This January 23rd, we continue our guided tasting at Another Story, EMQuartier, Helix, 4th Floor. To taste are charming, playful, and smart wines – these ape like qualities – in celebration of the upcoming Year of the Monkey.
THB 1,000 per person includes 6 wines, plus Amantee bread, Jean Yves Bordier Cheeses and Butter. Starts 5.00pm
The selection for tomorrow include
Hannes Sabathi Gemischter Satz 2014, Styria, Austria
Jamsheed Harem Le Blanc Plonk 2014, Victoria, Australia
Clos Cibonne Cotes de Provence Tentations 2014, Provence, France
Chateau Massereau Bordeaux Superieur 2011, Barsac, France
El Hombre Bala (Garnacha) 2012, Madrid, Spain
Chaffey Bros Synonymous Shiraz 2013, Barossa, Australia
As the flurry of New Year festivities finally died down, we have had a chance to reflect and look back a little. 2015 was a big year for Wine Garage, as our portfolio grew to more than 150 organic or sustainable wines from more than 10 countries. We have also made more friends, as more of you have given us a chance and tried our wines.
Looking at what you–our customers old and new—drank, we thought you might be curious to know what some of the favorites were.
So herewith we present our winning wines from last year. We can’t disagree–they are quite special!
SPARKLER OF THE YEAR
Domaine de la Poultiere Pinon Vouvray Brut NV, Loire, France
The dynamic Pinon family explores the subtle alliance between modernity and tradition of wine making in the town of Vouvray. All of their wines are made with Chenin Blanc which are vinified and aged in the “tuffeau”, a cave of limestone. The age of the vines ranges between 25-30 years; with some lots even older, producing very complex wines. “the perfect sparkler to enjoy without breaking the bank” Loire Uncorked
WHITE OF THE YEAR
Domaine Chiroulet Terres Blanches 2014, Gascony, France
The Fezas family excels in making wines from lesser-known grapes in the rugged area where D’Artagnan lived before joining the Muskateers. Part of the vineyard consists of the Terres Blanches soil, aka Kimmeridgian marl, which is also prevalent in Sancerre. This important soil type helps to create an utterly lively, fruity and floral wine blended from Sauvignon Blanc, Gros Manseng and Ugni Blanc.
RED OF THE YEAR
Atlan & Artisan Epistem No 3, Yecla, Spain
Atlan & Artisan’s wines are created as a product of nature – with a sensory profile that resembles the particularity of that historic terroir. Here in Yecla, the founders Philippe and Sebastien, found up to 80-year old organic bush vines grown in non-irrigated vineyards with very particular soil and climate. The dark skinned vines, especially Monastrell (aka Mourvedre) are ideally suited to make profound wines which age well with time. Epistem No. 5 won top spot at a blind tasting of Mourvedre from around the Mediterranean coast – Zurich March 2014
Whether you’re Ebenezer Scrooge, or secretly feeding an inner elf, you’ll probably find yourself at no less than a few festivities this month. To help you prepare for the perfect do’s, below are a few of our suggestions, no matter where you end up this Christmas and New Year.
BEACH TIME
The ideal wine for a leisurely lunch outdoor should not clock more than 12.5% by volume, have good fruit intensity, and is without tannin. These are the kind of wines that don’t need the perfect environment and can also be enjoyed from a plastic cup if needed.
Anselmo Mendes Muros Antigos 2014, Vinho Verde, Portugal
Vinho Verde from the rugged and mountainous region that has been touched by Anselmo Mendes are one of the most interesting regional white wines in the world. He manages to take away the rustic edges and turn them into a classy and racy package. Parker 89
from the King of Vinho Verde, no fizz
Hannes Sabathi Gemischter Satz 2014, Styria, Austria
Clocking in at 11%, this blend of various grapes known to Styria is intensively fruity yet dry on the palate. Good as a thirst quencher or subtly spicy food.
Field blend
MOUNTAIN TIME
Whether in Khao Yai or Chiang Mai, the months of December and January bring the temperatures down below 20°C in the evenings. This is your perfect moment to open a structured red with tannins and a complex and layered white wine with power. You can decant without worry and enjoy the new found texture and aromas build up from the glass.
