Sharing an impressive history of over eight thousand years of winemaking and cultural alignment, we as drinkers, enjoyers, and devotees of wine owe our collective thanks to the legacy of Georgia and the deep-rooted winemaking traditions of the Caucus mountains.
Through the Millenia, wine in Georgia has persisted by not only adhering to the profound cultural significances of grape growing and wine production in the most traditional of manners but by also welcoming those that seek to broaden and share the story of what it means to make wine in the old world.
John Wurdeman, an American artist turned winemaker, cultural ambassador, and visionary is just such a person. With his vinous project Pheasant’s Tears that celebrates the vast indigenous varieties of the region, John has helped the world at large discover a culture of winemaking many thought to be lost to time, however after tasting the scintillating white, red, and amber wines of Pheasant’s Tears and their compatriots, it is clear to see that Georgian wine is still alive, well, and thriving.
We are fortunate to have John joining us in Bangkok to collaborate with some of the countries greatest Thai chefs and innovators, welcoming us into their restaurants to bring this unique and vinous gateway into Georgian culture through the medium of contemporary Thai gastronomy. Please find below some of the various way that you will be able to connect with John, his vision, and get to taste the stunning and ancient wines this coming week in Bangkok
On Friday February 28th, at 6pm, we will kick off the John’s Bangkok tour with the truest embodiment of Georgian gatherings with food and community known as the Supra. At Err Bangkok, a communal table set amongst friends and foodies with a diverse array of Thai dishes casually paired with bottles of Pheasant’s Tears red and amber wines designed to showcase one of both Georgia and Thailand’s most important cultural principles of sharing a meal together.
Expect a menu of: Crispy Fried Chicken Skins / Watermelon Seed Salad / Smokey Grilled Moo Ping / Khao Tod / A Selection of Fermented Barbecued Meats / Khao Jii Jao / Green Curries / Moo Hong / Pad Pak Bung / Jon Joli / Khinkali Thai Style
With bottles of wines set upon the table for those to enjoy from Pheasants Tears such as the light red Chkhaveri, the deep and structured red field blend known as Soif de Vsvam, and the traditional amber wine of Rkatsiteli Bodbishkevi.
Please contact Err directly to book by messaging them on Line @errbkk or by calling 02 622 2292
On Saturday March 1st, John Wurdeman, the Wine Garage team, and award winning chefs Bo Songvisava and Dylan Jones of famed Bo.Lan Essentially Thai will present an illustrative tasting menu of ingredient focused Thai cuisine paired with a selection of purely Georgian wines and grape varieties as represented through the winemaking of Pheasant’s Tears.
These wines will include a representation of all styles such as the white grape of Tsolikouri, the amber wine of Mtsvane from Tibaani, the indigenous light red known as Chkhaveri and the classic Georgian red grape of Saperavi. We are excited to see these wines paried in perpetuity for the very first time with Thailand’s most cherished, celebrated, and farmer-focused flavors in a way that only Bo and Dylan can do.
To reserve your seat for this narrative driven set menu and wine pairing please contact Bo.Lan Essentially Thai to make your booking on Line @bolan or by calling 02 260 2962
And to finish this extravagant symphony of Thai flavors setup on a soundtrack of Georgian wines, the team from Charmkrung will host John for an evening of a la carte dishes and a selection of 5 different wines from Pheasant’s Tears spanning a diverse selection from John’s production.
This casual dinner will have guests ordering plates of Charmkrung’s signature and adored dishes with glasses and bottles of Pheasant’s Tears as John shares stories, insights, and conversation with our guests. Wines will range from white, amber, and red including the prismatic and utterly emblematic wine known as Poliphonia, a field blend of over a hundred different revived varieties unique to Georgia and the Caucus Mountains vineyards.
Bookings are almost full but please feel free to make a reservation directly through the Charmkrung team by messaging them on instagram @charmkrung or by calling them at 097 994 5523
We hope to see you at any or even all of these events to share the exciting and timeless legacy of Georgian wine for the first time in Thailand as never before. Please feel free to inquire with any further questions or comments by emailing marketing@winegarage.asia
This 2024 holiday season calls for a celebration and what better way than with an amazing selection of wines appropriate for every and all occasion. Below we have listed curations of bottles, perfect for ringing in the new years, toasting over the Christmas dinner table, and impressing friends and colleagues. These wines listed are featured in conjunction with our Holiday Wine newsletter with select bottles offered from the 9th until the 23rd of December, 2024
What to Drink with Christmas Lunch and Dinner
A collection of wines perfect for a feast on the Eve and day of Christmas, wines that complement the traditional fare of the season as well as signify a time of celebration featuring bottles from Burgundy, Beaujolais, Barolo, and Bordeaux.
Sylvain Martel of Domaine Cabissou’s Cru Beaujolais of Julienas, a plush and juicy Gamay.
Anne Sophie Dubois ‘Les Labourons’ makes for a supremely elegant and filigreed stylling of Fleurie Gamay.
From the lesser-known appellation of Pernand Vergelesses comes Domaine Pavelot’s phenomenal red Burgundy, the 2020 now drinking with supple weight and depth.
Valentin Montanet family estate of Domaine de la Cadette crafts superb ‘Bourgogne Rouge’ Pinot Noir in the north end of Burgundy.
The Corcia family carries a legacy in Burgundy for not only sourcing incredible wines but producing them as well in the southern end of the region with their ‘Cortechat’ Bourgogne Rouge.
Legendary Barolo ‘Cannubi’ 2019 from Azienda Agricola E Pira e Figli that is ready to drink with a decant and excellent to age as well.
‘Puisseguin St Emilion’ 2017 Bordeaux from old vines of Merlot and Cabernet Franc produced by Chateau Clarisse.
Grand Cru St Emilion 2020 from Chateau Rocheyron drinking with superb finesse and concentration, perfect for the occasion of the Christmas holiday.
The Perfect Bottle of Bubbles for New Year’s Eve
Andre Jacquart’s robust and powerful rosé saignée champagne equally great for toasting as it is for pairing with dishes.
A superb and mineral driven champagne from the chalky soils of the Cotes de Bar, Michel Gonet’s ‘Vindey Montgueux’ is a 100% chardonnay Blanc de Blancs.
Maurice Vesselle’s classic and traditionally styled ‘Grand Cru Reservée Extra Brut’ champagne from a blend of the region’s most classic varieties.
A delightful brut sparkling of ‘Cremant du Jura’ from winemaker Frederic Lornet made with the traditional method and spends 2 years on lees.
A refined and savory petillant naturel made from an indigenous variety in the hills of Catalunya, ‘Ancestral Montonega’ is an excellent entry wine from the Raventos family.
