The Winemaker’s Table Series

The Winemaker’s Table with Christophe Brunet, Epicure Wines – Spain

Date: 16 July 2011, Saturday
Time: 12.00pm to 2.30pm
Venue: Restaurant Guy Savoy, Marina Bay Sands
Price: S$200.00++ per person
For reservations: Restaurant Guy Savoy +65 6688 8513


“We make wines with attitude; that truly reflect the range and depth of Spanish wines. Wines that we are passionate about!”

A venture by two friends, both esteemed sommeliers and vignerons – Christophe Brunet and Franck Massard. Intensely passionate about wines, these friends aim to produce wines that reflect the essence of the vineyard and its intrinsic yet intriguing quality.

Meet Christophe Brunet and sample the delicious Spanish drops handcrafted by Brunet and Massard, including the highly rated – Huellas. This decadent five-course lunch menu is specially created by 3-Michelin-starred chef Guy Savoy, to complement these artisanal wines.

Menu and Wines:

Champagne Guy Savoy
“Club sandwich” façon Guy Savoy, “Parmesan Gauffres” and Ibérico Bellota ham

2008 Humilitat DOQ Priorat
Mosaïc of Poularde, Foie Gras and Artichoke, Black Truffle Vinaigrette

2009 Huellas DOQ Priorat – RP 92pts

Artichoke and Black Truffle Soup, Toasted Mushroom Brioche with Black Truffle Butter

2007 Huellas DOQ Priorat – RP 91pts

Australian Wagyu “Confit-Rôti”, Red wine Braised Paleron, Young Carrots and Bitter Lettuces

2010 Mas Amor Rose DO Terra Alta

Strawberry Textures

Freshly brewed Coffee and Tea

 

Looks like a sensational lunch, hope to see you there! Seats are really limited, so do make your reservations early.

Cheers and drink well!

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This Month’s Best Buys

:: Outstanding Value Wines for Parties & Barbecues ::

For a limited time only, we are offering a selection of great value pours, from some of the finest producers from Italy at jaw-dropping deal of Buy 9 Get 3 Free’*.

While stock lasts!

Buy 9 Get 3 Free offer:

NV Bisol Jeio Prosecco di Valdobbiadene DOC – S$38.00

2009/10 Bisol Crede Prosecco di Valdobbiadene DOC – S$52.50

2010 Michele Chiarlo Le Madri Roero Arneis DOCG, 100% Arneis – S$47.50

2008 Michele Chiarlo Le Orme Barbera DOCG, 100% Barbera (WS 90 pts) – S$45.00

2005 Carpenito Chianti Classico Riserva DOCG,  Sangiovese, Canaiolo – S$60.00

2009 Mantellassi Il Canneto Maremma Toscano IGT, 100% Sangiovese – S$35.00

2009 Mantellassi San Giuseppe Morellino di Scansano DOCG – S$47.50

2006 Mantellassi Le Sentinelle Riserva Morellino di Scansano DOC – S$58.80

Red Hot Deal – Buy 7 Get 5 Free*:

NV Umberto Cesari Lambrusco, S$26.50 – 20 cartons only

2006/7 Mantellassi Mentore Morellino di Scansano DOCG, S$45.00 – 2 cartons only

*Terms and conditions apply. Min order of 1 case per order. Valid till 31 July 2011 or while stock lasts. Price quoted are in Singapore dollars, per 750ml bottle. 7% GST applies. Goods sold are non-refundable, non-returnable.

Download Order Form NOW!

For enquiries, please email: info@monopole.com.sg

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The Heart and Soul of Hunter and Clare Valleys

The Winemakers’ Table with Bruce Tyrrell & Peter Barry

26 May 2011  |  Grand Hyatt Singapore, The Gallery

This is definitely a first. Some may think we are suicidal; to put two winemakers together at the same table to talk about their wines. Well, it is probably true that we have not seen many (or any)wine dinners featuring two winemakers at the same dinner here in Singapore, but in other countries, especially wine producing countries, this may not be that much of a rarity.

Anyhow, the dinner went fine. (Phew!) In fact, the dinner was beautifully orchestrated and with the enlivening chemistry between Bruce Tyrrell and Peter Barry (coupled with the endless pours of their wines, of course), the event became a great party with new-found fans for the two brands.

(In case anyone who missed our previous post, Tyrrell’s Wines is from Hunter Valley, New South Wales and Jim Barry is from Clare Valley, South Australia. And yupe! We are putting the two of them at the same table.)