Weingut Rabl Gruner Veltliner Kaferberg Alte Reben 2013, Kamptal, Austria
A great wine that is juicy and intense with typical spice, rock flour, a dash of pepper corns paired with vegetal blossom tones, dried herbs and rhubarb. Falstaff 93
fish, schnitzel or Thai food, you name it
Clos du Caillou Chateauneuf du Pape Quartz 2009, Rhone, France
A powerful Grenache led-blend with superb perfume of sweet black raspberry, creamy licorice, lavender and spice. Parker 95
thrilling fruit and texture
CITY BUZZ
If you have dug out a carefully kept recipe and are cooking up a storm at home, here you will need a wine that will electrify your palate, dazzle the conversation, and maybe prepare you for a great night out later. Wines with intense fruit and aromatics that can compete with the surrounding noise is what you really want.
Weingut Zillinger Gruner Veltliner Reflexion 2014, Weinviertel, Austria
Utterly seductive Gruner Veltiner, which has structure from skin maceration, and a sublime texture and balance. Gault Millau 17
biodynamically grown
Piedrasassi Syrah PS 2013, Central Coast, USA
California’s new generation seek out balance. And Sashi Moorman has become the leading light at not only this estate, but also makes wine for Sandhi and Domaine de la Cote. Parker 92
eyeing Northern Rhone as benchmark
SEAFOOD
If you are prepared to chuck some oysters or dish out a seafood platter, the following wines with good acidity and minerality will cut through the briny flavors. Take your pick from:
Pra Soave Otto 2014, Veneto, Italy
Organic Garganega, according to the New York Times this one is “fresh, lively, delicious”. Parker 88 (’13)
Garganega from volcanic soils
Domaine Montanet Thoden Vezelay Galerne 2014, Burgundy, France
Unknown little neighbor of Chablis is organic and the best kept secret at Zachy’s New York
and a favorite in natural wine bars
Claude Riffault Sancerre Les Chasseignes 2014, Loire, France
A Sancerre from limestone soil is with “striking clarity, purity, and textural refinement” Robert Parker
organic Sauvignon Blanc from the great 2014 vintage
BARBECUE
From the grill is beef, lamb, and sausages which all have smokey flavors and bit of fat. Here you should look for wines with a smoke character, dried herbs, or Provencal aromatics.
Kloof Street Rouge 2013, Swartland, South Africa
A Syrah-led bistro wine a la Côtes du Rhône. Vinous 89
Mullineux is winemaker of the year in 2011 and 2014
Collemattoni Rosso di Montalcino 2013, Tuscany, Italy
Full and fleshy (Decanter Magazine). Vinous 91 (’12)
rough but with real character
Jamsheed Harem La Syrah 2013, Victoria, Australia
Gary Mills is a self-taught genius who caresses plenty of earthy/meaty flavors from cool climate grapes. Parker 90+
whole bunch pressed
WHITE MEATS
The traditionally lighter holiday roasts of turkey and ham are served with earthy vegetables and tangy jellies. Here fragrant reds that are not too rich fit the bill; wines that have good acidity to keep you wanting seconds.
Eric Asimov, the wine writer for The New York Times, usually can get a place at any table of top wine writers in the world. But his first love was perhaps food—he wrote the annual New York Times Guide to Restaurants in New York City with Ruth Reichl and William Grimes—and he could not do without the essential 12 bottles he believes any accomplished home cook needs to stock to match with any meal she may spontaneously whip up.
Inspired by his recent article, 12 Everyday Bottles for Wine Lovers, below are our suggestions for your staple wines so you will always have that perfect bottle on your side.
