Austrich Posted November 20, 2010 Author Posted November 20, 2010 Winemaker creates sea-bed wine cellar MASLENICA (Croatia) - A SLOVENIAN winemaker on Friday revealed his unique technique for maturing wine when he retrieved 600 bottles that he laid six months ago in clay-made amphorae on the Adriatic seabed. The sparkling wine, named Poseidon after the Greek god of the sea, was placed at a depth of 30m where the temperature is between 12 and 13 deg C, perfect for storing and maturing wine, Ivan Simonic told AFP. The constant movement of the sea means the usual techniques used to mature sparkling wine are not necessary, he added. The wine will be priced at around 100 euros (S$177) a bottle and if it sells well Simonic, from Semic in south-eastern Slovenia, plans to construct a purpose-built deep sea wine cellar. -- AFP
Austrich Posted November 20, 2010 Author Posted November 20, 2010 200-yr-old Champagne tastes like.. MARIEHAMN (FINLAND) - HERE'S what nearly 200-year-old Champagne salvaged from the bottom of the sea tasted like to wine experts: lime blossoms, coffee, chanterelles. The shipwreck was discovered in July near the Aland Islands - a wind-swept archipelago between Sweden and Finland - by a group of divers. Researchers say the ship was probably en route from northern Germany to the west coast of Finland with its prestigious cargo when it sank, sometime in the first half of the 1800s. Connoisseurs haven't been able to date precisely the 168 bottles raised from the shipwreck. All they can say is they are from the early 19th century and astonishingly well-preserved. Some of the bottles will be sold by the Aland government, which owns them, at an auction, where they could fetch more than $70,000 (S$91,000) apiece. Those bottles that are not expected to last may be mixed with newer Champagne to create a fresh blend. The government will keep five bottles as archaeological artefacts. Experts were amazed at how well-preserved the Champagne was. The reason is the Baltic Sea offers perfect storage conditions: The temperature is constantly around 5 deg C, there is total darkness, and the water pressure is similar to what's inside the bottle, said Stephane Gerschel, a spokesman for Veuve Clicquot. -- AP
Austrich Posted November 20, 2010 Author Posted November 20, 2010 A taste of the world’s oldest whisky! The tasting for the 70 year old (YO) Mortlach whisky was recently held on 14 November at Ritz-Carlton Millenia Hotel. Proudly presented in Singapore by La Maison du Whisky under Gordon & MacPhail’s ‘Generations’ brand, Mortlach 70 Year Old is undeniably one of the most sought-after whiskies by collectors and enthusiasts around the globe. Joint managing director, Michael Urquhart, the fourth generation proprietor of independent bottler, Gordon & MacPhail was here for the tasting as well and we got to have a chat with the man himself. “Guests can expect to find a youthful and vibrant taste in the 70 YO despite its years with the aromas of fruits such as cherries and almond”. Growing up, Urquhart says that he hopes whisky would be savoured just like a glass of wine to appreciate the aromas and taste of a Scottish whisky. And what cuisine should we pair with a glass of whisky? Urquhart suggested drizzling whisky on smoke salmon instead of a lemon, this way the smokiness of both the salmon and whisky would complement each other. In addition to the world’s oldest whisky, the tasting also showcased two exceptional younger Mortlach siblings, the 30 and the 50 year old Mortlach. The only bottle available in South East Asia will be auctioned to the highest bidder in a private auction by invitation only. Bidding ends on 28 February and the proceeds will be donated to the Children Cancer Foundation, Singapore. The bottle will be showcased at La Maison Du Whisky for this period of time so go on down and have a look ! =============== The “ Macallan 1824 Collection ” is a range of single malts created exclusively for the worldwide duty-free market. Select Oak is, relatively speaking, the lightest. Produced from whisky aged in first-fill European oak that had originally been used to lay down Oloroso sherry, that