A juicy and aromatic petillant naturel from Australia’s Patrick Sullivan, ‘Jumping Juice’ is a flashy and frisky way to ring in the new year
The Best Bottles to Give as Gifts
A delicate yet powerfully layered and softly floral ‘Grenache Rosé’ made from pure fruit grown on the California Coast at Phelan Farms.
A savory and mineral driven ‘Rosé de Xinomavro’ from Naoussa, Greece makes for one of the most enticing rosés of the season.
An ethereal and highly delicious Gruner Veltliner by the name of ‘Vergelt’s Gott’ from the Wachau’s Martin Muthenthaler.
A wine that draws the borderline between light red and dark rosé, this superb and serious wine called ‘Numen Rosé’ from Johannes Zillinger is not to be missed.
A textural and full-bodied red wine from a blend of Portuguese grapes, Antonio Madeira’s ‘Dao Tinto’ Colheita’ is a fantastic find for wine lovers both seasoned and new.
Based in China’s Ningxia region on Helan Mountain the ‘Pinot Noir’ from Emma Gao’s Silver Heights is a juicy and herbaceous wholebunch light red wine.
Be the Life of the (Staff) Party
A crisp and refreshing, classic rendition of the famous Italian white wine, Girlan’s ‘Pinot Grigio’ is sure to be a crowd pleaser.
Coralie and Damien’s La Grange Tiphaine winery in the Loire makes an excellently herbaceous and juicy Sauvignon Blanc by the name of ‘Trinqu’ames.’
Always a favorite for its tropical aromatics and fresh saline driven acidity, Churton’s ‘Natural State’ captures the essence of Marlborough, New Zealand Sauvignon Blanc.
A lovely Bordeaux that goes above and beyond on the quality to approachably priced ratio, making for a perfect fit for the classic wine lovers in your life.
Wines for your Outdoor Wintertime Parties
A magnum format of Sauvignon Blanc from Pouilly Fume’s Francis Blanchet in the western part of the Loire, this smokey and mineral driven white is a fantastic match for food and great weather.2465THB
A superbly suave red with silky tannins and textural muscle from a blend of Sangiovese, Montepulciano, and Cebernet. Montepeloso’s ‘A Quo’ is an elegant take on Super Tuscan bottled in magnum size.
Txakoli wines from the Basque Country in Northern Spain are known for their fresh, easy-going nature and Txomin Etxaniz’s rosé is ideal for outdoor sipping and grilling.
Don’t let the crown cap fool you, this still, chillable light red from Austria’s Claus Preisinger is certainly ‘DOPE,’ as juicy blaufrankisch makes for an amazing pairing with bbq.
‘Texture Like Sun’ drinks just as the name reads, a blend of white and red grapes from Australia’s Ochota Barrels made for thirst-quenching drinking.
Considered by some as the masters of Grenache, Comando G’s ‘La Bruja de Rozas’ is a serious and savory full red made for nights by the barbecue.
For further questions about any of these bottles listed as well as access to our entire catalog of wines for your holiday affairs, please don’t hesitate to reach out to us at marketing@winegarage.asia as well as directly place orders for delivery with our team at order@winegarage.asia
From Monday October 28th to Sunday November 3rd, Wine Garage in collaboration with some of Thailand’s most reputable wine importers will be celebrating everything Orange Wine with the good help of Bangkok’s diverse and exciting food and beverage scene ranging from casual fine dining to funky bars.
This week will be filled with festivities across the city as wine lovers and progressive chefs unite in a mutual love of this millennia old wine tradition, from glass and bottles specials to dedicated dinners and documentary screening to bring people culturally closer to the deep connections that amber wines have weaved throughout the world.
On Friday November 1st, Rangoon Tea House, a beloved new Burmese opening that has taken by Bangkok by storm will be hosting the team from Wine Garage with a special selection of 6 amber and skin contact wines all available by the glass and bottle with options by the magnum, all paired up with delicious Northern Burmese bites. You can book directly with their team by calling 064 060 3536 or messaging them directly via instagram
To close out the week of all things orange, we will host a screening of the documentary film Call It Amber at the community space on the top floor of the Commons Thonglor followed by a tasting featuring incredible wines from Wine Garage, Soul Wines, Fin Wines, Koko Wine Shop, and Veraison. Guests can arrive at 5:30pm for a welcome drink before the film starts at 6pm. Afterwards, enjoy a tasting of 12 labels starting at 7pm. Tickets are THB 1,200, including the film, tasting, and welcome drink. Guests must be 20 years old and up and tickets can be purchased via the link at megatix here
Below you can find a bit of information on each of the participating outlets as well as the selections of orange, amber, and skin contact wine they will have available by the glass during this week
100 Mahaseth – Chef Chalee Kader’s nose-to-tail and root-to-fruit northern Thai and Isaan restaurant perennially appears on “best of” lists, and for good reason. 100 Mahaseth is all about honest flavors, good drinks, and staying true to Thai roots.
Wine 1 – Zidarich Prulke 2018, A golden hued skin contact wine from Friuli, Italy
Wine 2 – Wabi Sabi Orange Moon, A bright and easy going orange wine from Weinviertel, Austria
Wine 3 – Yetti and The Kokonut Doradillo, A bright and tropical skin contact wine from Barossa Valley, Australia
To book with this outlet please contact them directly by phone 02 235 0023 or by instagram @100mahaseth
The Aglio Store – A former sauce brand that pivoted to pizza, pasta, and wine inside a minimalist shop on Phetchaburi Road, The Aglio Store specializes in perfectly charred sourdough crusts and a wine list that highlights natural and biodynamic options.
Wine 1 – Brash Higgins ZBO, A textural and aromatic orange wine made in amphora from McLaren Vale, Australia
Wine 2 – Celler Tuets Tot Blanc, A fresh and mineral skin contact wine from Catalaunya, Spain
Wine 3 – Achillee Pepin Orange, A juicy and floral orange wine from Alsace, France
To book with this outlet please contact them directly by phone 081 649 4592 or by instagram at @theagliostore
Akkee – This Nonthaburi landmark serves traditional Thai cuisine from forgotten recipes, with an emphasis on appliance-free cooking—especially flame-grilling—alongside natural wines and craft beer and spirits.
Wine 1 – Il Roccolo di Monticelli Cinciallegra, A sparkling petillant naturel orange wine from Veneto, Italy
Wine 2 – Kelley Fox Nerthus, A rose skin contact wine made from aromatic grapes in Willamette Valley, Oregon
Wine 3 – Geyer Wine Co Chenin Blanc, A bright and herbaceous orange wine from Barossa Valley, Australia
The Bottleman – Hiding in plain sight on Wireless Road, The Bottleman offers organic, biodynamic, and natural wines from small producers, mostly from Europe, to pair with elevated comfort food and sharing platters.
