Wine Culture

LUCIEN LE MOINE Wine Dinner

vincent — Thu, 16 May 2013 08:34:43 +0000

Meet the Brightest young star of Burgundy.
The artisanal negociant was founded in 1999 by Mounir Saouma with the sole purpose of “raising” wines selected from the best Premier and Grand Cru vineyards of Burgundy. The wines are produced in very small quantities.

Shelter in the Woods

admin — Mon, 29 Apr 2013 06:20:25 +0000

22 Greenwood Avenue, Singapore, Singapore 289219

Opening Hours:
Mondays to Thursdays: 6pm to 10.30pm
Fridays: 6pm to 11pm
Saturdays and Sundays: 11am to 2pm (Lunch), 6pm to 11pm (Dinner)

Phone: 6466 6225
Email: reservations@shelterinthewoods.com
Website: www.shelterinthewoods.com

A traditional tavern but with a surprising gourmet twist.

Come and enjoy our unique ambience, a full menu of unexpectedly good and hearty European cuisine, and a treasure trove of spirits, wine & home-marinated rums.

Good dinning, great company, with bounteous drinks.

Like a Tavern was meant to be.

Affiliated Restaurants

admin — Mon, 29 Apr 2013 06:07:57 +0000

Verre Wine Bar

admin — Mon, 29 Apr 2013 06:05:26 +0000

8 Rodyk St #01-05/06
Singapore, Singapore 238216

Phone: 6509 1917
Email: drink@verre.com.sg
Website: verre.com.sg

Opening Hours:
Mon – Thu: 17:00 – 00:00
Fri: 17:00 – 01:00
Sat: 15:00 – 01:00
Sun: 15:00 – 23:00

Verre is an exciting space for savouring fine and rare wine by the riverside at Robertson Quay.

Verre Wine Bar aims to bring the appreciation of fine wine to everyone. With our signature central cellar tower rising out of our duplex warehouse conservation space, we seek to make good wine the centre of attention.

At Verre, we strongly adhere to our founding manifesto:

The Verre Manifesto
Verre believes that everyone should be able to taste, appreciate and savour fine wine, in a casual, unpretentious environment.
Through our personal relationships with winemakers, producers and suppliers, we have hand-picked a comprehensive, high quality wine list, especially from France, the mother-country of wine.
We support individual winemaker-families who are singularly dedicated to the traditional, artisanal craft of winemaking: showcasing the importance of terroir.*
We strive to debunk the theory that fine wine is inaccessible and the preserve of few.
The democratization of wine is within reach, through our competitive prices and extensive, rotating wine-by-the-glass list.
We promise to impart our collective wine knowledge to enhance your drinking experience.

Come join the REVOLUTION!

* terroir (tɛrwar) the combination of how geology, geography and climate bestow unique characteristics upon wine

Domaine Buisson Charles (Meursault)

vincent — Thu, 04 Apr 2013 08:56:01 +0000

This tiny 12 acre domaine is run by Michel Buisson, with his daughter Catherine and son-in-law Patrick Essa, the 4th generation to exploit these gorgeous holdings in Meursault. Vines are over 100 years old in some parcels. The wines are concentrated, classic, rich, and long – and they are flat-out built to age. The Meursault Vielles Vignes is from vines averaging 65+ years of age. Production of the 1er Crus is miniscule – a scant few barrels of Goutte d’Or, Charmes, Bouches-Chères and Les Cras. Michel Buisson is still active in the vineyards, but is mostly retired and has handed over the domaine to his daughter Catherine and son-in-law Patrick Essa, who are now the 4th generation to tend these gorgeous holdings in Meursault.

Domaine Christian Serafin (Gevrey Chambertin)

vincent — Thu, 04 Apr 2013 08:53:25 +0000

Stanilaus Serafin was a Polish migrant who settled in Burgundy before the war. He initially worked as a mason before 1947; when he purchased some land and established himself as a ‘vigneron’. His son Christian inherited the domaine in 1988 and has now made his own Pinot Noir for over twenty years. He has made great advances and interestingly has a keen following in the United States. Like so many of the best producers in Burgundy, the twin peaks of Serafin’s philosophy are old vines and low yields.The domaine only owns 10 acres or so of vines, but some are 80 or more years old! The grapes are fermented at high temperatures ensuring good depth of colour and fruit. Crucially Christian Serafin’s wines are not filtered and recently the levels of new oak have been on the increase with as much as 50%. Therefore stylistically these are rich, concentrated, oaky wines which age well, from one of the finest producers in Gevrey Chambertin.