The Grand Hyatt team did an incredible job and also had very kindly upgraded us to their new swanky “interactive function room” – The Gallery at the mezzanine floor. Comes complete with a stylish living room, stylish designer open kitchen, bar counter, furniture and… “mood” lighting. It’s amost like a show room of a upmarket private penthouse; everything is perfect… except for the “mood” lighting that went totally “moody”.

We would also like to take this opportunity to express special thanks to our friends at Fiji Water, whom had kindly sponsored the water for the evening. They are really brilliant with a soft and smooth mouthfeel and a neutral pH of 7.5; serves as an excellent palate cleansers between each wine. (Want to know your water? Click here: www.fijiwater.com)

Yupe! It takes that many people to plan, organise, check and arrange the table settings. What can we say, the Grand Hyatt team is simply meticulous!

The two maestros at work; Peter Barry (foreground) and Bruce Tyrrell checking their wines, making sure that they are all at their best condition before serving. (Apologies for the lighting though… Darn, it got into a mood for some blues)

The Winemakers’ Table featured a total of nine wines – six from Tyrrell’s Wines and four from Jim Barry, Fiji Water and coffee and tea after… oh wait! And there’s food, canapes for pre-dinner cocktail and 6-course dinner to be exact. Guests were fabbergasted by the liquid diet plan, but none actually complained and everyone became really happy as the night passed.

Bruce’s delicious Vat 1 Semillon, Vat 47 Chardonnay and their latest vintage release of Moon Mountain Chardonnay, that was served as a surprise wine. (Not shown here: Jim Barry The Lodge Hill Riesling, like how Peter likes it, bone dry!)

And there were the pretty reds, all in a row: Jim Barry’s First Eleven Cab Sauv, McRae Wood Shiraz and The Armagh Shiraz, as well as Tyrrell’s Vat 9 Shiraz, which was another surprise wine for the night.

Bruce and Peter making a short introduction at the beginning of the dinner. As the wines were poured, formalities made, the two vignerons cajoled the guests into an evening of boisterous fun with their friendly banter, interesting stories, splendid wines and more importantly with their easy-going persona.

Sorry, would have more photos and pcitures of the food… unfortunately, after Peter turns ‘pink’ (see photo above), the rest of the images for the night were just… let’s put it this way, great for entries into Adobe Photoshop Special Effects Competition.

To take a peek at the menu: The Winemakers Table_Event Menu.

To know more about Tyrrell’s Wines and Jim Barry, and tasting notes:

www.tyrrells.com.au/

www.jimbarry.com

So, it seems that we have started a little wine club with The Winemakers’ Table and looks set to engage more of such private wine dinners regularly. More liquid dieting!

Cheers! And Drink Well!

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The Winemakers’ Table with Bruce Tyrrell & Peter Barry

The Heart & Soul of Hunter & Clare Valleys

Date: 26 May, Thursday 

Time: 7:00pm 

Venue: Grand Hyatt, The Gallery (mezzanine level)

Price: S$198nett
For reservations:
+65 65543680
info@monopole.com.sg
(As seats are really limited, confirmation of reservation with credit card details will be required. Contact us for a copy of the menu)

Relish this rare opportunity where two of Australia’s most esteem vignerons – Bruce Tyrrell of Tyrrell’s Wines, Hunter Valley; and Peter Barry of Jim Barry Wines, Clare Valley; will meet in Singapore to host a highly exclusive dinner showcasing award-winning wines from their premium collection.
This five-course dinner specially created by the culinary team at Grand Hyatt Singapore will feature wines with Robert Parker’s ratings of 90 points or more, and Barry’s legendary “The Armagh”.

Wines that will be showcased:
2005 Tyrrell’s Stevens Reserve Semillon – RP 91pts
2003 Tyrrell’s Vat 1 Semillon – RP 90pts
2006 Tyrrell’s Vat 47 Chardonnay – RP 90pts
2005 Jim Barry First Eleven Cabernet Sauvignon – RP 93pts
2005 Jim Barry McRae Wood Shiraz – RP 91pts
2006 Jim Barry The Armagh Shiraz – RP 98pts
– Expect more “surprise wines” to be shown during dinner –

Download PDF flyer here

 

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Hello Burgundy!

Re-introducing Maison Joseph Drouhin

:: 2 to 5 March 2011 :: Frederic Drouhin, President of Joseph Drouhin

Finally. Yes, finally… a French label on our wine list. And its Drouhin, one of the most prestigious Domaines in Burgundy, famed for its Montrachet Marquis de Laguiche. Imagine the excitement and elation when we ran our hands over the stacks of beautiful wooden crates, inscribed with the names of some of the most expensive Grand Crus and Premier Crus in the world.

