Issue 2014/08
August 2014
Editor: Parani Chitrakorn
Sample First Issue
VinExpo 2014 Wine & Cheese Pairing The Magic of Merlot @ Reflexions Marqués de Cáceres Wine Dinner The Perfect Match @ The German Embassy
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
Contents Wine Dinner at Marriot The Magic of Merlot Whats Happening The Perfect Match Wine & Cheese Pairing Page 1
Editor & Publisher
Parani Chitrakorn Page 2
+66 (0) 899 997 7692 147/93 Soi 39 North Klongton
Vadhana Bangkok 10110 Thailand
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www.facebook.com/VineAndDine101
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Roasted Duck Breast
Poached Lobster, Grilled Red Mullet
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Hazelnut Churros
Seafood Tartare
Slow Cook Pork
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T
he wine regions of Bordeaux are divided into several wine-growing areas and dominated by three major rivers: the Gironde plus the two smaller but still substantial rivers, the Dordogne and the Garonne, which flow to the Atlantic Ocean. Cabernet Sauvignon grapes dominate the left bank of the river, especially in H autMedoc while the other side of the river is more suited to Merlot. For more than 400 years, Bordeaux has been the favoured home of the negociants or wine merchants and J ean-Baptiste Audy was no exception. He settled in Libourne, near Saint-Emilion and Pomerol, back in 1906. Located on the Dordogne River, on the Quai du Priourat, it was ideally situated for the offices of wine merchants and indeed today is often dubbed the wine capital of the world. Audy distributed all the leading wines of Bordeaux, with a clear preference for the right bank, and most particularly the appellation of Pomerol, of which Merlot is dominant.
The Magic of MERLOT
Wines from both banks of Bordeaux light up a delicious dinner at The Reflexions Plaza Athénée Bangkok, A Royal Méridien Hotel
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Then came a selection of French Farmhouse cheese with condiments served with Chateau Clos du Clocher, 2007, a traditional pairing about which they could be no doubt. If all of Pomerol is renowned for its terroir, only a handful of chateaux can demonstrate the famous dense iron-rich clay across their plots. At Clos du Clocher, as at Petrus, Le Pin, La Conseillante and Vieux Chateau Certan, a “natural contract” binds the vines to their terroir, ensuring they reach full maturity, and that the grapes show intense complexity. The Chateau Clos du Clocher was another Pomerol AOC but with 70 per cent Merlot and 30 per cent Cabernet Franc, making it more structured and bodied than the first two. It also had a hint of wood and smoke from the barrel. For those who enjoy their cheese and wine, it was a pleasant experience. Illy’s Blended Coffee and a selection of fine teas served with Mignardises provided the perfect ending to a fine meal.
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In 1924, the Audy family became the owners of several vineyards, among them Clos du Clocher, Courlat, Clinet, Bonalgue and La Cabanne, and the company took its place among the tightly knit circle of negociants trading on the Place de Bordeaux. . Audy’s grandson ran the company from 1991 to 2002 and in 2003, his own son JeanBaptiste, came on board. A recent wine dinner at The Reflexions, Plaza Athenee Bangkok, A Royal Meridien Hotel hosted by IWS, the importer of JB Audy wines, offered three wines from both the right and the left banks Arriving guests were served with Champagne Bollinger, Special Cuvee Brut to enjoy with the canapés. Dinner started with Oxtail consommé with ravioli and brunoise vegetables paired with Château du Courlat, Cuvee J eanBaptiste, 2008, a difficult pairing of liquid with liquid. The wine was Lussac St Emilion AOC, which is Merlot based with Cabernet
Franc, an easy everyday drinking wine with soft plum and red fruit and a hint of vanilla and red fruit and soft tannin on the palate. So even though the pairing was not traditional, the intense oxtail flavour and taste could cope well with the red. The second course was grilled Australian lamb chop, vegetable tian with goat cheese and cumin sauce served with Chateau Bonalgue, 2006. The wine was Pomerol AOC with 90 per cent Merlot and 10 per cent Cabernet Franc. The vines have an average age of 25 years and are grown in 7.55 hectares of gravel and sandy-clay soils, with a subsoil of gravels and alios – the rich band of iron-ore that distinguishes the Pomerol terroir. These qualities make this a heatretaining soil, meaning that the grapes ripen early and evenly, reaching perfect maturity. The 2006 vintage was known as a fruity one. With a hint of smoke and lots of berry fruit, the wine was a superb match for the lamb chop, which was perfectly cooked and juicy. It made the tannins in the wine rounder while the wine made the lamb is sweeter
THE IN TERNA TIONAL WINE AND SPIRI
TS EXHIBI TION FOR
A S I A- PAC I F I C
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Whats Happening Happy at the Hub The Ramada Encore Bangkok has introduced a 3course international set menu for lunch and dinner for Bt650 net per person at The Hub. There’s a come-2pay-1 promotion too. The new set menu features European, Japanese and other international food. The Hub has a fine selection of draught and imported lagers, martinis, cocktails and coffee specialities. Learn more at (02) 615 0999 or e-mail info@ramadaencorebangkok.com.
