currant and grapefruit. It was a di�-cult pairing of liquid and liquid with somany aromas though.
The main course was pan-searedseabass with G erman “speck-stippe”and sweet basil served with 2011Westhofener Aulerde Riesling GG(Grosses Gewaechs) from the “Cru”estate. It delivered lush and juicy, posi-tively bright grapefruit and yellow
plum with chalky mineral note. Thispairing was absolutely perfect
In between courses, Nescafe’sPrayudh Mahagitsiri shared somejokes with guests.
The second main course was roast-ed “Martin’s-Goose” with red cabbage,boiled potatoes and Masssaman sauceserved with 2010 SpaetburgunderPinot Noir. This Spaetburgundershowed a rich body, a �ne tanninstructure and �avours of dark berryfruit. The goose with massaman saucesomehow had a sharper taste than theSpaetburgunder, which was lean.
Then came the 2007 WesthofenerMorstein Riesling Auslese, a proudsweet wine, paired with Thai exoticfruit in syrup and �ower water. Thewine showed passion fruit and citruspate de fruit aromas and �avours withhoney and spice note. There’s plenty ofstructure and it needs a little time tointegrate.
Kuku Uberoi stood up at the dinnerto thank the ambassador and his wifeon behalf of all the guests for theircontinuing warm hospitality and theenvoy’s work in celebrating this impor-tant milestone in Thai-German diplo-matic relations.
Rolf Schulze and Elisabeth Wittmann.
Grilled tiger prawns and fried bonelesschicken wings with green apple salad andsom tamdressing.
Pan-searedsea bass with Germanspeck-stippeand sweetbasil.
German porkmeat jellysuelzesaladin Thai style.
Dr Schulze and his wife Petronella
Page 17
Page 18
Page 19
Page 20
Page 21
