When you have been in the wine trade long enough, in my case 30 years, there are certain wines that you follow as benchmarks; a sort of palate calibration that you undergo every year (vintage) as an imperative to get a bearing and setting a course into an ocean of wines to be tasted.
Expounding on a recurring question, “When dining in a restaurant, do you choose the wine then the food, or the food first then the wine”? Logically, the food would normally come first, assuming one is heading to a restaurant with a particular cuisine or flavour in mind.
A hankering for the flavors of Chianti has Curtis Marsh planning a trip. In the meantime, he makes do in Wellington Street.
The best laid plans. Everything was set for the archetypal autumn holiday in Italy, two weeks in the heart of Tuscany luxuriating in the 18th-century Villa Pecille, in an idyllic vineyard panorama on the Chianti Azienda (estate) Fontodi, just south of the medieval village Panzano, halfway between Florence and Sienna.
This is the first in a series of Singapore wine dinners featuring producers that are at the top of their game, consistently making excellent wine that you can simply rely on and enjoy, regardless of vintage.
There is a common thread between these producers – they will be owner-winemaker artisan-sized vineyards, generally using organic and biodynamic growing methods with un-irrigated vines, low yields and subsequently small quantities available, and above all the wines will be expressive of their ‘sense of place’ and represent excellent quality/price rapport.
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