Dads eat cheap The Crowne Plaza Bangkok Lumpini Park celebrates Father’s Day on December 5 with a special promotion that allows fathers to dine for just Bt99 at Panorama Restaur ant and other family. There’s the brunch featuring the best selection from land and sea costing Bt1,899 per person. The dinner costs Bt1,000 per person. The offer applies to tables of four guests including a maximum of one father.
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Whats Happening E-mail Parani@WineAndDine101.com
African-style dining The head chef at the Emerald Bangkok has introduced a new African menu all this month at Coffee Shop for both lunch and dinner. The buffet costs Bt550plus per person. There’s a come-4-pay-3 promotion for buffet lunch daily except public holidays. Find out more at (02) 276 4567 extensions 8413-4.
Summer season special at Yamazato The award-winning signature Japanese restaurant Yamazato celebrates summer 2014 with a new selection of seasonal Ă la carte dishes available dinner from 8 to 30 June 2014. For more information and reservation, please call +66 (0) 2687 9000 or email yamazato@okurabangkok.com
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Square on the sea Delight your taste buds with a selection of Mediterranean fares every Saturday night at the Square International Restaurant of the Novotel Bangkok on Siam Square prepared by Chef de Cuisine Lisa and her skilful team. Among the international buffet selection, diners enjoy dishes from France, Italy, Spain, Greece and North Africa for Bt950-plus per person. Must-try dishes are French Style Salmon with Cafe de Paris Sauce, Italian Chicken Saltimbocca with Tomato & Basil Risotto, Greek Baklava, Spanish Churros and French Creme Brule. Book seats at (02) 209 8888 extension the Square.
Wagyu is waiting Cuisine Unplugged at the Pullman Bangkok King Power has introduced Australian Wagyu Prime Beef on the carvery station for the regular theme dinner available daily except Sunday. King Power 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
MAKING A MARK ON BANGKOK
rill ew gn n t s i e ines hott eat lor's t value wlect a gr g n ho se es ok. Tof the b oom to k g n r me ine n Ba tow d and so o the w n w t in do afoo ead ork, hest se sters, h on. Y w oy cti Ne fres own ks, the shuckedhefs in a t p u a hly ro c ste e of tast e ďŹ nest me fresh our he e h t o ur atc hs s th Savo boast up wit k and w m c m roo n. War sit ba tow le, then bott 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 M AY 2 0 1 3 | 3 5
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PHOTOS/FIN
CELEBRATING
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THE PERFECT MATCH
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he German Embassy in Bangkok has held several functions over the past 12 months to celebrate the 150 years of Thai-German diplomatic relationships and the most recent of these was a wine dinner hosted by the ambassador himself to present organic wines from the Wittmann vineyards. Germany, of course, is famous for its white wines, especially Riesling. However, it also produces several other white varietals with which Thais are not familiar, not least because of the difficulties in pronouncing their names. Among these are Silvaner, Scheurebe and Spaetburgunder, the latter being Germany’s Pinot Noir and a wine that is gaining in interest among connoisseurs around the globe. The dinner offered an opportunity for German envoy Dr Rolf Schulze to prove once again just how well German wines complement Thai cuisine by inviting Gunter and Elisabeth Wittmann from Rheinhessen, Germany to pair their organic wines with Benjawan Wisootsat of Fin’s Thai inspired dishes at his residence. Wittmann has been producing wine in the Rheinhessen region since 1663. The couple has been practising organic viticulture for more than 20 years and biodynamic farming since 2003. The winery is a member of the Association of German Pradikat Wine Estates or VDP, which guarantees quality.