Wine 1 – Yetti & The Kokonut Bubbles, a sparkling petillant naturel skin contact wine from Barossa Valley, Australia
Wine 2 – Jauma Origins, a tart and hazy skin contact wine from Adelaide Hills, Australia
Wine 3 – Alpamanta Chardonnay, a textured and elegant skin contact wine from Mendoza, Argentina
To book with this outlet please contact them directly by phone 080 454 2664 or by instagram at @the.bottleman
Chenin – With a focus on natural wines, and a penchant for its namesake grape especially, this Sukhumvit Soi 31 restaurant and wine bar matches exquisite bottles with omakase-style tasting menus that defy geographical labels.
Wine 1 – Domaine Thymiopoulos Blanc de Coteaux, a mineral and savory skin contact wine from Naoussa, Greece made in amphora
Wine 2 – Matthiasson Ribolla Gialla, a serious and engaging skin contact wine from Napa Valley, California
Wine 3 – Pheasant’s Tears Tsitska, a fresh and juicy orange wine from Khakheti, Georgia made in amphora
To book with this outlet please contact them directly by phone 065 424 6225 or by instagram at @chenin.bkk
Charmkrung – The partner venue to Charmgang serves playful renditions of Thai drinking food alongside natural wines, locally inspired cocktails, and artisanal spirits.
Wine 1 – Achillee Pepin PetNat, a sparkling aromatic petillant naturel wine from a Alsace, France
Wine 2 – Okro’s Wine Rkatsiteli, a classic and savory orange wine made in amphora from Khakheti, Georgia
Wine 3 – Claus Preisinger Fruit Loops Weiss, an aromatic and juicy skin contact wine made in amphora from Burgenland, Austria
To book with this outlet please contact them directly by phone 097 994 5523 or by instagram at @charmkrung
Cloud Wine – This cozy wine bar at The Commons Saladaeng and Baan Turtle in Suan Phlu offers an extensive selection of sustainable, organic, and biodynamic wines to sip on-site or bring home. There’s something for every budget and taste, too.
Wine 1 – Jumping Juice Orange, an approachable and easy-drinking orange wine from Riverland, Australia
Wine 2 – Cambridge Naturalist Peche, a skinsy rose sparkling petillant naturel from Martinborough, New Zealand
Wine 3 – Achillee Hesperide, an aromatic and textural orange wine from multiple vintages in Alsace, France
Earth House – Set in a quiet corner of Thonglor, this farm-to-table, zero-waste restaurant serves plant-based dining with a focus on Mediterranean flavors, fresh pasta dishes, and natural wine.
Wine 1 – Jumping Juice PetNat, a sparkling aromatic petillant naturel from Riverland, Australia
Wine 2 – Borachio Pinot Grigio, a skinsy and floral rose of Pinot Gris from Adelaide Hills, Australia
Wine 3 – Cantina Giardino Paski, a tart and tropical hazy orange wine from Campania, Italy
iODE – A Parisian inspired neo-bistro in the heart of Yen Akart, this stellar seafood and produce driven concept has been a Bangkok beloved since it opened its doors over a year ago bringing a charming buzz to Sathorn’s neighborhoody Sois with French aesthetique and a jovial wine list.
Wine 1 – Achillee Pepin PetNat, a sparkling aromatic petillant naturel wine from a Alsace, France
Wine 2 Claus Preisinger Kalkundkiesel Weiss, a bright and mineral driven skin contact wine from Burgenland, Austria
Wine 3 – Santini Collective Marsanne, a crunchy and savory orange wine made in Burgundy, France
To book with this outlet please contact them directly by phone 065 045 5628 or by instagram at @iodebkk
Jhol – Inventive South Indian coastal cuisine, craft cocktails, and artisanal wines take the spotlight at this Sukhumvit favorite run by Chef Hari Nayak.
Wine 1 – Karl Fritsch Materia Prima, a tropical and aromatic orange wine made in ceramic egg from Wagram, Austria
Wine 2 – Domaine Sclavos Zakynthino, a bold and textural orange wine made from indigenous grapes in Cephalonia, Greece
Wine 3 – Jauma Why Try So Hard?, a skinsy and crunchy rose made from an ever changing blend of grapes from Adelaide Hills, Australia
To book with this outlet please contact them directly by phone 091 704 5724 or by instagram at @jholbkk
Larder – Known for its premium homemade cold cuts and cheeses, Larder brings a back-to-basics charm to Sukhumvit Soi 39. Sip on natural wines while enjoying sandwiches, salads, and freshly baked pastries—perfect for a low-key meal.
Wine 1 – Borachio Resistance is Futile, an aromatic and vibrant orange wine from Adelaide Hills, Australia
Wine 2 – Wabi Sabi Orange Moon, A bright and easy going orange wine from Weinviertel, Austria
Wine 3 – Enderle & Moll Weiss & Grau, a fresh and skinsy orange blend from Baden, Germany
To book with this outlet please contact them directly by phone 093 009 4494 or by instagram at @larderbkk
Local Wine Bar – Tucked away on Silom Road, this laid-back wine bar specializes in local craft beer alongside a broad selection of natural and organic bottles from around the globe. Pair them with light bites and Thai-inspired dishes.
Wine 1 – Jauma Fujisan!, a hazy sparkling petillant naturel from Adelaide Hills, Australia
Wine 2– Achillee Pepin Orange, A juicy and floral orange wine from Alsace, France
Wine 3 – Geyer Wine Co Chenin Blanc, A bright and herbaceous orange wine from Barossa Valley, Australia
To book with this outlet please contact them directly by phone 061 496 1932 or by instagram at @lcwb.bkk
Mickey’s Diner – Another Chalee Kader project, this American diner hits all the right notes with chicken and waffles, big breakfasts, and nostalgia-inducing dishes like American fried rice. It’s all paired with good coffee, Bloody Mary’s, and craft beer, wines, and spirits.
Wine 1 – Jumping Juice Orange, an approachable and easy-drinking orange wine from Riverland, Australia
Wine 2 – Wabi Sabi Orange Moon, A bright and easy going orange wine from Weinviertel, Austria
Wine 3 – Marco Barba Barbabolla, an aromatic and hazy sparkling petillant naturel from Veneto, Italy
Mitsos – The team behind Ore returns with a restaurant in Suan Phlu specializing in seafood-heavy Mediterranean cuisine cooked simply and honestly. Meaning, expect no gimmicks here—the focus is purely on the products.
Wine 1 – Domaine Thymiopoulos Blanc de Coteaux, an elegant and powerful skin contact white wine from Naoussa, Greece made in Amphora
Wine 2 – Domaine Sclavos Muscat, an intense and aromatic orange wine from Cephalonia, Greece
Wine 3 – Okro’s Wine Rkatsiteli, a traditional and textural orange wine from Khakheti, Georgia
To book with this outlet please contact them directly by calling 092 645 6974 or through instagram @mitsosbkk
Mod Kaew Wine Bar – Now in a bigger space with a terrace on Sathorn Soi 12, this laid-back and fun-loving bar serves minimal-intervention wines and plays host to pop-up food events that keep things interesting.
