As the Gregorian calendar year draws to a close and we reminisce, in our glass, there barely seems time for reflection little lone antecedental contemplation as the new vintage is upon us – as my nine year-old daughter says “Just get over it”. Read More >
By all accounts, vintage 2011 was a challenge for most Australia wine growing regions. Phillip Jones is quite forthright about it by describing the conditions at his Leongatha South vineyard as “wet and cold” on the back labels of his current releases. Read More >
Speaking at a corporate wine evening recently, themed on biodynamic wines and having just delivered a crash course on Wine Feng Shui, it was no surprise that one of the more wine-savvy people in audience asked the predictable question, “Do biodynamic wines taste better?” And in the same breath, “How do I taste the difference between a biodynamic wine and a normal wine?” Read More >
If you’re still looking for the Christmas present for the wine enthusiast, chances are this individual, having been bitten by the wine bug, will have a thirst for wine knowledge even greater than the product itself. Tutored wine courses are a great we to satiate this thirst, the better ones more focused on actual tasting with a dynamic tutor, such as Singapore’s Taberna Wine Academy with our very own guru palate TAN Ying Hsien – the man is a wine prophet and excellent communicator – moreover, he has a good sense of humour and his wine course are fun. See below and visit www.taberna.sg
PS, this is the Wandering Palate’s favourite wine bar in Singapore, away from all the boozing crowds on the Quay’s and pedestrian bar strips, this is a very civilised and cosy wine bar tucked away in Binjai Park (off Dunearn Road). The wine list is extraordinary – a very personal (cellar) selection with some of the world’s greatest producers, at the same time always same amazing discoveries and bargains that Ying has unearthed – One frequently hears that the Singapore wine consumer is purely obsessed with super-fine wine and yet whenever I am at Taberna, I always see the patrons enjoying modest and obscure wines from all over the world – thanks to Ying’s ever-inquisitive palate.
The Wandering Palate is delighted to be linking up with the affable Brian Bicknell from Mahi – more than your average Marlborough producer, indeed this is an uber-cool winery is focused on single-vineyard wines and making some seriously good gewurtraminer, chardonnay, sauvignon blanc and pinot noir, to which the wandering Palate has posted favourable tasting notes recently – click here
Does wine go with Asian cuisine? Absolutely! “Show me a wine and I will find you an element of spice or herb infused within it.” Indeed, most grape varieties intrinsically display a multitude of spice nuances in aroma or flavour, some more than others. Clearly such nuances and characteristics are synergistic with many Asian cuisines. There is also a central thread in the wines chosen for today’s lunch: organic and biodynamic viticulture, highlighting artisan woman winemakers and proprietors, and an eclectic selection of very high quality and individualistic wines – a journey of wine discovery and pairing to Asian cuisine. Read More >
In Medieval Provençal times they were saumaliers, animal pack drivers who evolved during Middle French kingdom to become court officials charged with transportation of supplies. So what does a modern day Sommelier actually do? Well, Wikipedia outlines as such, “A sommelier or wine steward is a trained and knowledgeable wine professional, normally working in fine restaurants who specializes in all aspects of wine service as well as wine and food matching. The most important work of a sommelier is in the areas of wine procurement, wine storage, wine cellar rotation, and expert service to wine consumers.” Read More >