FRONT ROW, from left, Damira Uberoi, Suvimol Mahagitsiri, Petronella Schulze Ganzeboom, Rolf Schulze, Elisabeth Wittman, Benjanwan Wisootsat, Chirathep Senivongse Na Ayudhya, Paradai Theerathada, Mark Sonntag. Second row from left: Parani Chitrakorn, Gunter Wittman, Axel Foellmer, Prayudh Mahagitsiri. Back row from left, Dr Vachara Phanchet, Kuku Uberoi, Surong Bulakul, Rangsan Jangienkit.
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Dr Schulze and his wife Petronella welcomed guests with a 2008 Riesling Sekt Brut, a popular sparkling wine whose crisp taste was a good match for the canapes. The ambassador gave a short welcome speech and introduced the Wittmanns, who paired the hors d’oeuvre German pork meat jelly suelze salad in Thai style with their 2011 Gutriesling QbA Trocken. The suelze, which is not unlike northern Thai naem (fermented pork meat) went well with the dry Riesling with its compatible acidity and fruity note. The second course was grilled tiger prawn and fried boneless chicken wing with green apple salad and som tam dressing served with 2010 Gruener Silvaner Trocken, an indigenous German white varietal. The Gruener Silvaner had fresh green herb and green apple, which matched well with the apple salad and also made the grilled tiger prawn taste sweeter. If any white is made to go with som tam dressing, it’s certainly German. The third course was Thai “Huehner – Bouillon”, chicken consomme with pineapple and kaffir lime leaf served with 2011 Gutswein Scheurebe QbA Trocken, another alternative to Sauvignon Blanc. The Scheurebe has the fine fragrance of meadow blossoms, fresh grass and
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Grilled tiger prawns and fried boneless chicken wings with green apple salad and som tamdressing. German pork meat jelly suelzesalad in Thai style. Rolf Schulze and Elisabeth Wittmann.
Pan-seared sea bass with German speck-stippe and sweet basil.
herbs as well as fruity notes of apple, currant and grapefruit. It was a difficult pairing of liquid and liquid with so many aromas though. The main course was pan-seared seabass with G erman “speck-stippe” and sweet basil served with 2011 Westhofener Aulerde Riesling GG (Grosses Gewaechs) from the “Cru” estate. It delivered lush and juicy, positively bright grapefruit and yellow
plum with chalky mineral note. This pairing was absolutely perfect In between courses, Nescafe’s Prayudh Mahagitsiri shared some jokes with guests. The second main course was roasted “Martin’s-Goose” with red cabbage, boiled potatoes and Masssaman sauce served with 2010 Spaetburgunder Pinot Noir. This Spaetburgunder showed a rich body, a fine tannin structure and flavours of dark berry fruit. The goose with massaman sauce somehow had a sharper taste than the Spaetburgunder, which was lean. Then came the 2007 Westhofener Morstein Riesling Auslese, a proud sweet wine, paired with Thai exotic fruit in syrup and flower water. The wine showed passion fruit and citrus pate de fruit aromas and flavours with honey and spice note. There’s plenty of structure and it needs a little time to integrate. Kuku Uberoi stood up at the dinner to thank the ambassador and his wife on behalf of all the guests for their continuing warm hospitality and the envoy’s work in celebrating this important milestone in Thai-German diplomatic relations.
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