Domaine Jean-Paul et Benoit Droin (Chablis)

vincent — Thu, 04 Apr 2013 06:08:02 +0000

Jean-Paul Droin’s family has been making wine in Chablis for nearly four centuries. Today, he produces 14 different wines including seven Premier Crus and five Grand Crus. Jean-Paul’s winemaking experiments have noticeably altered the style that was previously produced at this domaine and the results have been remarkable.

Domaine Paul Pernot (Puligny Montrachet)

vincent — Thu, 04 Apr 2013 06:07:02 +0000

The wines from the Pernot family in Puligny-Montrachet are well-known throughout the world for classic Puligny and Bâtard style. They have rich concentration and fruit, but more importantly, good acidity that allow them to age gracefully and harmoniously.

Domaine Henri Boillot (Meursault)

vincent — Thu, 04 Apr 2013 06:05:15 +0000

The meticulous and elegant Henri Boillot owns and manages the Domaine founded by his grandfather. He is the 5th generation of his clan to be a vigneron in the Cote d’Or. In 2006 Henri’s son Guillaume joined his father after graduating in viticulture and winemaking. The Domaine is now located in Meursault, jointly with the “négociant” activity.

Today, Domaine Henri Boillot consists of 19 hectares split between white (mainly 1er Crus in Meursault and Puligny where he owns the entire four hectares of Clos de la Mouchere) and red (a number of 1er Crus in Savigny, Beaune, and Volnay).

The wines are bottled after 18 months in barrel and are generally described as pure, rich, accurate, powerful and brilliant.

“…these wines showed vibrancy, excellent acidity, genuine vineyard character, and they tasted damn good too!…In every case, the Boillot wines served as excellent representatives of the fundamental character one has come to expect from these vineyards.” – The Wine Advocate.

Domaine Latour-Giraud (Côte De Beaune)

vincent — Thu, 04 Apr 2013 06:04:29 +0000

Jean-Pierre Latour has 10 hectares under vine in Meursault. Wonderfully sited vineyards, low yields, brilliant winemaking and no fining or filtration, make this one of the most exciting domaines in the village at present.

The Meursault Cuvée Charles Maxime (a blend of Les Vireuils, Les Corbins and Les Pelles) is plump, rich and generous, whilst his Genevrières (of which he has 2.5 hectares) and Charmes are absolutely stunning.

The whites are fermented and matured in barrel (around 1/3 new) for 15-16 months.

His red wines are also excellent. Following a pre-fermentation cold maceration and fermentation at a maximum of 33°C, the reds receive a cuvaison of 18-29 days. The wines are then matured in barrique (20-25% new) for between 14 and 16 months.

Domaine Denis Bachelet (Gevrey Chambertin)

vincent — Thu, 04 Apr 2013 06:03:23 +0000

La finesse avant tout – finesse before all things – is Denis Bachelet’s watchword and this shows in every wine he makes. There is more attention paid to yields in the vineyard, a better selection of barrels in the cellar (about one third new oak for the Gevrey Chambertin and 50% for the crus), and a feeling of a man in control of his wines and winery.

Domaine Gabriel Tortochot (Gevrey-Chambertin)

vincent — Thu, 04 Apr 2013 06:02:43 +0000

The estate covers 11 hectares planted exclusively with Pinot Noir, with the main Gevrey-Chambertin appellation and a total production of about 60,000 bottles per year. The vines are on average 40 years and are harvested by hand.
The size is a fundamental step in the development of their wines because it determines the performance of a plot. They perform, for example, a green harvest in July to remove excess green grapes to ensure the best possible maturation.
In winemaking, the temperature control and analysis of wort oenological laboratories allows precise fermentation. It precedes a long aging – 15 to 18 months – which takes place in oak barrels, 100% new oak for the Grand Cru, 50% for the 1st Crus and 25% for the Villages wines. During this phase, the wines lose their astringency and stabilize their color.

