These wines are the standouts of the 2009 lunar drinking year.
Notwithstanding I reside in Asia, the nucleus of my ideologies revolve around a back to nature approach with wine, food and the environment – sustainable, organic and biodynamic principles that have evolved through Pagan farming to Chinese gardeners over the eons yet pivotal today. So not only do I care about the planet, I have gone lunar!
Our ‘Wandering Palate’, Curtis Marsh, declares Austria’s indigenous white grape variety, Grüner Veltliner, the most well-suited, versatile wine style for Asian cuisine.
If one had to name the single most suitable white grape variety in terms of pairing to a broad spectrum of Asian cuisines, including compatibility with spicy heat moreover, congruous with the tropical climate and appealing to the Asian palate, it would unquestionably be grüner veltliner.
Yes, I know it looks terribly difficult to pronounce and easily misinterpreted as a tropical disease, or robust German sausage and sauerkraut dish. Actually, it’s not that difficult to pronounce, try (groon-er vealt-lean-er).
Martinborough Pinot Noir scoops top prize from 10,983 entries in world’s biggest wine show
A small winery from Wairarapa which only planted its 12 hectares of vines in 1999 has triumphed over Pinot Noirs from 19 other countries including France, Italy, Australia, the USA, Chile and Germany to win the International Pinot Noir Trophy at the world’s biggest and most prestigious wine show, The Decanter World Wine Awards. London’s Royal Opera House was the venue for last night’s unveiling of the 28 ultimate world beating wines from the 10,983 entries in the 2010 Decanter World Wine Awards.
Curtis Marsh examines the prejudices and misconceptions that distort wine opinion around the world, and how these attitudes are influencing consumers in Asia.
There are many inconsistencies on the world wine stage when it comes to perceived wine quality, popularity (or unpopularity) of particular grape varieties, wine styles, regions or even entire countries. Sometimes, these anomalies have a rational explanation, yet in many instances there are perplexing and illogical evaluations or warped idealisms that render even the unquestionable quality of a highly regarded wine irrelevant and banished to consumer oblivion.
These tastings notes and further comment are an appendix to my Brunello di Montalcino article in the Hong Kong Standard Weekend Magazine, and based on recent visits to Montalcino, specifically the outstanding producer Conti Costanti.
There is also a separate account in ‘restaurants’ of my favourite family-run eatery in Montalcino, Osteria Al Giardino, indeed one our most enjoyable meals in Tuscany, in every respect; value, quality, ambience and service.
The essence of contemporary Bali mojo, Sarong Restaurant – Bar – Lounge, where the mood invigorates the food.
There’s no question you can eat well in Bali, with a multitude of resorts, hotels, restaurants and eateries constantly adapting to the pulse of capricious tourists. For many holidaymakers it’s simply an issue of sustenance, preferably from a horizontal position.
Directly following the New Zealand Pinot Noir Celebration 2010 in February this year, I attended the Nelson Aromatics Symposium, staying with the Finns at Neudorf Vineyard.
I was met at the airport by Richard Flatman, who had just left Two Paddocks in Central Otago to join the Neudorf team. Flatman is one of the most passionate organic and biodynamic viticulture practitioners in the country and clearly the Finns are not resting on their laurels in bringing him onboard, forever striving to improve in the vineyards with a no compromise approach to every facet of making wine.
One barrel of wine, it has been said, can work more miracles than a church full of saints. But not if it’s been left out in the sun.
At a recent dinner party at an exclusive Singapore restaurant, the proprietor enthusiastically encouraged a choice from a selection of air-freighted and expensive wines.
Savouring my glass of 2007 Seresin Sauvignon Blanc, actually I am guzzling and already on to my third glass, so good is this wine; concentrated, complex, invigorating and comparable to any top Sancerre or Pouilly Fume. It is the quintessential New Zealand wine, an exemplar and nexus to the geography and fast-evolving wine culture of New Zealand.
This incredible Champagne collection spans more than three decades and includes well over a hundred of the best bubblies produced between 1979 and 2002.
Among the many highlights are multiple vintages of Krug and Krug Clos du Mesnil, ten vintages of Dom Perignon, plus a horizontal of the great 1996s from Billecart Salmon!
