Basket Case

Wine Garage and friends, or say neighbors in Sukhumvit  Soi 45, have prepared some interesting food and non-food items for gift giving season. Please browse through the 3 different sizes of hampers filled with home-made products from Quince Eatery & Bar, Casa Pagoda, Luka Cafe and Malou Tea.

SMALL – thb 3,300

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Petite Casa Pagoda metal wire basket designed by Japanese brand Puebco

Two Casa Pagoda Christmas ornaments for the tree

Small Casa Pagoda reindeer candle holder (10 cm) ancient gold color

Casa Pagoda aromatic candle Fig & Cypress

Artisanal Malou Tea: – can choose from 5 (Sri Lanka Breakfast, The Earl, Green Tea Spearmint, Roiboos Rose Lavender, White tea Silver Tips)

Luka handmade gingerbread man cookies

Half bottle red wine Niepoort Redoma Tinto 2011 from Duoro in Portugal

MEDIUM – thb 4,200

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Casa Pagoda market basket designed by Japanese brand Puebco

Two Casa Pagoda Christmas ornaments for the tree

Small Casa Pagoda reindeer candle holder (10 cm) ancient gold color

Casa Pagoda aromatic candle Fig & Cypress

Casa Pagoda Copper Cocktail Mug

Artisanal Malou Tea:  – can choose from 5 (Sri Lanka Breakfast, The Earl, Green Tea Spearmint, Roiboos Rose Lavender, White tea Silver Tips)

Quince Rosemary & Sesame crackers

Quince Greek olives

Luka handmade gingerbread man cookies

Red wine Chateau La Mothe du Barry Bordeaux Superieur 2014

LARGE – thb 6,500

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Handy Casa Pagoda market basket designed by Japanese brand Puebco

Two Casa Pagoda Christmas ornaments for the tree

Set of 2 Casa Pagoda reindeer candle holders (10 & 16 cm) ancient gold color

Casa Pagoda aromatic candle Fig & Cypress

Casa Pagoda Copper Cocktail Mug

Two artisanal Malou Teas: – can choose from 5 (Sri Lanka Breakfast, The Earl, Green Tea Spearmint, Roiboos Rose Lavender, White tea Silver Tips)

Quince Rosemary & Sesame crackers

Quince Greek olives

Luka handmade gingerbread man cookies

One bottle sparkling Drusian Prosecco Superiore & off dry white wine Pinon Vouvray Moelleux La Lune

For interest please email us: order@winegarage.asia

Alpamanta, not just another Malbec

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.

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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.

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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.

Gary Mills at Freebird, Bangkok

Step into the latest sanctuary off busy Sukhumvit Road and take in a little Melbourne.

Dallas and Marcus have created this pairing menu using elements of British heritage joined by a range of flavor and cooking techniques from around the world.

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The menu is priced thb 2,700++ and includes 5 wines from Gary’s latest vintage showcasing his skills across 5 different varietals.

Belondrade Y Lurton, a Grand Cru for 20+ years

Rueda has a fine-wine making tradition dating back centuries, especially the local white grape variety, Verdejo, has been regarded the best of Spain.

From the 1994 vintage onwards, the French husband and wife team, lead by Jean Belondrade, set out to create a great barrel-fermented dry white wine with Burgundian philosophy and values, resulting in a limited production Verdejo cherished by sommeliers from Paris, to London and Tokyo.

Belondrade Assemblages

30 hectares  (74 acres) divided up into 19 plots that bring different characteristics to the wine, depending on soil types, exposures, rootstocks and clones. The soils of this part of the plateau are generally made up of a 10-60cm deep layer of pebbles over a layer of clay and a deep stratum of limestone.

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The estate wine is 100% Verdejo fermented and aged on its lees in 300-litre French oak barrels. Each plot is fermented and aged separately. Spontaneous and controlled fermentation with indigenous yeasts.At the end of a 10-12 month ageing period, a selection and blending take place. The wine stays in bottle for a minimum time of six months. The average annual production is 80,000-90,000 bottles, 495 magnums (1.5 litres) and between 70 and 100 double-magnums (3 litres).