sweet rich characteristic is refreshed by whisky aged in American oak barrels that once held American bourbon (and others seasoned with Oloroso sherry). Select Oak’s vanilla notes, whiff of dried citrus skin, and delicate spice and are consummated by a little burst of fire on the finish. This light, refreshing single malt makes for a delicious aperitif. Whisky Maker’s Edition refers to Bob DALGARNO, the Spirit Master at Macallan. Pictures of Dalgarno and the person in real life point to a man who never seems to age. Does Macallan possess preservative powers beyond the pleasures it so willingly affords? The combination of fruitiness and spice is more persistent and driven here. So too the alcohol, although at 42.8, this is only around 5% higher than the 40% of Select Oak. Whisky Maker’s Edition is also more smoky. Estate Reserve stops you immediately in your tracks as soon as spirit enters body. And mind. Creamy smooth, this is pure velvet. The smokiness is now a smouldering richness. The intensity of layered fruit (including dried citrus and dried ginger) and mature but elegant oak is exceptional. So very complete and harmonious, the 45.7% alcohol is barely noticed. As for the finish, this is so persistent, it actually makes drinking Estate Reserve potentially unsociable in public since the danger of conversation interrupting that long finish will always be there. That being so, only open Macallan Estate Reserve with people who don’t talk a lot, or who consider it impolite to interrupt the complete journey due to a great whisky. CH’NG Poh Tiong
Austrich Posted November 23, 2010 Author Posted November 23, 2010 For those who only drink First Growths ...... this is the price to pay - ;) $$ per bottle - excluding GST 1982 Chateau Latour S$3,900 1994 Chateau Latour S$640 1999 Chateau Latour S$720 2002 Chateau Latour S$728 2004 Chateau Latour S$720 2004 Chateau Lafite Rothschild - Half .375 ml S$700 1994 Chateau Mouton Rothschild S$550 2002 Chateau Mouton Rothschild S$520 2002 Chateau Margaux S$480 2004 Chateau Margaux S$580
Austrich Posted November 25, 2010 Author Posted November 25, 2010 Chateau d’Yquem Sauternes XXXX1/2 Ripe and rich. Exotic mix of pineapples, mangoes, apricots, honey and wood spice. Layers of flesh, folds within those thick layers. Not as fresh as could be. Big Yquem for big people. After having spent over 3 years in barrel, the legendary Chateau d'Yquem has today released its 2002 vintage. The wine hasn't as yet been tasted/scored by either Robert Parker or the Wine Spectator, which makes it look very reasonably priced considering that Parker gave the Sauternes region 95 points in 2002 as a vintage assessment. Even more so when one considers that production yields are approximately 50% lower than the magnificent 100 point scoring 2001 vintage - and at less than half the price. Offer at VINUM : 11th March 2006 Halves @ S$153 per half (S$160.65 inc GST) Bottles @ S$305 per bottle (S$320.25 inc GST) Vintage 1986 offer in Oct 2002 15 cases of 6 bottles at S$455 per bottle " 98 points: The 1986 d'Yquem tastes reminiscent of the 1975, only more precious. Its enthralling bouquet of pineapples, sauteed hazelnuts, vanillin and ripe apricots is breathtaking. Compelling concentration, its breadth as well as depth of flavor seemingly know no limits. This full bodied, powerful yet impeccably elegant d'Yquem should provide memorable drinking for 40-55 more years." Robert Parker Vintage 1988 * very rare * 15 jeroboams (5.0L) at S$4800 each 15 imperiales (6.0L) at S$5750 each " 99 points: Aromas of melted butter, honeyed fruits, spicy nuts and toasty new oak explode upward from the glass. The 1988 d'Yquem displays more richness and unctuosity than any young Yquem I have tasted. It should have 40-60 years of positive evolution, although one suspects that much of the production will be consumed within the next 4-5 years. If my instincts are correct, this is the most profound d'Yquem since the legendary 1959. It may not prove to be as timeless as the 1975 but I believe it to be even more concentrated." Robert Parker ================== Hot New Release ...... Y d Y'quem 2007 - great dry