Wine 1 – Claus Preisinger Ancestral, a hazy blanc de noir style sparkling petillant naturel from Burgenland, Austria
Wine 2 – Celler Tuets Parellada Brisada, a savory and crunchy orange wine from Catalunya, Spain
Wine 3 – Skerk Vitovska, a serious, complex, and lengthy orange wine from the region of Friuli, Italy on the border with Slovenia
To book with this outlet please contact them directly by calling 082 096 0281 or through instagram @modkaewbkk
No Bar Wine Bar – This natural wine nirvana began as an online shop during the pandemic, and now owners Natchanon Vana and Pornchanok “Eye” Dibdee offer hundreds of selections of wines to pair with non-traditional Thai dishes in their Ari space.
Wine 1 – Cantina Giardino Metodo Olimpio, a hazy and tangy light skin contact sparkling petillant naturel from Campania, Italy
Wine 2 – Pheasant’s Tears Tsitska, a fresh and juicy orange wine from Khakheti, Georgia made in amphora
Wine 3 – Johannes Zillinger Muskateller Numen, an aromatic, mineral-driven, and herbaceous orange wine made in amphora in Weinveirtel, Austria
To book with this outlet please contact them directly by calling 099 229 7465 or through instagram @nobar.winebar
Raynue – Inspired by the Hanging Gardens of Babylon, Gaysorn Amarin’s indoor-outdoor social lounge offers light bites complemented by a globe-spanning wine list, beers, and refreshing cocktails, plus a live music line-up that keeps after-work drinks going late.
Wine 1 – Cambridge Road Naturalist Blanc, a hazy and skinsy sparkling petillant naturel blend from Martinborough, New Zealand
Wine 2 – Okro’s Sister’s Wine Kisi, a layered and textural complex orange wine from native grapes in Khakheti, Georgia
Wine 3 – Johannes Trapl Karpatenschiefer, an herbaceous and mineral skin contact white wine from Carnuntum, Austria
To book with this outlet please contact them directly by calling 092 976 6995 or through instagram @raynue.bkk
Salon Kiku – Great wines and a professional sound system form the perfect mix at this listening room on Sukhumvit Soi 51. The soundtrack spans jazz, electronic, and more, while the wine lists focus on natural bottles from global growers.
Wine 1 – Domaine Sclavos Vostilidi, a savory and juicy complex orange wine made in amphora from Cephalonia, Greece
Wine 2 – Wabi Sabi Orange Moon, A bright and easy going orange wine from Weinviertel, Austria
Wine 3 – Brash Higgins ZBO, A textural and aromatic orange wine made in amphora from McLaren Vale, Australia
To book with this outlet please contact them directly by calling 092 281 4426 or through instagram @salon.kiku
Saole – Zao Larb and Zao Ekkamai have united to form Saole, a buzzing new project that combines flavors from the seas and mountains in borderless dishes. The always-rotating wine selection complements both fiery, funky Isaan flavors and Med-style seafood dishes.
Wine 1 – Claus Preisinger Ancestral, a hazy blanc de noir style sparkling petillant naturel from Burgenland, Austria
Wine 2 – Achillee Hesperide, an aromatic and textural orange wine from multiple vintages in Alsace, France
Wine 3 – Jauma A 1000 Fires, a savory and skinsy orange wine made from a blend of grapes in Adelaide Hills, Australia
To book with this outlet please contact them directly by calling 091 916 2242 or through instagram @saole.bangkok
Sotthep – Set just off Sukhumvit Soi 31, small but mighty Sotthep serves up a fusion of Thai flavors with an izakaya twist and an emphasis on local ingredients, all paired with a rotating selection of natural wines and local spirits.
Wine 1 – Trubstoff Propeller, a tangy and fresh sparkling petillant naturel from a blend of grapes in Baden, Germany
Wine 2 – Il Roccolo di Monticelli Bianco, a savory and textural skin contact orange wine from Veneto, Italy
Wine 3 – Borachio Chardonnay Savagnin, an elegant and mineral-driven skin contact white wine from Adelaide Hills, Australia
To book with this outlet please contact them directly by calling 092 270 8382 or through instagram @sotthep.bangkok
Sparrow – Puffy, perfectly charred sourdough pizzas topped with artisanal local products, al dente pastas, and produce-forward salads meet natural wines at this Ekkamai favorite.
Wine 1 – Nevio Scala Blanko, a fresh and easy-going skin contact wine from a blend of grapes in Veneto, Italy
Wine 2 – Enderle & Moll Pur, a tropical, aromatic, and savory orange wine from Baden, Germany
Wine 3 – Alpamanta Chardonnay, a mineral driven and complex skin contact chardonnay from Mendoza, Argentina
To book with this outlet please contact them directly by calling 080 826 7177 or through instagram @thesparrowpizza
Take Eat Easy – From morning to midnight, the crew at Take Eat Easy has been serving up coffee, cocktails, awesome wines, and delicious dishes from the mind of Chef Tim Butler. This casual yet dialed in venue in Yen Akart features both comfy indoor and scenic outdoor seating to enjoy any time of day plus an cozy cannabis lounge and dispensary upstairs
Wine 1 – Il Roccolo di Monticelli Cinciallegra, A sparkling petillant naturel orange wine from Veneto, Italy
Wine 2 – Claus Preisinger Fruit Loops Weiss, an aromatic and juicy skin contact wine made in amphora from Burgenland, Austria
Wine 3 – Okro’s Wine Tsolikouri, a traditional Georgian wine made from indigenous white varietal with a short time on skin
To book with this outlet please contact them directly by calling 080 154 5000or through instagram @takeeateasy.th
Unscene Wine Bar – This fun second-floor space on Sukhumvit Soi 49 is all about natural wine, comfort food, and fusion dishes, from Japanese fried chicken to pasta and charcuterie.
Wine 1 – Achillee Pepin Orange, A juicy and floral orange wine from Alsace, France
Wine 2 – Jumping Juice Orange, an approachable and easy-drinking orange wine from Riverland, Australia
Wine 3 – Nevio Scala Blanko, a fresh and easy-going skin contact wine from a blend of grapes in Veneto, Italy
To book with this outlet please contact them directly by calling 061 056 5636 or through instagram @unscenebkk
Zao – Nutthida “Eve” Palasak’s Isaan restaurant serves funky, real flavors alongside an exciting wine list and local-driven events, from sato (rice wine) pairings to Thai funk DJ sets.
