Beaujolais - The Wandering Palate

Burghound Unrivalled Passion for Pinot Noir and Chardonnay

“The Burghound Phenomenon. Burgundy lends itself to obsessives, what with its hundreds of growers, thousands of named vineyards and maddening variations in vintages. The world’s foremost Burgundy expert – who, thankfully, is also in possession of an acute palate – is Los Angeles-based Allen Meadows… No Burgundy lover leaves home for the retail shop without a copy.” – Matt Kramer, Diversion Magazine.

Asia, the last continent – Jancis Robinson MW (Financial Times May 2010)
“It is no exaggeration to say that Asia has become the focus of the world’s fine-wine trade. But the Asian wine scene is very much more than Hong Kong and China. Japan and Singapore have long histories of connoisseurship.”

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Events | Related to: Beaujolais, Champagne, Chardonnay, Pinot Noir, Singapore | 1 comment

Singapore Beaujolais Villages Nouveau 2010 by Picotin Restaurant & Georges Duboeuf Wines

Picotin Restaurant & Georges Duboeuf Wines – Thursday 18 November 2010

Le Beaujolais Nouveau est arrivé! (New Beaujolais has arrived!)

Every third Thursday of November, France erupts in massive celebration in honor of the unveiling (or should we say uncorking) of the Beaujolais Nouveau wine. Beaujolais Nouveau, which is a young wine (only 6 weeks old) comes from a region south of Burgundy in France.

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Events | Related to: Beaujolais, Food, Singapore, Wine | 1 comment

Beaujolais 2009 Peace and Love label, France

Georges Duboeuf sends over 10 different cuvees of Beaujolais Nouveau to Asia brand ambassador Nicolas Olivry at Red and White, who treats us to a sneak preview over lunch on the Eve of the release.

Georges Duboeuf describes the 2009 vintage in the Beaujolais region as “Very good, perhaps too good!” He opines, “It is more of a generous wine in which the grapes have been picked at outstanding level of ripeness producing some hearty, superbly well-balanced wines full of rich, smooth flavours. They have charm and class, smooth and succulent in dark berry flavours; blackcurrants, bilberries and black cherries.”

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Profiled Wineries | Related to: Beaujolais, France, Wine | 5 comments

Cold beer is always good but there are several more sophisticated ways to partner this most popular of Asian cuisines, writes Curtis Marsh.

There is a great deal more complexity and flavor in Thai cooking than many other Asian cuisines and, contrary to perception, it can be paired successfully with wine.

I can fully relate to an ice-cold beer if you are eating at a stall in the sweltering heat of Bangkok. However, beer does not appease the chilli factor and, as the locals suggest, warm green tea is a better solution to extinguish the fire.

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Wine Feng Shui | Related to: Beaujolais, Food, Gewürztraminer, Gruner Veltliner, Restaurants, Thailand, The Standard Newspaper, Wine | 3 comments