Four-hands Thai Chinese collaboration at Taan, Siam at Siam Hotel March 4th

Tucked away, under the rooftop with one of the best sunsets around town (Paradise Lost) is Taan, a Thai restaurant helmed since the beginning by Chef Thep, who focuses on the country’s food artisan and unique ingredients.

Coming Saturday, he is joined by the rising star of Thai cuisine, Chef Pam of Potong, whose acclaim includes one Michelin star, and Best New Restaurant Award by Conde Nast Traveller.

Together they present below menu for the 9-course dinner at thb 4,900 per person plus tax and service.

To book call 065 328 7374

Taan website is http://www.taanbangkok.com

Butcher’s Garage at the Accidental Butcher, March 11th

We are pleased to re-unite with both Blair and Steve at the outdoor casual dinner in Ekamai. This time around the focus will be on Provenance Lamb and Levantine flavors. Cloud Wine will offer a welcome aperitif, as well as a small selection of by the glass and bottles.

Wine workshop at the Food School on March 9th

In our second workshop at the Food School, and one of three this year, we will share the stories and efforts made by producers, who over the years have altered the state of their farm, as well as implemented energy saving mechanisms at the winery to bottle wines that are conscientious about our environment.

Come find out what cutting edge means in the adverse times of global warming and drought, while also learn about terms like vegan, organic and biodynamic.

The guided wine tasting will be paired with Thai bites prepared by in-house chefs.

New arrivals on our shores this Feb 2023

Several shipments sailing in during the last days of 2022 have finally cleared and we are mostly set for you. Please do get in touch with further questions or remarks. We are happy to share our thoughts! Delays from the United States weren’t for the impatient, thus we are very pleased to share new arrivals from Arnot Roberts, Marietta, Sandhi and Domaine de la Cote with you once more.

ARGENTINA

From Alpamanta in Mendoza a couple low intervention wines including the Pet Nat Rose from the Criolla grape, a light skin-fermented Chardonnay, and the no sulphur Malbec called Campal.  

AUSTRALIA

Year in year out Luke Lambert’s elegant Chardonnay and lifted Syrah releases are a joy to be had. This vintage is 2021.

AUSTRIA (late Feb)

·  Rudi Rabl’s lovely aromatic Muskateller 2021 from Kamptal

·  Johannes Trapl juicy Blaufrankisch, Carnuntum

·  Tinhof’s pretty expression of St Laurent, as well as the golden Neuburger (white) in the Burgenland

·  Wabi Sabi’s layered Solera White

·  Michael Gindl’s Flora White 2021

CHILE

·  Laberinto’s Chardonnay and Mezcla Tinta Merlot blend from Colbun in the high Andes

·  Garage Wine’s favorite single ferment Cinsault 2021 and deep and spicy Carignan 2019

GERMANY (late Feb / early Mar)

·  Koehler Ruprecht Riesling Kabinett Dry 2020

·  Enderle & Moll single vineyard Pinot Noirs 2020

GREECE

·  Sclavos with two orange wines; again the Vostilidi and then also a new Muscat

·  Tetramythos white and textured Malagousia grape and the light red Mavro Kalavrytino

·  Thymiopoulos successful Xinomavro labels includes the pretty rose

FRANCE

·  Domaine Testut Chablis VV 2020, Burgundy

·  St Antoine Chablis 2021, Burgundy

·  A long list of mature and young white and red Burgundies from various terroirs, Burgundy (late Feb)

·  Domaine de Viaud Lalande de Pomerol from 2000, 2001, 2004 and 1994, Bordeaux (late Feb)

·  Domaine de Aurage Cotes Castillon 2012, over delivered by the Mitjaville family, Bordeaux (late Feb)

·  Jacques Lassaigne singular Blanc de Blancs from Montgueux in the Cotes de Bar, Champagne (late Feb)

·  Tue Boeuf, Loire, La Butte Gamay, Grenache from Roussillon and Pineau de la Loire (Chenin Blanc)

