Photos of National Day 2011 and Californian Pinot Night

Please click on the links below:

The 2011 National Day Dinner (Photos)

The IWFSS Californian Pinot Night (Photos)

The 2011 IWFSS President's Dinner

IWFS PRESIDENT'S DINNER 2011

Date: December 10 2011 (Saturday)

Venue: Sentosa Golf Club

Address: 27 Bukit Manis Road, Singapore 099892

Time: 7:30 pm (Aperitif Reception)

8:00 pm (Dinner)

Price: Member S$275

Dress Code: Black Tie

(Tuxedo for men/ full length evening gowns for ladies)

Dear Members,

Traditionally, the presidents dinner is a celebration of the best of the society’s cellar and brings a fitting end to a very full year of notable events. As a society with no affiliation to any particular wine region, we are blessed with the ability to explore the greatest wines the world has to offer, with an emphasis on quality and pedigree rather than geographical boundaries.

This year’s presidents dinner starts with the famous champagne the Dom Perignon vintage 1996. A trio of grand cru burgundies follow from the 2000 vintage where ripe fruit and power blend harmoniously together. The Bonneau Du Martray Corton Charlemagne has been described by Allen Meadows memorably as “ class in a glass”. And ending, for the more Bordeaux inclined, with an exploration of the greatest cabernet franc based wines the world produces, all from the year 1998 .

The Napa Valley’s Viader proprietary red, with its blend of 63% cabernet sauvignon and 37 % cabernet franc recalls an elegant medoc claret and was ranked 3rd amongst Wine Spectator’s list of 100 wines of the year in 2001.The Tenuta de Trinoro ( 70% cabernet franc, 20% merlot, 6% cabernet sauvignon and 4% petit verdot) is the discerning Italian wine connoisseur’s challenge to the great St Emilion reds and commands a price far, far higher than many of its French counterparts.

One of the jewels of the society’s cellar is the Chateau Cheval Blanc 1998 with a cepage of 55% cabernet franc and 45% merlot. At a time where it is difficult to find a first growth Bordeaux at below a thousand dollars, we are blessed to have such a wine from possibly the finest right bank vintage of the 1990’s at a fraction of the current market price. Robert Parker describes the wine as having “amazingly seamless texture and tremendous concentration and extract, this full-bodied yet gorgeously pure and elegant wine is impeccably balanced and certainly one of the all-time great Cheval Blancs.”

These wines are paired with the award winning cuisine of Terence Chew , executive chef at the Sentosa Golf Club, in an intimate, members only event.

Let me take this opportunity to wish all members a wonderful Christmas and a great New Year to come.

Best regards,

Joyce Chang

President, IWFS of Singapore

Menu

IWFS PRESIDENTS DINNER 2011

Aperitif –

Pierre Peters Cuvee de Reserve Blanc de Blancs NV

Confit of Petunia Ocean Trout nestled on Fennel Salad, Caviar & Parsley Oil

Moet & Chandon Dom Perignon 1996 RP 98

* * * * *

Alaska King Crab Ravioli & Scallop on Spinach Leaves with Shellfish Butter

Bonneau Du Martray Corton Charlemagne Grand Cru 2000 AM 92

* * * * *

Asparagus & Iberico Ham with Soft Poached Egg & Hazelnuts

Maison Nicolas Potel Bonnes Mares Grand Cru 2000 AM 87-90

Maison Nicolas Potel Echezeaux Grand Cru 2000 AM 89-91

* * * **

Blood Orange Granite with Cinnamon

Braised Tender Beef Cheek nestled on Green Pea Puree with Truffle Salt,

Champignon, Roma Tomato & Chives

Viader Vineyards Napa Proprietary Red 1998 WS94

Tenuta de Trinoro 1998 WA 95

Fourme d`ambert with Red Beet & Baby Mache, Walnut Dressing

Chateau Cheval Blanc 1998 RP 96+

* * * * *

Freshly Brewed Coffee / Selection of Fine English Teas

* * * * *

Petits Fours

The Maison M. Chapoutier Dinner

Dear members,

As the year draws to a close, the society ends the year with some of its most highly regarded events, featuring the finest wines the world has to offer.

The society is proud to announce that it will host Stephane Barlerin, Export Director for M. Chapoutier at a dinner featuring their renowned single vineyard Hermitage wines from the famed 2000 vintage. During this dinner, guests will enjoy from the society’s own cellar the parker 100 point white Ermitage Cuvee de L’Oree Blanc and the 99 point Ermitage L’ermite Rouge 2000 . These exquisite wines have been carefully paired with the refined Cantonese cuisine of the chef of the Golden Peony Restaurant, in a 6 course gourmet menu.