Bed & Bath wines
Domaine Begude Chardonnay Terroir 11300 2014, Limoux, France Unoaked Chardonnay from limestone soils high above the Mediterranean sea. Jancis Robinson, MW 16.5
Domaine Roche Audran Cotes du Rhone 2012, S. Rhone, France Grenache, Syrah & Carignan, biodynamic, a juicy Gold Medal Millesime Bio
4 staple whites for the kitchen
Domaine de la Poultiere Pinon Brut NV, Loire, France Chenin Blanc from tuffeau vineyards, 20 months on lees
Stefan Winter Riesling QbA 2013, Rheinhessen, Germany Dry Riesling with mineral content and spiced touch, Jancis Robinson MW, 15.5
Domaine Denogent St Veran Les Pommards 2013, Macon, France exotic southern Burgundy with extended oak ageing of 22 months, Burghound 91
Kloof Street Chenin Blanc 2014, Swartland, South Africa Loire-like aromas of quinine and bruised apples, IWC 89
4 staple reds for the kitchen
Terres Dorees L’Ancien 2013, Beaujolais, France – gracious 80-year old Gamay from the hands of the band of 4 (Le Vin/Its Riesling)
Corzano E Paterno Terre di Corzano 2013, Tuscany, Italy structured Sangiovese from the heart of the classic Zone
Domaine Stephane Ogier St Joseph 2012, Northern Rhone, France Burgundian-styled Syrah from granitic soils. Robert Parker 91 points
Hilberg Pasquero Nebbiolo d’Alba 2010, Piedmont, Italy authentic wine straight from the farm can beat Baroli outright in value. Antonio Galloni 91 points
Which spot in your vineyard is the most special and why?
Definitely our Kellerberg vineyard. There, mainly the old vine Grüner Veltliner and Sauvignon Blanc are growing on lime-sandstone, but also several different herbs are flourishing. The Sauvignon Blanc grapes are used for one of our newest creations Numen Fumé Blanc. Another reason why I prefer this vineyard the most is because of the delicious herbal flavors one can taste in the air.
Healthy vineyard
If you link the dots in your life, which experience was the most crucial relating to how you make your wine today?
I would say the wonderful trip to Georgia, in the Middle East, before I ordered the amphora the first time.
Johannes Sr started organic farming more than 30 years ago
What kind of music do you enjoy listening to when making wine in your cellar?
Of course only classical hard rock or punk rock.
Today Zillinger is certified by Demeter (biodynamic)
Name a regional dish from your area, which matches best with one of your wines.
I am living close to the border of Slovakia. The river that is forming the border is called March and is full of carp fish. These carp are prepared with lots of sweet pepper and garlic and are fried in the pan. And to accompany this delicious fish dish I would recommend our Grüner Veltliner Reflexion Kellerberg.
Mineralic Gruner
Name a restaurant from your recent travels around the world, which changed the way you thought about food and why?
I am a really good-natured person, who loves to eat great food. Therefore, I know all the good restaurants around my place. And my favorite one is called, “3er Wirt”, which is around the corner. It is a cozy place that has its own lake with fishes and moreover they also cook their own game meat.
Velue symbol the butterfly
If your wine would die, who or what would it come back as (person/animal)?
I am a hundred percent sure, that my wine would become a magnificent butterfly.
Booza Wooza returns with a bazaar of boutique sparklings at Quince – Eatery & Bar
This time, nine of Bangkok’s coolest importers will showcase boutique sparklings. Anyone can make a bubbly, but only a handful of riddlers—highly skilled wine artisans—still traditionally turn bottle-fermented wines by hand. Come taste 40+ rare-breed sparklings from Champagne, Loire, Australia, Germany, Italy, Spain and Thailand to see what the fuss is about.
Entrance fee for this casual and fun tasting are priced at THB 500 per person and include a taste of at least 40 sparkling wines and 10 still wines. The event will feature boutique wineries from Estella Wine, Global Vineyards, Italthai, It’s Riesling, Siam Winery, Texica, Wine 5, Wine Gallery and Wine Garage, and is supported by Gerolsteiner Sparkling Mineral Water.
bazaar of boutique sparklings
In addition, the more knowledge-hungry can participate in the 4 different intimate workshops, also available on that day. Each workshop is a 60-minute exploration of grape, regional or winemaking differences in sparkling wines, and will be conducted by Bangkok’s top sommeliers. Workshops are priced at THB 500 (starts 1pm), THB 700 (starts 230pm) and THB 1,000 (starts 4pm) per person and are limited to 12 seats per session.
Which spot in your vineyard is the most special and why?
I don’t own any of my own vineyards and instead have long-term relationships with my growers. Standing in the middle of the Garden Gully vineyard, planted sometime in the late 1800’s, and looking at a treasured piece of Australian viticultural history makes me feel very humble and proud to be able to continue that story.
If you link the dots in your life, which experience was the most crucial relating to how you make your wine today?