Wine 1 – Claus Preisinger Kalkundkiesel Weiss, a bright and mineral driven skin contact wine from Burgenland, Austria
Wine 2 – Limus Double Up Dawn Patrol, a hazy and tropical aromatic orange wine from a blend of grapes in Adelaide Hills, Australia
Wine 3 – Enderle & Moll Auxerrois, a refined and elegant orange wine from a rare grape in Baden, Germany
To book with this outlet please contact them directly by calling 063 246 9545 or through instagram @zaoisan
For more information on the full programming of the week of events for Call it Amber please feel free to check our instagram as well as reach out to us directly through email at marketing@winegarage.asia
Between August, when Georgia’s biggest winemaking region, Khakheti, begins to harvest, and December, when the last of the grapes are picked in the country’s balmier western regions, families and communities come together daily to labor in the vineyards, clean qvevri,sing songs, dance, cook, and share food and drinks when the work is done.
The art of the supra
Among the traditions that have taken root, none is more enduring than thesupra.
Meaning “tablecloth” in Georgian, these ritual feasts united workers, families, and friends after the end of a long day of picking, sorting, and pressing grapes. The supra isn’t simply a meal. It’s a practice woven into the social fabric.
Food and wine flow in abundance. Mtsvadi (meat chunks cooked over grapevine twigs), tone (Georgian bread), ajapsandali (eggplant stew), khinkhali (soup dumplings), chakapuli (lamb stew overflowing with tarragon leaves and other herbs) khachapuri (the famous cheese-filled bread), tkemali (sour plum sauce). And of course, jug after jug of wine.
As guests feast, a tamada (toastmaster) holds court over the table, giving thanks to family, friends, God, and the ancestors who nurtured the vineyards before them. With every toast, glasses are emptied, the hosts pour more wine—often homemade—and the ritual repeats.
The supra is the invisible hand that guides life in Georgia, and when outside visitors volunteer to work the harvest, the supra is a certainty. That’s because they aren’t merely visitors. To Georgians, all guests are gifts from God.
While this might sound like a platitude, it’s truly a national mantra. Nowhere does this sense of hospitality manifest more than among the vines. “Anyone who helps us make wine will always be welcome,” says Gela Patalishvili, co-founder of Pheasant’s Tears Winery.
A banner year for crops
Throughout the rtveli this year, wineries in Khakheti—including our friends at Okro’s Wines and Pheasant’s Tears—have embraced sommeliers, brewers, writers, and drop-ins eager to get their hands dirty and learn more about Georgian winemaking traditions.
According to John Wurdeman, Patalishvili’s fellow co-founder, 2024 was a great year for them to do it. He thinks it might be a banner year for Khakhetian wines.
“With climate change, I was beginning to lose hope that we would ever have a ‘normal’ year again. There was rain when there shouldn’t be rain, hail, dry spells. The grapes were constantly stressed,” he explains. “But this year, everything was perfect.”
Mold and mildew weren’t issues. The grapes grew in abundance. In the two weeks before the harvest, the sun shone each day, allowing the grapes to ripen beautifully on the vine.
Khakheti—a temperate valley and former seabed sheltered by the Caucasus Mountains—might be best known for rkatsiteli, a white grape that yields a crisp, green apple-like taste, and saperavi, a juicy red grape with ripe tannins, but Georgia is home to 525 different kinds of grape.
Both Pheasant’s Tears and Okro’s have revived some of these rare treasures.
In the first week of September, Pheasant’s Tears began picking vardisferirkatsiteli, or pink rkatsiteli. Wurdeman says the pink-hued grape is a genetic mutation of white rkatsiteli. “We don’t know why it turns pink. I’m not sure anyone does,” he says. “But it’s a beautiful grape.”
Around eight or nine years ago, Pheasant’s Tears began experimenting with these grapes. Wurdeman and Patalishvili made a small batch of wine with whatever they could harvest and took about 150 bottles to wine fairs in western Europe. Although Wurdeman had hoped to stash most of the supply away for his own restaurants, they were quickly bought up.
Realizing its potential, the winemakers made clippings and planted dozens of new rows. Ever since the floral, pink-hued wine with strong red berry notes has become a mainstay.
Thanks to the excellent conditions this year, the 2024 vintage should be a strong one, too.
Inside the qvevri
All Pheasant’s Tears and Okro wines are made following the ancient local customs. That not only means they are natural. It also means they are fermented and aged in qvevri.
For thousands of years, Georgian winemakers have used these clay amphorae to make wine. They lined them with beeswax and buried them underground, where the earth kept the wine at a stable temperature—and prevented invaders from destroying the supply.
Today, qvevri are still treated the same as they have always been, albeit with the aid of modern technology. Workers descend into the clay vessels with headlamps, remove leftover skins and stems by hand, and wipe them down with beeswax-lined cloths. Once clean, the workers funnel pressed juice into them, along with grape skins—and often the stems, too. The juice then macerates for anywhere from a few days to many months. This extended period of skin contact yields a distinct orange or amber color in white wines and a brilliant tannic profile in red wines.
As the grape juice bubbles in these underground amphorae, nestled in the earth like a child in the womb, other qvevri are cleaned and cleared of grape skins. The skins are then divided. Some will be turned into compost and others transferred to empty qvevri in wine cellars where they are used to make a different drink: chacha, a potent distilled spirit that’s similar to grappa and raki.
If wine is the undisputed number one in Georgia, then chacha might be the distant second. At any supra, guests can expect to be feted with enough of it to send their heads into the clouds.
Modern revival
Traditional practices and the sweeping diversity of grapes Georgians used to make wine nearly disappeared under Soviet rule. Today, however, they are enjoying a renaissance. This revival in large part is credited to wineries like Okro and Pheasant’s Tears.
Wurdeman and Johni Okruashvili of Okro’s Wines are founding members of Georgia’s Natural Wine Association. The organization, initiated to promote natural viticulture and traditional winemaking in Georgia, has more than 200 members today. And it continues to grow.
Thanks to their efforts, any guest who visits Khakheti in autumn, either to work the fields or enjoy the festivities, will find that the rtveli remains as rooted in Georgian history as ever. And they will find that the natural orange, rosé, and red wines from this ancient region benefit from more than the fertile soil and brilliant climate. Every bottle is enriched by 8,000 years of tradition.
Enjoy Georgian wine traditions in Thailand
You don’t have to travel to Georgia to experience the magic of the rtveli. You can try some of these outstanding Georgian wines in Thailand through us at Wine Garage through the wines of Pheasant’s Tears and John Okro.
Please contact us to order a bottle or for more information on these spectacular and storied wines.
Craig Sauers recently moved from Bangkok to Tbiblisi, Georgia, just in time for the harvest 2024.