Since 2010 the domaine is engaged to a conversion to organic farming.

Domaine Francis Blanchet (France – Loire Valley)

vincent — Thu, 04 Apr 2013 06:01:51 +0000

From his small 6 hectare estate, Francis Blanchet makes a small selection of hand-crafted Pouilly Fumés that are hallmarked with individual terriors. Not only are they great wines, but they offer outstanding value for money.

The main difference between the two wines is the origin, the Calcite born in clay-limestone soils that add a mineral finish to the palate whereas the Silice comes from Silex soils that add a definite flinty edge to the final product. Either way, these are great wines and exemplary examples of high quality Loire Valley Sauvignon Blanc.

Domaine Du Nozay (France – Loire Valley)

vincent — Thu, 04 Apr 2013 06:00:04 +0000

Domaine du Nozay at Sainte Gemme on the northern edge of the Sancerre Appellation was established from scratch by Philippe de Benoist, whose brother-in-law is Aubert de Villaine, co-owner of the famous Burgundy house, Domaine de la Romanee Conti. The Sauvignon Blancs of Sancerre are a complete contrast in style to their pungent and exuberant New Zealand counterparts. This is a delightful new vintage release that’s just arrived in Australia. It shows plenty of varietal character but in a restrained way.

Domaine François Bertheau (Chambolle-Musigny)

vincent — Thu, 04 Apr 2013 05:56:33 +0000

This Domaine can be summed up by two words–typicity and focus. Their work, as in all great domaines, starts in the vineyards, all of which are located in the village of Chambolle. Bertheau’s holdings would make any lover of great Burgundy drool. Not only does he have Bonnes Mares Grand Cru and Amoureuses Premier Cru (the best premier cru in Chambolle), but his other premier cruholdings are equally impressive–a blend of Baudes, Groseilles, Gruenchers, and Noirots. All of these parcels are very close together and Bertheau harvests them and vinifies them together, giving the wine spectacular complexity. Les Baudes happens to be located just below Bonnes Mares.

A very hands-off winemaker, François Bertheau allows the wines to express themselves–there is very little manipulation, very little racking, very little new wood (only 10% in total), and each wine is left to evolve slowly in barrel. These are classic Chambolles, emphasizing finesse, elegance, high-toned aromatics and silky textures. They typically drink well immediately upon release and remain balanced with aging–their approachability should not be confused with shorter life spans because these wines age beautifully.

HENRI BOILLOT DINNER

vincent — Thu, 04 Apr 2013 05:17:45 +0000

We had the pleasure to Welcome Mr Henri Boillot for a wonderful Wine tasting dinner at Verre Restaurant well known for its exciting space to savour fine fine and rare wine by the riverside at Robertson Quay.

Today, the domaine consists of 14 hectares evenly split between white (mainly 1er Crus in Meursault and Puligny where he owns the entire four hectares of Clos de la Mouchere) and red (number of 1er Crus in Savigny, Beaune, & Volnay).
As with most top producers, Boillot is fanatical about farming. He avoids insecticides and herbicides, preferring sustainable farming techniques to preserve the integrity of the soil.
Vines are pruned heavily in the spring to ensure low yields. The fruit is harvested as late as possible to achieve maximum phenolic maturity.
Boillot’s bottlings are pure, rich, accurate, powerful and brilliant. As Robert Parker neatly stated, “As a group these wines showed vibrancy, excellent acidity, genuine vineyard character, and they tasted damn good too!

The wine tasted was:
- BOURGOGNE CHARDONNAY 2010
- MEURSAULT 1er CRU LES PORUZOTS 2010
- PULIGNY-MONTRACHET 1ER CRU CLOS DE LA MOUCHERE 2010
- POMMARD 1er CRU LES RUGIENS 2010
- CHAMBERTIN-CLOS DE BEZE GRAND CRU 2010

Thank you Mr Boillot for coming.

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admin — Sun, 31 Mar 2013 13:12:14 +0000

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admin — Sun, 31 Mar 2013 08:56:38 +0000

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Wine Broking Service

admin — Wed, 27 Mar 2013 10:58:45 +0000

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Nuits St. Georges “Aux Thorey” 1er Cru 2008

vincent — Sat, 05 Jan 2013 05:49:28 +0000