·  Adele Rouze, Loire, great drinking Quincy a Sauvignon Blanc

·  Domaine de L’Epinay easy going Muscadet sur Lie

·  Clos du Joncuas, Rhone, the Gigondas and Vacqueyras 2020, Rhone

·  Michel Chapoutier, Rhone, Cote Rotie Quartuor 2021, Rhone

·  Frederic Lornet, Jura mineral and precise Cremant Rose from Poulsard

·  Domaine le Fouques, Provence a biodynamic Rose

ITALY

·  Peter Dipoli Sauvignon Blanc Voglar 2018, Alto Adige

·  Begali Valpolicella Ripasso 2019, Veneto; and the Amarone 2018

·  Dante Rivetti’s mature Barbaresco from 2008, 2007, and 2001

·  Il Roccolo di Monticelli Pet Nat 2020, Veneto

·  Marco Barba Barbabolla Pet Nat 2021, Veneto

·  Collemattoni Brunello di Montalcino Riserva 2016, Tuscany

·  Castello di Verduno white Pelaverga and sparkling pink Spumante

·  Az Agr 499 fresh 2022 Moscato d’Asti

PORTUGAL

·  Barbeito’s Rainwater Madeira 5 YO Medium Dry

SPAIN

·  Hacienda Monasterio Cosecha 2020 and massive Reserva 2018

·  Equipo Navazos Fino Bota 115, Oloroso 74 and Amontillado Bota 95

UNITED STATES

Arnot Robert’s 2021 Watson Rach, the 2021 and few 2020 Trout Gulch from Santa Cruz, wholebunch Syrah from Sonoma Coast the cellar worthy Fellom Ranch Cabernet Sauvignon from Santa Cruz again. Listed on the rare & limited

Sandhi Chardonnay Central Coast 2020; the Chardonnay Sanford & Benedict 2020 and Pinot Noir Santa Rita 2020 on the rare & limited list

Domaine de la Cote 2020 prices shown on the rare and limited list; a concentrated and expressive year

Marietta’s well-priced Sonoma Coast wines seem like a steal. The multi-vintage Zinfandel blend called OVR Lot 73 is rated 95 by Robert Parker; plus a pure Zin and fine Sonoma Cabernet Sauvignon

Thailand’s fresh wine faces

Since this article was written for Thailand Tatler in early 2021, many sommeliers have moved away, to new properties or businesses. Regardless, their impact remains to be seen in our city until today.

Wine Dinner at Phra Nakorn, Capella Bangkok

One-of-a-kind and one-night only wine pairing at the Capella Bangkok coming Monday May 30th 2022. Sommelier Thanakorn Bottorff with Chef Kannika Jitsangworn will be offering a 6-course menu paired with characterful wines made from indigenous varietals. Seats are priced at thb 4,500 plus tax and service. For reservations please call 02 098 3817 or email phranakhon.bangkok@capellahotels.com .

Wine Lab – Chateauneuf du Pape at Baan Turtle

We are excited to be kicking off the wine lab again at Cloud Wine, Baan Turtle. Depending on the month, the line up can be either a series of bottles served blind from Coravin, or as shown here a horizontal tasting of five different styles of one of France’s greatest wine.

A great bottle of Châteauneuf-du-Pape Rouge bursts with rich cooked-to-dried aromas (strawberry, cherry, raspberry), as well as roasted notes (plum, blackberry, raisins or figs). As the wine evolves, herbal, floral, and spice notes appear. Francophiles – and the actual French – call the classic herbal play “garrigue,” after the region’s scrubland of sage, rosemary, and lavender. The wine style is full-bodied with alcohol levels reaching above 15% ABV. The texture is lush when young, and can obtain silky characteristics with age. For most but a few, the prime drinking window is between 8-12 years of age.