To kick off the last month of summer, our August starts with an eventful collaboration between us and some very exciting colleagues. Chef Shane Reichenbach and the team at Quince will be welcoming chef Dustin Joseph, social entrepreneur of Left Hand Coffee Roasters fame and our very own notable sommelier and wine tactician Ottara Pyne of Wine Garage.
This unique menu of “Playing with Spices & Wine” is not only meant to serve as a gastronomic journey for our guests but also to provide intellectual insight into the modern mind of flavor pairings. As we go above and beyond the traditional & textbook concepts of the field, Dustin and Ottara’s seven-course menu and wine pairing is designed to create accessibility and excitement as flavors come to life in a way that may not have been tasted, smelt, or seen before.
This menu’s mission is to take diners through complex constitutions from the family of flavors within Chillis (Capsicum), Pepper (Piperaceae), and Herbs from leaf to root. The intricacies and nuances of each highlighted, contrasted, and enlivened with a selection of seven unique wines from terroirs all across the living wine world.
A sample of the menu and our intrepid wine pairing can be found below:
WINE AND SPICE
Course I – Capsicum (fresh)
THAI CAVIAR shishito, fish sauce crema, chicken crackling
Paired with a vintage sparkling wine aged on the lees for three years Raventos i Blanc de la Finca Extra Brut 2020
Course II – Herbaceous (roots)
HICKORY SQUID galangal beurre blanc, shaved asparagus, maple leaf crisps
Paired with an aromatic, skin contact Alsatian wine Achilee Hesperide Gewurztraminer NV
Course III – Piperaceae (numbing pepper)
MALA TOAST lardo, confit tomatoes, wasabi greens, mahkwan pepper
Paired with deep amphora raised Rosé of St Laurent from Johannes Zillinger St Laurent Numen Rose 2020
Paired with a complex and herbaceous Cabernet Franc from the Loire Olga Raffault Chinon Les Picasses 2017
Course VII – Warming Spice
QUINCE CHEESE CAKE maple syrup, walnut, madras curry
Paired with a sapid and aromatic sherry from one of the world’s greatest producers Valdespino Moscatel Promesa Sherry NV
This inventive and one-of-a-kind menu will be availabe only on the evening of Monday Aug 5th at Quince starting from 6pm onwards. The entire experience is available as a set menu for Thb 2,500++ as well as each course with its associated pairing being available a la carte as well. This meal will include a journey of contrasting flavors, in-depth information on each dish guided by discussion and a menu that can be taken home by our guests.
To book your seat / table and reserve your space please contact Quince directly at +66 (0) 94 868 2639, messaging them on Line OA or Instagram @quincebangkok, or by emailing them at sirihouse@farandolegroup.com
The world of ciders and natural sparkling fruit wines is growing more diverse and delicious by the day, yet we find that the selections listed here are a perfect entryway into this vast and bubbly universe. Below we listed all available ciders, perrys, and more from our dedicated producers, displaying a range of flavors from bright to rustic, tart to off-dry, fresh, yeasty and beyond.
Jerome Forget of Ferme de l’Yonniere
Jerome Forget produces a flavorful array of ciders and perrys from fruit grown on his centuries old orchards planted to heirloom varieties of pears and apples. Normandy is France’s cider heartland and Jerome’s cuvees are ethereally enjoyable and understandably approachable, making for excellent drinking companions with the local fare like soft cheeses and buckwheat crepes just as they are well suited for enjoyment on their own served nicely chilled.
‘Cidre Paysan’
This is Jerome’s most traditional cuvee that we carry; a rustic and lively dry sparkling cider made from hand-picked Marie Ménard, Fréquin Rayé, and Fréquin Rouge varieties apples. Cidre Paysan has a delightfully deep color, warm spiced aromatics and an almost malty backbone from the lovely phenolics found in the skins of these old growth apples. If you are used to enjoying a typical Cidre Normande this will be right up your alley.
Jerome Forget ‘Vinot Poiré’
Vinot is perhaps Jerome’s most serious cuvee, a dry sparkling perry (cider made from pears) produced from a rare varietal of heirloom pear from which the label derives its name. This lengthy and vinous bottle of bubbles almost feels more akin to a sparkling wine of pear than it is a traditional cider.
Jerome Forget ‘Fossey Poiré’
Fossey is the definitive crowd favorite, a juicy, hazy, off-dry sparkling perry made from the Plant de Blanc varietal of pears that the Forgets have been growing for generations. This cuvee pairs beautifully with spicy, herbaceous, and tart flavors as the juice itself is well balanced between it’s acid driven, sweet, and phenolic elements.
Jerome Forget ‘Pear Shaped’
A contemporarily styled cuvee of a blend of both heirloom Apples and Pears from Jerome’s orchards. The fruit is co-fermented to create a dry yet luscious bouquet of aromatics and flavor textures within the cider. Pear Shaped delivers equal parts fruit-driven length with a coupling of fresh acid and citrus pithy structure.
Bordatto ‘Basa Jaun Cidre’
In the Southwest of France and the North of Spain lies the Basque Country, where deep traditions of cooking, winemaking, and cider craft run deep. Basque Cidre (or Sidra depending on what side of the border you are on) is an essential cultural component being served at many a gastronomic gathering, celebration, and casual bar setting. Bordatto cultivates 19 different varietals of old-growth apples to manifest this juicy and dry sparkling cider. If you’re used to the funkier and earthy shades of Basque Cidre, we find that Basa Jaun is actually somewhat more even keel, delivering delicious doses of pure apple flavor within this low alcohol sparkling beverage.
Achilée ‘Quetsches Alors’
Achilée is a family run estate founded by a set of siblings keen on producing pure, sulfur free natural wines and ciders within the warm and sunny microclimate of Alsace. Their biodynamic certified agriculture and mindful winemaking and farming practices make for inimitably enjoyable, fresh flavors whether derived from grapes, or in this case, plums! Quetsches Alors is hazy, crimson-hued, dry, and extra tart sparkling wine made from Plums dosed with fermenting Riesling juice. This sparkling cuvee drinks like something further akin to a sour beer than it does a traditional cider, making this a perfect match for Lambic and Geuze loving palates.
If you should have any questions, comments, or further inquiries into this exciting collection of sparkling ciders, please do not hesitate to reach out to us by emailing marketing@winegarage.asia
Celebrated chef Dan Bark and his partner Faye Tragoolvongse will open the doors to Cadence this month with a special menu that reminisces upon flavors that have been highly favored and beloved by guests over the last four years. This special selection of courses acts as a delicious retrospective of what have become the restaurant’s most signature and signifying dishes.
Their signature 12 course menu will be offered with a pairing of some of Wine Garage’s most exciting, limited, and mature selections.