A five-week internship with Ridge Vineyards in Santa Cruz, USA that turned into a 2 year full-time position. Paul Draper taught me pretty much everything I know about winemaking.
“all I know about winemaking is from Paul Draper”
What kind of music do you enjoy listening to when making wine in your cellar?
A mix of indy garage punk, country and soul.
Name a regional dish from your area, which matches best with one of your wines.
Black Berkshire Pork chops and Beechworth Syrah
loyal companions
Name a restaurant from your recent travels around the world, which changed the way you thought about food and why?
Giro Giro, Kyoto Japan. Incredible deconstructed interpretation of traditional Japanese Kaiseki. Brilliant, thoughtful food in a superb atmosphere. Just make sure you take a lot of cash – don’t get stuck with your credit card like I did.
If your wine would die, who or what would it come back as (person/animal)?
“the leading craftsmen from steep hillside vineyards” Robert Parker
Which spot in your vineyard is the most special and why?
Here, in Côte-Rôtie, we are very lucky to have a mosaic of terroirs. Each one has its own history, its own characteristics, and its own taste. It is this richness that makes the identity of Côte-Rôtie and its particularity. So it is too difficult to choose one spot, it is the plurality that is the most special and exciting. And what I prefer is revealing in my wines the specificity of each terroir.
Steep granitic vineyards
If you link the dots in your life, which experience was the most crucial relating to how you make your wine today?
I was very lucky to travel a lot before coming back to the family wine estate. I spent some years in South Africa, which was really exciting, but I think the most crucial experience was my 4 years in Burgundy. It is in Burgundy that I learned about the subtlety between a Village, a Premier Cru and a Grand Cru and it helped me a lot to classify my terroirs today.
What kind of music do you enjoy listening to when making wine in your cellar?
I always listen to music that makes me happy and gives me positive energy! I usually listen to radio actually in the cellar, with very eclectic choices, from pop to classic music.
Name a regional dish from your area, which matches best with one of your wines.
We are very lucky in Ampuis to be surrounded by legendary restaurants, since the region (quite close to Lyon) is the cradle of French Gastronomy. Mythical chefs like Fernand Point who ran La Pyramide restaurant (one of the first 3 Michelin stars in the 50s) made Pigeon legs and supremes, agria fondant potatoes with cocoa, dressed with Tonka bean sauce.
Name a restaurant from your recent travels around the world, which changed the way you thought about food and why?
La Pyramide restaurant, with today’s Chef Mr Patrick Henriroux, who is a magician to sublimate our wines with its cooking.
blind folded during work
If your wine would die, who or what would it come back as (person/animal)?
This is a difficult question to answer! I think it could come back as a horse, because it is a very fine and elegant animal, but with a strong character, the perfect alliance between strength and elegance. In Europe, the horse is associated with power and richness, but it is also known as a great friend for humans, as the wine I think!
Syrah from Seyssuel, as good as Cote Rotie at half the price
Which spot in your vineyard is the most special and why?
Campo Arriba, this is the name of an area in the north of Yecla, where the altitude is 700-800 metres above the sea level. The soil is limestone and gravel. In this area are the oldest vines, that produce very concentrate grapes with a small production but high quality.
modern winery
2. If you link the dots in your life, which experience was the most crucial relating to how you make your wine today?
The most important moment was, when the Winery Barahonda was built. Previously I was working with the same family, in the old Winery Bodegas Antonio Candela. In Barahonda the philosophy is produce quality bottled wine under D.O. Yecla.
3. What kind of music do you enjoy listening to when making wine in your cellar?
During the harvest I like listening rock music like AC/DC.
4. Name a regional dish from your area, which matches best with one of your wines.
The dishes queso frito con tomate match with the wine Carro, and arroz con caracoles match with the wine Tranco.
paella with snails
5. Name a restaurant from your recent travels around the world, which changed the way you thought about food and why?
“Mesón el Lagar de Isilla” Aranda de Duero, Burgos. The dish “Lechazo Asado” is very tradicional in Aranda de Duero. I was surprised with this dish, the meat has Origin Denomination of Castilla y León and this food and Ribera del Duero wines, are completely involved.
6. If your wine would die, who or what would it come back as (person/animal)?
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