Also, imagine the confusion and horror when we realised a crate of Montrachet Marquis de Laguiche Grand Cru was delivered to someone by mistake, in place of the Chassagne Montrachet. Well, the customer probably thought its fate that wanted him to get that and ended up purchasing it, in addition to what he had originally ordered. Yupe… everything happens for a reason – if a case of Montrachet Grand Cru shows up at your door, ditch the rest and buy it! There’s only really that number of bottles produced in a year!

Frederic Drouhin, President of Joseph Drouhin and third generation of the Drouhin family was in town for a couple of days for a series of trade activities.

Staff orientation with the wines of Joseph Drouhin at Monopole’s office. Followed by a wine talk-tasting with the students of at-sunrice GlobalChef Academy, at the newly furnished wine room.

By the fourth wine during the tasting, the room was rowdier and we were pretty sure the students will not be attending anymore lessons. They hardly spit the wines!

By-invitation only Trade Reception held at The Fullerton Bay, Landing Point.

Featuring Clos des Mouche Blanc Clos des Mouche Rouge and Nuits Saint Georges. Guess that’s why everyone was really smiling that day.

Frederic making an opening address against the backdrop of Marina Bay Sands

An exclusive private dinner was held at Cherry Garden, Mandarin Oriental with more focus on the Grand Crus, Premier Crus as well as some interesting back vintages.
Instead of boring you with complicated terms and intricacies of how Burgundy wines are made, classified, rated, taste etc. etc. (… that you can find on Joseph Drouhin very detail website and the official Burgundy Wines website), here’s some interesting and quirky quotes and sayings about the world’s oldest and most complicated wine region. Have fun:

“Burgundy for Kings” – French Proverb

“In Burgundy, everything is for drinking and nothing for sale, whereas in Bordeaux, everything is for sale and nothing for drinking.” 🙂

“A glass of Nuits (means night) paves the way for yours…”

“The First Duty of wine is to be red…the second is to be a Burgundy.” – Harry Waugh, 1904-2001.

“The Burgundy bottle is shaped that way because it pours faster.” – William Blatch, 1948-present.

“Buying Burgundy is not a spectator sport, but a contact sport. ” – Alex Gambal, 1957-present.

Salut!

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The Real Dirt on Yalumba Wine Dinner in Singapore

First and foremost, our sincere apologies for this long awaited post. Its way overdue for more than a month, which is really terrible. There’s probably like a million and one excuses and reasons for not posting this any earlier. But anyhow, let’s skip all that boring excuses and delve into what REALLY happened behind the scenes at the Yalumba Wine Dinner held recently in Singapore.

:: 12 Jan 2011 (1 week to the Event) :: Office ::

Just recovering from the Xmas and New Year Festivities… and getting into the momentum of working after the holidays. Everyone is getting their usual morning dose of caffeine from the nearby coffee stall and engaged in idyllic banter about some festive brawl by a notorious F&B operator of a new outlet with a customer, when the shrill of the phone interrupted the chatter.

“Huh? What do you mean…! This is just grrreat…” So, it seems that the Yalumba Wine Dinner had been over committed, from 70 to 100 persons. Sounds like a great turn out and all’s nice and dandy, yeah?

Till we realised that we may not have sufficient for one or two wines that were featured at the dinner. Since all the wines had been pre-arranged, especially The Signature of three vintages and were shipped to Singapore a month prior, we were scouring all over the warehouse like frantic chicken to do physical stock count, just to make sure we had the extra set aside and had not sold all of those limited edition vintages of Signatures!

Phew! That was a close call.

:: 17 Jan 2011 (1 day to the event) :: Office ::

Another morning, another phone call from the organiser.

“Oh… you know that we moved the event to another function room, right? Its a larger and nicer ballroom.”

“Hmm… okay. So?”

“Oh. And we now have space for some display, right in the centre of the room. Do you have any large Yalumba wooden crates or dummy magnum or jeroboam bottles for display? It will be a great showcase for the brand.”

Sigh. We should have asked Santa for a magic wand for Christmas.

:: 19 Jan 2011 (Actual Day of the Event) :: Grand Hyatt Singapore

In the end, we didn’t get a magic wand. But we had a very talented florist from the Grand Hyatt who did wonders to whatever props we had.

Very dramatic. Very Hyatt style. Very Yalumba Signature.

Brenton – Waving the Yalumba flag at the dinner and trying his best not to crack a joke.