The wine pairing in question:
Arlaux ‘1er Cru Grand Cuvee Brut NV’ from Champagne, France – To be paired with a selection of Canapes and King Crab. An exceptional blend of the main regional varietals aged 3 years on the lees.
Zarate ‘El Palomar 2021’ an Albarino from Rias Baixas, Spain – To be paired with a dish of Caviar and Celeriac as well as Root Vegetables and Truffles. A barrel fermented Albarino from 100 year old vines grown on granite.
Domaine Zusslin ‘Ophrys 2022’ a blend of Pinot Noir and Pinot Gris from Alsace, France – To be paired with a course of Fatty Tuna as well as Wagyu Beef with Black Sesame. A dark rosé with delicate and uplifting aromatics and freshness.
Domaine Carlines Cotes de Jura ‘En Beaumont 2020’ a Savagnin from Jura, France – To be paired with Trevally Sashimi with Onion Jus and an unctuous bite of Uni & Foie Gras. Grown on grey marl from Lias in the Chateau Chalon appellation, this wines was raised 18 months in oak and topped up.
Dante Rivetti ‘Barbera Alabarda 1998’ a mature offering of Barbera from Piedmont, Italy – To be paired with Roasted Lamb, Yogurt, and Smokey Eggplant. Grown on the heavy clay based Boschi vineyard, and harvested over-ripe before aged for 24 months in large old casks.
Barbeito ‘Tinta Negra Single Harvest Madeira 2010’ a single vintage, aged fortified wine from Madeira, Portugal – To be paired with a selection of three desserts with flavors of Bergamot, Lychee, and Chocolate. An earlier harvested and lessor known varietal on the island, aged using the traditional Canteiro then old French for over ten years.
This fantastic communion of flavors will be available only throughout July, with the food menu (thb 5,800++ per person) and wine pairing (thb 3,500++ per person) offered every evening this month. Seating is limited so bookings are highly recommended through their team online or by calling Tel 091-713-9034.
As we roll into June we are met with what seems to be an event every week, involving amazing wines, the people that make them, and those like us that are endearing advocates of everything the wine scene has to offer.
We have been a big fan of iODE’s work since their splash on the scene last year – making Chef Franck’s food, atmospheric neighborhoody space, and charming service one of the cities most sought after reservations.
Coming Sat 8th of June, we will be presenting our first brunch partnership iODE, taking over the space in the daytime to bring our friend, and Master Sommelier, Marco Pelletier from Paris to share his various winemaking projects alongside a one-of-a-kind menu:
This menu is not only limited to a small number of guests to ensure maximum engagement and enjoyment, but is also priced generously, giving participants a chance to the fantastic combination of fresh seafood and Champagne.
Seats will be taken swiftly, thus we suggest you get in touch by calling Tel 065 045 5628 or direct message on Line OA @iodebkk and Instagram @ iodebkk .
The coming weeks have blessed us with many an exciting event and welcome guests, both vinous and gastronomic, bringing an infectious sense of enthusiasm to the ever budding and blossoming wine scene of Bangkok and beyond. The timing could not be more fitting as Wine Garage celebrates its decade of existence, and thusly the entirety of this year has and will be spent celebrating the vigorous food and beverage scene and customers that have brought so much life and abundance to our vision of sharing great wines throughout Thailand.
Our dear friend and passionate winemaker James Erskine joins us for a myriad of events the first week of June
To find out more detailed info about what we have in store over the rest of the month of May and the first exciting week of June make sure to find more info below about all of the wine dinners, tastings, and workshops we have upcoming.
NAHM AUSTRIAN WINE DINNER
On Friday the 31st of May, we will be collaborating with storied institution of Thai fine dining, Nahm located in the Como Hotel of Bangkok’s Sathorn district. Now helmed by multi Michelin star Chef Pim Techamuanvivit who will be visiting to share her love of modern Thai gastronomy with a selection of carefully formulated dishes to seamlessly pair with an array of seven different wines from all over Austria.
Celebrated Thai Chef Pim Techamuanvivit arrives in Bangkok at the end of May
Our portfolio manager Ottara Pyne will also be present at the dinner to help guide guests and create deeper discovery into the nature of these terroir focused wines, made even more special from his recent return from his own foray to Austria’s winemaking regions to meet with the producers that we have been working with for years.
Portfolio Manager Ottara returns to Austria this month after working harvest in Burgenland in 2019
Karl Fritsch’s skin contact wine Materia Prima, one of many enigmatic wines to be featured on the pairing at Nahm
This dinner is limited to 30 guests in order to ensure an engaging experience for all, allowing all details of the food and wine to shine in synchronicity. The menu is priced at 5500THB++ per person and will include the entire menu and wine pairing. As the menu will be highly seasonal and reflective of the current bounty of Thai ingredients, the detailed food menu will be available a few days before the event. For bookings and enquiries please contact Nahm directly at 064 665 8614 or by email at nahm.met.bkk@comohotels.com.
CONTEMPORARY WINEMAKING TECHNIQUES IN THE FACE OF A WARMING CLIMATE WITH NED GOODWIN, MASTER OF WINE
On Sunday June 2nd, Wine Garage will be hosting an educational celebration of our ten years of supplying Bangkok with the best wines from all corners of the globe. Wine Garage will be collaborating with an inimitable Master of Wine (One of the wine world’s most profound and well-respected titles), Australia’s Ned Goodwin to host multiple workshops at the Neilson Hays Library in Bangkok’s Sathorn neighborhood. Ned is a prolific influence on the wine world and acts as one if its greatest commentators and educators, and it is with his assistance we will be conducting two separate afternoon masterclasses to bring this unique experience to the wine lovers & aficionados of Thailand. Each workshop will focus on important discussions around the world’s most beloved regions and the wines they produce.
Ned Goodwin returns to Bangkok to share his inimitable charm and viticultural passion
Session 1 starts at 1pm and going until 230pm will be a focus on Burgundy, more specifically How are vignerons in Burgundy exploring techniques to mitigate excessive ripeness while promoting balance, freshness, and drinkability. This class will highlight eight Burgundian wines from recent vintages along with the savoir-faire of Ned to guide participants through the modern state of Burgundy wines and the future that lies ahead.
Jerome Galeyrand Bouzeron Le Clous 2020, Chalonnaise
L&L Pavelot Pernand Vergelesses Blanc 2020, Cote de Beaune
Camille Thiriet Les Retraits Villages 2020, Cote de Nuits
Roc Breia Pinot Noir (Theo Dancer) 2022, Macon
Douhairet Porcheret Monthelie Clos du Meix Garnier Monopole 2020, Cote de Beaune
Domaine Parent Pommard 1er Cru Chanlins 2019, Cote de Beaune
The modern Burgundian Cellar
Session 2 will be from 3pm to 430pm and will also navigate the current topic of climate change in relation to the growth of grape varietals titled The growing importance of late-ripening Mediterranean varieties as they maintain greater freshness and poise in warmer regions. This course will also feature eight distinct wines revolving around the prescient importance of these grape varieties.