The family also produces an unoaked and fresher, lighter version called Quinta Apolonia, which is a good alternative for a fruity mid-weight wine for every day. While the estate garners ratings well above 90 points, the little brother gets reviewed between 88-90 depending vintage.

 

Christoph Hoch, next generation “on the rocks”

25 year old Christoph Hoch can build upon 370 years of wine making tradition in his family and training at renowned wineries in Austria, France and Italy. He focuses entirely on expressing the character of the unique rock formation coined “Hollenburger Konglomerat” and the special micro-climate of his terroir in his wines. The “Hollenburg conglomerate” is very rich in chalk, an essential requirement for the varieties cultivated, assuring a minerality and spiciness with a specific mouth-feel. Christoph’s knowledge of the geological and other natural peculiarities led to his decision to work bio-dynamically in the vineyards according to Demeter regulations. The wines are fermented spontaneously and different pressing systems (pneumatic, screw press) and processing method are applied for every lot of wine to gain the widest possible spectrum of flavors and structures. To achieve the optimum he is working with more than just one vintage in his wines.

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The view overlooking Kremstal

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Showing off the available herbs grown in his vineyards, which are used in his herbal essence sprays to protect from disease.

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Christoph makes only 3 wines. A Gruner Veltliner, a Riesling, and above a PetNat, in his hands.

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Explaining his chart of drink-ability, barrel by barrel.

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His underground cellar has natural temperature around 15 degrees Celsius all year round, and this is where the Riesling aged before release. The vines are planted at an altitude of 290-360m above sea level. The calcareous, gravelly soils of the Hollenburg give this wine a pronounced acidity and mineral character. The 2015 Riesling is a blend of 13 of Christoph’s different batches or ‘individual projects’, with some older wines included. Softly textured and spicy, floral, mineral, juicy the adjectives keep on coming.

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Venetian Cru Dinner at Riedel Wine Bar, May 28

Diego Corradi of Vigna Pra will be in town on May 28th to share two of his terroir-focused Soaves. Please join us for an insightful evening visiting the top Venetian crus with menu prepared by Riedel’s talented chef Manu Guerra. Additional wines are Drusian’s Prosecco from Cartizze – considered a top 10 vineyard site in Italy – plus two renditions of Begali’s high-rated Amarone di Valpolicella.

 

Seating is individual table; cocktail starts at 630pm and sit down at 7pm

Menu Riedel Wine Bar Veneto Cru Dinner May 28 2016

For bookings please contact info@riedelwinebarbkk.in.th or call 02 656 1133

Domaine de la Cadette, Vezelay, Burgundy

In 1989 I was lucky enough to have traveled to Marc Meneau’s Esperance in Vezelay – then one of France’s top dining destinations with 3 Michelin stars. I suppose everyone visiting this part of Burgundy will have remembered the restaurant, and quickly forget the name of the town. Not because it’s insignificant, but the restaurant was located several kilometers below the beautiful mountain top and likely wasn’t visited as often.

Fast forward to 2014. I was wondering around Millesime Bio, the largest organic wine fair in Montpellier, searching for Thomas Pico’s (Domaine Pattes Loup) father and sat down next to the charming and energetic Valentin Montanet. We did not really discuss his wines,  and focused on all sorts of things including his favorite honeymoon destination – Thailand. I parted, saying I would call him up when visiting Chablis few months later.

 

In April 2015 I arrived chez Domaine Montanet Thoden (the estate has to official names as one part of the vineyards is owned by his mother, the other his father) before flowering started in the vineyards. Only then did I realize I was in the same village as Marc Meneau’s restaurant. Now closed for business and as Valentin said “the days when Americans flew in by helicopter to lunch in one and go for dinner in another 3-star Michelin are over. This is now a sleepy village.”

No Michelin, who cares – Valentin offered the best beef tartar and a gorgeous plum in a small hidden bistro! And thank god the wines also improved! So good, they are now listed in many natural wine bars from Paris to Tokyo and Hong Kong. Made from beautiful old vine Chardonnay, organically grown on limestone soil, these are the prime ingredients for a mineralic Chardonnay comme un Chablis, but with subtle citrus, nutty essence with white flowers.