Makes all that pain worthwhile…

Another crowd favourite, together with the Bush Vine Grenache.

Ah… doing the Vietnamese way. Guests had a little fun with the communal style of serving, especially for this gentleman in grey suit who experienced a touch of deja vue since he was an employee at the Grand Hyatt F&B team eons ago.

Finally, doing some real work. Haa… jokes aside, Brenton was really fantastic at the dinner and had engaged the guests and making them understand the wines featured in a most light-hearted manner.

Honestly, it was not all that bad. The organisers were thoroughly helpful, prompt and meticulous in the whole execution of the event. The team at Grand Hyatt was a delight to work with. More importantly, we now hear more people wanting to know more about Yalumba,  The Signature, enjoying and sharing the wines that we represent!

Share Yalumba! Talk. Eat. Drink. Live.

For full details of the menu for that evening: click here
To view the complete library of photos for the event: click here
*All photos courtesy of Asian Masters
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Hoppity New Year!!!! Huat Ah! (Prosper)

Wishing Everyone a Prosperous Lunar New Year filled with Wealth and Health

3 February & 16 February 2011 |  1st Day & 14th Day of Lunar New Year

Gong Xi Fa Cai! Which means Wishing you Happiness and Prosperity in Mandarin.

Its Lunar or Chinese New Year (CNY), which also means lots of Mandarin oranges, pineapple tarts, festive cookies, yu sheng (raw fish salad), ang pows (red packets / gifts of cash), bak kwa (BBQ sweeten pork jerky) and eating/drinking. This is the year of the Golden Rabbit and also Monopole’s first CNY. (Last year’s could not qualify because office hadn’t been set up properly for operations)

We had our first Pre-CNY Spring Cleaning scheduled on a Saturday before the start of CNY. It is a custom that many households in Singapore still follows, that basically requires you to clean your house signifying a fresh start for the new year. (Drats! My table’s still looked like the aftermath of a hurricane though…)

Brightly coloured “pineapple” basket filled with Mandarin oranges, a gift from one of our business partners. ‘Pineapple’ in local dialect literally translates to ‘wealth comes’, so we have that right at the front of our office.

What’s Chinese New Year without anything auspiciously red? A pair of intricate cut-out couplet flanks the front door, and a huge circular red patterned cut-out of the word “Happiness” in Chinese hung inverted now greets anyone who passed our way. Having it hung inverted means “Happiness is here” when one says it in Mandarin.

Our little Spring cleaning extended to our warehouse naturally; floor swept and goods packed in tidy stacks.

Oh! Look what just arrived in time to join us for the festivities? The New Year looks promising already.

A little indulgence after all the hard work… Bak Kwa, usually made of pork, spiced, flavoured and barbecued, laden with calories but taste like heaven. Though we doubt a Joseph Drouhin Chablis goes with it.

Our office was closed over the Chinese New Year holidays, and resumed operations on 7 Feb. Not a long time, but a much needed short break for everyone to spent time with their families.

16 February – 14th day of Chinese New Year

Lo Hei – a unique tradition in Singapore and Malaysia, which means “Tossing of Luck” is actually the act of mixing the Yu Sheng, a large platter of julienned vegetables (preferably of as many colours as possible) with thinly sliced fish and crackers, drizzled with sweet plum sauce. Everyone is supposed to use their chopsticks and ‘toss’ as high as they can and while doing so, must say ‘auspicious phrases’ or ‘good wishes’. Its a fun thing to do, and this custom is quite unique to this part of the world. There’s nothing like this in China or Hong Kong.

Everyone ‘tossing’ with vigor… and the traditional phrases of ‘good wishes’ somehow turned into chants of “more sales… more sales…”.

Close up of the Raw Fish Salad or Yu Sheng as its commonly known. Was a brilliant lunch at Peach Garden. Drink of choice; Nautilus Pinot Gris that showed beautifully, Yalumba Eden Valley Viognier and Nautilus Sauvignon Blanc.

With such an exciting year ahead, there will definitely be many more Lo Hei to come. And whilst we all work towards what we believe in, it is also important to find happiness in the things that we do.

Wishing everyone a Prosperous and Bountiful Year ahead, whether you celebrate Chinese New Year, or not.

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Fresh Take on South Burgundy – Beaujolais

Georges Duboeuf Crus du Beaujolais 2009 Tasting

hosted by Franck Duboeuf

12 January 2011, DB Bistro Moderne (by daniel Boulud) – Marina Bay Sands

Ahh… Beaujolais.