Mr Parker says of the : Ermitage Cuvee de L’Oree Blanc 2000

“These wines usually flirt with perfection, which is the case with the 2000 Ermitage Cuvee de l’Oree. It boasts an amazing nose of licorice, minerals, acacia flowers, honeysuckle, and a hint of butter. Unctuously-textured and full-bodied, with great intensity and purity, yet remarkably light on its feet, it can be drunk over the next 3-4 years, then forgotten for a decade, after which it will last for 40-50 years.”

Ermitage L’ermite Rouge 2000

‘ It reveals notes of liquid minerals intermixed with kirsch liqueur and blackberries… The extraordinary 2000 flirts with perfection. A provocative wine with great minerality, finesse, and delineation, it blew me away when I tasted it from bottle.’

Maison M. Chapoutier, is a winery and négociant business situated in Tain-l’Hermitage in the Rhone region in France. Chapoutier produces wine from appellations across the Rhone region, but it is typically their top Hermitage wines, both red and white, that receive the most attention and accolades. Chapoutier's wine labels are distinctive because of their inclusion of Braille writing on all labels since 1996 .

The Chapoutier vineyards are all managed to produce biodynamic wines. A further characteristic of Chapoutier is a preference for single-variety wines, also from those appellations where blends are common. Thus, Chapoutier's Côte-Rôties are Syrah only (with no Viognier), the white Hermitages are all Marsanne only (with no Roussanne) and several of the Châteauneuf-du-Papes are Grenache Noir only.

The society is grateful to Culina for making this memorable event possible.

Joyce Chang

President

IWFS of Singapore

The Society proudly presents ….

The M. Chapoutier Dinner

Date: November 26 2011 (Saturday)

Venue: Grand Salon

Address: Conrad Centennial Hotel

Time: 7:30 pm (Aperitif Reception), 8:00 pm (Dinner)

Price: Member (S$190) Guests (S$220)

Dress Code: Lounge suit/ cocktail dress

Wine Selection:

Aperitif – M. Chapoutier Cotes du Rhone Belleruche Blanc 2010

M. Chapoutier Crozes Hermitage La Petite Ruche Blanc 2009 RP 87

M. Chapoutier Ermitage Le Meal Blanc 2000 RP 97.

M. Chapoutier Ermitage Cuvee de L’Oree Blanc 2000 RP 100

M. Chapoutier St Joseph Les Granits Rouge 2008 RP 91

M.Chapoutier Cote-Rotie La Mordoree Rouge 2000 RP 90

M. Chapoutier Ermitage Le Meal Rouge 2000 RP95

M. Chapoutier Ermitage L’ermite Rouge 2000 RP99

M. Chapoutier Banyul 2009 WA 9

Menu Selection:

*For non-meat & vegetarian options, a special menu can be arranged upon request.

The Chapoutier Dinner

Saturday, 26 November 2011

Aperitif – M. Chapoutier Cotes du Rhone Belleruche Blanc 2010

鱼 翅 灌 汤 饺

Double-boiled Shark’s Fin Dumpling with Superior Stock

M. Chapoutier Crozes Hermitage La Petite Ruche Blanc 2009 RP 87

红 烧 鲍 鱼 袋 伴 时 蔬

Braised Abalone filled in Golden-fried Beancurd with Rich Brown Sauce

served with Seasonal Vegetables

M. Chapoutier Ermitage Le Meal Blanc 2000 RP 97.

M. Chapoutier Ermitage Cuvee de L’Oree Blanc 2000 RP 100

蒜 香 焗 排 骨

Baked Spare Rib with Garlic Sauce

M. Chapoutier St Joseph Les Granits Rouge 2008 RP 91

牡 丹 焗 羊 扒

Golden Peony Signature Baked Lamb Chop with

Black Pepper and Tomato Sauce

M.Chapoutier Cote-Rotie La Mordoree Rouge 2000 RP 90

M. Chapoutier Ermitage Le Meal Rouge 2000 RP95

荷 叶 腊 味 糯 米 饭

Fragrant Fried Glutinous Rice with Chinese Sausages

wrapped in Lotus Leaf

M. Chapoutier Ermitage L’ermite Rouge 2000 RP99

金 瓜 露 朱 古 力 雪 糕 拼 朱 古 力 糯 米 糍

Chilled Cream of Pumpkin topped with Chocolate Ice Cream

Glutinous Rice cake filled with Chocolate

M. Chapoutier Banyul 2009 WA 90

Limited to 50 pax

Bookings and reservations: Please email: C T Chen at ctchen@acieslaw.com for reservations.

PLEASE NOTE: Reservations WILL NOT be considered confirmed unless the Booking Form together with Payment

is received by 19th November 2011.