I’ve been using the Winesave Pro now for just on one year. in that time l’ve used not quite three canisters. I’ve been a wine collector, writer and consumer for many years, and now that we reside in the tropics I also mix a range of cocktails. What I have found with Winesave is firstly […]
A very enjoyable and educational recent wine dinner at Restaurant Markus, hosted by Marcus Lai of Asia Wine Cellar showcasing the wonderful wines of Domaine Gros Frere et Soeur. All wines were from the same 2017 vintage but different plots in and around Vosne Romanee area, some only metres from another; contrasts were remarkable, and […]
Ata Rangi is owned and run by Clive Paton and his wife Phyll, together with Clive’s sister Alison and winemaker Helen Masters. Clive planted the bare, stony home paddock at the edge of Martinborough in 1980 and, in doing so, was one of a handful of people who pioneered grape growing in the area. Ata […]
Well, we knew what the wines were going to be, so then to work backwards to choose the food. We had a Champagne and a Pinot Noir from New Zealand. The Champagne was flying solo, and we decided on a NZ rack of lamb (only fitting) cooked on the Weber Baby Q, with roast veggies […]
NV Dhondt-Grellet Champagne Les Terres Fines, 100% Chardonnay Another boutique producer, this time from Cuis, and this time 100% Chardonnay. 30% of the wine is vin de réserve from a solera system started in 1986, disgorged 29 June 2015, zero dosage. This was also purchased from Dave Chan at Wine Journey, http://www.winejourney.com.sg. at a memorable Restaurant Markus wine dinner […]
Carmen Gran Reserva Carmenère 2014 is made from hand-harvested grapes from Carmen’s vineyards in the hills of Apalta, in the Colchagua Valley. Cedar and tobacco on the nose hint at the wine’s ageing in French oak, which creates a soft, velvety palate and a fine length. A nice little Carmenere for the price, brought by […]
To celebrate the second anniversary of their opening, we joined the party for a set food and wine pairing at our favourite Penang restaurant, Markus. Course 1, Texture of Fegato 3 types of Foie Gras from hot to cold; ice cream, mousse, pan fry. I tried them in reverse order, finishing with the foie gras […]
Occasionally, if any of us have a wine of interest, a few of us wine loving Penangites will get together for a tasting. So here we were, Adrian, kindly offering his apartment, Choong and myself looking forward to three very notable wines: two significant 2010 Shirazes from Australia, and a 2011 Syrah from Chile. Penfolds […]