Yes, it is possbly the most scandalous of French wine producing regions… the rumours, the naysayers and the loads of wine drinkers that “caught on” the misguided perception of Beaujolais over the years.

But, when was your last drop of wine from Beaujolais?

We just ran a wine masterclass recently (nothing got to do with the Beaujolais Tasting), and met with very young female sommelier from France whom had just joined the workforce here in Singapore. She is probably in her early twenties, displays an ingenue personality, terribly earnest and proud to be working at an established restaurant in an exciting city. When asked about the wines she was about to taste; if she had any opinions on the selection, she gave an answer that would have put many learnt critics and experienced sommeliers to shame.

“I cannot comment or draw conclusions if I have not tasted the wines. It will not be respectful to the growers and the winemaker who produced the wines, especially when winemaking is such a delicate industry.”

Well, she hadn’t said that verbatim but essentially that was what she meant. In short, the point here is – Never judge a wine by its bottle. Afterall, this ancient beverage is created and meant simply for enjoyment.

Anyway. Back to Georges Duboeuf Crus du Beaujolais 2009 Tasting, Franck Duboeuf – Managing Director of Georges Duboeuf was in town recently to present 2009 Crus du Beaujolais Tasting at DB Bistro Moderne (by Daniel Boulud), Marina Bay Sands.

Beaujolais is located South of Burgundy and can be separated into three main categories;

  • Beaujolais
  • Beaujolais-Villages
  • Crus of Beaujolais (North of Beaujolais) – Total of 10 Crus

The main or perhaps the only grape varietal that is produced in this region is Gamay, and carbonic masercation is the technique of choice. Beaujolais has long been known for its floral bouquet, an easy drinking varietal with spring-like freshness. Here, we experienced the different terroirs within Beaujolais and how the different land parcels actually produce vastly different styles of the same grape varietal.

Wines that were tasted:
Beaujolais-Villages
2009 Beaujolais-Villages Flower Range
2009 Chateau des Vierres
Regnie
2009 Domaine des Buyats
Chiroubles
2009 Domaine Desmures
Brouilly
2009 Chateau de la Perriere
2009 Chateau de Nervers
2009 Brouilly Prestige
Morgon
2009 Belles Grives
2009 Domaine du Mont Chavy
2009 Jean Descombes
2009 Morgon Prestige
Fleurie
2009 Chateau de Grand Pre
2009 Clos des Quatre Vents
2009 Flower Range
2009 Fleurie Prestige
Julienas
2009 Chateau des Capitans
2009 Julienas Prestige
Moulin-A-Vent
2009 Flower Range
2009 Domaine de la Tour du Brief

On the whole, the Prestige range was sensational, especially the Brouilly, Fleurie and Julienas. The Prestige range is only produced from the best years, the last was 2005 and now – 2009, which is being touted as “The Vintage of the Lifetime”. Unfortunately, this range is not available in Singapore yet.

The Morgon 2009 Domaine du Mont Chavy was amazing too, with soft garden freshness on the nose yet has a firm chewy texture, hint of spices, sage and kirsch. Another terrific drop would be the Julienas 2009 Chateau des Capitans. Brilliant dark cherry red, fresh-cut grass and waft of peony on the nose and an almost ‘starburst’ like texture on the palate, blackcurrants and strawberries with fine tannins and elegant structure. Both wines offer great value for money too, retailing at under $40 category. Easy drinking and food-freindly, possibly best over Sunday Brunches or a Pot Luck dinner with friends.

The tasting ends off with a simple lunch at DB Bistro Moderne, together with Franck and over a few other wines including the Pouilly-Fuisse 2009 Domaine Beranger and Saint Amour 2009 Domaine du Paradis. Oh! Of course, with Daniel Boulud’s legendary DB Burger.

The beef patty is essential made of three layers – Sirloin beef forms the outer portion of the patty, that was charred black on the outside, red wine braised short ribs forms the ‘second’ layer and in the middle of the 3 inches thick patty, is that melt-in-your-mouth foie gras. Comes with preserved onions, tomato confit and a little tin can of perfectly fried chips. (See… hands were trembling with excitement… while taking photo)

Pity though, the decadent burger proved to be too big for the wines that were served during lunch. Must be the foie gras.

Nonetheless, Beaujolais wines are a great way to introduce someone unfamiliar with Burgundy wines or even red wines for a start… and it is a ‘cheery’ wine that is perfect for a casual bistro lunch or dinner, even a picnic in the gardens or even by the beach! Simply. Just enjoy!

More information on Georges Duboeuf selection or queries:

www.duboeuf.com

www.redandwhite.net

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