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Activities of The International Wine & Food Society of Singapore
Wednesday, November 16, 2011
Tuesday, November 15, 2011
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
Thursday, November 3, 2011
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.
Tuesday, October 18, 2011
The Best of Californian Pinot Noir
The Best of Californian Pinot Noir
Au Bon Climat, Drew Family , Patz and Hall , Saintsbury
‘Very few places on the planet capable of producing quality Pinot Noir have been discovered. Even fewer have demonstrated the ability to realize the promise of Burgundy's great red grape: in a single wine to express the dualities of power and grace, of the earthly and the ethereal, to delight in youth and become profound with age. The west coast of America, whose character is itself formed by the tension between frigid oceanic air and bright northern sunshine, has proven itself such a place. And the discovery of its finest terroirs has truly only just begun.’ Jordan Mackay
The society is pleased to announce that it will be hosting no less than 4 of the finest Californian pinot noir producers together in one memorable dinner. Jim Clendenen of Au Bon Climat, Jason Drew of Drew Family, James Hall of Patz & Hall and David Graves of Saintsbury will present the best of their latest vintage over a carefully crafted dinner at Taste Paradise at Ion Orchard. In addition, Jordan Mackay the James-Bear-award-winning wine and spirits writer for San Francisco Magazine will be in attendance to chronicle this unique event.
We are grateful to Water and Wine for making this very special event possible.
Au Bon Climat
Jim Clendenen graduated from the University of California, Santa Barbara, with High Honors in Pre-Law in 1976. In 1982, Clendenen decided, after 3 years as Assistant Winemaker at Zaca Mesa Winery, to start his own winery in leased quarters. Au Bon Climat (which means “a well exposed vineyard”) has cultivated an international reputation for its Pinot Noir, Chardonnay, Pinot Blanc and Pinot Gris. The winery sources fruit from several of the most highly regarded vineyards in the Central Coast. These include Clendenen’s own Le Bon Climat Vineyard and the legendary Bien Nacido Vineyard, both in Santa Maria Valley. Jim Clendenen, “the Mind Behind” Au Bon Climat, is recognized worldwide for his classically styled wines.
Jason Drew of Drew Family Cellars
Drew Family Cellars
Winemaker Jason Drew of Drew Family Cellars continues his quest toward the ultimate expression of far coastal Pinot Noir & Syrah in California's northern coastal ranges. He and wife Molly started Drew Family Cellars in 2000 and see their approach to winemaking as a return to a tradition of wines made by hand and in small lots using traditional methods including: hand punch downs, native fermentations, gravity racking and minimal intervention. Their winery sits atop a ridge overlooking Anderson Valley to the east and the Pacific Ocean 3 miles to the west in the Mendocino Ridge AVA.
Jordon Mackay
James Hall of Patz & Hall
Patz & Hall
Founded in 1988, Patz & Hall winery combines the shared vision and collective expertise of four friends – Donald Patz, Anne Moses, Heather Patz and James Hall. James, the son of an English professor, who was also a wine enthusiast, developed an early appreciation for fine wine during travels with his family to Europe in the late 1960s. For two decades, he has guided the Patz & Hall winemaking program, instilling it with his own boldness, imagination and trademark perfectionism. Building on this foundation, Patz & Hall has created an acclaimed portfolio of wines using fruit from exceptional family-owned vineyards in the Napa Valley, Russian River Valley, Mendocino County, Sonoma Coast and Santa Lucia Highlands.
David Graves of Saintsbury
Saintsbury
Since 1981 Saintsbury has been committed to demonstrating that world-class Pinot Noir is a California mainstay. The winery was founded by winemakers David Graves and Dick Ward who believe innovation and a critical look at vineyard, terroir and winemaking are the best route to quality. Today they continue to pursue that “philosophy of investigation” that has helped make Saintsbury one of America’s foremost Pinot Noir producers.
Best regards
Joyce Chang
President, IWFS of Singapore
The Society proudly presents ….
The Best of Californian Pinot Noir
Date: November 15 2011 (Tuesday)
Venue: Taste Paradise@ Ion
Address: #04-07 Ion Orchard
Time: 7:30 pm (Aperitif Reception), 8:00 pm (Dinner)
Price: Member (S$140) Guests (S$160)
Dress Code: Business Attire
Menu Selection:
*For non-meat & vegetarian options, a special menu can be arranged upon request.
Aperitif
2009 Chardonnay, Patz and Hall, Zio Tony Ranch, Russian River
蟹肉沙律伴明月
Combination of Crab Meat Salad and Stuffed Scallop with Squids in Thai Style
2007 Chardonnay, Saintsbury, Brown Ranch, Carneros
羊肚菌炖鸡汤
Double-boiled Morel Mushroom Soup with Chicken
上海小笼包，汤包鹅肝传奇
Steamed Shanghai Pork Dumpling,
Steamed Shanghai Pork Dumpling with Foie Gras
2007 Pinot Noir, Saintsbury, Brown Ranch, Carneros
北京片皮鸭
Roasted Peking Duck
2007 Pinot Noir, Au Bon Climat, Knox Alexander, Santa Maria Valley
2007 Pinot Noir, Au Bon Climat, Isabelle, California
脆皮烧鸡，蜜汁叉烧皇拼芝士烟肉卷
Combination of Crispy Roasted Chicken, Barbequed Honey Pork
and Cheesy Bacon Roll
2009 Pinot Noir, Drew Family, Morning Dew, Anderson Valley
2009 Pinot Noir, Drew Family, Weir Vineyards, Yorkville Highlands
（二度）玉叶片鸭菘
Sautéed Minced Duck Meat served on Lettuce
(2nd Preparation of Peking Duck)
2008 Pinot Noir, Patz and Hall, Hyde Vineyard, Carneros
2008 Pinot Noir, Patz and Hall, Pisoni Vineyard Santa Lucia Highlands
黑椒牛柳粒手拉面
Wok-fried Ramen with Diced Beef in Black Pepper Sauce
| 椰香南瓜露 |
Chilled Pumpkin Puree with Coconut Milk
Wine Selection:
Patz & Hall 2009 Chardonnay, Zio Tony Ranch, Russian River Valley (ST 93)
Saintsbury 2007 Chardonnay, Brown Ranch, Carneros (WA 89)
Saintsbury 2007 Pinot Noir, Brown Estate, Carneros (BH 90)
Au Bon Climat 2007 Pinot Noir, Knox Alexander, Santa Maria Valley (ST 90)
Au Bon Climat 2007 Pinot Noir, Isabelle, California (ST 92)
Drew Family 2009 Pinot Noir Morning Dew, Anderson Valley (ST 92)
Drew Family 2009 Pinot Noir, Weir Vineyards, Yorkville Highlands (ST 91)
Patz & Hall 2008 Pinot Noir, Hyde Vineyard, Carneros (ST 93)
Patz & Hall 2008 Pinot Noir, Pisoni Vineyard, Santa Lucia Highlands (ST 91)
Limited to 40 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 8th November 2011.
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