white wine from Sauternes Château d'Yquem is a Premier Cru Supérieur estate from the Sauternes, famous for its sweet wine, which commands some of the highest prices on the market. However, connoisseurs also appreciate the rare dry white wine called Ygrec (Y d Y'quem). The wine is made from an equal proportion of Sémillon and Sauvignon Blanc (SSB), which come from the same exceptional terrior and vines as Y'quem's famous sweet wine, but harvest and produced differently. Since its first release in 1959, only 23 vintages have been made thus far. Hence, Ygrec is one of the rarest and priciest dry white Bordeaux wines produced, but it is worth every cent of it, and more. That's why you should secure latest new release - Y D' Yquem 2007. This white is fresh and fruity, with bright acidity and a clean palate. $174 per bottle... Another 2 of Sauternes' great Chateau Chateau Suduiraut - Sauternes First Growth...at its best turns out very rich, luscious wines that in blind tastings can be confused with Yquem - S$ / bot ex-Bordeaux - S$74 (offer April 2004) Wine Spectator 95-100 : Tihs is subtle yet powerful. It's full-bodied, with loads of honey and licorice character. Racy and refined. Sweet yet delicate. It's a very complex wine. Tight. Decanter 5-star : Nose: very unctuous, opulent layers of perfumed, peachy fruit. Taste: wonderfully complex length and freshness, with beautifully balanced, concentrated silky fruit. A great Suduiraut. Chateau Guiraud - Sauternes First Growth ... Vintages since 1983 have been especially strong, and is often one of the top half-dozen wines now being made in the Barsac/Sauternes region - S$67 (April 2004 price) Wine Spectator 95-100 : This shows loads of wonderful botrytis character, with apple tart and cloves, honey. Full-bodied, very sweet and concentrated. Super long and honey like, with sweet mace and sweet tobacco on the palate. Pure bot baby. Decanter 4-star : Nose: great concentration combined with elegance and breed. Taste: concentrated, luscious fruit flavors, caramelized oranges and length, very fine.
Austrich Posted November 25, 2010 Author Posted November 25, 2010 Cook with wine you can drink " I found about 10 bottles of very old wine in my cupboard, some from 20 to 30 years ago left standing there. I doubt that I can drink them straight from the bottle. Can I still consume them as in using them for cookking ?" It's extremely unlikely that any wine sitting upright in a cupboard for 20 to 30 years is going to be in reasonable condition, especially in Singapore's climatic conditions. But you have nothing to lose by opening these bottles and trying them - you never ever know until the cork comes out. As for the question of whether or not to cook with the wine, that's an individual thing. I'm no great cook, but when I'm mucking around a kitchen, my aim is to create really flavoursome and relatively uncomplicated food. The key thing for me is the quality of the ingredients. If I'm cooking with seafood, it's the best I can buy. Same for vegetables, same for herbs, same for wine - well, almost. I wouldn't cook with any wine I couldn't happily drink. As for the notion offered by some that you should cook only with the wine you intend to drink with the dish - absolute nonsense. If, by mistake, a bottle of 1994 Jasper Hill Emily's Paddock Shiraz finished up in my rather authentic Calabrese pasta sauce - of which I can be rather proud - I would be a very upset man indeed. A young Mamre Brook Shiraz would have been just as effective. Cheers - Jeremy Oliver 250905
jdc115 Posted November 29, 2010 Posted November 29, 2010 I have skimmed through the thread but found no discussion in the thread, any recommendations for good places to eat with little or no corkage? The level of the restaurant does not matter as long as it is good food. One of my favorite places to go is a seafood stall in Changi Village that keeps wine glasses with no charge to bring your own wine. I know Michelango's use to have no corkage, I think they have modified it recently for 1 free bottle and then charge the second bottle unless you buy one from them which is a reasonable request. Any other places?
