Bangkok Celebrates Orange Wine with ‘Call It Amber’ Week

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

To book with this outlet please contact them directly by phone 082 561 4691 or by instagram at @akkee.thaidelicacies

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

To book with this outlet please contact them directly by phone 098 814 8997 or by instagram at @cloudwinebottleshop

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

To book with this outlet please contact them directly by phone 064 473 7188 or by instagram at @earth.house.bangkok

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

To book with this outlet please contact them directly by phone 090 499 5158 or by instagram at @mickeysdinerbkk

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

Craig Sauers reports “the harvest in Georgia is a celebration of culture and community”

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 the supra.

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 vardisferi rkatsiteli, 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.

Intrepid Flavors Take the Front Seat at Quince on Mon, August 5th

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

Course IV – Herbaceous (leafs)

FRITTO MISTO mustard seed, wood sorrel, kombu aioli, nasturAum

Paired with a superlative Sauvignon Blanc grown in mineral, Dolomitic soils Peter Dipoli Voglar Sauvignon 2020

Course V- Piperaceae (peppercorns)

PEPPER FRY sweet breads, curry leaf pommes, long pepper demi, boondi

Paired with a spicy, elegant, and powerfully finessed Shiraz Gentle Folk Village Shiraz 2021

Course VI – Capsicum (dry, sweet, fruity)

KEBAB blistered peppers, pickled egg yolk, Yucatan romesco, sumac

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

Online booking is here.

Sensational Ciders Just in Time for Summer Sipping

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

Cadence Celebrates 4th Anniversary with Wine Garage!

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.

A Bubbly Brunch at iODE with Marco Pelletier of Champagne Michel Gonet

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 .

Kick Off the Summer with A May & June Full of Wine-Centric Events

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.

  1. Jerome Galeyrand Bouzeron Le Clous 2020, Chalonnaise
  2. L&L Pavelot Pernand Vergelesses Blanc 2020, Cote de Beaune
  3. Domaine Thibert St Veran Champ Rond 2017, Macon
  4. Santini Beaujolais Lantignie Bestys 2021, Beaujolais
  5. Camille Thiriet Les Retraits Villages 2020, Cote de Nuits
  6. Roc Breia Pinot Noir (Theo Dancer) 2022, Macon
  7. Douhairet Porcheret Monthelie Clos du Meix Garnier Monopole 2020, Cote de Beaune
  8. 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.

  1. Mullineux Old Vines White 2021, Swartland, South Africa
  2. Clos du Caillou Chateauneuf du Pape Blanc Safres 2019, Rhone, France
  3. Leeu Passant Cinsault 2018, Frankshoek, South Africa
  4. Clos du Joncuas Gigondas 2017, Rhone, France
  5. Charvin Chateauneuf du Pape 2019, Rhone, France
  6. Ochota Barrels Fugazzi 2018, Adelaide, South Australia
  7. Garage Wine Co Carignan Portezuelo 2019, Maule, Chile
  8. Atlan Artisan Epistem Espernales 2020, Murcia, Spain
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

Audrey’s Fairygarten 2022 – Wholebunch, carbonic Shiraz

Ralph’s Dry Grown Vineyard 2022 – Grenache

Alfred Clarendon Vineyard 2017 – Mature Grenache

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!

Catalunya’s Greats Come to Thailand Next Week!

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!

Valentin Montanet returns 19-20th April

We have been a huge fan of Valentine’s wines since 2015. They are unpretentious, delicious and amazing values, stretching from the north to the south of Burgundy depending the cuvee. Come meet Valentin after the Songkran break, and enjoy these organically farmed wines at either Blackitch in Chiang Mai or Aglio Store in Bangkok.

BLACKITCH / FRI APR 19th

At this Chiang Mai artisan kitchen, you can opt for below wine pairing menu at thb 2,190++ per head; or visit the lower level after 9pm to taste and discuss each cuvee with Valentin, and of course also Chef Black. By the glass prices are thb 300-390++. To book please call Tel: 093 695 6464 .

Pairing Menu 

Ceviche – Fish with Marian plum & Herbs Dressing

Domaine de la Cadette Vezelay Chatelaine 2022 

***

Prik Khing Prawn on Toast / Swimmer crab & Potato cake served with Southern white curry 

Domaine de la Cadette Bourgogne Blanc 2022

***

Roasted Vegetable salad with fresh water fish (Pla Yon) & Toasted rice dressing 

Domaine de la Cadette Melon Vin de France 2022 

*** 

Beef roulard stuffed inside with dried green mustard served with Baley rice risotto 