First up, is a bottle of rare white Chateauneuf du Pape, followed by four reds of different blends and winemaking fashion. This exploration will shed light on the terroir, fermentation and ageing method, as well as the signature of each estate. Our team will guide you through an in-depth experience including:

Michel Chapoutier Bernardine Blanc 2019 RP 90

Le Clos du Caillou Safres Rouge 2018 Vinous 94

Jean Royer Tradition Rouge 2017 Vinous 93

Laurent Charvin Rouge 2017 Vinous 95

Michel Chapoutier Barbe Rac Rouge 2012 JR 18.5 RP 95

Price per person: thb 1,900 for 5 pours of 60ml or thb 2,900 for 5 pours of 90ml

Please book ahead, alone or with friends, and our team will take care of you. Email retail@cloudwine.asia or call Tel 081 588 7238

Wine lab theme Chateauneuf du Pape takes place during November and until 12th December 2021.

***

BAAN TURTLE is located in Soi Suan Plu 2. One of Bangkok’s signature dining spots off Sathorn Road now houses three culinary directions, plus a cigar and whisky lounge, as well as Cloud Wine.

Restaurant Keller by Chef Mirco Keller http://www.kellerbangkok.com

Lahnyai Nusara by Chef Thitid Tassanakajohn http://www.baanturtle.com/restaurants/lahnyai-nusara

M Krub by Chef Man http://www.baanturtle.com/restaurants/chef-mans-table-at-baan-turtle

To contact click details here

A tale of lamb, salt and wine

It’s not just consumers who are looking for ingredients of provenance, but also the families who work the fields, the farmland and the vines who seek to nourish the environment for the greater good. New Zealand is naturally an ideal place, and Central Otago, a rugged landscape, where the Crutchleys completely transformed pastures over the past 10 years. They restored biological processes to the soil, moving away from a reliance upon agrichemicals that artificially promote growth. “Building living soil that does the growing for you, has proved a powerful, natural solution for creating nutritious forage,” says David, “the animals are so much healthier, the land so much more productive.” In similar fashion, Two Paddocks, where Sam Neill and his team planted and later turned vineyards to be certified organic. Montage Gourmet Salt harvest their salts mainly in Bali, Indonesia, however the Himalayan Salt comes from higher ground in Pakistan. Together, the combination offers you hand crafted goods that is readily available.

To prepare the leg of lamb, please follow these simple steps. Serves 3-4 adults

Preparation

  • defrost 2 days before cooking in refrigerator
  • cut pockets approx. 2cm deep and stuff with garlic and rosemary sprigs
  • rub meat with chopped rosemary and rest for 3 hours or overnight in fridge (wrapped with film)

Cooking

  • remove the leg 45 minutes before cooking
  • set oven to 220C (fan with grill)
  • season generously with Montage salt
  • roast at 220C for 30 mins and then reduce heat to 180C for another hour to achieve rare state
  • during this period you can baste the skin with the drippings
  • once desired doneness is reached, remove from oven and let rest under foil for 20 mins before carving

For making gravy from pan juice read here ; serve with vegetables and starch of your choice

To order call Accidental Butcher Tel 02 02-713-2800 Email: gm@theaccidentalbutcher.com LINE ID @theaccidentalbutcher

Provenance Lamb is farmed at an altitude of 1,500 metres above sea level. Being raised at high altitude brings fatuous benefits to the eating quality and flavour of the lamb. These lambs are raised on regenerative farms (no chemical use on farm, being artificial fertilizers, nitrates, etc). Animals graze free range on mixed pastures of herbs and grasses (no chemicals are used on the soils where the sheep graze)

Montage Gourmet Salts: Have you ever wondered how Himalayan salt gets its pink tint? Unlike regular table salt, the natural harvesting process of Himalayan salt allows it to hold over 84 different minerals and trace elements. In fact, it’s these very minerals, especially iron, that give it its characteristic pink color. The Pink Salt Flakes are the perfect finishing touch to make your dishes pop with color and to add that beautiful crunch.

Two Paddocks: Featuring the Proprietor’s Grandfather, Sidney Neill – Wine Merchant, on the label, Picnic is the perennial favorite – the wine to enjoy everyday and a wonderful introduction to the pleasure of Central Otago Pinot Noir.  This fruit was sourced from Two Paddock’s own vineyards in Alexandra and Gibbston and Bannockburn. Picnic Pinot Noir is made in a diminutive style aimed to reflect the characters that Central Otago Pinot does so very well – black and red cherry fruit, spice and a generosity that keeps you reaching for the next sip.