“It is easy to determine why many of the great restaurants of Europe including Le Chateaubriand and others stocks the wines of this domaine. They are pure, delicate and flavorsome.” Sue Dyson and Roger McShane, Living Wines

One of France’s affordable trophies, and perfect lucky find!

 

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Red wines to cellar

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While a good one-to-three-hour aeration will help lift hidden flavors and aromas in a great young wine, it still cannot compete with a wine that has spent more time in a dark, cool place.

Wines that get a chance to shed their “baby fat” will produce a subtler, more complex set of flavors—the result of the gelling of tannins, phenols, glycerols, and sugars. Then there are the secondary aromas, as well as the development of texture and balance, that is not unlike a fine work of art.

Below are 6 wines, which can be laid down for 3-4 years. Upon opening you may wish to have more “Do Not Disturb” signs dangling in your cellar.

William Downie Pinot Noir Gippsland 2014, Victoria, Australia

Bill lived and worked in Burgundy before establishing his own label in 2003. He intends to produce wines of purity and detail that reflect their place of origin. Each of his cuvées are from Pinot Noir, however the Yarra Valley, Mornington Peninsula and Gippsland are more different than they are similar. They are made in the most natural way possible, not pushed or shoved in any direction. William was the Gourmet Traveller Wine Magazine Young Australian Winemaker of The Year for 2006.

Collemattoni Brunello di Montalcino 2010, Tuscany, Italy

This small, traditionally-minded property is located near the hamlet of Sant’Angelo in Colle. Wine Spectator “Menthol and eucalyptus notes shade the core of black cherry and plum in this broad, densely textured red. Balanced, in a powerful style, with dusty, mouthcoating tannins on the lingering finish. Needs grilled beef. Best from 2019 through 2032. 1,800 cases made. BS  (5/2015)”

Niepoort Redoma Tinto 2011, Duero, Portugal

“Niepoort is an independent family business since 1842. Through five generations, the business passed successfully from one Niepoort to the next Niepoort and in most cases older and younger generation worked side by side for a long period. At this time, we are enthusiastically looking forward to the future sixth generation, anticipating close collaboration. Redoma tinto is Niepoort’s original Douro wine, first released in 1991. It is like Douro: “extreme, with a rigorous character”. Old north-facing vineyards from Quinta de Nápoles and Pinhão Valley form the basis of Redoma. Its main varieties are Tinta Amarela, Tinta Roriz and Touriga Franca.” source Niepoort website

Stephane Ogier Cote Rotie Reserve 2011, Northern Rhone, France

The family-owned estate was previously a supplier to Chapoutier and Guigal. Today, this domaine ranks top in the region, and their wines express themselves with elegance, complexity and the purest definition of Syrah and Viognier. The grapes grow on extremely steep slopes, which rise up in terraces shaped of ancient stones. “the leading craftsmen from steep hillsides vineyards”– Robert Parker

Burn Cottage Pinot Noir 2013, Central Otago, New Zealand

Is an integrated farm which replete chickens, sheep, cows, beehives and growing wines by using biodynamic methods since 2002. Despite its relative youth, the winery has seen a rapid rise to success, mainly due to the owner’s mission to produce honest and pure wines from top notch soil, and the help from an all-star team including Ted Lemon of Littorai (California) and Claire Mulholland, formerly of Martinborough Vineyards. “Burn Cottage …produces one truly great [wine]“ – Lisa Perotti Brown, MW for Robert Parker.

Hacienda Monasterio Crianza 2011, Ribera del Duero, Spain

An explosive and ripe wine made from local Tinta del Pais (aka Tempranillo) with some Cabernet Sauvignon, Merlot and Malbec to provide an extra dimension. Love this for its pure and polished appearance, and fine mineral aromas with notes of licorice and currants. “93 points. A gentle giant, a triumph for the vintage.” – Luis Gutierrez for Robert Parker.