Mullineux Old Vines White 2021, Swartland, South Africa
Clos du Caillou Chateauneuf du Pape Blanc Safres 2019, Rhone, France
Leeu Passant Cinsault 2018, Frankshoek, South Africa
Clos du Joncuas Gigondas 2017, Rhone, France
Charvin Chateauneuf du Pape 2019, Rhone, France
Ochota Barrels Fugazzi 2018, Adelaide, South Australia
Garage Wine Co Carignan Portezuelo 2019, Maule, Chile
Hearty Mediterranean grape varietals and their future in a warming world
Wine selection for each workshop to be announced here soon, check back for more info!
Both of these workshops are available to the public through pre-purchased access, with those that buy Early Bird receiving a 10% discount off of the ticketed thb 4,500 net or join two with reduction of -15%. To reserve your space and book your ticket, please contact Wine Garage directly Email: marketing@winegarage.asia or by LINE OA @winegarage
JAMES ERSKINE OF JAUMA WINES PAYS THAILAND A VISIT!
Wine Garage’s long time customers and the newly initiated alike are sure to recognize the prismatic spectrum of colorful, vibrantly-textured, terroir-driven, and overwhelmingly fun wines of Jauma hailing from the Adelaide Hills & McLaren Vale regions of South Australia
During James’ visit we’ll be hosting multiple opportunities to meet the man himself and learn more about his long history with natural winemaking, including how he helped usher in the vast state of low intervention wine as it currently exists in Australia today. Here’s a bit of what we have planned for the week of James’ visit:
MOD DINNER VOLUME 10:A PRIVATE DINNER WITH JAUMA AT MOD KAEW WINE BAR
This dinner will feature seven highly stylized courses crafted by ultra creative head chef of Mod Kaew, Charlie Fung to pair with a range of seven wines from Jauma
Peekaboo 2022 – Grenache Rose Petillant Naturel
Sand On Schist 2017 – Mature Chenin Blanc
1000 Fires 2022 – Chenin & Sauvignon Blanc on skins
Why Try So Hard? 2022 – Mostly Sauvignon Blanc, with Chenin Blanc, Arneis, & Carbonic Shiraz Rose
This dinner is very limited, as only 12 guests will be able to book this intimate evening with the winemaker in Mod Kaew’s private cellar room for thb 3,500T++ per person. To book please message @modkaewbkk on Instagram or call Tel 082 096 0281.
JAUMA TAKEOVER AT BIRDIE’S HOT CHICKEN
Join us on the evening of Wednesday June 5th for a night of all things Australian, as we feature a selection of five wines from Jauma with a casual a la carte menu from Chef Jennifer Evans (Winner of My Kitchen Rules 2012, an Australian cooking show) at her buzzy hot chicken focused restaurant and wine bar, Birdie’s. The following wines will be available by the glass, by the bottle, and by a full flight of all featured wines for only Thb 1,000++
To book please reach out on Instagram @birdiesbkk or call 061 281 6969
CÔTE BY MAURCO COLAGRECO PRESENTS AN EVENING WITH WINE GARAGE
To finish strong, on Thursday June 13th, Wine Garage in collaboration with 1 Michelin starred fine dining restaurant Côte at the Capella Hotel will host a one-of-a-kind evening featuring an exceptional assortment of wines from some of the most highly regard winemakers in our portfolio. These wines will be paired with Chef Davide Garvaglia’s vision of contemporary Mediterranean fine dining throughout a series of five courses highlighting seasonal elements of the best produce from around the world. In Côte fashion, the menu will be revealed upon arrival and the wines are to be as follows:
This menu and pairing is available one night only at Thb 5,900++ per person and is limited to 20 seats, seated at individual tables. Bookings must be made in advance through Wine Garage by contacting Email: marketing@winegarage.asia or by LINE OA @winegarage
For any further questions, comments, or inquiries into our upcoming assortment of events please feel free to reach out for more information to our email at marketing@winegarage.asia and we look forward to seeing you soon!
From April 30th to May 3rd, we will be joined in both Phuket and Bangkok by Marti Pujol, the brand manager and ambassador that has been entrusted with carrying forth the Raventos family vision to the entirety of the international wine community. To celebrate in according bubbly fashion, we’ve orchestrated two events to highlight these truly special and historic wines.
On the evening of Tuesday April 30th, these mouthwatering a la carte curries, yums, soups, and more will all be available to be shared family style as the team from Wine Garage and Drinks Studio pour up a selection of three different bubbles from the Raventos i Blanc & Can Sumoi wineries, along with a fantastic amphora raised, skin contact Xarel-lo from Pepe Raventos, as well as an accessory red wine from Catalunyan estate Equilibrista to offer a bit of contrast.
For our southern friends, and those willing to make the pilgrimage to Phuket for this one night only event, you can book your seats directly with the team at Laad by visiting their website, instagram, or by calling them at 093 669 9910
Our dear friends and phenomenal chefs, Tan Kosiyabong and Steve Doucakis, each well known and loved for their respective culinary work in Bangkok, have opened one of Phuket’s most exciting restaurants by the name of Laad. This tropical tinted, beautifully designed space is home to their homage to the flavors of Southern Thailand and beyond, with sumptuous dishes like:
Salt & Pepper Fried Squid with Garlic Spring Onion Sauce
Scallop with Coconut Foam, Chili Jelly, and Toasted Rice Paper
Coconut Crab Curry with Bai Chaplu
As well, you can find the pricing for all wines offered by the glass and by the bottle below:
3 May 2024: After our adventure down south, Marti and the team will be back up in Bangkok to kick off the first weekend of May with a pop! You can catch us at Charmkrung, beloved wine-oriented sister bar / restaurant of the Talad Noi institution that is Charmgang. Here Chef Jai and the team will be cooking up an inspired tasting menu of Catalunya meets Charoenkrung with a pairing of the Raventos family wines to follow suit, as well as flights, glasses and bubbles of all featured bottles.
The full tasting menu with wine pairing will be offered at an exciting and accessible pricing of 2,400thb per person, plus a flight of all four Raventos and Can Sumoi wines can be enjoyed for 1,300thb.
For more info on what to expect, you can check the menu here below:
Spaces will go fast, as Charmkrung has quickly become one of the city’s favorite destinations for a Friday night filled with great wines and charmingly spicy dishes. We recommend you reserve your space soon directly by contacting them via instagram, facebook, or by calling 097 994 5523
For any further questions, inquiries, or comments please feel free to reach out to us at marketing@winegarage.asia, and we hope to see you next week to celebrate a piece of Catalunyan wine history with us!