CONTACT LIST

ACCIDENTAL BUTCHER / 53 Soi Ekamai 10, Khlong Ton Nua, Wattana, Bangkok 10110 http://www.theaccidentalbutcher.com

Tel 02 02-713-2800 Email: gm@theaccidentalbutcher.com LINE ID @theaccidentalbutcher

MONTAGE SALT

Andaman Gourmet Co., Ltd. / 44/561 Phahonyotin Road / Anusawaree, Bang Khen / Bangkok 10220

Email: montage@montagesalt.com LINE ID @montagesalt

…and abroad

Provenance Lamb E: http://www.provenancemeat.co.nz

Two Paddocks E: http://www.twopaddocks.com

Fabulous Langhe Nebbiolo from Hilberg Pasquero

Producers in the Langhe zone need to work extra hard to obtain the same recognition as their brethren in Alba (Barbaresco / Barolo). A sad truth, as their work is no less diligent, in fact the contrary, when ensuring plenty of life in their vineyards. One such producer are Annette and Michelangelo of Hilberg Pasquero.

The 20th century farm is perched on a hilltop near Priocca, and the source of livelihood for the Pasquero family for decades. Miklo, the passionate agrar-scientist with Annette Hilberg use their in-depth knowledge, along with determination to find equilibrium with nature and bottle small quantities of organic wines, which deliver rich and flavorful reds loaded with personality.

From their 8 hectares plot they make a delicious range from Barbera, Dolcetto and Nebbiolo; bottling around 25,000 bottles per vintage. The soil here is clay with silt. In the vines, aged 10-90 years, they work with sustainable systems for the environment and people .The definition of their philosophy is summed up in the word “Bioergodinamica” where bio stands for life, ergon for the work of man. The harvest is handpicked, hand selected, with skin contact maceration, long and soft pressing, natural fermentation in steel tank, and aging in wooden casks for over 24 month.

They let the wines rest in bottle for quite some time, as with this 2014, which was released last year. A wine from delicate sandy soils enhances the floral and elegant character, giving it an incredibly pleasant and easy approach while finishing complex and in perfect balance.

This wine can be paired with Tagliolini with truffle or delicate pheasant or rabbit with fresh vegetables. They more adventurous can try rosemary-scorched tuna with salad and pomegranate dressing.

Antonio Galloni of Vinous “Hilberg-Pasquero’s 2014 Nebbiolo is powerful, dense and structured, with plenty of wild cherry, tobacco, licorice and menthol overtones.“

Marietta based in Geyserville, Sonoma

Scott Bilbro, one of Chris’ 4 sons, who took over the winery explains about this wine “The sum is greater than the parts. It was inspired by the old field-blend blocks and cooking with his (Chris) friends. It put Marietta on the map and has been a great connector. He’d blend on the hoof for a particular meal. Used Zin as the base at around one year old and two-year-old Syrah and three-year-old Petite Sirah.“

At a time when blends were making way for single varietal wines, something many still regard highly, California’s real treasure trove lie in the heritage vineyard sites of unheralded locales.

Old Vine Red is a proprietary red wine made to replicate the field blends of many of the above mentioned vineyards in Sonoma and Mendocino counties. Predominantly comprised of old vine Zinfandel, this iconic label offers year-in-year-out pure fruit, a supple mouth feel and a rich, solid structure.

To get to these grapes, a strong bond had to be made, and that was Chris’ strength in the early days, fostering relationships with meals and simple hand-shake agreements.

“Deep ruby-purple in color, the NV Old Vine Red Lot 71 has bright black cherry on the nose, with accents of fresh tobacco leaves, wood smoke iron and potpourri. Medium-bodied, grainy and fresh, it has spicy, mineral-laced fruit and a long, lifted finish.” Erin Brooks, 94 points