Austrich Posted November 29, 2010 Author Posted November 29, 2010 No Corkage : 1) Jade Palace Seafood Restaurant - this restaurant has very big collection of wines and not very expensive, IMO. 2) No. 01-556 - Ming Kee Live Seafood - Macpherson, very good Seafood. 3) No. 476 Wo Peng Cantonese restaurant - Macpherson, good cantonese soup. ( Chef Tham just open another restaurant at the Furama Hotel, next to People's Park Centre) Most good restaurants do carry a range of good Aussie, NZ wines. Michelangelo 's food & serving standard has dropped... new owner didn't keep up well .. ;D
jdc115 Posted November 29, 2010 Posted November 29, 2010 No Corkage : 1) Jade Palace Seafood Restaurant - this restaurant has very big collection of wines and not very expensive, IMO. 2) No. 01-556 - Ming Kee Live Seafood - Macpherson, very good Seafood. 3) No. 476 Wo Peng Cantonese restaurant - Macpherson, good cantonese soup. ( Chef Tham just open another restaurant at the Furama Hotel, next to People's Park Centre) Most good restaurants do carry a range of good Aussie, NZ wines. Michelangelo 's food & serving standard has dropped... new owner didn't keep up well .. ;D No Corkage : 1) Jade Palace Seafood Restaurant - this restaurant has very big collection of wines and not very expensive, IMO. 2) No. 01-556 - Ming Kee Live Seafood - Macpherson, very good Seafood. 3) No. 476 Wo Peng Cantonese restaurant - Macpherson, good cantonese soup. ( Chef Tham just open another restaurant at the Furama Hotel, next to People's Park Centre) Most good restaurants do carry a range of good Aussie, NZ wines. Michelangelo 's food & serving standard has dropped... new owner didn't keep up well .. ;D Yes, but not a good selection of Cali wines;) Thanks for the suggestions. I was not too much of a regular at Michelangelo's, only there a couple of times and just noticed the change in corkage on the last visit though what they are asking is quite reasonable. I went to a western burger type bar not long ago that had a very limited wine menu so I asked them for their policy and was shocked to hear it was $45 per bottle which was for an open air bar/restaurant.
Austrich Posted November 29, 2010 Author Posted November 29, 2010 Yes, but not a good selection of Cali wines;) Thanks for the suggestions. I was not too much of a regular at Michelangelo's, only there a couple of times and just noticed the change in corkage on the last visit though what they are asking is quite reasonable. I went to a western burger type bar not long ago that had a very limited wine menu so I asked them for their policy and was shocked to hear it was $45 per bottle which was for an open air bar/restaurant. "Cali wines " you mean California wines ? Most restaurant don't carry big variety because wine is not their main focus, they rather make $$ from selling their food. There are hundreds and thousands of Wine Labels, no restaurant can possibly carry every label. I find it strange for restaurant to charge $15 for corkage, at $45 I think the restaurant must have a thousand label and use top range wine glasses and served by very well trained waiter / waitress. Personally I think $6- $10 a bottle is justifiable, if I'm bringing in a personal old vintage that can't be found in the restaurant or any wine shop. For normal table wines, around $35-$50, sometime it's good to just select from restaurant's wine list. Cheers ! ...
jdc115 Posted November 29, 2010 Posted November 29, 2010 Yes, I mean California wines, since I use to live in San Francisco, I have a bias towards them though I like wines from everywhere. The $45 corkage shocked me as the place only had 4 wines on their list, 2 whites and 2 reds and they were just a sidewalk tavern type place. Otherwise I am more use to $10 to $25 with a few places that have none or a buy one from us and then free corkage which seems reasonable as well.
Austrich Posted November 29, 2010 Author Posted November 29, 2010 Friend of mine just bought 6 cases of Napa Valley 2005 Harlan Estate, I'm waiting for him to open a bottle to share. I still have few bottles of 1999 Opus One. I don't quite like it. Recently tried a bottle of Ridge 1996 California Monte Bello. 80% Cabernet Sauvignon, 11% Merlot, 9% Petit Verdot. Bottled in May 1998. It was an excellent vintage. ;)
jdc115 Posted November 29, 2010 Posted November 29, 2010 Friend of mine just bought 6 cases of Napa Valley 2005 Harlan Estate, I'm waiting for him to open a bottle to share. I still have few bottles of 1999 Opus One. I don't quite like it. Recently tried a bottle of Ridge 1996 California Monte Bello. 80% Cabernet Sauvignon, 11% Merlot, 9% Petit Verdot. Bottled in May 1998. It was an excellent vintage. ;) Feel free to pass on those Opus One's if you don't quite like;) I probably have about 10 bottles of Ridge that I brought over a few years ago, all from 2001 to 2003 but not from which areas anymore without going to look. I should keep a better inventory.
