We are extremely pleased to work with Arnie Marcella, Chef and Andreas Pergher, Beverage Director, on this menu and wine pairing, which traces back Arnie’s history and stories. The above 4-course menu is thb 2,250++ with optional wine pairing at thb 1,500++. Recently, the dining front of our City of Angels seems to progress faster thanContinue reading “Spanish Steps dinner at Bunker, May 7-9th, 2017”
Tag Archives: wine garage
Basket Case
Wine Garage and friends, or say neighbors in Sukhumvit Soi 45, have prepared some interesting food and non-food items for gift giving season. Please browse through the 3 different sizes of hampers filled with home-made products from Quince Eatery & Bar, Casa Pagoda, Luka Cafe and Malou Tea. SMALL – thb 3,300 Petite Casa PagodaContinue reading “Basket Case”
Red wines to cellar
While a good one-to-three-hour aeration will help lift hidden flavors and aromas in a great young wine, it still cannot compete with a wine that has spent more time in a dark, cool place. Wines that get a chance to shed their “baby fat” will produce a subtler, more complex set of flavors—the result ofContinue reading “Red wines to cellar”
And the winners are!
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 moreContinue reading “And the winners are!”
12 Everyday bottles for wine lovers
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 doContinue reading “12 Everyday bottles for wine lovers”
Skirts, rumps & deep reds
There is certainly a wide range of beef around for carnivores to embellish, and one of them must be the free-range Cape Grim from Tasmania. Steve Craig, owner of Accidental Butcher, explained the uniqueness of the forgotten cuts and how to prepare them, while Blair Mathieson, chef at Quince – Eatery & Bar grillled themContinue reading “Skirts, rumps & deep reds”
Percebes & Blanco
The extreme weather along the Atlantic coast almost cancelled this event, but thanks to Fresh Direct a first barnacle tasting in Bangkok was made possible. Saline and juicy, this creature from the rock is really unique. After a quick boil, it can be devoured by itself or dipped in roasted garlic aioli as Quince’s ChefContinue reading “Percebes & Blanco”
Stickies & Cheese
Who said good cheese must come from old Europe? There are some great cheese makers in the Yarra Valley, Australia, some nice ones in California, US and now…Thailand? Reinhard Matheis left the commercial food industry to set up this artisan operation near Nakhorn Sawan, about 3 hours north of Bangkok. The milk he buys fromContinue reading “Stickies & Cheese”
Bubbles & Bivalves
Bill Marinelli talked about sustainable seafood and explained how memoirs (similar to terroirs for wine) makes oysters taste different from one another. It is in fact quite simple, and ultimately the water quality surrounding the oyster bed decides the outcome. Blair of Quince Eatery and Bar added some variety to the Barron Point oysterContinue reading “Bubbles & Bivalves”
Camille Saves Millesime 2004
The Saves are one of the few top growers in the famed Grand Cru village of Bouzy. All their cuvees are made from grapes grown in the Montagne de Reims and are worth searching out, as they represent a relative value. Always a blend of Pinot Noir and Chardonnay, the 2004 vintage was at 9Continue reading “Camille Saves Millesime 2004”