Domaine La Cadette Bourgogne Rouge 2021

***

Chocolate brulee tart / Earlgrey Semifredo

27/1 Nimmanhemin Soi 7

Suthep, Mueang Chiang Mai District

Chiang Mai 50200

http://www.blackitch.com

AGLIO STORE / SAT APR 20th

Aglio Store is on Petchaburi Road but just off Soi Petchaburi 38/1 (the extension into Sukhumvit Soi 39). Set in a glass house with minimalist design, the venue offers a nice vibe and tasty pizza and pasta. Join us on Saturday April 20th for a casual mingling with food and wine. On offer is the a la carte menu with the same line up as above. Please find some of the Aglio Store’s delicious offerings on their full menu listed below:

In addition to their expansive artisanal menu, guests will have the option of enjoying Valentin’s wines in a variety of formats such as flights, by the glass, and of course by the bottle to share with friends or to enjoy all to oneself. Pricing for these wines can be found listed below

A Flight of Domaine de la Cadette wines with 3 white wines and 1 red, 4 labels for 1,400++ per person 

By the bottle and By The Glass

– Domaine de la Cadette Cadette Vezelay Chatelaine – 2,590 / 380

– Domaine de la Cadette Bourgogne Blanc – 2,390 / 350

– Domaine de la Cadette Melon Vin de France – 2,190 / 350

– Domaine La Cadette Bourgogne Rouge – 2,390 / 380

To reserve your space for this limited a la carte wine dinner with Valentin Montanet of Domaine de la Cadette please reach out to the Aglio Store directly by phone at 081 649 4592 or on Line by message @theagliostore

1980 Phetchaburi Rd, Bang Kapi, Huai Khwang, Bangkok 10310

Should you have any further questions regarding the wines or our any of our offerings from our extensive portfolio of Burgundy and beyond please don’t hesitate to send us an email @marketing@winegarage.asia

Evenings Celebrating Burgundy in Bangkok

Bangkok has seen no shortage of amazing wines in recent days, most especially the abundance of incredible French wines and cuisine that we have access to here in our tropical cityscape. Elegant Chardonnays and ethereal Pinot Noirs will always have a place at our table, especially when celebrated by dedicated gastronomes and chefs alike.

To celebrate our carefully curated selection of Burgundian wines that we have been working with over the years, we at Wine Garage, along with visiting guest Patricia Corcia, will be hosting such an event with the help of Chef Hervé Frerard from famed French dining establishment Brasserie 9 in Bangkok’s Silom neighborhood.

On the evening of Thursday the 4th of April at 6:30pm, Chef Hervé has created a decadent menu inspired by Burgundian culinary classics paired alongside a selection of wines from the region spanning over a decade of vintages curated by Patricia. The menu is set at 3,900thb net per person and is inclusive of the full pairing of five wines to accompany the entirety of the meal from Cremant de Bourgogne to Chablis and Chambolle and more. Please find the full menu and pairing as listed below:

To make a booking for this limited, one-time event celebrating the food and wines of Burgundy in Bangkok, please write to marketing@winegarage.asia to secure your spot or inquire with further questions.

To follow suit Theo & Antoine, the boys from Bangkok-based, Parisian-styled, neo-bistro Bisous will be hosting Wine Garage and Patricia Corcia with a selection of limited and exciting labels from all over the region.

Expect vibrant bottlings of Burgundy from bubbles, whites, and reds from both excellent and exigent vintages from appellations monumental and minuscule; with a sneak peek listed below:

Parigot La Sentinelle Extra Brut NV, Crémant de Bourgogne – a Blanc de Blancs sparkling wine of Chardonnay & Aligoté from the originators of the AOC, 3 years on lees, 4g/l dosage.

Domaine St Antoine Chablis Vielles Vignes Magnum 2021 – A decadent white wine of Chardonnay from a four-century-old estate in the heart of the region, old vines, old barrels

Domaine Thibert Pouilly-Vinzelles 2017 – A mineral powered white wine of Chardonnay from Jurassic limestone soils, aged in barrel and tank for 18-22 months, unfiltered

Domaine A&R Corcia Mercurey Le Clos Pontot Monopole Blanc 2021 – Singular white wine of Chardonnay from the inaugural vintage of the Corcia family acquiring the estate, old vines, wholebunches

Domaine A&R Corcia Mercurey Le Clos Pontot Monopole Rouge 2021 – Singular red wine of Pinot Noir from the inaugural vintage of the Corcia family acquiring the estate, old vines, wholebunches

Pierre Ravaut Ladoix Clos Royer 2020, Côtes de Beaune – A generous and age-worthy red wine of Pinot Noir from the foothills of Corton, fully destemmed, aged for a year in new & used barrels

To go alongside this highly curated selection of wines, our guests will be able to enjoy the full menu of Bisous a la carte with more information to be found here

To reserve a space and book your table please feel free to contact the team at Bisous directly by phone 096 025 5858 or by visiting their booking page here. We hope to see you there!