francis wu Posted November 29, 2010 Posted November 29, 2010 Feel free to pass on those Opus One's if you don't quite like;) I probably have about 10 bottles of Ridge that I brought over a few years ago, all from 2001 to 2003 but not from which areas anymore without going to look. I should keep a better inventory. So when is the next wine tasting gathering!!....
Austrich Posted November 29, 2010 Author Posted November 29, 2010 So when is the next wine tasting gathering!!.... Dec 2010 how about that ? jdc115 you're welcome to our Xtreme wine gathering ,,,
jdc115 Posted November 29, 2010 Posted November 29, 2010 Dec 2010 how about that ? jdc115 you're welcome to our Xtreme wine gathering ,,, Thanks, I will watch out for the posting of the gathering.
Austrich Posted November 30, 2010 Author Posted November 30, 2010 jdc115 , Other than California wines, may I know what do you keep in your cellar now ? Most of my Spanish, Italian & Aussie cabernet and shiraz are in Magnum, and about 10 bottles in Jeroboam. Still have one bot. 1976 cabernet from Margaret River in Methuselah format. Not sure whether still alive ? ;D
jdc115 Posted November 30, 2010 Posted November 30, 2010 jdc115 , Other than California wines, may I know what do you keep in your cellar now ? Most of my Spanish, Italian & Aussie cabernet and shiraz are in Magnum, and about 10 bottles in Jeroboam. Still have one bot. 1976 cabernet from Margaret River in Methuselah format. Not sure whether still alive ? ;D Mostly Australian Shiraz and Cabs with a few Chilian and Spanish wines as well. I have not had a lot of luck with French wines but I really do not know how to pick them. I think I have one or two that were recommended that I just put away for another time.
Austrich Posted November 30, 2010 Author Posted November 30, 2010 ..We drank last Saturday .... L- R : Mag. 1998 Jack Mann Houghton Cab / Sau.. 1990 Penfolds St Henri Shiraz .. 2004 Wolf Blass Platinum Shiraz .. 2002 Elderton Barossa Shiraz .. 2006 Uccelliera Rapace Toscana - Sangiovese... 1996 Annie Lane Copperton clare valley Shiraz .. 1998 Fox Creek Reserve Cab / Sauvignon. & 1977 Graham's Vintage Port. 8)
Austrich Posted November 30, 2010 Author Posted November 30, 2010 Old Burgundy ....... drank these 2 bottles 3 years ago.. old but structure still hold pretty well .. 2 New World Pinot Noir ....Excellent vintage, good structure and finish ... if always drink these, pocket sure got not 1 but Two big holes ... ;D
weibchen Posted November 30, 2010 Posted November 30, 2010 wah why i so suay always miss out on all the gatherings recently =( I bought a '07 french wine for my dad at dfs, shall try some later.. see how the frenchies do it..
jdc115 Posted November 30, 2010 Posted November 30, 2010 OPus One or hopeless one ? ;D Is it? I have actually not tried it. I ran out of room for wine (already had 12 bottles) last time I was in California to bring one back but my friend did. Though I don't think he plans to open it for many years to come.
Austrich Posted November 30, 2010 Author Posted November 30, 2010 Opus One is over priced. The older vintages are better and cost less. I think they're retailing now at S$250 - $350 ? The 1997 Napa Valley - Conn Valley Vineyards Pinot Noir is good. Well structured wine.
jdc115 Posted November 30, 2010 Posted November 30, 2010 Conn Valley or Conn Creek? I noticed that Le Vigne had Coon Creek but I didn't try it. I picked up some Aussie wines from them over the weekend
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